This creamy vegan gluten free pumpkin pie is perfectly spiced, smooth, and easy to make , no dairy, no eggs, just pure pumpkin goodness!
There’s something magical about a slice of pumpkin pie , that silky, spiced filling wrapped in a golden, buttery crust. But if you’re vegan or gluten free, finding a version that actually tastes like the real deal can feel impossible.
That’s where this Vegan Gluten Free Pumpkin Pie comes in.
It’s everything you love about the classic, smooth, rich, and full of cozy fall flavor , but made with simple, wholesome ingredients. No eggs, no dairy, no gluten, and definitely no fuss. Just pure pumpkin comfort in every creamy bite.
Whether you’re planning a Thanksgiving dessert or just craving something sweet and seasonal, this pie is a guaranteed crowd pleaser, even for those who don’t follow a vegan or gluten free diet!
Ingredients for Vegan Gluten Free Pumpkin Pie
🥧 For the Crust
- 1 ¼ cup Bob’s Red Mill 1:1 Gluten Free Flour
- ¼ teaspoon salt
- 6 tablespoons cold vegan butter
- 4–6 tablespoons ice cold water
🎃 For the Filling
- 2 ¾ cups pumpkin purée (from about 1½ cans, 15 oz each)
- ¼ cup maple syrup
- ¼ cup brown sugar
- ⅓ cup unsweetened almond milk
- 1 tablespoon olive oil (or melted coconut oil)
- 2 ½ tablespoons cornstarch or arrowroot powder
- 1 ¾ teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger & cloves)
- ¼ teaspoon sea salt
🍦 For Serving (Optional)
- Coconut whipped cream
- Vegan pumpkin pie ice cream
Instructions
1️⃣ Make the Crust
- In a large bowl, whisk together gluten-free flour and salt.
- Cut in the cold vegan butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough holds together (avoid overworking it).
- Shape the dough into a disk, wrap it in plastic, and chill in the fridge for at least 30 minutes.
- Roll out the dough between two pieces of parchment paper, then transfer to a 9-inch pie dish. Trim and crimp the edges as desired.
2️⃣ Make the Pumpkin Filling
- In a large mixing bowl, whisk together pumpkin purée, maple syrup, brown sugar, almond milk, olive oil, cornstarch, pumpkin pie spice, and salt until completely smooth.
- Pour the filling into the prepared crust and smooth the top with a spatula.
3️⃣ Bake the Pie
- Preheat oven to 350°F (175°C).
- Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly but not wet.
- Let the pie cool at room temperature for 1 hour, then chill in the refrigerator for at least 4 hours (preferably overnight) to fully set.
Pro Tips
- Crust tip: Keep your vegan butter cold for a flaky crust.
- Filling fix: If your filling looks runny before baking, add an extra teaspoon of cornstarch.
- Make ahead: Bake it a day before serving — it sets beautifully overnight!
- Storage: Store covered in the fridge for up to 5 days or freeze individual slices for up to 1 month.
See more gluten free recipes :
Gluten Free Iced Pumpkin Spice Latte (Better Than Starbucks!)
Easy Gluten Free Chocolate Chip Cookies (Soft & Chewy)
Gluten Free Brownie Recipe (Rich, Fudgy & Easy!)
Gluten Free Cinnamon Rolls (With Dairy Free Option)
Gluten Free Carrot Cake (Moist, Classic & Easy)
FAQs
Can I use a store bought crust?
Yes! Just make sure it’s both vegan and gluten-free.
Can I use coconut milk instead of almond milk?
Absolutely , it’ll make the filling even creamier.
Can I make it refined sugar free?
Yes, use only maple syrup or replace brown sugar with coconut sugar for a naturally sweet option.
Final Thoughts
This Vegan Gluten-Free Pumpkin Pie proves that you can enjoy the comforting taste of the holidays without gluten, eggs, or dairy. It’s creamy, spiced just right, and totally crowd-approved — even by non-vegans!
Serve it with a dollop of coconut whipped cream, light a candle, and let your kitchen smell like pure autumn bliss.
