Easy Vegan Pumpkin Pie Recipe (It’s Gluten-Free, Too!)
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This homemade pumpkin pie recipe is delicious even without the dairy and gluten!
If you’re in the mood for a yummy pumpkin pie and would like it to be vegan and gluten-free, listen up! I just made a delicious homemade pie that fits that criteria and it’s absolutely yummy!
It’s also fairly simple to make (read: not as difficult as you’d think). With a can of pumpkin puree and a few flour and dairy substitutions, you’ll be on your way to enjoying a homemade slice of pie in no time!
Hip recipe tips for making vegan pumpkin pie:
- If you have a pastry cutter, use that to incorporate the cold, vegan butter. If not, try using a fork to cut through the butter and flour mixture. The key is to not overwork the dough.
- You’ll need parchment paper to roll out pie dough. This gluten-free dough is a little on the sticky side, so you’ll want to roll it out between two pieces of parchment paper for ease.
- Try using unsweetened coconut milk in the pie filling. I bought the kind in the can, and it made a great pumpkin pie. You can also use almond milk instead.
- Don’t forget the vegan-friendly whipped cream! I bought a container of Tru Whip Vegan. It can be found in the frozen foods section in a tub next to the Cool Whip, and it’s excellent! Alternatively, you could whip up some full-fat coconut whipped cream from a can instead.
Vegan Gluten-Free Pumpkin Pie
yield: 10 SERVINGS
prep time: 30 MINUTES
cook time: 60 MINUTES
total time: 1 HOUR 30 MINUTES
Buttery pie crust with a silky rich pumpkin filling, perfect for the holidays.
For the Pie Crust:
- 1 and 1/2 cups all purpose gluten-free flour
- 1/8 teaspoon salt
- 5 tablespoons cold vegan butter (such as Earth Balance)
- 1 tablespoon organic cane sugar
- 3-4 tablespoons cold water
For the Pie Filling:
- 15 oz. pumpkin puree
- 1/2 cup organic brown sugar
- 2 tablespoons maple syrup
- 1/2 cup coconut milk - from the can
- 1/4 cup arrowroot powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 tablespoon vegan butter
- 1 teaspoon vanilla extract
For the pie crust: In a mixing bowl, whisk the gluten-free flour and salt together. Add the vegan butter, and use a pastry cutter to cut in the butter until you get a crumbly texture.
Add in a tablespoon of water at a time until you can form a dough. The less water the better, and don't overmix. Form dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes at least so it'll be super cold. Meanwhile, mix the filling.
For the Pie Filling: Combine all the pie filling ingredients into a mixing bowl, and mix up using a handheld mixer until the filling is well combined.
Pre-heat the oven to 350 degrees, and grease a pie pan with vegan butter or coconut oil.
Roll the ball of pie dough between two pieces of parchment paper into a circle using a rolling pin. Lift off the top piece of paper and flip the other side over the pie pan. Remove the other paper sheet, and press the dough around the pan using your hands.
Pour the filling over the pie dough, and spread it evenly. Bake for about 60 minutes until the middle is cooked (it may be slightly jiggly) and the crust is slightly browned.
Let cool completely. Place the pie into the fridge and let set for at least 4 hours (overnight is best). Serve with non-dairy whipped topping if desired.
Don’t feel like buying specialty ingredients or making a from-scratch crust?
Grab a store-bought gluten-free and vegan pie crust in a pinch! I made a second pie filling recipe and poured it into a Wholly Wholesome brand pie crust I found in the freezer section. It was priced at just under $6 for 2 crusts, which I thought was a nice value, too. Taste-wise, it was good, however, I still preferred my homemade crust (it is buttery-tasting and denser)!
A vegan pumpkin pie dessert that all will LOVE!
Whether your family and guests are vegan, do not eat dairy, or are gluten-free (or even none of the above), try this simple and delicious pumpkin pie! We loved it! The crust has a great, flakey texture, and the sweet filling tastes very similar to traditional pumpkin pie!
Eating Keto? Here’s a delicious KETO pumpkin pie recipe to try on Hip2Keto.com!
Thank you for this recipe. . . and it would be GREAT to see more vegan recipes!!!!!🙏🏻
Sure and thanks Wende!
Thank you so much for a gluten and dairy free recipe! I will definitely be making this for Thanksgiving!
Oh good – enjoy Lexi!
Thanks for sharing this…my son LOVES pumpkin pie & tomorrow is his birthday, so this will be a nice birthday treat for my little pumpkin
Nice! And happy birthday to him!
Thanks for posting a great vegan recipe! I like that it has the added benefit of being gluten free too.
Thanks for your feedback Beverly!
More vegan recipes please! ☺️😋
This sounds SO yummy…thanks for the vegan recipe!
Oh good- thanks Serena!
This looks so yummy!! More vegan recipes please!!
I was able to use my regular pumpkin pie recipe and substitute Carnation’s dairy free baking milk for evaporated milk (almond based). No one could tell the difference. Thanks for the gf crust recipe. It’s so hard having milk and coconut allergies in our house when everyone’s substitute for milk and cream seems to be coconut.
Oh nice – I’ll have to try that type of milk next time! Yes, I think you’ll like that crust 👍 thanks Laura!
What is cooking milk? How is this different from regular almond, oat, etc. milk?
Could I substitute the coconut milk for soy milk? My son has allergies to dairy, eggs and all nuts so almond milk is out and allergic to coconuts too. Any ideas?
Yes I think that sounds like a good sub.