Vegan Gluten-Free Pumpkin Pie

Tried making this recipe with just the pumpkin pie filling (poured over store brought pie crust as I was short on time), and it turned out perfectly with such great consistencies, texture, and flavor! Thank you so much for sharing this recipe! Will try with making the pie crust from scratch too next time!

Baked this yesterday for our Christmas Eve party. Easy and delicious. Three years ago I started my journey on making all my cakes and pies from scratch and this pie crust couldn’t be easier.
When I think of all the ingredients in a store bought pie crust, it boggles my mind. Thank you.

I made the filling and it turned out great!
I substituted honey for maple syrup and baked it in a premade crust for 65 mins.
I will definitely be making this again! Always great to find dairy and egg free options that are delicious. Thank you!

My gluten-free, dairy-free boyfriend says this is the best pie he’s ever had. I substituted oat milk for almond milk, and additional brown sugar for maple syrup. Baked at 350, the filling was firmly set at 56 minutes with no jiggle or cracks. Really delicious and way more successful than I expected for my first time working with a gluten free pie crust! Thank you for the great recipe. 🎃

This review is for the filling only. I used a different crust.

I made this for Thanksgiving. Everyone agreed that it tasted similar and had a mouthfeel that was very close to “traditional” pumpkin pie.

I used fresh roasted pumpkin to make puree. I swapped Westsoy organic unsweetened vanilla soy milk for the almond milk because I think it works the best for baking. I used arrowroot because I was out of corn starch.

This will be my go to vegan pumpkin pie filling from now on.

My son has many food allergies so this recipe was perfect for him. He can now have pumpkin pie every year thanks to this recipe. I followed it step by step and it came out perfect. Wish I could share a photo. Nobody could tell it was gluten free. It was a hit. Will be making this every year now. Thank you so much!!!

This is the first year I made this – it received rave reviews! Thank you!

Pie had good texture, we chose to add a bit more spices bc we like more. Definitely not a deep dish but still quite yummy.

This is my “go to” Thanksgiving pumpkin pie. I love pumpkin pie, and if I’m not the one who brings the pie it’s usually not vegan! Turns out great every time. I usually buy a crust (I’m not gluten free), so it’s also easy. Everyone always really loves it. I haven’t had a “traditional pumpkin pie” in a while, but I noticed those recipes have a lot of milk and eggs. So I think this version is more “pumpkin-y”. It’s very creamy and the right amount of sweetness for me.

Sadly, found this super bland… had to double the spice quantity in the pie filling, because it just tasted like sweetened pumpkin… and the crust just tasted like flour. I’m sorry for the poor review, but I was really disappointed.

I’ve made this the past 5 or 6 Thanksgivings in a row, it’s literally the best pumpkin pie recipe!

I have just made this recipe and it’s amazing!! Taste is perfect and washes down brilliantly with a coffee.

I didn’t have any wax paper, so I place the pastry disk on top of foil & then placed cling film ontop. I then used a rolling pin to shape the pastry to fit my pan. I then took the cling film off and carefully lifted the foil and placed it in the pan, with the pastry still on, & shaped it accordingly. I cooked brilliantly and once cooled, the foil easily came away from the pastry!

I made this but instead of rolling out the crust after it was chilled. I used a piece of wax paper and a 1cup measuring cup and pressed it into the glass pie plate.. The filling was good but I added a bit more spice and substituted oat milk.. Baked until the filling started to pull away from the crust.. let it set until cool.. Turned out very good..

The pie filling was pretty good. I’m pretty picky with pumpkin pie. The crust wasn’t very good. That’s the thing I has a problem with. It fell apart before I could get it in the pan, then after it didn’t taste good and a bit like it’s undercooked but it’s not, and fell apart again.
thank you for the recipes, I appreciate them even when they don’t always work out. I’ll find a different crust recipe and use the filling from yours.

You could cut out all the added sugar and this pie would be even better. Honestly amazing how naturally sweet most ingredients are when they are allowed to just speak for themselves. Both vegetarians and vegans seem to Need a lot of extra sugar!

This came out perfectly! I even loved the taste of the filling before I cooked it. I let the dough in the fridge for 1 day before making and it was very difficult to roll straight from the fridge but after letting it warm a bit as you suggested it was perfect. Thank you so so much!

This recipe is perfection! I have been making this for several years now! The only two modifications I make is I substitute the maple syrup with Swerve, a sugar alternative, and I don’t make the pie crust myself. I use Wholly gluten free frozen pie crust and it turns out delicious every time! I have made this for Thanksgiving 3 years in a row! It is delicious with coco whip! I get one by the brand “So Delicious”. I would recommend this recipe to anyone!

loved it!

I just made this recipe with my sister for Thanksgiving and let me tell you…. it was absolutely delicious! I NEVER post reviews but, since this recipe was so perfect for vegan/gluten-free eaters, I had to share my opinion. I was hesitant at first since most vegan/gluten-free recipes are “meh”, but once I actually made it, the beautiful pumpkin scent and the nostalgia of a Thanksgiving pumpkin pie was all there. THANK YOU FOR THIS ALL-INCLUSIVE RECIPE!!!!

This was the best pie I have made in years ! The crust came out perfect! I only needed 4 Tbsp of water for my crust, and the filling was delicious after letting the whole pie chill over night. I ended up baking mine for well over 70 minutes and it was a thick pie so it seemed to need it.

Unfortunately, I did not favor this recipe. The pie crust was terribly hard and clumpy instead of flaky or crispy and the flavor was bland, just doughy. Disappointing, I have not had luck finding the right gluten free recipes. :(

I made this 3 days ago for Thanksgiving and my husband and I both loved it! We couldn’t get enough!. I also made your Coconut Whipped Cream to go with it. Yum! I have so many food allergies and it was no nice not to have to use an egg or butter substitute. Because of nuts, I substituted rice milk for the almond milk and it worked fine. I already had a frozen gluten-free crust in the freezer, so didn’t try the crust yet. This recipe will be a holiday staple from now on. Thank you.

The pie was (and still is) totally delicious. Not too sweet, great texture, and the crust worked perfectly, even though I had to use a 9 inch cake pan. And, it was easy! Thanks so much! One question – refrigerate after the first day, or no?

This was incredibly easy to make and tasted wonderful. We have egg and milk allergies in our family so I really wanted to find a safe pumpkin pie. We did our own go-to crust and I didn’t have real maple syrup on hand so I used the alternative. My kids all loved it and 3 out of 4 picked this pumpkin pie over my apple pie. Thank you for the recipe!

This pie was amazing!!!!! No one noticed it was vegan. Super easy. We sprinkled brown sugar on the top when it was about to be served and brûléed it. Crust was perfect too, used the Mykonos cultured cashew butter. Thank you ALWAYS, minimalist baker!!! I love you!!!!

Hi Dana! This is my first Minimalist attempt that didn’t come out exactly right. I followed the instructions, but the crust was incredibly hard and dry, and the pie itself was really tough. Any ideas? I’d love to try again.

The filling ended up delicious but my crust was super hard – any suggestions for next time? I followed the recipe exactly but somehow still got super hard crust.

My sister recently had to cut gluten and dairy for health reasons so I decided to find a recipe for her to enjoy this Thanksgiving. I am so glad I found this simple yet amazing recipe – thank you so much for creating it! It was my first time making a pie and I found it very easy thanks to your instructions and simple ingredients. It was THE PERFECT PUMPKIN PIE and my entire loved it!

I made this today for Thanksgiving and it is sooooooo good!!! My daughter has celiac and I have EoE, and finding gf, egg free, dairy free desserts is a challenge! We both devoured our slices. I felt like I was eating “real” pumpkin pie for the first time in years! I definitely will make this every year! Thank you!

Best pumkin custard, lol. My filling did not set up but it was tasty if you want to eat it like a custard. I baked it the required amount of time and followed the recipe exactly. Not sure what happened.

This truly is a great pie!! I made it last year and this year as well. My husband tried some this year and said it was better than the store-bought pie (high praise coming from him!). I love that it doesn’t have any weird ingredients!!! The taste and texture is perfect!! Thank you so much for this recipe….10 stars!!!

Omg I made this for the first time yesterday, and holy $hi@!! It’s so good!!! You would never know it’s vegan! I’ve been vegan for 8yrs now and this just totally hits the spot!! Thank you! Definitely gonna make again!

I made this last year, it was a hit with my omnivore family. My father, who is completely vegan food averse, apparently talked about how he couldn’t believe it was vegan/gf all night, no one could tell the difference 😇 Im currently in the process of making it this year. Happy thanksgiving and thanks for the recipe Dana!!!

Thanks for explaining blind baking more thoroughly. I don’t trust google for everything! My crust came out a little gooey and raw. I’m re-baking the pie now and covered the top. Worst case scenario—per imagination: I’ll have to scrap the “skin” layer. Cheers!

This was a lovely pie. I used all-purpose flour and I prebake my crust for 15 minutes. It was easy to make and tasted great. For sure, this recipe will be a keeper in my family.

Our family has an egg allergy but is not vegan. I love vegan recipes because I don’t have to think about altering the recipe/figuring out the right egg replacement on my own. I’ve been noticing lately that a lot of my favorite recipes come from you! Thanks!!

I have made this same pumpkin pie for years now. It is a winner. I follow the recipe exactly and it works every time. Closest thing to traditional pumpkin pie I have found2

Hi,

I have baked this every year ever since you posted it and it is TO DIE FOR. This is the first time however I only make it for my husband and I due to the pandemic and being away from family.

I baked it 2 days ago and cut into that same day after letting it set in the fridge. How long does it last in the fridge once cut and wrapped in plastic? Not sure if this is freezable or not.

The only other option we would have is to have a pumpkin pie dinner, which I’m highly contemplating.

Your feedback is appreciated!

This was a fabulous recipe! I’m both vegan and gluten-free so this was perfect. I tried it a second time substituting oat milk for the almond milk and found the filling was even creamier in texture. I also substituted brown rice flour for he gluten-free flour and this worked well. The coconut cream on top was perfect!
Many thanks,

The pie very good, tasty and the crust was very good as well and easy to make. I especially liked the advice that you can patch pieces together, worked perfect. Thank you for the recipe.

This recipe is so good. Although I did use all-purpose flour since I don’t have the gluten-free one (followed your other recipe). I lowered the amount of sugar because of sweetness preference. I used the earth balance plant-based butter and all perfect. Also used soy milk instead. Really yummy recipe!

I recently became vegan and gluten free and I loved this recipe! My family had it too and had no idea it was vegan and gluten free.

Oh my this is absoluteLy better than regular pumpkin pie. The only thing different I did was to roast pumpkins for use rather than canned pumpkin. Totally delicious.

I substituted carrot for pumpkin, since most squash is out of season here in the southern hemisphere. It worked so well, you’d hardly notice! The carrots were extra sweet due to the winter frost, and it was easy to peel, cube, boil, then mash them into a purée for a 1:1 trade.

The pie crust did require a few minutes of baking on its own (before baking it with the filling) to ensure that it’s cooked all the way.

Delicious and easy recipe! So good you also wouldn’t think it’s vegan.

This is my go to pumpkin pie recipe every time! Everyone I make this for (vegan or not) absolutely loves it!

I followed the recipe carefully, the crust cake out nice but the filling was very…. healthy tasting. I’ve been vegan for a few years and It didn’t taste like a dessert pie. More like something I’d eat with breakfast. I’m not going to be making this one again.

This pumpkin pie was delicious! I used my own crust recipe and the filling was perfectly creamy and pumpkiny! No one could tell that it was vegan! Yay!

So so delicious! My boyfriend is not gluten free or vegan and he said this was the most delicious pie EVER!

Best pumpkin pie hands down if you are vegan or not! I do cheat a bit and buy a vegan frozen pie crust when I’m short on time, but everyone loves it!

I used this recipe for a tart crust. I baked it without filling for about 30 minutes expecting it may become brown. It did not brown, but did cook well. My guests loved the tart and the crust, but for the tart I am making tomorrow night I plan to try cooking for 20 minutes instead so it might be a smidge softer.

I made this recipe for Thanksgiving (with a pre-made pie crust) and though it seemed simple, the pie filling was the best I’d ever had. It was a hit with my family! The bake time was just right and it wasn’t too sweet for my family who usually thinks most desserts are too sweet.

I made the filling from this recipe and the crust from your 1-Bowl Pumpkin Pie (Vegan+GF) using a 9″ springform pan and it was a huge hit on Thanksgiving! Soooooo good! The V+GF peeps were in heaven! Your recipes never fail!

This was to die for! Thank you for the amazing recipe- we did a taste test between store bought pumpkin pie and this one, and this vegan gluten free version won by far :)

Absolutely delicious pie. I made it for thanksgiving and my not-vegan family decided not to buy the traditional one from our local bakery any more, but to just go with mine because it’s so perfect!!

Pie was a hit. I did not make it as written.
I used the other crust mentioned in the notes.
I omitted the olive oil.
I used two full cans of pumpkin and there was plenty of room in my Pyrex fluted 10″ pie plate.
I baked it longer on convection mode – probably about 75 minutes – crust didn’t burn.
Made it 2 days on advance.
Vegans and non vegans thought it was yummy. Would’ve taken a photo but too late! I ate the leftover slice for breakfast for breakfast!

This is an amazing recipe! I made it using Swerve brand brown sugar and didn’t tell my guests how healthy it was until after they all loved it. I just said that I tried a new recipe. Also, the coconut whipped cream was a huge hit!!!

I hate to be the only negative around here but my pie looks like a pancake! The filling is so thin. I made a gluten free graham cracker crust as I have no luck with pie crusts (they always seem to be rock hard). I haven’t tasted yet so I’m hoping there is some redeeming qualities. I followed recipe to a letter. What did I do wrong?

I made this for my gluten free/vegan kids at school. After trying it myself and having other non vegan teachers try this we all agreed this recipe makes a much better pie then a non vegan pie. It was incredible and has become the new pumpkin pie for several families. Thank you so much for the recipe.

Wow… What a pumpkin pie! Not only fabulous but oh so good for you!