An easy and delicious recipe for vegan gluten-free pumpkin pie that everyone can enjoy! This classic dessert is egg-free, dairy-free, and gluten-free but no one will know. It has a smooth and creamy filling that sits inside of a flaky vegan gluten free pie crust and it’s perfect when topped off with dairy-free whipped cream. Add this vegan pumpkin pie to your list of gluten-free pie recipes to make this holiday!
Combine pumpkin puree, unsweetened non-dairy milk, brown sugar, arrowroot starch, pumpkin pie spice, vanilla extract, and salt in a large bowl. Whisk everything together until well combined.
Pour mixture into the unbaked pie crust and smooth the top with a rubber spatula.
Bake for 55-60 minutes. You'll know it's done when the tip of a knife inserted into the pie comes out wet but clean. The center may still be a little jiggly, that's okay, it will firm up as it cools.
Remove the pie from the oven and place on a cooling rack to cool completely before serving.
Notes
Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
Make sure to use a deep-dish pie plate to make this pie. If you use a smaller dish, you will have extra filling and the baking time will need to be adjusted.
The pie may still be a little wobbly in the middle when you take it out of the oven, not to worry, it will firm up as it cools.
⅔ cup (100g) of coconut sugar can be used instead of brown sugar. If coconut sugar is used, the finished pie will end up being darker than the pie shown in the pictures above.
¼ cup (32g) of cornstarch may be used instead of arrowroot starch.
If you don't have pumpkin pie spice, use the following spice blend in its place: 1 ¼ teaspoons cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg.
Calorie count is for 1 slice of 8 made using my vegan gluten-free pie crust and does not include any toppings or garnishes. Nutrition data is only to be used as a rough guide, click here to learn how nutrition data is determined on this website.