Perfect Vegan Gluten Free Pumpkin Pie

Pumpkin pie is one of those desserts that shows up at every fall gathering. Whether it’s Thanksgiving dinner or a casual weekend get-together, there’s something comforting about that spiced pumpkin filling. But when you’re cooking for people with different dietary needs, the traditional recipe doesn’t always work.

That’s why I started making this vegan and gluten-free version. It tastes just like the classic pie everyone loves, but now my friends who avoid dairy or gluten can enjoy it too. No one has to skip dessert or bring their own separate dish. The filling is creamy, the spices are warm, and the crust holds together perfectly.

Need a pie that works for everyone at the table? This one’s got you covered. Plus, it’s easier to make than you might think.

What Kind of Pumpkin Puree Should I Use?

For this recipe, you’ll want to grab canned pumpkin puree from the baking aisle, not pumpkin pie filling which already has sugar and spices added. Plain pumpkin puree gives you control over the sweetness and spice levels in your pie. If you’re feeling ambitious, you can absolutely make your own puree from scratch using sugar pumpkins or butternut squash – just roast them until soft, scoop out the flesh, and blend until smooth. Keep in mind that homemade puree tends to be a bit wetter than canned, so you might need to drain off some excess liquid or add a touch more cornstarch to get the right consistency.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Gluten-free flour: If you’re not gluten-free, regular all-purpose flour works perfectly for the crust. If you need a different gluten-free blend, make sure it’s a 1:1 baking blend with xanthan gum already included.
• Vegan butter: You can use coconut oil in place of vegan butter for the crust, but make sure it’s solid and cold. Regular butter works too if you’re not keeping it vegan.
• Almond milk: Any plant-based milk works here – oat, soy, or coconut milk are all good choices. Just stick with unsweetened varieties.
• Maple syrup: Agave nectar or even additional brown sugar can replace the maple syrup. If using more brown sugar, you might need to add a tablespoon or two of extra liquid.
• Cornstarch: Arrowroot powder is already listed as an option, but tapioca starch also works in the same amount for thickening.
• Pumpkin pie spice: If you don’t have the premade blend, mix 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch of cloves.
• Pumpkin puree: This one’s essential – don’t substitute with pumpkin pie filling as it already contains sugar and spices, which will throw off the recipe.

Watch Out for These Mistakes While Baking

The biggest mistake when making gluten-free pie crust is overworking the dough, which can make it tough and crumbly – mix just until the dough comes together, and if it feels too dry, add ice water one tablespoon at a time.

Another common error is skipping the step of chilling your crust before baking, which helps prevent shrinking and keeps the butter cold for a flakier texture, so aim for at least 30 minutes in the fridge.

When it comes to the filling, using canned pumpkin that’s too watery will result in a pie that never sets properly, so if your puree looks thin, drain it through a cheesecloth for 15-20 minutes before mixing.

Finally, resist the urge to overbake – the center should still have a slight jiggle when you remove it from the oven since the filling will continue to set as it cools, and a fully firm pie in the oven means an overbaked, cracked pie on your table.

What to Serve With Pumpkin Pie?

A dollop of coconut whipped cream is pretty much mandatory on pumpkin pie – it adds that cool, creamy contrast to the warm spiced filling. If you want to go all out, serve it with a scoop of vegan vanilla ice cream or even that vegan pumpkin pie ice cream for a double dose of pumpkin goodness. A hot cup of coffee or chai tea on the side makes this dessert feel extra cozy, especially during the fall and winter months. You can also sprinkle some extra cinnamon or a drizzle of maple syrup on top right before serving for a little extra sweetness.

Storage Instructions

Store: Once your pumpkin pie has cooled completely, cover it loosely with foil or plastic wrap and keep it in the fridge for up to 5 days. The filling actually gets even better after a day or two as the flavors meld together, so this is a great one to make ahead for Thanksgiving or any holiday gathering.

Freeze: You can freeze the whole pie or individual slices for up to 2 months. Wrap it tightly in plastic wrap, then again in foil to prevent freezer burn. When you’re ready to serve, thaw it overnight in the fridge for best results.

Serve: This pie tastes amazing straight from the fridge when it’s nice and cold. If you prefer it at room temperature, just let it sit out for about 30 minutes before serving. Don’t forget to top it with coconut whipped cream or a scoop of that vegan pumpkin pie ice cream!

Preparation Time	30-45 minutes
Cooking Time	58-65 minutes
Total Time	4-6 hours (including cooling time)
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 10-13 g
• Fat: 32-38 g
• Carbohydrates: 210-230 g

Ingredients

For the crust:

• 1/4 tsp salt
• 4 to 6 tbsp ice water (keep very cold for flakiest texture)
• 1 1/4 cups gluten-free flour (Bob’s Red Mill 1:1 blend works best)
• 6 tbsp chilled vegan butter (or coconut oil for extra crispness)

For the pumpkin filling:

• 1/4 cup maple syrup (adds subtle depth to sweetness)
• 1 3/4 tsp pumpkin spice blend (freshly ground spices preferred)
• 2 1/2 tbsp cornstarch (or arrowroot for smoother texture)
• 1/4 cup packed brown sugar
• 2 3/4 cups pumpkin puree (Libby’s pure pumpkin recommended)
• 1/4 tsp sea salt
• 1/3 cup unsweetened almond milk (room temperature)
• 1 tbsp olive oil or melted coconut oil

For serving:

• Coconut whipped cream (chilled before serving)
• Vegan pumpkin pie ice cream (optional but recommended)

Step 1: Make the Pie Crust with Cold Ingredients

• 1 1/4 cups gluten-free flour
• 1/4 tsp salt
• 6 tbsp chilled vegan butter
• 4 to 6 tbsp ice water

Combine the gluten-free flour and salt in a large bowl.

Cut the chilled vegan butter into small cubes and add to the flour, then use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible—this is crucial for a flaky crust.

Sprinkle the ice water over the mixture one tablespoon at a time, gently tossing with a fork until the dough just comes together.

I find that gluten-free dough needs slightly less water than traditional doughs, so add conservatively and stop as soon as it holds together.

Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling.

Step 2: Blend the Pumpkin Pie Filling

• 2 3/4 cups pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup packed brown sugar
• 1/3 cup unsweetened almond milk
• 1 tbsp olive oil
• 2 1/2 tbsp cornstarch
• 1 3/4 tsp pumpkin spice blend
• 1/4 tsp sea salt

In a blender or food processor, combine the pumpkin puree, maple syrup, brown sugar, room-temperature almond milk, olive oil, cornstarch, pumpkin spice blend, and sea salt.

Blend on high speed for 60-90 seconds until completely smooth and well-combined.

The cornstarch will help give the filling a silky texture and proper set, while the maple syrup adds complexity that pure sweetness cannot.

Let the filling rest at room temperature while the crust chills—this prevents condensation and helps the filling set more evenly during baking.

Step 3: Prepare the Oven and Shape the Crust

• dough disc from Step 1

Preheat your oven to 350°F about 15 minutes before you’re ready to assemble the pie.

Remove the chilled dough disc from the refrigerator and place it between two sheets of parchment paper.

Using a rolling pin, gently roll the dough outward from the center into a circle roughly 11-12 inches in diameter—the parchment paper prevents sticking and makes transfer much easier.

Transfer the dough (still on parchment) to your 9-inch pie pan by flipping it in, then peel away the top layer of parchment.

I like to gently press the dough into the corners and let any excess hang over the edge naturally; it looks more rustic and helps prevent shrinking.

Step 4: Fill and Bake the Pie

• pumpkin filling from Step 2
• crust from Step 3

Pour the smooth pumpkin filling from Step 2 directly into the prepared pie crust, smoothing the top with a spatula.

Place the pie on a baking sheet (this catches any drips and helps with even heat distribution) and transfer to the preheated 350°F oven.

Bake for 58-65 minutes until the edges are set and slightly puffed but the center still has a slight jiggle when you gently shake the pan—the filling will continue to set as it cools.

The baking time depends on your oven, so start checking around 55 minutes.

Remove from the oven and let cool to room temperature on a wire rack for about 1 hour.

Step 5: Chill and Set the Pie

• baked pie from Step 4

Transfer the completely cooled pie to the refrigerator and chill for at least 4-6 hours, or ideally overnight.

This resting period allows the filling to fully set and the flavors to meld beautifully.

The cold also makes the pie easier to slice cleanly without the filling breaking apart.

Step 6: Slice and Serve with Toppings

• chilled pie from Step 5
• Coconut whipped cream
• Vegan pumpkin pie ice cream

Remove the pie from the refrigerator about 10-15 minutes before serving to take the slight chill off for the best flavor.

Slice with a sharp knife dipped in hot water (wipe between each slice for clean edges), and serve each piece topped with a dollop of chilled coconut whipped cream.

For an extra indulgent touch, add a scoop of vegan pumpkin pie ice cream alongside.