10 ingredients
Vegan
Gluten-Free
Perfect
Let’s do this.
This is the second post brought to you in partnership with Bob’s Red Mill! I have been anxiously awaiting the opportunity share with you guys about their new gluten-free flour blend. While their first blend was made with bean flours, this new blend is bean-free, delicious, and extremely versatile!
As you can see, it makes an amazing, crisp, flavorful gluten-free pie crust totally possible! Major win in my book.
This pie requires just 10 ingredients, including the crust! And you guys may or not believe me, but you’d never ever, ever guess it was vegan or gluten-free. Seriously!
Trust me. Serve this at Thanksgiving and watch as your guests mutter nothing but “mmmm’s” and “ooooohhhh yeeaaahhhh’s” around the dinner table.
The filling is where it’s at. It’s:
Mega flavorful
Super pumpkin-y
Firm
Incredibly moist
Perfectly sweet
Subtly spiced
& Seriously PERFECT
Contrast the filling against the perfectly crisp crust and you literally have the ultimate pumpkin pie.
Serve this to all of your guests this Thanksgiving and become the hit of the party. I want to see a show of hands afterwards from everyone who tricked their skeptical aunt Sally into consuming upwards of 3 slices of this pie with nothing but praise.
If you DO try this pie, seriously let us know! Take a picture and tag it #minimalistbaker on Instagram (or pin it!) so we can see! We look at every photo and it always makes our day to see what you guys are cooking up.
Cheers and happy baking this holiday season, friends!
Vegan Gluten-Free Pumpkin Pie
Ingredients
CRUST
- 6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
- 1 1/4 cup Bob’s Red Mill 1:1 Gluten-Free Flour *
- 1/4 tsp salt
- 4-6 Tbsp ice cold water
FILLING
- 2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield 2 3/4 cups)
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/3 cup unsweetened plain almond milk
- 1 Tbsp olive oil (or melted coconut oil)
- 2 1/2 Tbsp cornstarch or arrowroot powder
- 1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
- 1/4 tsp sea salt
Instructions
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To prepare crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
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Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
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Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
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Once your dough is chilled, preheat oven to 350 degrees F (176 C) and prepare pie filling.
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Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
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To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress - you can reform it with your hands once you get it in the pan. But try and be gentle.
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To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. Don’t overthink it - just do it.
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Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process - it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
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TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go.
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Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
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Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). This would also be amazing with my Vegan Pumpkin Pie Ice Cream and Brown Sugar Pecans!
Notes
*If not Gluten-Free, find my traditional crust here.
*Inspiration from the Post Punk Kitchen and Simply Gluten Free
*Find some great pie crust tips here!
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 10 slices)
- Calories: 171
- Fat: 7.8g
- Saturated fat: 2.1g
- Sodium: 188mg
- Carbohydrates: 25g
- Fiber: 3.5g
- Sugar: 10.9g
- Protein: 2.3g
This post was sponsored by Bob’s Red Mill. Thanks for supporting the brands that support Minimalist Baker!
Thank you for this amazing recipe, so simple & easy to prepare. My Fiancé is celiac & loves pumpkin pie. I did replace the arrowroot with tapioca flour & brushed the edges with coconut oil. I’m lucky if this pie lasts for more than three days.
Love pumpkin pie! This looks delicious! Can you use Bob Mills gluten free flour the RED bag to make the crust? Will it come out just as tasty?
Yes, that should work!
Sorry. Chris again. The pie crusts are already in the pie plates. Just wondering if I can freeze or refrigerate until I pour in the batter and bake?
Yes, that should work!
If you were to bake this for a chilled filling (like a pudding), what temperature would you use? I’m excited to make my first gluten free crust, thanks!
I used a family GF recipe for the crust, but I wanted to find a filling that settled on my stomach better and this is it! Turns out awesome every time! I can hardly tell the difference between this and traditional pumpkin pie.
Yay! We’re glad to hear that, Nicole!
I made this only because I have vegan friends. I’m so glad I did, it is hands down the best pumpkin pie I’ve ever made. Thank you!
This was the hit at my Thanksgiving. The flavor was some of the tastiest pumpkin pie ever! Everything was perfect! The only thing we’ll change is making sure we get the crust thin enough when we roll it next time!
Thank you!
Thank you so much for all of your awesome recipes! Truly a huge help with a daughter with food sensitivities. As a college student it has been so difficult and overwhelming to adapt food she loved with food that is good for her body. The holiday’s make it particularly difficult. We LOVED this recipe! We made this as instructed using the vegan butter, arrowroot and almond milk. We actually had a bit of the pie crust left over and she used this to make an apple dumpling as we were getting together the night we made this with family and they were having apple pie (which she cannot have). She was so happy!! I think the next time we make it we may add a bit of salt to the pie crust and may try using coconut cream for the almond milk to sweeten it a little. We may also increase the spice just for her taste. She was so pleased with the texture of this pie particularly, that it sets up very similar to real pumpkin pie. We also made your apple crisp recipe to replace the one we typically do. She was so happy to be able to have some of her favorites at Thanksgiving. Thank you again for your recipes. Truly a enormous help and we are so grateful! We particularly love that we are able to adjust servings if she is cooking herself at college.
Thank you for this recipe! This is the first pie and crust that I’ve made that is not only delicious, but none of my family could tell that it’s vegan and gluten free. It went over so well that I didn’t have any leftovers, but still made another pie two days later.
Dear Dana, This Thanksgiving I made your pumpkin pie, peanut butter cup pie, mashed potatoes and stuffing. They were all absolutely delicious. This was my 3rd vegan Thanksgiving, but the best tasting one since I found your site just recently. Your vegan dishes are simple and scrumptious, and I am so grateful! Sincerely, Kristin
Ah, so kind! Thanks, Kristin!
I used this pie crust but a different filling recipe. I made it with Bob’s Red Mill 1:1, and Earth Balance. It came together nicely and I chilled it for hours. Rolling it out between wax paper was key! Unfortunately after I baked the pie the crust that wasn’t covered in filling was more like a hard cracker and the part covered with filling was pretty raw even though I baked it on the bottom rack for an hour. I think next time I’ll do a cookie crust but thanks for the recipe.
I made this today with pumpkins from our garden – it was amazing! Your recipes never disappoint! :)
So kind – thanks, Shannon!
Best pumpkin pie I’ve ever had!!
Thanks, Sunny!
I was excited about this recipe but it was a little daunting after reading some reviews… I made the filling in a blender according to the recipe and with arrowroot – it tasted perfect and I chilled it overnight before baking it into a premade gf pie crust. It set completely in the oven, and I’m trying it the day after and it’s perfect! Great creamy texture and not too sweet. Thank you so much for this treat!
Thanks for sharing, Angie!
I made this pie for Thanksgiving. It is the best pumpkin pie we’ve ever tasted! Thank you for this wonderful recipe.
So kind! Thanks, Heather. Next time would you mind leaving a rating with your review?! It’s super helpful for us and other readers. xo!
Oh sure! Sorry! I was distracted when I left that comment. Had I been paying proper attention, I would’ve noticed I failed to rate it. Five stars definitely!
What suggestions do you have for cooking with convection ovens? I tried this with a convection oven at same temp and time. TOP seems cooked a little more than the middle? Stuck a knife in the middle just after removing from the oven and still came out with some filling stuck to it
With convection ovens you need to reduce the cooking time OR, probably better in this instance, the temperature.
Can I use this filling in a no-bake crust? If so, do I simply poor it into the crust and refrigerate?
Yeah, I think that should work.
What size pie pan do you recommend?
Standard, 9-inch.
Hi Dana, we are making this right now for Thanksgiving and want to know what size pie pan to use?? I hope you answer soon! Thanks!
We recommend a standard (close to 9-inch) pan!
I made this as instructed with no subs and it didn’t thicken up quite like the pumpkin pie everyone is used to. The flavor was fine and the crust was good, but the middle was so mushy.
Hmm, sounds like it was either the result of pumpkin puree that was a bit on the runny side, not enough starch, or too little baking time. Does any of that sound like it may have been the issue?
Like I said, I followed the instructions and recipe as written, so hard to say. Baking any longer would have burned the crust.
Can we make this as good with another GF flour blend? I’ve got a big bag of Arnels GF blend to use up.
Hi Melissa! Why we haven’t tried that gluten-free flour blend, We’d love to hear how it turns out if you give it a try.
Hello! I would love to make this. Can I use your GF flour mix for this recipe?
Thanks in advance!
Yes! I believe most all purpose GF blends would work here with varied results (as long as they don’t have bean flours and contain a healthy mix of rice flours and starches for texture).
It came out great, my very first homemade crust! Thanks so much! I’m also bringing your corn bread & the black bean brownies to the in-laws for thanksgiving😁
Thanks, Johanne!
Yeah, sorry but this one did not work for me. It tasted ok, but the texture was more like pudding. It felt like I was eating pudding with a crust. It also wasn’t sweet enough. Glad I tested it a few days before Thanksgiving.
Sorry to hear that this recipe didn’t do it for you, Kimberly.. Better luck on the next one. Happy Thanksgiving!
So just to clarify before I dive into this bad boy: You didn’t blind bake the crust? Was that because the pie doesn’t have as much moisture as a traditional pumpkin pie?
Yes, this crust does not require pre-baking.
This pie is wonderful! I have never made a pie before, but volunteered to bring pie to Thanksgiving this year so I could sneak in a vegan dessert. I am NOT a baker, so I was worried. I made a test pie two days ago and this recipe was so easy to follow, so delicious, and no one could tell it was GF or vegan!
Before I make my actual pie tomorrow, I do have one question. My mom thought it wasn’t quite as sweet as her usual pie. What would you suggest adding to the filling to make it a little sweeter? More maple syrup? Some coconut sugar? What about sweetened almond milk instead of unsweetened? I would like to make it a bit sweeter, but I’m scared I’ll mess it up!
Thanks!
What would the ratio be to substitute almond milk for coconut milk?
About the same, actually! Use light if possible.
Hi Dana,
Would I bake it the same amount of time if I use a prepared crust? I am making the filling the same way but using a prepared crust instead (not frozen).
Thank you!
Yes, same baking time!
Okay so this is my first time ever making a vegan pumpkin pie but it was honestly pretty good not as sweet but still good! There were a few things I changed for example, I didn’t have corn starch so I used flour. Another thing I did differently was the GF crust, I used the same brand but the unbleached white fine pastry flour which is my personal favorite whenever I make a pie. Last thing, it really takes 6-8 tbsp of ice water to form.
So happy to have found a dairy-free AND coconut-free pumpkin pie recipe for our family in a year when my 5-year-old and I have MAJOR food sensitivities…pages of them! Going to try this on a buckwheat/millet crust (she can’t do rice so standard GF blends are a no-no), and even if the crust is a fail, I’m confident that the filling per your recipe will be fantastic! Thanks Dana.
Thank you for a vegan pumpkin pie recipe without agar powder! I have to order that stuff and Thanksgiving is in 3 days🤣
Wanted to test this out before Thanksgiving because my non-vegan guests have complained in the past of my vegan pumpkin pies. First off, I found that the filling should not be mixed in the blender. I have a Vitamix and it could not mix this properly. It is just too thick. I added about another 1/4 cup of almond milk to help, but I still needed to use the plunger to get anything going. I let the pie cool overnight. In tasting it, I find it very bland and boring. The pie has hardly any spice to it. I used pumpkin spice as called out, and still blah. I used my own homemade crust, so that was okay. Needless to say, I will not be using this for Thanksgiving. Not enough time to figure out what this needs.
I so wanted this to work so my daughter could have pumpkin pie for Thanksgiving but it didn’t. I followed recipe exactly but crust came out way too tough and filling pulled away from sides. The flavors of the filling were great however!
Great recipe….made one crust with this recipe and Namaste Perfect Flour Blend.
Other two crusts with Bobs red Mill GF PIE CRUST MIX & followed the directions on the bag. Mix crusts were SO much better…..but the Bob’s GF flour blend is different than Namaste.
I think the shortening /Vegan butter mix (as recipe on bag) may be an easy way to lighten up a flour crust, even if not using the CRUST MIX. I also liked the bit of salty push back….would definitely add a bit of salt to a flour crust if I make it again.
Filling is very good! Not as “custardy” as most pumpkin pies I have had in the past, but delicious and ALMOST healthy!! I am thrilled to have a great recipe that is healthy, a great texture, sets and tastes GREAT! Thank you!
Also the recipe says vegan but butter called for in the pie crust…? Just sayin. Need oven temps listed also, thanks.
Vegan butter, yes. Oven temperatures are listed in the instructions.
I’ve looked high and low on this page, don’t see oven temp instructions anywhere??? Thx for assistance!
350 degrees F
Can I make this with coconut sugar instead of brown sugar?
Yes, that should work at a 1:1 substitute!
So is this something that cant be eaten warm? It has to chill to be the right consistency?
It can be served warm!
I halved this recipe last night to make a pre-Thanksgiving “test pie.” It came out beautifully. I used a whole wheat crust, but did not adjust the recipe in any other way. I let it chill overnight as suggested, and just had a piece for breakfast. The texture is almost custard-like and the spices/sweetener ratios are perfect. Can’t wait to share this with my non-vegan friends as part of our first plant-based holiday!
Yay! Thanks for sharing, Angie!
This was THE BEST gluten free pie I’ve ever had! Thank you soooooo much for existing. Xx
Do you think unsweetened plain plant milk would work? My son has an intolerance to gluten, and dairy and an allergy to nuts and eggs.
Hi Stacie! Are you thinking in place of the almond milk? In that case, that should work!
Hi,
I used a ready made crust and it was browning after 30 min. Does the filling have to bake the whole time or is that more for crust?
Could I use honey instead of brown sugar?
Yes, that should work!
Hi there! I was wondering if the pie would freeze/defrost well? I’ve tried your apple and pumpkin pies and my gosh absolutely incredible!!
This recipe is PERFECT! This is the best pumpkin pie I’ve ever had, and the pie crust has opened up so many possibilities for me now as far as vegan gf pastries. I added a little extra spice to mine because I like it spicy.
Has anyone tried to freeze this? I made a pie for a friend and just found out she’ll be away for a couple of days. Does it freeze well?
Hello Dana,
I would like to ask if all-purpose flour works just as good. I plan to make it this evening in a rectangular glass pan as I don’t have a circle one hee hee. So it will be a Vegan Pumpkin Square Pie LOL. Please let me know your thoughts.
Much appreciated!
Khushbu
I made this over the weekend and loved it! Here in Italy we don’t get canned pumpkin, but it’s pumpkin season now and we have lots of whole ones to work with! So I roasted some pumpkin in the oven for this recipe, which worked great! I used my usual “crostata” crust but would be curious to try out the gluten-free crust here.
Perhaps my pie turned out a darker color than that in the pictures here, but I don’t mind at all because the texture was spot-on and the flavor took me straight back to family dinners back home in the States! It’s exactly what I was hoping for! And what’s more, the recipe was simple to make! :)
Hi! I added too much water to the crust and have to make a new one. Will the pie filling hold in the fridge for a day?
Hi-I am not egg free so would like to use eggs. Is the arrowroot powder replacing the eggs? How many eggs should I use and if not arrowroot what is replacing the eggs?
Thanks, I am excited to give it a try!
This turned out well! If your family is a bunch of sugar fiends like mine, I’d suggest adding more sweetness. I also think the pumpkin spice could be kicked up a bit, but overall, this was a great recipe. The texture is fantastic!
I am not a gifted baker, so I was so excited that I successfully made this and it tasted awesome. My husband and kids loved it too. Tasted like normal pumpkin pie to me! This is our first Thanksgiving season being gluten and dairy free, so I’m thrilled to find this recipe. Thank you!
Also, thanks to Walmart for carrying coconut milk whipped cream!
Would it work well to use your graham cracker crust recipe from your Key Lime Pie Bites with this pumpkin pie filling? I want to make a graham cracker pumpkin pie for the holidays, but wasn’t sure how that would change the baking instructions/time with a different crust. Thanks!
Holy cow. I’ve tried so many vegan pumpkin pie recipes and this is hands down, the most delicious and rewarding recipe yet. My husband is vegan and pumpkin pie is his favorite. He’s also an October baby, which is why I set out for the task in the first place.
A very happy birthday indeed. Note:
For the cream on top I actually blended 1/2 a can of my heavy coconut cream with a third cup of raw cashews to give it more substance. Fantastic.
Thank you for this. 🧡
We are so glad to hear that, Crystal! Thanks for sharing your method on the cream on top!
I am just learning to bake vegan recipes, as a former pastry chef, the non-dairy, gluten free pastries and baked goods can be less than intuitive and for the first time in many years, I have to rely on others’ recipes. This pumpkin pie, without eggs, is a winner! The texture is dense, custardy, and a creamy mouthfeel–unlike some vegan pumpkin pies where the starch ingredient makes the pie a gooey weird texture this one is perfect. And super easy. I had some store-bought gluten free crusts on hand so did not yet try the crust, but I surely will. Definitely 5 star recipe here on the filling.
Dis anyone have trouble with the filling shrinking?! I feel like my filling was possibly too watery. The opposite problem the rest of you were having. I wonder if there are different consistencies in canned pumpkin. 🤔 but now I have a 1/4 inch gap between my filling and my crust. 😭
Hi Jenny! To slow down the shrinkage or falling of the filling, I’d recommend letting the pie cool down in the oven gradually. When the pie crust is completely cooked and golden, turn off the oven but leave the pie in. Let it sit in the oven for 10 to 15 minutes in an off-oven. Crack open the oven door, and let the pie cool down slowly for 10 to 20 minutes more. This should help prevent shrinkage! Good luck!
I used to the pie crust recipe to make a vegan quiche and it worked out great! Thanks!
So I made this pie crust and pie exactly as the recipe and instructions stated. I was so proud and so excited. I cut into my pie and looked delicious until I took my first bite. Yes it tasted delicious without a doubt. But the pie crust was raw on the bottom. I am very green when it comes to making pies.
So today before my Canadian thanksgiving weekend, I am remaking my pies. But this time, I am going to pre-bake the crust for about 20 minutes. Then I’ll add the pie filling.
Do you have any other advise?
Hi Dana and anyone else reading this:
I’ve made this recipe a few times, but each time the crust doesn’t bake all the way on the bottom, and is too moist. The crust along the top tastes great and bakes fully. Need the rest of the crust to be like that. How long would you recommend pre-baking the crust?! Much thanks – C
I had the same issue. So today, I am trying to pre-bake the crust. I’ll let you know how it goes.
Hello! Are there any alterations (in terms of oven heat, or cook time) for making it in a dish without the crust at all? Thanks!
No, I don’t think so! Let us know how it goes, Cassie!
What do you think an alternative would be to almond milk? I can’t have almonds and I hate coconut. Do they make cashew milk? Maybe that could be an option.
Cashew milk should work!
Thanks!
I made an apple pie using this crust recipe, and it was amazing! I doubled it to have a top and bottom crust. I followed the recipe and directions exactly, except used real butter, as I didn’t need it to be vegan. I have never had a pie crust roll out so beautifully! My gf friend who I made it for was amazed at how good it was. I made 2 pies, a gluten free and classic wheat flour crust and honestly had trouble telling the difference. Thank you for sharing another one of your fabulous recipe! You’re an amazing Baker/food creator!
Yay! We are super glad you both enjoyed it, Larissa!
I used your non-gluten-free crust and a 9.5″ pie plate.
I wish I’d had time to convert the custard recipe to use all the pumpkin.
I think perhaps my homemade pumpkin pie spices were perhaps spicier than we were used to. I had to try to tone it down once combined. I used apple sauce instead of oil.
But I was saddest that the custard did not fill the crust. It was easily an inch shy of the top. I was happy I was not serving it for a special occasion as it looked ridiculous.
We’re sorry this recipe proved to be a bit tricky, Karen! Better luck next time!
This looks incredible! I live in Germany and we do not have the flour you mentioned in here. Can I substitute it for your DYI gluten free flour blend which you have on the blog?
Yes, that should work! If you give it a try, report back!
I pureed a fresh pumpkin and made the rest of the pie as the recipe directed! The pie looks, smells, and tastes great!!
( it was my first baking experience too!…)
Hi, I was impressed with what you learn on your site and I already commented with
with my wife to stay reading your tips and learn more with you a lot
thank you friend .
Can the brown sugar be substituted with a natural sweetener like xylitol or something else?
Hi! Other readers have tried coconut sugar and had success with it, so that is a potential option!
Made the filling this year for Christmas with a pre-made vegan crust from Whole Foods. It was delicious and rivals a traditional pumpkin pie. You cannot even tell that it’s vegan! Will definitely make it again :)
Would the flavor change if I don’t use unsweetened almond milk?
Hi Irene! It will be fine!
I made this pumpkin pie recipe this year for thanksgiving and it was, by far, the easiest and tastiest vegan version I’ve tried! My only problem was it didn’t firm up the way regular pumpkin pie does or the way yours looks in the photos. I followed the recipe and used all the right ingredients (using cornstarch instead of arrowroot powder) and was wondering if you had any suggestions. Should I have baked it longer? Would it hurt to add another Tbsp of cornstarch to help it firm up more? I’m hoping to make it for Christmas for my family who are totally not vegan :)
Hi Stephanie! You can add a bit more cornstarch but I wouldn’t add too much as that will affect the taste!
I made this for Thanksgiving and my husband said it was the best pumpkin pie he’s ever had!! My crust didn’t turn out great.. I used Namaste foods Gluten free, sold at Costco. It was tough, not flaky. Maybe I overworked it too. I haven’t made GF crust before and have little experience with crust in general. I would absolutely make this again, and try harder with the next crust!
Is there any way I can omit the brown sugar in this recipe and still have the sweetness from the maple sugar? Just trying to cut sugar. Thank you!!
Hi ReShonda! We haven’t tried it, but if you do let us know how it goes!
This pumpkin pie is hands down the best ever!!!! I was so nervous because I accidentally forgot the coconut oil and it still turned out so good. The consistency was much better the 2nd day after chilling in the fridge, so I recommend making 12-24hrs before you eat it. I just ate the last slice and am tempted to make another one. Thank you so much for all these recipes. I don’t know what my son and I would do without so many of your recipes. My son possibly has celiac disease and doesn’t tolerate milk products or eggs, so your blog is spot on for us ?
Would the crust be good for an apple pie?
Hi! Yes it would!
Made this for my son, who is vegan, and my daughter-in-law, who is gluten intolerant. They loved it. Everyone else did too!
Will save this recipe to make again and again.
Thank you, Dana!
Dana’s recipes have changed my life! At least once a week , I use her recipes and she’s my go to for holiday dinners. So when I made this pumpkin pie, I knew it would be a hit. I substituted condensed coconut milk for the almond milk and def recommend! My husband picked up a Pumpkin pie from an Amish bakery for our family and mine was gone that night while the other pie was half eaten. My non vegan family still don’t know they preferred my plant based pie!
I made this for the first time yesterday and it was a hit! It will definitely be my go-to for Thanksgiving from now on. Thank you for creating and sharing a healthier (and easy) pumpkin pie option!
Yay! So glad it was a hit!
This is a WIN! I made this pie filling for our pie at Thanksgiving dinner. (Due to a time crunch: I used a more traditional, quick store-bought crust as a short-cut; And I skipped the blender step, I just whisked the filling together by hand.) I am putting this in the rotation permanently. And, my non-vegan family liked it too! YUM!
Yay! Glad your family enjoyed it, Lisa!
I made the pie and everything worked out great, except that my crust came out a bit tough and dry on the edges. I baked it for 58 minutes at first, then added 5 more when the crust didn’t look brown. Could I have overbaked it, overworked the crust, or something else? I used Miyoko’s Vegan Butter and I did a slight amendment on the coconut cream- I added half powdered sugar and half flaked coconut. The sweetness was just right for us. I love this recipe and want to do it again soon.
Hi Paula! Glad to hear you enjoyed the pie! As for the crust, the most common culprit for creating a tough pie crust is over handling the dough so this was likely the case.
Hi Dana,
This pie looks scrumptious. I used your recipe as a reference for my very first pumpkin pie attempt for Thanksgiving this year and it turned out fabulous. I substituted some millet and buckwheat flour with ground flax meal for Bob’s gluten-free flour. Instead of maple syrup and sugar, I used agave nectar and coconut sugar; for the spices, I added ginger, cinnamon and pepper as I did not have nutmeg or cloves. And I added soymilk.
It turned out great! I made a gluten version with regular multigrain flour that was a hit with my friends.
Thank you so much!
P.S.: I contribute articles to a newspaper called India Post (www.indiapost.com) that is a publication catering primarily to expat Indians. I wanted to write about how Indian immigrants celebrate this traditional American holiday. There may be some interesting fusion recipes out there.
I also tried your mashed potato and cauliflower recipe and mushroom gravy, and customized them a bit.
Would you like to share a couple of your recipes in the paper? We can print your photo and a link to your blog.
Thanks,
Lakshmi
Wow Dana ! I’m a long time vegan chef schooled trained all that jazz…
This crust is truly AMAZING best gf vegan crust EVER.
I followed your recipe to a T except for the flour I used was Bob’s red mill only brown rice flour with a couple tablespoons of arrowroot powder I added … everything was exact. Thank you so very much for sharing …this was a spectacular pie !
I played with the filling a little but basically used your recipe as a guide.
Your awesome ? love ? love ? love ? you site!!!!
I have liked everything that I have made from your posts and so when you said this was the same as a non vegan pumpkin pie I was pretty sure this would be good – while not bad, it is NOT indistinguishable from “real” pumpkin pie – even visually.
Again, it wasn’t bad, but more like a sweet potato pie. Count me as “disappointed in this one.
I just made the filling part of the recipe (for crust I improvised using canned biscuits; it was an easy hack). It turned out better than expected. The only sub I made was molasses instead of brown sugar.
I have used minimalist baker’s recipes before so knew I could trust the Vegan Gluten Free Pumpkin Pie. I had made tofu pumpkin pie and a cheese cake type pumpkin pie as a substitute for my favorite dish at Thanksgivng for many years.
Today was the first pumpkin pie I’ve had in 20 years!! Thank you for developing such wonderful recipes. I’m gluten and egg intolerant, so I used light cream in place of almond milk and it worked great!
It’s Thanksgiving morning. I thought I had all the ingredients for the pie and I just went to grab the arrowroot powder and I’m all out! Can I sub with tapioca powder?
I hope so!
Hi Heidi! Yes, I think that should work fine! Happy Thanksgiving!
Had to stop myself from eating the pie filling right out of the blender… seriously DELICIOUS! I’m making this recipe again for Thanksgiving ? So yummy and spicy and its perfect with a dollop of coconut whipped cream :-)
So glad you loved it, Cassidy!
Followed the recipe exactly, just took it out of the oven and it looks exactly like when I put it in, very gooey and not changed at all aside from being browned on top, nothing at all like what the recipe shows, it seems like it needs more liquid, what did I do wrong?
Hi there!
I don’t have arrowroot powder or corn starch. Are there any more alternative binders I could use?
Thanks!
I tried making this today for my daughter who is on a vegan/gluten-free diet. I went over the Recipe several times to make sure I had everything accurate. I’ve had it in the oven for an hour and it is not firming up at all it’s just like a hot paste. Can’t figure out what has gone wrong! After I had put all the ingredients in the blender it was not pourable at all I had to scoop it into the piecrust. Can someone help!? Thank you.
Can you sub coconut or almond flour? My family just called that they are coming and I have no time to order the flour
Can I use tapioca starch instead of corn starch or arrowroot powder?
This pie looks amazing! I have some questions! Could you sub the cornstarch/arrowroot for tapioca starch instead? And could you sub the maple syrup and brown sugar for the same amount of coconut sugar? I don’t want to run to the store (again) if I don’t have to.
I have been looking for a pumpkin pie recipe that has no wheat, dairy or eggs and found this. YAAASSSS! This is what I had been searching for and beyond because there is a crust with it! I can’t wait to try this. We are not vegan nor necessarily gluten free but my husband has had some issues and
is going wheat, dairy and egg free for a month.. Right at Thanksgiving time wouldn’t you know.
One question I have is, what kind of vegan butter do you use? Bob’s Red Mill prooducts are also a favorite of mine and I can’t wait to try this blend.
When I make this pie, I will let you know how it turns out. I have it saved on Pinterest and will look for more of your recipes.
Dana! I know this post is from forever ago but I just realized I don’t have any cornstarch or arrowroot. The flour I am using for the crust is whole wheat pastry. I am not a vegan. Can I sub eggs, egg whites, more flour, or ground flax instead? I am scared of ruining it.
Thank you!
Hello!
I know this is an old recipe but with Thanksgiving this week, I was wondering far ahead I could make this pie? Does it freeze?
Thanks!
Hi Bailey! Hmm, I think it should work to freeze, I would bake it before freezing though!
If I were to make this in a disposable aluminum pie dish, would it be smart to raise the temperature 25 or so degrees?
Hi MA! No need to adjust the temperature!
Are you using a vegan brown sugar? They aren’t as easily accessible to everyone and most brown sugar isn’t vegan … I am going to make this and double the maple syrup or use agave instead … Anyone else done this?
I’m thinking of making an apple galette this year. I’m now g-f and wonder if this crust would work just folded over apples without the structure of the pie plate.
How long will this keep in the fridge or freezer? I want to make this for a thanksgiving Dessert Potluck I’m hosting but I want all my deserts prepped and made in advance so I can enjoy the holiday without the stress of cooking or baking. Thanks! :)
Would I be able to sub pumpkin for pureed sweet potato? ?
Has anyone tried this with Soy milk instead of almond? The person I’m making this for has a nut allergy. Thanks!
I’ve tried making three different versions of a vegan pumpkin pie in preparation for Thanksgiving, and I haven’t found “the one” yet, but I have a good feeling about this one, and I’ve had success with your other recipes. Those biscuits… OMG.
Anyway, quick question. I have a pre-made whole wheat pie crust that I really like, and I’m not gluten free. Does anything change with baking times if I use a pre-made crust?
Thank you!!
Hi! It shouldn’t change!
Quick question. This pie has more pumpkin in it (>2 cups) than any other recipe I’ve seen. Does the consistency come out fine since it seems to use less liquid? I’m thinking about subbing coconut cream for the almond milk. Do you think that would be fine?
Hi,
Do you think substituting Bob’s Red Mill Paleo Baking Flour would yield the same texture crust as their Gluten Free flour blend?
The Vegan relatives served pumpkin tofu pudding last year and I’m looking for the perfect wow factor with my pumpkin pie this year!
Hi Vicky! We haven’t tried it, but if you do let us know how it turns out!
I made this pie last evening! DELICIOUS! I made some substitutions, based on what I had in the cupboard:) (I used a sweet brown acorn, baked. Regular butter. Namaste all purpose GF flour. Instead of starch I used a bit of psyllium husks and ground flaxseeds. Instead of brown sugar I used coconut nectar sugar. And instead of almond milk, I used some macadamia nuts and water…which eventually turned into macadamia milk :) ) Note- I had to use a little more water , probably because the flour was different.
Toped with coconut ice cream…yummy…. Thank you for the amazing recipes you develop!
Whoop!
Dana, do you know if this pie freezes well?
I usually love MB recipes but this was did not work and I was very disappointed with the results and texture. It ended up being a deep dark brown color when baked and the texture was off, this got dumped in the trash…still looking for a good vegan pumpkin pie recipe! Really upset to waste ingredients and time on this one.
This was the worst pumpkin pie I’ve ever made/eaten. I used homegrown sugar pie pumpkins instead of a can and I think that’s what went wrong. There was a lot of
moisture in the pumpkin after it was cooked and I should have strained it out. The pie cooked for well over an hour and a half and still was super gooey inside! The crust was pretty terrible too. Super crumbly. I followed everything to a T besides using my own pumpkin. I wish I had a better experience. Honestly, don’t waste your time with this one.
Hi Katie! I’m sorry the recipe did not turn out as it should have. The issue was likely with your homegrown sugar pie pumpkin. That being said, I would encourage you to try the recipe again and use canned pumpkin puree as recommended. For further reading, check out this article which explains it more in depth. Happy Cooking!
Hi there…
Thanks very much for this awesome recipe.
With what liquid do I blend the pumpkin chunks into a puree?
This would affect the pumpkin’s taste!
For example, water may be the safest to keep the pumpkin flavor retained the most, rather than using unsweetened almond milk.
Thanks :)
Elliot Stiller
p.s. you might consider integrating the PUMPKIN SEEDS into this recipe.
I feel like a wise idea could be to BAKE the seeds that you SCOOP out of the pumpkin…..
and then
a) BLENDING the seeds into the puree to add a nutty flavor,
b) or simply dropping in the seeds whole into the puree as it bakes for the ~60m time frame
the seeds could bake with the puree for 30 minutes; or 50; or 60– and you could try out different quantities of time so you get the right taste on the seeds. Not too cooked, not undercooked, you know.
To clarify my recommendation with adding pumpkin seeds to the recipe, the options would be as follows…
1) Baking the pumpkin seeds and then blending them with the pumpkin puree
2) Blending the pumpkin seeds RAW into the pumpkin puree…. the seeds will be cooking with the puree
3) Adding the raw seeds unblended– whole seeds!– into the puree, floating inside, speckled here and there. Then they cook with the puree. This option has variations!
a) Adding the raw seeds at the beginning… they cook with the pie in the oven the entire time
b) Adding the raw seeds some time into the cooking process, to get the consistency and flavor just right. This could be 20 minutes into the baking process, or 30 minutes in, etcetera.
4) Adding whole seeds which are baked after the pie finishes cooking. So, you can figure that you follow your recipe to the letter, and then just stick some baked pumpkin seeds in at the end :) lol!
In summary, two options involve blending the seeds either raw or baked;
and two options involve adding whole seeds to the pie either raw or baked.
Can you leave out the oil in the filling? I dont use oils.
Hi! Hmm, I don’t think so, but I also can’t guarantee that. sorry! Let me know if you try it.
I tried to make this today and after 65 minutes in the oven, the filling is still liquid throughout. Any suggestions? Thanks!
Hi, how would this work with a graham cracker crust? Thank you!
Hi Lindsey! I think it would taste just as good!
I ended up making these with a graham cracker crust. Since I have a small oven I made a couple small ones a two more baby ones in mugs. They came out wonderfully, the texture was just right, so smooth and so delicious as well! I shared them with my coworkers on Halloween, and they loved it also! Thank you!!
My first time making pumpkin pie and I’m absolutely thrilled! It tastes so good with coconut whipped cream! Thank you!
this looks so amazing! Im so happy I found this recipe. On a side note, could you eat it after cooking or do you have to wait the full 4-6 hours for it in the fridge to set. Could you just wait an hour? I’m too impatient haha Thanks :D
Hi Elizabeth! You can serve it after an hour, but it most likely will not have set fully! Let us know how it turns out!
Do you think I can make this ahead of time and freeze it? If so, should I freeze pre-bake, or bake then freeze? Can’t wait to try this – pumpkin pie is my absolute favorite!
Hi Michelle! You can freeze it, I would bake and then freeze!
Made this pie a couple of times and I love it, thank you Minimalist Baker!!
Absolutely delicious recipe! Every year I make this pumpkin pie recipe – with either real pumpkin or canned pumpkin puree, and it has turned out great every time. I usually add a bit more pumpkin pie spice to the recipe, and then top it with a sprinkle of it. Everyone who has tried it says it’s the best pumpkin pie they have ever had :).
I made this with all-purpose flour instead of gluten free and my family loved it! I brought it to Thanksgiving dinner and according to some it was the best pumpkin pie they’ve ever had! :)
Can you substitute brown sugar for stevia?
Hi Abby! I assume you meant stevia for brown sugar? Yes you can! For every 1 cup of sugar use 1 teaspoon of of stevia!
Haha, wow…Yes I did! Thank you so much.
I made this yesterday for Thanksgiving and was the best pumpkin pie we’ve ever had! I was a little worried when I realized I had used the gluten free four made from garbanzo beans, but it turned out fantastic, no bean flavour!
Hello! Would it be possible to reheat the pie before serving or does it have to be chilled in order to stay firm?
Hi Ashley! I would serve it at room temperature – no need to have it be chilled but I would not heat it.
Just wondering if I could use regular butter instead of vegan butter or coconut oil?
Hi Neetan! Yes you can!
Can I use the regular Bob’s red mill gluten free all purpose flour in place of the one used in this recipe? Is there a difference between the two?
Hi Natasha! That should work!
This sounds delish! Perfect for myself (vegan) and dairy free daughter, but I have another daughter with a nut and soy allergy (sigh). Do you think coconut milk would be a good substitute for the almond milk? How about vegan Becel margarine instead of vegan butter? It’s a soft spreadable margarine so I’m not sure..
I’m just curious why it needs to Bob’s- can I use your gluten-free flour mix?? Thanks!
I made this, and I followed the directions, but my crust turned out super hard. I could barely cut it with a steak knife. The filling was delicious, but I need advice with the crust. I used Earth Balance soy free spread, and the Bob’s Red Mill 1 to 1 baking flour. Help!
My first Thanksgiving with no dairy, eggs or gluten was kind of hard. Pumpkin pie was always one of my favorite parts of my Thanksgiving dinner. GF crust is kind of tricky, so the tip to avoid attempting anything fancy was greatly appreciated. My family loves this recipe. (And it tastes great blended with some vegan pumpkin ice cream for a homemade Blizzard.) Thank you for sharing!
Hi! I just made his recipe and it’s waiting to be put in the oven. I have a question though, is there a specific reason you’re supposed to blend the pie mix? I ended up not blending it, and I hope that’s okay because I don’t want this to turn out bad :((
We ended up not having our usual big family gathering for Christmas dinner, so i decided to make this pumpkin pie recipe. I am allergic to gluten & dairy & was really looking forward to being able to have pie without suffering the consequences. I followed the filling recipe exactly, poured it into ramekins, and modified the baking time to accommodate. They cooked correctly and were not burned but turned out dark (looking more like chocolate than pumpkin). Neither my sister nor I liked it, and we both thought it had an odd mouth feel. Sorry :-(
I made this for a Christmas celebration this year – first pie I’ve ever made. Everyone was very impressed with the quality – and they really did not know it was vegan or gluten free (until I surprised then at the end).
My only issue was the crust on the back of the pie became hard like a nacho chip, while the bottom of the pie crust maintained normal pie crust consistency. Not sure how to remedy that? I’m cooking at 6,000 feet, so I’m not sure if that has something to do with it.
Week before New Year..cleaning out the fridge and pantry! I had a frozen gf pie crust and some pumpkin so I’m making this! Im going to have to use about 3/4 cup of sweet potato because I didn’t have enough pumpkin. And I’m going to try coconut sugar instead of brown sugar. Mostly because I don’t have any. I hope it turns out well! I will probably eat half of it tonight and call it dinner! ;)
Would oat milk work? (I can buy some almond milk if not but I normally don’t buy the unsweetened as I hate it as my little girl and I drink it too)
Also can I use store bought crust? If yes do I cook it for a shorter amount of time so the crust doesn’t burn?
Should work! And yes to a store-bought crust. Should be fine!
I am also unable to have soy products. Would the soy-free Earth Balance spread work?
Yes!
I just made this tonight…because pumpkin! I used a store bought crust and it came out perfect! We ate a slice while it was cooling. (Couldn’t resist!) It was set but I’m looking forward to trying it after being in the fridge overnight.
I mixed the pie filling in a bowl with a spatula – all of the ingredients are easy to blend so a mixer/blender/contraption isn’t really needed. ;-)
TIP: Always taste the filling before you put it in the crust so you can adjust to your preferences.
I will definitely make this again!
Just passing along one more rave review!! Made this pie for Thanksgiving dinner, and everyone loved it!!! The consensus was: it is a perfect balance between savory and sweet. I will definitely use this as my go-to every Thanksgiving. THANK YOU!!!
This was a great recipe. Simple, which I always love, but simple always makes me nervous about what the end product will be like. I made this pie last week for Thanksgiving and was really impressed with the consistency of both the crust and filling…AND it tasted great. I used my own GF flour blend, that I make myself, and followed the recipe otherwise. Will definitly be making this again! I had the thought of freezing half of this pie for Christmas, but have decided it’s better to eat what I’ve made and will make another one when the time is right!
My son is egg free and gluten free and I was wanting a good pumpkin pie to make for thanksgiving. I found this recipe and it was amazing! I did decide to increase the brown sugar and maple syrup to 1/3 a cup each based on a review I read saying the pie wasn’t sweet enough. I am not sure if it was needed, I think it would have been delicious with 1/4 cup of each sweetener as well. The pie crust turned out well and I will be keeping the bob’s red mill 1:1 flour blend on hand from now on. Thank you for a wonderful recipe!
This is DELICIOUS!!! I made it with real butter the first time, and it turned out great. Then, I made it with vegan butter, and it turned out great. And NOW, I’m eating it for breakfast. And it is STILL great. Thank you for the recipe. This was my first time making crusts and it was easy and delicious.
Dear Dana, this is our 2nd year making your pumpkin pie… it’s absolutely delicious!!!! I left my pie a little bit more in the oven until it passed on the toothpick test (insert it in the center of the pumpkin pie, if it comes out clean, it’s done), because every oven is different. Today, I am making another one because I still have material and my kids are asking for more. Next year I will make 2 pies. I love your recipes!!! Thank you :)
Do you think I could leave the oil out? Would it mess up the recipe? Thanks!
Hmm, I don’t think so, but I also can’t guarantee that. sorry! Let me know if you try it.
Came out well. I LOVE pumpkin pie & actually did a pie tasting test this year So here are my comments: I used the vegan (earth balance) for crust and have had better results with coconut oil in past. Taste good, a bit difficult to work with but overall I think I’ll use it again. (Husband had no idea his pie was gluten & dairy free). Filling great, but I still prefer an egg based custard. (I’m GF & and no animal dairy, but eggs are OK). The other 2 contestants were a pecan chocolate mousse which was surprising good and easy (My Whole Food Life) and a definite do over any time of year. My third was a winner from last year I had to repeat a coconut macaroon crust with an egg pumpkin custard from Tori Avery. I did my coconut whip cream with maple syrup & vanilla bean & hubby even commented on how good ‘real whip’ cream is. He’s pretty good at tasting coconut when I use it, but didn’t complain once this year! Thanks for your great recipe! Conclusion: may have to make 3 pies again next year!
I made this for Thanksgiving dessert. Hands down the best pumpkin pie I’ve ever eaten, and you wouldn’t even know it’s dairy and gluten free. Thank you so much for allowing me to enjoy Thanksgiving dessert for the first time in years. :)
I made this for my family on Thanksgiving. Everyone loved it. Thank you so much for your recipe and allowing me to show that being vegan does not mean you will no longer eat delicious food, but that you can still have everything and anything you crave. The only difference is that it is cruelty free!:)
The filling tasted soggy with a very strong vegetable taste. Not recommended.
Made the filling for son who is vegan for Thanksgiving. He will gladly eat most anything, but this was a big miss. Weird texture, and just didn’t taste good. Not our cup of tea, apparently.
So I made this recipe and followed it exactly. I tried the filling and it tastes great! But I’m concerned because I left the pie in the oven exactly 65 minutes. And then I let it sit out. But it appears it cannot be served warm and that it must be served cold?
When it’s warm it is very runny and doesnt hold together at all. :(
It can be served either way!
This recipe is great! My only issue is that I saw that the total time was 2 hours and didn’t realize it requires 4+ hours in the fridge when done. Can you change the total time required to include the time needed in the fridge?
Omgeeeee I just made my first ever pumpkin pie and it was amazing!! I will forever only use this recipe! However, I used Bob’s Red Mill Almond flour instead! Love it! Love it! Love it!
Just made this for Thanksgiving! I did cheat though & used a store bought allergy free pie crust to save time. It smells amazing- can’t wait to try it tom.!
I made this and swapped the maple syrup for coconut nectar and truvia brown sugar. Mine turned out the same as on other commenters. It was dark brown had a skin and not cooked in the middle?
Hmm, could’ve been your swaps. It definitely shouldn’t have a skin. Also, some cans of pumpkin puree aren’t created equal – that could’ve been part of the problem. The pumpkin should be bright orange in color.
Hi! I was going to try to make hand pies for Thanksgiving, do you think this crust would be sturdy enough to use? Thanks so much.
Hmm, I’m not sure. If you try it let me know!
It worked perfectly, no one could tell that it was gluten free. Thanks so much for the recipe. :)
Anyone make this without the crust? How did it turn out?
Hi there! I don’t know if anyone has. But I think it’d work.
Thanks, friend!
I did and it tasted like a vegetable, not a pie.
This pie is absolutely amazing! I made one yesterday and today I’m already making 2 more for school’s thanksgiving. I hope others would like it as much as I do. Thanks for the recept ?
If I use traditional crust would I need to preheat the oven at 350? And chill before baking as well? Could this be prepared a day in advance stored and then baked? Or would I need to bake it immediately?
Thanks
Yes, still preheat the oven. No need to chill before baking though. And yes, it can be prepared in advance. Good luck!
Hi! Planning on making this for Thanksgiving this week. Can I sub coconut sugar for the brown sugar? Equal parts? Also, I have the earth balance vegan buttery sticks, would those work?
Somebody above used coconut sugar successfully equal parts. Also, earth balance sticks are vegan butter, so you’re good!
That should work! The buttery sticks are great. Good luck!
Hi Dana,
I’m not familiar with using cornstarch or arrowroot in baking. Can you please explain the difference in flavor or texture in this recipe?
I did Google this but the answers were confusing.
Thanks!!
In baking, it shouldn’t make too much of a difference. The main difference is when making puddings, cornstarch is preferred because arrowroot makes it too gummy. And for creamy pasta sauces, arrowroot is preferred because it makes it creamier and so close to the real thing. Hope that helps! In this recipe, either should work.
Thanks Dana,
I’m looking forward to making your pie tomorrow. Finished up my shopping later than expected ?
Last year I made your mini pumpkin pies. This year I bought a frozen crust from Whole Foods and will fill it with your recipe.
Will let you know how it turns out.
Many Blessings to you and your family and all your readers.
How would tapioca starch change the outcome?
Tapioca starch should work, though we haven’t tried ourselves! Let us know how it goes :)
Can I use ghee or palms shortening to make my pie crust? If so do I need to modify anything?
I haven’t tried that, but yes I think you’d be fine. Good luck!
My mother tried the palm shortening and her crust fell apart. Might want a backup plan just in case!
Oh, thank you for the heads up. I did find this vegan butter called Melt that is amazing. Works perfect!
Just made this pie for a friendsgiving last night, using regular flour since we don’t have any gluten-free people at the table. It was a smashing success!!! Thanks so much for a foolproof recipe.
Love this recipe! Question: the first time I made it everything turned out PERFECT but I made it again this year and for some reason the filling stayed runny. The only thing I did different was use arrowroot instead of cornstarch and sweetened almond milk instead of unsweetened (cuz that’s what I had on hand). Would the sweetened almond milk cause that? I am going to make it again this week but I know I made a mistake in there somewhere so I am hoping to avoid it. This is the best gf + vegan pumpkin pie recipe!
Hmm, not sure! I’m wondering if the arrowroot doesn’t thicken it quite as well?
Made this last night and it turned out great! I think I over-worked my crust as well, although I was really trying not to, but it’s still delish! I’m making this for our Thanksgiving dinner dessert next week. Thanks so much!
So I made this for the first time tonight… first time EVER making a pie or pie crust and I think I failed horribly. My crust was so hard to work with, it just kept crumbling apart and I was never able to roll it out so I forced it into a pie pan with my hands. The end result was Not horrible but the crust did not hold shape and just crumbled apart. Also the pie filling after baking built a film on top that you could peel off. The flavor was delicious but the esthetics not so much..
What did I do wrong :-(
How big of a pie pan do you use? I might have missed it but did a word search and couldn’t find what size pan would be ideal for pumpkin pie.
This is my first time trying a pie by myself so just a bit nervous on quantity and measuring.
Thanks!
Hi there! Mine was a standard 9-inch, I believe. Anywhere in that range should do.
Hi! Im using a different ppie crust recipe, and i was wondering if i should still pre-bake it first or do it raw like you had here? Im baking these tomorrow so a fast reply would be helpful!
(recipe being used: http://thevietvegan.com/the-best-vegan-pie-crust/)
Is Earth Balance spread okay to use as butter?
I don’t have almond milk. Will something else work?
Rice or even soy I think would work.
I don’t buy those either. My mom said I could use some of her sweetened almond milk. Would that work?
Yes! Just scale back a little on the sweetener in that case. Good luck!
I have both cornstarch and arrowroot powder.. which will make the better pie?
Cornstarch works best in my opinion!
Thank you! I also saw your comment above that it can be refrigerated for roughly 36 hours before serving, which my time is roughly 40 hours from baking to serving, so I may just refrigerate and hope for the best. Thanks again!
Hi Dana! I plan on making this pie for my coworkers, but I was wondering how well it freezes? Like if I make it on a Tuesday, can I freeze it until it’s ready to be eaten on that Thursday? If not and I need to make it Wednesday night, is it best to store it in the fridge or countertop until it’s ready to be eaten Thursday? Thank you!
P.S. Love your blog and save TONS of your recipes. :)
Hmm, I think that should work! I haven’t tried it but let me know if you do!
Wonderful recipe! I actually made this last thanksgiving and it was a huge hit. I was curious if I could made the crust ahead of time and freeze it before using it? Thanks a bunch
I think that should work!
Exactly how much cinnamon,nutmeg,cloves and ginger should I use if I’m not using pumpkin spice? Just want to make sure I don’t use to much of one thing. Thank you!
I’d say 1 tsp cinnamon, 1/4 tsp nutmeg, pinch cloves, 1/2 tsp ground ginger. Good luck!
sorry if this is stupid to ask since this is a vegan recipe, but do you think adding an egg or two would fluff up the pie filling and not ruin the recipe? Im dairy free except for eggs so i don’t mind using them. thanks!
Not a stupid question! I think that would help! Just add one. Report back!
I’m curious to hear how adding an egg worked out….
hey guys! I’m making it wednesday for Thanksgiving so I won’t be able to tell you until then :) But i will get back about it right after I try it! even though im sure you’re probably wanting to know so that you can make it for thanksgiving lol.
OK ladies,
So I know its too late now to get this back to you in time for Thanksgiving, being that you probably just ate a few hours ago like I did :) hope you enjoyed your day! But for the future, i used two eggs and it came out really well. It was the first pie I ever made and I was so happy with the results. Also I did a whole tablespoon of pumpkin spice mix, which I personally liked. Thanks for the recipe!
Hi just made this is and it is delicious! However my pie crust is a little tough, I don’t think I over worked it, any idea why this is?
Many thanks
Maybe? Also depends on what GF blend you used… I’d say try and work with it less next time. It is definitely tougher than a gluten-container crust.
Can you use soy milk instead of almond milk? I have some kids that are allergic to nuts.
I would recommend rice milk!
This is delicious! I made it last week with fresh pumpkin puree, and my kids and I ate it up! SO GOOD! Thank you for a wonderful, allergy-free dessert :) I will be making it again for Thanksgiving.
Amazing filling. Wow, who would have thought I could get so close to the consistency of a”real” pumpkin pie filling without egg! Nice job, Dana. Thanks so much for this recipe. My immediate family loved it, and they’re picky. It went over so well I might just try it for my even pickier extended family on Thanksgiving :)
What would you recommend to replace the brown sugar as ai only use non processed ingredients .
coconut sugar? Or even dates?
Just made this two weekends in a row – it’s that good! Thanks for the recipe!
Made this with a pumpkin my son and I got at the farm last week. It turned out great! My husband gave the “gluten eater” thumbs up too!
This recipe looks great for my mom who’s on an elimination diet. She can’t have almond milk though. Would rice milk work? She can have coconut milk but she just doesn’t like it. If it works though I’ll try it out. I just don’t want her to go pie-less this thanksgiving.
Hi Lexi! We haven’t tried it with rice milk but I think that could work! Let us know how it turns out if you try it!
Is coconut milk okay to use? Would the texture change or would the canned coconut milk make the filling too thick?
I think that would be awesome!
My sister in law has asked me to bake her another pumpkin pie, as she said its the best she ever tasted! She doesnt even know its vegan! Tee hee!
Wow! This turned out awesome. I used coconut oil, just the regular gluten free Bob’s Red Mill Flour and coconut milk in place of almond milk. This recipe exceeded my expectations! I made this for others who don’t eat gluten free and they really like it, so it was a win-win. Definitely will make again and plan to use the pie crust to make other pies.
Just made this for my family for Thanksgiving! Absolutely LOVED it!! Great texture, great crust and excellent flavour!
Delicious! I made it using my own pumpkin from the garden and put it in a Spelt crust from the health food store. Those were the only changes I made to your recipe.
I loved it and so did my Granddaughter. The others at dinner wouldn’t even try it! All the more for us.
Thanks Dana for this recipe and the many others on your site, that I have tried since developing food sensitivities.
I’m making this for tomorrow’s thanksgiving dinner :)
How well does it keep? Am I okay to make it today?
Caleigh,
I made it on Friday for our Thanksgiving Dinner on Saturday. It held it’s shape and texture.
As a matter of fact, it’s Sunday night now and I’m enjoying a piece with coffee.
Happy Thanksgiving
Do you guys think a beater would work for this recipe? I don’t have a blender and can’t afford a good one. ><
I don’t own a blender, so I just mixed it really well so there were no more streaks with a big spoon and it turned out great! The only difference is it retained the texture of the pumpkin puree a bit instead of being completely smooth like liquid, but that just made it seem more homemade to me.
Hi there
Would I be able to use Bobs Red Mill All purpose Baking flour ? Like the original one… or would it be necessary to have the 1 to 1 one?
Thanks.. just haven’t seen the one to one anywhere I shop in Canada..thank you:-)
There is a link to Bob’s 1 to 1 flour in our shop! Otherwise, check out our notes under the recipe if you’re not gluten intolerant and are looking to use an all purpose baking flour!
I meant the original gluten free all purpose baking flour? The one I have isn’t called 1 to 1 …that’s the difference :-)
Just wasn’t sure!
Oh gotcha! I think that should work! If you give it a go, let us know how it turns out!
Thanks so much :-) sorry to be confusing!
Here’s to a successful pie!?
Sam’s Club has 1 on 1 on sale right now.
Hello! I’ve recently come to terms with the fact that I am gluten intolerant. Sad, but true. I am thankful for the diagnosis for a couple reasons. First, I know I am not crazy & I no longer have to avoid read & similar foods as long as they are gluten free. Yaaay for a REAL pie crust, right? Second, I’m thankful that I found out because I am an AVID baker & all who know me, know that is my superpower. We all have something, right? HAH! My quik question for you is simple; what can I use in place of maple syrup? The sugar content is extremely high & makes me dizzy when I consume it. Recently I tried just 2 tbsp in a sweet potato brownie recipe & became dizzy not long after eating it. I thought about agave but I know that is much less sweet. Would you suggest brown sugar or…… Thank you VERY much for this delicious looking recipe! I’ve not had pumpkin pie in years because of all the additives & the crust making me ill. I’m very excited to have come to terms with my intolerance & it seem it came just in time for the upcoming holidays. Now Ito experiment with new (to me) recipes! Thank you for sharing yours <3
I would think agave would work or you could increase the amount of brown sugar! Let us know how it goes!
This recipe sound great, but do I have to use Bobs Red Mill for the crust or would my gluten free flour blend work? (My blend has potato starch, rice flour, cornstarch, ground flax seed and sorghum flour in it)
I bought a hokkiado pumpkin today, around 2.5kg all in all. Would that be enough to make this pie? It will be my second attemt to make something with pumpkin – as people in Norway don’t tend to _eat_ pumkins..
I do like the taste of pumpkin, will the other ingredients in this pie “overtake” the flavour?
– Brilliant to see something glutenfree, even though I’m not really vegan – yet c:
Hi Anni, the taste of pumpkin will not be overtaken by the other ingredients! We haven’t tried making this recipe with a pumpkin from scratch, we normally use canned pumpkin puree!
Canned pumpkin/pumpkin pure does is not a thing in Norway, but I’ll give the recipe a shot in a few days :)
Used home made pumpkin pure, tasted great.. Only that I’ll probably _just_ make the filling next time – cuz pumpkin <3
Any suggestions on making this sugar free? No sugar subs allowed. I’m afraid if I add honey or more maple syrup it will be too runny.
I think you could substitute the sugar with more maple syrup. If it appears too runny, add more arrowroot or cornstarch! And you said no sugar substitutes? So, no coconut sugar or stevia? Those would be good alternatives as well!
Would it be possible to just make pumpkin pie cupcakes with just the filling?
Can you make it without ginger or cloves? Are there any substitutes?
You can make it without it just won’t be as flavorful.
I might try coconut milk since its thicker than almond and does well in things like baking and soup. But do you think I could use coconut sugar instead of the brown sugar? I know its not quite as thick, but the taste is quite similar.
I just made this yesterday– I’ve got an additional restriction, I am sugar free (no sugar, maple, honey etc).
So I swapped out:
1/4 cup maple syrup
1/4 cup brown sugar
and swapped in ~1/2 cup xylitol (plus a tinge of monkfruit extract) instead.
Put a tiny bit more of each spice as well.
We also didn’t want to use vegan butter as it often contains soybean oil and other oils and went with the coconut oil option. The problem with coconut oil, as Dana mentions, is that it is variable. It’s solid below room temperature and liquid above. If you are opting for the coconut oil option, refrigeration seems counterproductive. Because it hardens, and when you go to roll out it, it will crack. And you will have to wait for it to soften. I recommend, if you are using coconut oil, to use the dough right after it’s been mixed and skip the refrigeration.
The crust was super tasty and flaky, which was great. It was, however, a bit thin so we figured next time to go with 1.5+ cups of the flour to have more to work with.
Thanks so much for your recipes Dana- they are my go-to.
Do I pre bake the crust before adding filling?
Nope!
this recipe tastes good but needs a lot more liquid! more milk needs to be used as the filling is DRY.
other than that, a GREAT recipe and very easy
I’ve cooked the pie for 65 minutes or longer and it still is very liquidy in the middle! Anything I can do to save this pie???
Thank you very much for sharing this recepie..best pumkin pie ever!!
Love this! Made it for my boyfriend who became sensitive to lactose and gluten right before thanksgiving.
Couple of questions, tho:
1) Has anyone tried it with vanilla almond milk? I only use almond milk for this recipe (I don’t drink or cook with it elsewhere) so I always have a ton left over. But I can buy vanilla almond milk in smaller containers, but I’m concerned the vanilla might be overwhelming.
2) Does anyone have a suggestion of how to use up the left over half-can of pumpkin? After letting a couple half cans go bad in the fridge I just started to make two pies. But it’d be nice to have a recipe that used that extra pumpkin.
Thanks!
Yes- we used vanilla almond milk. Was totally fine and not overwhelming at all.
I would use another one of Dana’s recipes :) I’m trying the pumpkin muffins or bread loaf next
This was great! Too bad I made it to use up last years pumpkin cans, now I might have to buy more! Or grow a pumpkin is a goal of mine. Thank you for the great recipe (though I absolutely do not use disgusting fake butters).
This was absolutely perfect!!! I’ve made a few different vegan pumpkin pie recipes the last few years but this one is the best. It turned out perfectly. I loved how rustic it looked too.
Another wonderful and delicious recipe I made for this year’s Thanksgiving menu. This went over well with the husband too. I will say maybe next time I will use a little less liquid as my filling was runnier than I would have liked it to be but overall very happy with this recipe. I also used your recipe for the coconut whipped cream which of course was just as fantastic!
I was not a huge fan of the texture of this pie. Flavor was good, but I like a firmer pie. I am not vegan or gluten free, but my daughter is and she loves pumpkin pie. Have yet to find the perfect vegan pumpkin pie recipe.
Loved the filling!!! Needed an egg free recipe and subbed the almond with coconut milk. Worked great!
Now onto the crust :(
I was very excited to try this as I had already purchased the flour, so when I saw your recipe using it, thought, ‘Perfect!’
I should have read the flour closer, its all rice flours. If you’ve every had a rice flour tortilla….yep, that’s how this crust turn out. crispy/crunchy and tough/chewy. There was NO delicate break or flake to it. I did not over work it either. I made one batch with Earth Balance and the other with Coconut Oil, both were terrible because of this flour. Turns out we just ate the filling.
Just today, I switched to Bob’s other GF All Purpose Flour and YAY, so much better!!!
Loved this recipe! Made the crust as is and it totally held up. Was slightly crumbly when serving pie but tasted really good. I’m not vegan so I added two eggs to the pie recipe for some fluff and a couple extra tablespoons of brown sugar. Set up well and tasted really good with your coconut whipped cream. Served for many who don’t have dietary restrictions and they all liked it. Thank you thank you!
I’m so sorry because I wanted to love this pie but I didn’t. I’ve tried several vegan pumpkin pie recipes and so far none of them have been very good. Perhaps it can’t be done? This just didn’t taste pumpkiny enough and the texture was off. It set bet
I tried making this for thanksgiving for my family, and I couldn’t get the filling to set. I made two, one for thanksgiving and one for the day after (when I have my big family dinner). Do you have any advice for how to get the filling to thicken up after baking? Or for when I try to make the pie again next time?
Thank you!
I do not recommend following the exact recipe for the filling. It was horrible made with corn starch. Way to much but the recipe doesn’t need it to start with.
I made everything perfect but when I went to roll out the crust I failed epically. Just feeling discouraged. Anyone have any pointers for first time crust makers?
Thank you for this wonderful recipe! It was perfect for my son with PKU (he is restricted to a very low protein diet) and an egg allergy. The pie totally does not taste vegan. No one would ever know! Best of all, he loved it!!
YUMM! Pumpkin pie has always been my favorite…. Well one of them! I’m such a foodie that the favorites list is kind of long. But really, it’s up there! I love this version so much! ( I won’t tell you how much of it I ate the first time I tried it). Right now I’ve got 6 pies underway for Thanksgiving tomorrow and I’m loving the different versions inspired by this recipe… I’ve got some vegan and GF and some wheat crusts with butter. I added a” flax egg” to the crust recipe this time and used all coconut oil… It worked great! Thanks for the delicious inspiration!! ✨
I made two pies tonight with the GF 1:1 flour I had on hand (GF Jules). The filling is delicious, but the crust turned out ROCK hard. Nothing could cut through it – my husband was literally picking up the pie piece and biting into it!
I might try to do another in the morning. Any suggestions for how to improve the crust on short notice? Next time I will try the Bob’s Red Mill blend!!
To clarify — I have to use the same flour tomorrow but will purchase the Bob’s Red Mill mix in the future…
Did anyone else’s pie turn out to be more of a brownish color rather than orange?
Yes, mine did! The filling still tasted good though.
Just made this last night for an early Thanksgiving meal. We doubled the filling since hubs brought home the 29 oz can of pumpkin puree. It was SO YUMMY! Oh my goodness – Thanks for the recipe. Its nice to have a pie crust recipe that doesn’t require BRM pie crust mix! :)
Have a wonderful holiday!
I must have done something terribly wrong. I am in the process of baking this right now. It has been in the oven 90 minutes, the filling formed a skin on top and will not set. Still runny. I followed the directions. Could my arrowroot be the problem? Never used it for thickening before! Help! Please!
This looks incredible! Do you think this tastes like the real unhealthy pumpkin pie? I tried another recipe before this and it came out kind of chewy. I’m really trying to trick my family into thinking this is the real thing. Thank you!
No, it tastes like real, classic pumpkin pie! One tip is to use organic pumpkin puree, or make your own. That really sends it over the top.
Hi,
I was thrilled to discover this recipe, but then I was very disappointed to learn that you are supposed to eat this pie COLD?? While I don’t mind cold, leftover pie, when I serve this for Thanksgiving, people are going to want a WARM pumpkin pie!! Could you put it in the oven or something to re-heat it, or would it change the consistency or ruin it?
Thanks for what you do!
Let it come to room temp!
I made this tonight and it is probably the only success I have had in making gluten free pies in the last 6 years! The only change I made was instead of almond milk, I used canned coconut milk. It’s AMAZING!! Thank you for posting this recipe!
So great! thanks for sharing!
I’m planning on making this recipe in advance: which would give better results: refrigerating it after it cools down or leaving it room temp? I’m going to be using a store bought gluten free crust :(
Hi! I’d recommend leaving it at room temp. But refrigerate if more than 24-36 hours and let come to room temp for serving.
Just made this filling – Lick the bowl, YUM…
Can you use regular butter or shortening? I know changes the vegan part but wanted to check:)
Yes!
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!
That should keep it vegan! Otherwise, sub rice milk!
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!