Vegan Gluten-Free Pumpkin Pie

I made this delicious recipe on this past Saturday. My family kicks off the holidays the weekend before Thanksgiving. I used the Red Bob Mills pie mix for the crust . Everyone loved it!!

Delicious recipe! I have celiac so I avoid gluten, soy and if possible dairy. We are having a friend with tree nut allergies this year so I substituted almond milk for lactaid. Any other ideas that would keep it vegan?
Thank you for sharing the knowledge!

Can I just omit the brown sugar?

Has anyone tried this with success??
The only sweetener I can have is honey (which I’m going to use instead of the maple syrup).

Thanks so much!

My blender broke but I have a food processor. Any problems using the food processor for the filling?

Hey Dana- Thank you for this recipe…I just tried it this weekend and it was a hit! It was more similar to a traditional pumpkin pie than I had anticipated. I’d love to upload a pic of how it turned out, but I’m not sure how to do it on this site. Anyways, happy holidays!

Just made this pie this morning and I am concerned about the exposed crust being very hard/tough and not flakey. Have I done something wrong or is there a trick to keep this from happening or avoid it in the future? Thanks so much, LOVE your blog!

You knew. You’ve seen my browsing history. You knew I was looking for a vegan pumpkin pie that didn’t cling to bananas as an ingredient and devised this recipe :) Thank you, thank you, thank you.

I can’t wait to make this for Thanksgiving! My first vegan and gluten free dessert! I’m wondering if I could substitute coconut milk for the almond milk?

This looks delicious! Is there anyway to make this with a pre bough crust? Can I just pour the pie mixture in and bake the same? Thank you! :)

Seriously disappointed in this recipe, but I was SO hoping it would be a vegan success especially after roasting and pureeing home grown pumpkin to use! After cooking for close to an hour and a half it is still runny but the crust is over cooked. Taste is delicious but it doesn’t seem that it is ever going to turn into a pie. Disappointing….

Does this use a standard pie plate or deep dish? The slice of pie in the photos seems normal depth, but the amount of puree called for seems like it would overflow. If it is for a deep-dish, can I just halve the filling recipe and cut down the bake time?

How successful were you with coconut oil in replacement of vegan butter in the crust or olive oil in the pie filling? Does it change the flavor?
I’m trying to convert some skeptical family members without them noticing too much:))

Hi! Is the brown sugar packed? Is there anyway to modify the crust so that it can make a design? Thanks! Great recipe!

Hi! Is the brown sugar packed or unpacked? Also, is there any way to make the crust so that it can be made into designs? Thanks! Great recipe!

This is my first Thanksgiving with a dairy allergy (got one post-pregnancy with my second baby), and this recipe is nothing short of a miracle for me! Making it to test it out today . . . for quality control purposes. You know, to make sure I know how to make it for thanksgiving. Taste-testing is key ;)

Thank you so much!

I used Agave Nectar instead of Maple Syrup it is delicious. My husband loves it, I will be making this again

Thank you so much for this great sounding recipe! Am very new to gluten-sugar-dairy free foods, but want to try your pie for family.

Question: Can I use xylitol for sweetener instead of maple syrup and brown sugar?

Hello,
I cannot wait to try making this for my kids. We have allergies in house and it has made (especially) holidays a little tough. The last few years we served up cookies, but I want to try and accommodate them a little better this year.
I do have a question, do you have an idea on the time difference in timing I might need to do in order to make 4oz small pies or to even make them in a cup cake tray? I want to try and make them small enough but easy to travel for my kids to bring to school for their holiday parties.
Thank so much!

I’m a year late to the party but how well does this travel? My boyfriend’s niece is super allergic to milk and last year all of her sisters and everyone else in the house got to eat pumpkin pie and she did not. I felt so bad! So I want to make a pie her and her sisters can eat together so she doesn’t feel left out. The problem here is they live in the mountains so its a few hours drive. Would putting this in a cooler with some ice packs work or do you not suggest travel?

Excited to try this recipe. We have a nut allergy in our house – would dairy milk or flax/coconut milk (like so delicious) work 1:1? Also can chilled butter be substituted (dairy is the one allergen that my son CAN tolerate – looking for a great pumpkin pie for thanksgiving)

I made this filling with the crust on Food52 and it was so good! Definitely going to be one of our new vegan Thanksgiving staples.

Hi!

I only have one can of pumpkin puree. That stuff is expensive in Norway! How do you suggest to modify the recipe to that amount?

Thanks!

I tried it yesterday with arrowroot powder I found in my pantry (I don’t know where or why I got it in the first place). It’s the first time I eat pumpkin pie (I am French so I don’t celebrate Thanksgiving), I am not used to this level of spiciness (is this why it is served with whipped cream?) but I like it nonetheless.
Very detailed instructions, thank you!

Great concept, however the texture and flavor is not comparable to traditional pumpkin pie recipes. If I were to make this again, I would use 1/2 to 2/3 of the pumpkin it calls for and ration/add other ingredients appropriately.

Thank you so much for this recipe! My 4 year old daughter is allergic to most ingredients in a classic pumpkin pie. I made this for her today and it turned out wonderful. No troubles with the crust and wow go the filling. I prefer this myself to a classic pumpkin pie. I substituted soy milk for almond milk with no problem. Thank you again, it even passed the kid taste test. ;)

OMG this pie was delicious! I was out of maple syrup so I added 1/2 cup sugar and added 1/3 cup almond milk + a little extra to make up the missing liquid. My boys love spice so we doubled up on the 4 spice! Super simple to make by far the easiest and yummiest pie EVER!!!

Looks lovely!

I’m another in the UK.
Pumpkin spice isn’t in my local shop, how do I make it?
Is it just 1/4 or each of the spices you mentioned above?

Thanks!!!

Thanks so much for this recipe! Simple, healthy ingredients, clear instructions. I’m very happy to be able to serve pumpkin pie again!

the pie is currently in the oven! will post pics on instagram :) with your hashtag of course

I just tried this recipe for the first time. My pies are cooling now. I doubled the recipe to make 2, and it was a test run to see how it would turn out. The crust seems great, however the filling was thick, and not as liquid as your picture. I added a bit more almond milk before baking, but I was afraid to add more to a point it wouldn’t bake. I hope they set okay. I don’t have any cracks in the top, nor is it smooth like pumpkin pies I’ve made in the past or like your picture.

Hey!

I was just wondering-is the topping on the pie on the pics just whipped cream?
Thanks a million!

Hi Dana, your pie is currently in the oven and I can’t wait to try it! This was actually my very first time making a pie as with gluten and dairy intolerances, finding a good recipe just seemed too daunting! Once I saw the recipe on your site, I knew it would be a good one. My one question/concern was regarding blending the pie filling ingredients in a blender. I used my Vitamix for this step but had a very difficult time getting it to blend and mix together. I added an extra tablespoon of milk but I just don’t think there was enough liquid to make it circulate. I’m wondering if a food processor or stand mixer could be used instead? As well, it took a lot of work to get the filling out of the blender which resulted in some filling being wasted. I’m interested to know your thoughts! Thanks so much.

I recently bought this flour mix to try and everything I use it in turns out gummy since it has xanthan gum added. Before I try this I want to ask if that gummy texture is in the finished crust? If so I really don’t want to waste my other ingredients. So far I am not a fan of this gluten free flour mix. Thank you.

I think I was too keen for this recipe. I forgot to add the coconut oil to the filling. Will this make a big difference?

If I don’t have cornstarch or arrowroot powder *cough-too lazy to leave house* can I use chickpea flour or almond flour for thickening?

I love the simplicity of this GF pie crust.
I am just making this crust for a savory pie, anything I should do different for setting, since we will be eating it right out of the oven.
Thanks,

This pie was awesome. I made it for my 60 year old father in law who has just been told he can’t have gluten, dairy, eggs or refined sugar so I swapped the brown sugar out for raw coconut sugar. He loved it so much and said if he could eat things like that he wouldn’t miss any of his old food.

I have a soy allergy and liked the look of his recipe. I Made this yesterday, I reduced the sugar amount for my tastes, but the spice level was perfect for me. I made the filling only and cooked it in a parchment lined tin, the filling made it’s own ‘crust’ and was just as easy to serve as a conventional pie. Very tasty. Thanks so much for posting.

I have now made this twice in the past 4 days because my family keeps eating it before I get a chance to! Clearly a MUCH approved recipe :)

Hi, Can I use regular soy milk in place of the almond milk?

I’m German and I’ve never had pumpkin pie in my life. But now this beauty is inside my oven and I can’t wait to try it. As there is no pumpkin puree in the shops here I made my own and I also mixed my own gluten free flour from brown rice, buckwheat and corn starch.
I will sure come back here to tell you how great this pie tastes :D

This turned out so good, thank you for the recipe! I am on week three of omitting dairy from my diet and it has been difficult, but this pie is so good you would never know it’s dairy free! I used the recipe for your traditional crust instead of the gluten free, and I plan on making it again for my family this Christmas.

Made this and the taste was a bit off but it was still good. Maybe it was the maple syrup? After refrigerating there was some diet of liquid that appeared on top of the pie. I followed the directions and used the coconut oil. Any ideas why this happened? Took the leftovers, added some oats pecans and cranberries to make muffins that were delicious!

Coming from South Africa, pumpkin pie isn’t a thing as it is in the US for thanksgiving. But after reading your recipe I decided that this year it will be a thing in our household anyway! I subbed half of the maple syrup with half honey and half date paste and it still turned out delicious! Then I topped it with some plain yoghurt and must have died and gone to heaven…Thank you for enabling me eat something soo good!!

I used a different GF crust, because it’s my go to and SO DELICIOUS. But, I used your filling. I substituted coconut palm sugar for the brown sugar, and mixed my own fresh ground spices. This was absolutely the best pumpkin pie I have ever had. I made a few for my clients (I’m a vegan private chef) as well. Raves all around. Genius adding the coconut oil! Bravo!

This is an excellent recipe! Many thanks. Enjoyed by a crowd of omnivores and vegetarians alike!

Haven’t seen Bob’s 1:1 round these parts so made my own flour mixture with Bob’s single flours. A few substitutions i.e. cornstarch etc. and this came out wonderfully. Cheers!

thank you so much for this recipe. I subbed the brown sugar with coconut palm sugar. absolutely delish and my boyfriend said it tastes just like regular pumpkin pie. I agree!

I made this and it turned out great. I added a tad bit more maple syrup and a little more pumpkin spice for my taste. My daughter thought it could have been sweeter. You just play with it til it suites your taste. The crust was really great.

I don’t know what I did wrong, but I didn’t like this & neither did my daughter. Everyone else commenting seems to like this recipe. The pie filling was not sweet enough. If I made this again, I would increase the sugar & maybe the spices?

This is such a great recipe! THANK YOU! I am gluten free egg free and it is SO hard to find a good replacement recipe for a favorite food. This was delicious! A little note, I warmed up coconut oil and added it to the test batch I made and although it was melted, it quickly solidified because the milk and maple syrup were both cold. I would recommend, if ingredients aren’t room temperature, to use a liquid oil. In the second batch I made I used sunflower seed oil and that worked much better. Thanks!

I have this recipe in the oven right now it’s so yummy I only know because I couldn’t stop taste testing the pie batter. I want everyone to see how yummy being vegan can be! Good recipe

I have this lovely pie in the oven right now. With my son’s allergies (peanut, egg, dairy, and wheat), pumpkin pie is awefully difficult to achieve. I didn’t even have to make the usual numerous substitutions (just honey for maple syrup because I didn’t have any). The filling was amazing and I can’t wait to try it when it’s done. :)

Would it be possible to bake this in a 9in tart pan instead?

Do you grease the pan first? I have a glass pie pan. Thanks.

This recipe looks great! I was hoping to make it, but I actually could not find the special 1:1 flour. My local Whole Foods is the Boulder, CO store, so I was quite surprised because they are one of the largest in the country. Anyhow, I have five types of Bobs flours including his gluten free all purpose as well as brown rice , almond, quinoa, coconut, and millet. Do you have any links or resources on how to make this gluten fee without the new 1:1 flour mix. Also, I did notice the 1:1 uses xantham gum, which I can’t have because I have a corn intolerance. I usually sub guar gum out in recipes, so I don’t think that blend would actually work after all . Any help is appreciated! Thank you :)

This pie looks delicious! Do you think it’s possible to sub coconut palm sugar for the brown sugar in this recipe?

This sounds wonderful! I love your vegan gf recipes. I like to eat my pie room temp or slightly warm, after just baking. Does it need to set in the refrigerator?

Thank you,
Laura

Could I use Extra Virgin Olive Oil where the filling says “Olive Oil?” Is it the same? What kind are you referring to?

Can I substitute a different milk for the almond milk? I have a classroom with a vegan student, a student who needs to eat gluten-free, and a tree nut allergy. Thank you! this looks easy and amazing!!!

Made this last weekend and loved it! My family refused to wait longer than 4 hours to try it, but I found it to be better after it had chilled overnight. They all approved though! Thank you so much for posting this!

hi there! just wondering if you could explain how this tastes like compared to the classic pumpkin pie that uses so many unhealthy ingredients?? thinking of making this for thanksgiving and i want to whip up a less indulgent and healthier dessert for the table :) thanks! love this site to pieces <3

Hi Dana!

I’ve been OBSESSED with pie lately and you aren’t helping! Kidding, but this does look amazing. I love Bobs Red Mill! My mom grew up just down the road from them near Dallas, Oregon and my grandpa still lives there. In fact, he just visited Bobs a few months ago!

I made this last night as a test run for my Kind Thanksgiving. I couldn’t find Bob’s GF flour mix, so I used the TJ’s GF baking mix instead. Turned out very tasty. I had 2 pc’s this morning for breakfast because I couldn’t wait!

What do you mean by “varied results” for the coconut oil?

Doing a test run for TG this weekend. Do you recommend pre-baking the crust for a few minutes with pie weights?

Perfect! Some friends and I are going to be celebrating thanks giving in Paris together this year, so I’m going to surprise them with this recipe. One of the girls is gluten free too, so it means that everyone can enjoy this delicious dessert!

Do you think subbing honey for the maple syrup would be all right? Going to try making it this weekend, doing a practice run before Thanksgiving! It looks so good!

i’m so thrilled to see bob’s new gluten-free all-purpose flour! the beany version wasn’t the best for sweets, but this one seems to be quite the upgrade. this pie looks like perfection and the ideal gluten-free addition to any thanksgiving dessert table!

Pumpkin pie is a must-have on every Thanksgiving table!

I have yet to make pumpkin pie or pie crust in general because it seemed too complex. You just made this look so simple and it’s gluten-free! Definitely trying this one out.

Can I sub coconut milk for the almond milk? We have a nut allergy in the family, and a few vegans :-)

This looks amazing :) Do you think I could use non hydrogenated veggie shortening for the butter?

Looks amazing!! I can’t wait to have all the pie on Thanksgiving!!

I’m so in love with your blog…and this pie….and that coconut whipped cream. Yummmmm!

Looks so good. My husband and dad are allergic to dairy, so I tend towards vegan recipes just to avoid milk/cream/butter etc.

This pumpkin pie – oh wow! It looks delicious and so simple! Looking forward to trying the Bob’s Red Gluten Free 1 to 1 Flour! Pinned :)

OMG I cannot wait to make this!!! I’ve been searching (for about two weeks) for a delicious vegan and gluten-free Pumpkin Pie recipe and NOW I FOUND IT. :) Thank you so much!

I’ve been cooking, baking, drinking, yes, drinking pumpkins. They’ve been ruling in my kitchen for a while now! Need to try that pastry!

I have NEVER had pumpkin pie but this looks delicious !! Love that its both gluten free AND vegan. I wonder if pumpkin pie will ever become a thing here in the UK? I doubt it – but just while I wait for that to happen Im sticking this on the pinboard to do list ! L x

Hello!
I roasted some pumpkin and made some puree with it. Should I strain the puree before I use in this recipe? I worry that it might not firm up and be too watery when it is done.

Thanks!

I am new to this whole vegan baking thing and do not have cornstarch on hand. Are there any trustworthy subs I could use? I was thinking about adding flour to the pumpkin mixture but wasn’t sure if it would affect the taste. Thanks!

BEAUTIFUL photos! Thanks so much for creating another gluten-free, vegan recipe. Since I’m paleo due to tons of food intolerances and a gut-healing journey, I thoroughly appreciate these types of recipes especially around the holidays. YAY!

Gah! What a stunner – that crust looks absolutely flawless!

I can’t wait to try this out! Being a health and travel blogger, I love quick and delicious recipes like this one. It looks absolutely divine – thank you so much!

Dana this looks soooo good. I am gluten free but making this vegan too would appeal to everyone joining us for holiday meals. Great recipe, pinning!

xoxo, Tanya
twelveOeightblog

Hello! Could I sub the GF Bob’s Redmill baking flour for trader joes GF flour? I wasn’t sure if it specifically had to be baking flour. thanks and my family and I love all of your recipes. :)

Pumpkin pie is my FAVOURITE fall dessert! Love that this recipe is gluten free, thanks for sharing! <3

Looks amazing! I will definitely have to try this for Thanksgiving! What do you suggest for a yummy vegan ‘whipped cream’?

Sounds so delicious and not too hard to make, I really love vegan recipes where you can’t tell tht it’s vegan so this one is perfect. Definitely going to make this soon!

This looks amazing! Totally agree that no one would guess it’s vegan or gluten free!

Do you think I could use vegan shortening instead of the vegan butter?

This looks so good and I just calculated how much it would cost to make (using the same Bob’s flour) and it can out to $9.34 — MUCH cheaper than buying a pie!

Well Im already for thanksgiving now!

Yay! Yay! Yay! <—- Sorry I'm overly excited!! With Kelsie's allergy to eggs, I was racking my brain for an egg free version of all of our favorites, now I found one! One last Yay!! :-)

if im not GF, can i make this with all purpose flour or will it change the consistency?

Nice article!
i remember when i turned veggy , it was so boring , but i remember trying some recipes from Maria Stroulee made me vegetarian for ever!
Try them!

Yay! Finally an egg-free pumpkin pie! This looks absolutely dreamy– I’ll definitely be making it for Thanksgiving! Thanks!

Looks insanely good!

Love this! Pumpkin pie is my absolute favorite part of Thanksgiving. Hands down.

i love bob redmill’s pie crust! the GF mix is amazing. ALways impressed by their quality. On another note, i just wanted to say thank you both for your amazing information on food photography and blogging. After 6 years of blogging, i’m finally trying to change things and be more “professional.” Took me long enough to realize where I wanted to go with it. <3