Gluten-Free Pumpkin Pie
Make creamy gluten-free vegan pumpkin pie from scratch. No eggs, dairy, or complicated steps—just smooth, spiced pumpkin perfection your family will love. Includes prep tips and variations.
You know that moment when you’re scrolling through holiday recipes and wondering if you’ll actually enjoy dessert this year? That’s exactly where I was a few seasons ago, hunting for a gluten-free vegan pumpkin pie recipe that didn’t taste like cardboard or require three trips to specialty grocery stores.
Here’s the truth: making an easy vegan pumpkin pie at home is genuinely simpler than you’d think. Whether you’re new to gluten-free baking, observing Thanksgiving dairy-free, or just craving something that tastes restaurant-quality, this gluten-free vegan pumpkin pie delivers every single time. The filling is silky, the spices warm the whole kitchen, and that flaky crust? Pure joy.
Let me walk you through my tested method so you can bring this to your table with confidence and zero stress.
Table of Contents
Easy Gluten-Free Pumpkin Pie Recipe
Equipment
- Kitchen scale
- Medium mixing bowl
- Small bowl
- Whisk
- Food processor or blender
- 8 or 9-inch pie dish
- Spatula
- Oven
Ingredients
Pie Crust
- 1 cup + 1 Tbsp Gluten-free flour or all-purpose flour 160 g; see substitutions for nut-free options
- ½ cup Almond flour 60 g
- 2 Tbsp Ground flax seeds
- ¼ cup Water for flax egg
- 2 Tbsp Coconut sugar or brown sugar 20 g
- 1 pinch Salt
- 2 ½ Tbsp Coconut oil (softened) or vegan butter 30 g
Pie Filling
- 15 oz Pumpkin purée 425 g; not pumpkin pie filling
- ¾ cup Full-fat canned coconut milk 180 ml
- ½ cup Coconut sugar or brown sugar 100 g
- 2 ½ Tbsp Maple syrup or liquid sweetener 50 g
- 3 Tbsp Cornstarch 24 g; ensures proper setting
- 2 ½ tsp Pumpkin pie spice adjust to taste
- 1 tsp Vanilla extract
- ⅓ tsp Salt
- to taste Whipped coconut cream optional topping
Instructions
- In a small bowl, combine the ground flax seeds with ¼ cup of water and whisk really well. Let it sit for about 5 minutes—this creates a flax ‘egg’ that binds everything together beautifully. You’ll notice it thickens up and becomes gel-like, which is exactly what you want.
- Pour all your dry crust ingredients (flour, almond flour, sugar, salt) into a medium mixing bowl and give it a good stir. Then add in the softened coconut oil and that flax mixture, stirring until everything starts coming together.
- Use your hands to knead the dough until it forms a cohesive ball—think of it like building a foundation for your masterpiece. If the dough feels too crumbly, add a tiny bit more coconut oil or vegan butter, one teaspoon at a time. If it’s sticky, sprinkle in a little more flour.
- Press the dough evenly into an 8 or 9-inch pie dish, working it about 2 inches up the sides. Crimp the edges by pinching the dough gently between your fingers—it looks fancy but takes just a minute. Pop it in the fridge to chill while you prep the filling.
- Preheat your oven to 350°F (180°C) while the crust chills. This timing works perfectly so everything’s ready to go.
- Combine all the filling ingredients—pumpkin purée, coconut milk, sweetener, cornstarch, pumpkin pie spice, vanilla, and salt—in a food processor or blender. Blend until it’s completely smooth and silky, with no lumps visible. This vegan pumpkin pie filling should look like creamy pumpkin butter.
- Give it a little taste by dipping a clean spoon in. Do you want more spice warmth? More vanilla depth? More sweetness? This is your chance to adjust before it bakes, so be generous with what you add.
- Pour the vegan pumpkin pie filling into your chilled crust and smooth the top with a spatula until it’s nice and even. No need to be perfect—rustic is beautiful here.
- Slide your pumpkin pie into the preheated oven and bake for 45–50 minutes. The edges will look set and pull away from the sides slightly, but the center will still have a slight wobble—that’s exactly right, so don’t overbake.
- When the timer goes off, turn off the oven and crack the door open just a bit. Leave the pie in there for 5 minutes, then open the door wider for another 5 minutes before removing it. This gentle cooling method prevents those frustrating cracks from forming as the filling sets.
- Let your masterpiece cool at room temperature (about 1 hour), then transfer it to the fridge to set completely. This takes roughly 2 hours, but honestly, overnight is when this gluten-free vegan pumpkin pie reaches peak perfection.
- Top with whipped coconut cream if you’re feeling festive, slice, and enjoy. Your easy gluten-free vegan pumpkin pie is ready to serve.
Notes
Ingredients
Pie Crust
| Ingredient | Amount |
|---|---|
| Gluten-free flour or regular flour | 1 cup + 1 Tbsp (160 g) |
| Almond flour | ½ cup (60 g) |
| Ground flax seeds | 2 Tbsp |
| Water | ¼ cup |
| Coconut sugar or brown sugar | 2 Tbsp (20 g) |
| Salt | 1 pinch |
| Coconut oil (softened) or vegan butter | 2 ½ Tbsp (30 g) |
Pie Filling
| Ingredient | Amount |
|---|---|
| Pumpkin purée (not pie filling) | 15 oz (425 g) |
| Full-fat canned coconut milk | ¾ cup (180 ml) |
| Coconut sugar or brown sugar | ½ cup (100 g) |
| Maple syrup or liquid sweetener | 2 ½ Tbsp (50 g) |
| Cornstarch | 3 Tbsp (24 g) |
| Pumpkin pie spice | 2 ½ tsp |
| Vanilla extract | 1 tsp |
| Salt | ⅓ tsp |
| Whipped coconut cream (optional) | For topping |
Pro tip: A kitchen scale makes this vegan pumpkin pie recipe more precise and reliable, especially if you’re new to gluten-free baking.
Instructions
Make the Pie Crust
Step 1: In a small bowl, combine the ground flax seeds with ¼ cup of water and whisk really well. Let it sit for about 5 minutes—this creates a flax “egg” that binds everything together beautifully. You’ll notice it thickens up and becomes gel-like, which is exactly what you want.
Step 2: Pour all your dry crust ingredients (flour, almond flour, sugar, salt) into a medium mixing bowl and give it a good stir. Then add in the softened coconut oil and that flax mixture, stirring until everything starts coming together.
Step 3: Use your hands to knead the dough until it forms a cohesive ball—think of it like building a foundation for your masterpiece. If the dough feels too crumbly, add a tiny bit more coconut oil (or vegan butter), one teaspoon at a time. If it’s sticky, sprinkle in a little more flour.
Step 4: Press the dough evenly into an 8 or 9-inch pie dish, working it about 2 inches up the sides. I love crimping the edges by pinching the dough gently between my fingers—it looks fancy but takes just a minute. Pop it in the fridge to chill while you prep the filling.
Step 5: Preheat your oven to 350°F (180°C) while the crust chills. This timing works perfectly so everything’s ready to go.
Make the Pumpkin Pie Filling
Step 6: Combine all the filling ingredients—pumpkin purée, coconut milk, sweetener, cornstarch, pumpkin pie spice, vanilla, and salt—in a food processor or blender. Blend until it’s completely smooth and silky, with no lumps visible. This vegan pumpkin pie filling should look like creamy pumpkin butter.
Step 7: Here’s my favorite step: give it a little taste. Seriously, dip a clean spoon in and try it. Do you want more spice warmth? More vanilla depth? More sweetness? This is your chance to adjust before it bakes, so be generous with what you add.
Step 8: Pour the vegan pumpkin pie filling into your chilled crust and smooth the top with a spatula until it’s nice and even. No need to be perfect—rustic is beautiful here.
Bake & Cool
Step 9: Slide your pumpkin pie into the preheated oven and bake for 45–50 minutes. The edges will look set, but the center will still have a slight wobble—that’s exactly right, so don’t overbake.
Step 10: When the timer goes off, turn off the oven and crack the door open just a bit. Leave the pie in there for 5 minutes, then open the door wider for another 5 minutes before removing it. This gentle cooling method prevents those frustrating cracks from forming as the filling sets.
Step 11: Let your masterpiece cool at room temperature (about 1 hour), then transfer it to the fridge to set completely. This takes roughly 2 hours, but honestly, overnight is when this gluten-free vegan pumpkin pie reaches peak perfection.
Step 12: Top with whipped coconut cream if you’re feeling festive, slice, and enjoy. You’ve earned this moment.
Substitutions
Can’t find almond flour? Swap it for finely ground oat flour in the same amount—this keeps the crust tender and gluten-free. Just make sure your oats are certified gluten-free if you’re sensitive. The texture will be slightly less delicate but absolutely delicious.
Using regular all-purpose flour instead? That works wonderfully too. Replace the gluten-free flour with all-purpose in a 1:1 ratio and omit the almond flour if you prefer a simpler crust. Your easy vegan pumpkin pie will bake perfectly either way.
No flax seeds on hand? Use 2 tablespoons of ground chia seeds mixed with ¼ cup water instead, or try 3 tablespoons of aquafaba (liquid from canned chickpeas). Both work beautifully as egg replacers in this vegan pumpkin pie.
Swap coconut milk for another option? Cashew cream, oat milk, or even soy milk work in this filling. Coconut milk creates the richest texture, but any plant-based milk gives you a creamy vegan pumpkin pie—just reduce the milk to ⅔ cup if using a thinner option.
Troubleshooting Tips For Classic Vegan Pumpkin Pie
My crust cracked while baking. Don’t worry—this happens to everyone, especially with gluten-free dough. Patch it with a little extra dough mixed with a drop of water, or just remember that a rustic pie has character. Next time, make sure your oven isn’t hotter than 350°F (some ovens run warm).
The filling didn’t set properly and it’s still jiggly after cooling. This usually means your cornstarch needed more time to gel, or your oven temp was too low. Chill the pie overnight—it firms up beautifully with time. For future batches, use a kitchen scale for precise cornstarch measurement.
My vegan pumpkin pie filling developed cracks on top. This is actually a sign of perfect baking, but to prevent it, follow Step 10’s cooling method religiously. That gradual cooling makes all the difference. You could also cover the pie loosely with foil for the last 10 minutes of baking.
The crust is too crumbly and won’t hold together. Add your wet ingredients one at a time and knead longer—the more you work it, the more cohesive it becomes. If it still feels dry, add vegan butter by the ½ teaspoon until it comes together.
Storage & Meal Prep
Storing your pumpkin pie: Keep your covered vegan pumpkin pie in the refrigerator for up to 6 days. I store mine in a pie container or cover it loosely with plastic wrap. It actually tastes even better on day two or three when all those spices have settled in.
Make-ahead magic: Prep the crust dough up to 2 days ahead and store it in the fridge. You can also make the filling ahead, store it covered, and pour it into the crust right before baking. This gluten-free vegan pumpkin pie is seriously meal-prep friendly for busy families.
Serving Suggestions & Pairings
The classic pairing: Serve your slice with a generous dollop of whipped coconut cream on top. If you want to get fancy, add a sprinkle of cinnamon or a drizzle of maple syrup on the cream.
Coffee lover’s combo: This vegan pumpkin pie is absolutely heavenly with a warm mug of oat milk latte or your favorite seasonal coffee. The spiced filling and creamy coffee are meant to be together, especially during Thanksgiving.
Breakfast vibes: Yes, cold pumpkin pie for breakfast is totally acceptable in this house. Top a slice with Greek yogurt (or your favorite dairy-free yogurt) and granola for a cozy morning treat.
Variations & Dietary Tweaks
Kid-friendly version: Reduce the pumpkin pie spice to 2 teaspoons if your little ones prefer milder flavors. You can always add more spice to your slice at the table. Kids often love helping press the crust into the pie dish—make it a fun activity together.
Nut-free gluten-free pumpkin pie: Simply replace the almond flour with more gluten-free all-purpose flour (use ¾ cup total instead of ½ cup). Your easy vegan pumpkin pie will still be creamy and delicious, though the crust will be slightly less tender.
Dairy-free but not vegan? Use regular butter instead of coconut oil in the crust and swap the coconut milk for heavy cream. Everything else stays the same, and you’ll get an even richer filling. Top with regular whipped cream for ultimate indulgence.
Make it boozy (for grown-ups): Add 2 tablespoons of bourbon or rum to the filling mixture before blending. Man, oh man, this elevates your pumpkin pie to dinner-party status. The alcohol bakes off, leaving just the warm, cozy flavor behind.
Pumpkin Pie FAQs
Can I make this vegan pumpkin pie without a food processor?
Absolutely! Mash the filling ingredients together in a bowl using a fork or potato masher until smooth. It takes a bit more elbow grease, but you’ll get there. This is actually how my mom makes her easy vegan pumpkin pie, and it turns out beautifully every time.
Why do you use pumpkin purée and not canned pie filling?
Pure pumpkin purée gives you control over sweetness and spices, while pie filling is already sweetened. For a truly customizable vegan pumpkin pie, plain purée is the way to go. Plus, it’s usually cheaper and lets you build your own flavor profile.
How do I know when my gluten-free vegan pumpkin pie is truly done baking?
The edges should look set and pull away from the sides slightly, while the very center has just a tiny jiggle (about the size of a quarter when you gently shake the pan). An instant-read thermometer inserted into the filling should read around 170°F (77°C). That wobble is not a mistake—it’s perfection.
Can I freeze this recipe and make it ahead?
Yes! Bake the pie, cool it completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving. You could also freeze the unbaked filling in the crust for up to 2 months—just add an extra 10 minutes to baking time from frozen.
Best way to thaw a frozen vegan pumpkin pie?
Move it from freezer to fridge the night before you want to serve it. This slow thaw keeps the texture creamy and prevents condensation from making the crust soggy. Your easy gluten-free vegan pumpkin pie will taste fresh and delicious.
Final Tips for Success
Well, here’s the thing about gluten-free baking: it’s really just about understanding your ingredients and giving them a little grace. This vegan pumpkin pie recipe is forgiving, adaptable, and honestly foolproof once you’ve made it once.
For visual step-by-step photos and video instructions, check the blog post—sometimes seeing the dough texture or filling consistency in action makes all the difference. You’ve got this, friend.
Craving more seasonal treats? Check out our collection of easy dairy-free dessert ideas to explore other fall favorites. If you’re looking for handheld options, our gluten-free chocolate crinkle cookies are perfect for pairing with coffee or tea.
According to authoritative nutrition research on gluten sensitivity and digestive health, going gluten-free helps many people reduce bloating and digestive discomfort. This vegan pumpkin pie recipe is naturally gluten-free, making it a compassionate choice for those with celiac disease or gluten sensitivity.
