Vegan Gluten-Free Pumpkin Pie

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Small plate with a slice of Vegan Gluten-Free Pumpkin Pie topped with coconut whipped cream

10 ingredients

Bowl and measuring cup of Bob's Red Mill Gluten-Free Baking Flour next to a rolling pin and measuring spoons

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!

Pastry cutter to in a bowl with gluten-free flour and slices of vegan butter
Bowl of gluten-free pie crust dough

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.

Gluten-free pie crust pressed into a pie pan
Pouring vegan pumpkin pie filling into a gluten-free pie crust

The filling is where it’s at. It’s:

Mega flavorful
Super pumpkin-y
Incredibly moist
Perfectly sweet
Subtly spiced
& Seriously PERFECT

Pie ready to go in the oven
Pie pan and plates with slices of pie

Contrast the filling against the perfectly crisp crust and you literally have the ultimate gluten-free pumpkin pie. And don’t forget the coconut whipped cream– swoon!

Plate of vegan gluten-free pumpkin pie with a dollop of coconut whipped cream

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.

Fork resting in a slice of pie
Grabbing a bite from the tip of a slice of vegan gluten-free pumpkin pie

More Gluten Free Pumpkin Pie Recipes

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!

Partially eaten slice of pumpkin pie topped with coconut whipped cream

Vegan Gluten-Free Pumpkin Pie

THE best Pumpkin Pie that requires just 10 ingredients and is both vegan and gluten-free! Crisp crust, flavorful pumpkin center — the perfect pumpkin pie for your holiday meals.
Author Minimalist Baker
Slice of Vegan GF Pumpkin Pie topped with coconut whipped cream
4.64 from 255 votes
Prep Time 5 hours
Cook Time 1 hour
Total Time 2 hours
Servings 10 (slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days




  • 2 ¾ cups pumpkin puree (1 ½ 15-ounce cans yield 2 ¾ 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 ½ Tbsp cornstarch or arrowroot powder
  • 1 ¾ tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
  • 1/4 tsp sea salt


  • 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.
  • 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 (don't add more than 6 tablespoons).
  • Once a crumbly dough is formed, transfer to a piece of plastic wrap (or parchment paper) 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.
  • Once your dough is chilled, preheat oven to 350 degrees F (176 C) and prepare pie filling.
  • Add all pie filling ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
  • To roll out the crust, unwrap the disc and place it between two sizable layers of parchment or 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 (we recommend a standard 9-inch 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!



*Prep time includes cooling.
*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 (1 of 10 servings)

Serving: 1 slices Calories: 211 Carbohydrates: 31.4 g Protein: 1.6 g Fat: 8.5 g Saturated Fat: 2.3 g Polyunsaturated Fat: 1.94 g Monounsaturated Fat: 4.04 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 204 mg Potassium: 41 mg Fiber: 2.5 g Sugar: 11.1 g Vitamin A: 5517 IU Vitamin C: 1.33 mg Calcium: 42.87 mg Iron: 0.86 mg

This post was sponsored by Bob’s Red Mill. Thanks for supporting the brands that support Minimalist Baker!

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My Rating:

  1. Maria says

    This recipe looks great. I am wondering if I could take out the brown sugar and just use maple syrup (or coconut sugar). If so, how much maple syrup would you recommend?

  2. charlotte chapman says

    Great easy recipe. I couldn’t find canned pumpkin purée in Australia so I just steamed some butternut pumpkin. Turned out great!

  3. Alice says

    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!

  4. Adria L Janni says

    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.

  5. Pearl says

    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!

  6. Britt says

    Any tips on what to do if pie needs to be served in less than 4-6 hour refrigerator recommended time? Should I serve at room temp or put in freezer before bringing to dinner party?

    • Support @ Minimalist Baker says

      Hi Britt! You could stick it in the freezer for an hour or so and then transfer to the refrigerator before serving. Hope this helps!

  7. Felicia D'Ambrosio says

    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. 🎃

    • Support @ Minimalist Baker says

      Woohoo! We’re so happy to hear this. Thanks so much for the lovely review, Felicia, so glad you both enjoyed!

  8. Melanie Stephenson says

    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.

  9. Eunice says

    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!!!

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad everyone enjoyed it and that your son was able to enjoy pumpkin pie! Thank you for sharing, Eunice! xo

  10. Darla says

    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.

  11. Anne says

    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.

  12. M says

    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.

    • Support @ Minimalist Baker says

      We’re so sorry to hear that was your experience! We find brands of pumpkin can vary quite a bit in flavor. Libby’s brand is our favorite!

    • Support @ Minimalist Baker says

      Hi Tom, convection is typically 25 degrees Fahrenheit hotter, so we’d suggest 325 degrees F or 162 C. Hope that helps!

  13. Nina Padro says

    HELP! I was put on pie duty and this is my first time making any type of pie. I am not sure why, but I cooked my pie and it did not pass the doneness test. My knife is coming out covered in pumpkin. Is this normal? I tried letting it cool over night just to find it still wet and raw the next morning. What should I do? Thank you.

    • Support @ Minimalist Baker says

      Hi Nina, how does it taste? This pie should be a bit custardy and won’t set quite like a traditional pumpkin pie.

    • Support @ Minimalist Baker says

      Aw, yay! We love to hear this. Thanks for the lovely review, Emily! So glad it’s a staple recipe for you!

  14. Michelle says

    If I use the full 2 cans since my pie dish is a bit bigger do I need to increase the other filling ingredients? I’m also not going to use a crust. Thanks

    • Support @ Minimalist Baker says

      Yes, we would suggest increasing the other ingredients so the flavor balance is right. Hope you love it!

    • Angela Moore says

      Is the crust supposed to be sort of crumbly? I made it exactly as called for, but when forming it into the disc it seemed to crack and crumble a bit. Maybe this will be remedied during the chilling process? Or should I add more water?

      • Support @ Minimalist Baker says

        It is supposed to be somewhat crumbly! After chilling it should hold together a bit more and roll out easily. Let us know if you have any trouble!

    • Support @ Minimalist Baker says

      Depends on how far in advance you want to make it, but yes! It would keep for a few days in the refrigerator.

  15. Dominique says

    If I make this Monday before thanksgiving, should I freeze it or can I leave it in the fridge til Thursday? Thanks!

    • Support @ Minimalist Baker says

      Hi Dominique, we think freezing might be best! Perhaps remove it Wednesday evening and refrigerate?

  16. Caitlin B says

    Hi! Would Silk non dairy heaving cream work ok in this recipe or should I stick with milk? My partner always says my vegan pumpkin pies aren’t the right texture.


    • Support @ Minimalist Baker says

      Hi Caitlin! We haven’t tried it, but it might work! The filling is already quite thick, so it may need some help blending, but we think non-dairy cream would be worth a try. Let us know how it goes!

  17. Claudia Picorelli says

    I wanna try this, but I’m not sure what kind of pumpkin I should use to make the puree. Which one did you use?
    Thank you!

    • Support @ Minimalist Baker says

      Hi Emily, this recipe doesn’t require pre-baking. However, if you’re using a frozen crust, we’d suggest pre-baking for ~10-15 minutes at 375 F. Then add the filling and bake as instructed! Hope that helps!

      • Support @ Minimalist Baker says

        Hmm, possibly! If you try it, we’d suggest mixing the cornstarch into a little bit of the almond milk first so it doesn’t clump. Hope that helps!

  18. Elizabeth says

    Can I substitute the brown sugar to coconut sugar? I did try this recipe last year 2 times and the pie filling felt uncooked and I used a frozen pie crust.

    • Support @ Minimalist Baker says

      Hi Dianne, that should work! If using the same amount, it will likely be richer, which we don’t think would be a bad thing =) Or you can dilute it with some water, if preferred. Let us know how it goes!

  19. Vivian Lowe says

    I’m so excited to make this Friday . What inch pie pan do I use? Also, can I refrigerate the crust over night ?

  20. Kimberley Simone Beese says

    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!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Kimberley! Thank you for the lovely review and for sharing your method! xo

  21. Mary says

    Love this recipe!

    I omitted the brown sugar for a lower sugar alternative and used just 3 tbsp of maple syrup. Taste was great, but the filling was a bit too runny. Any suggestions on how to adapt this for a low sugar version?

    • Support @ Minimalist Baker says

      Hi Mary! Unfortunately brown sugar does help the structure a bit, when it caramelizes in the oven it helps it firm up. You could possibly add some additional corn starch (a couple Tbsp) and/or sub full fat coconut milk for the almond milk… if you chilled it and it had coconut milk in it, it might hold its shape better. Hope this helps!

  22. Vanessa says

    Literally cannot wait to try this recipe. Most other recipes use a great deal of coconut oil or cream. I absolutely love how I can only use 1 T of olive oil. I’m watching my sugar and my husband has GERD so he can’t tolerate a lot of fat in his diet. Thank you for this recipe! <3

      • Vanessa Pierre says

        So, I made this for Thanksgiving and my husband like it. And the best part was that he didn’t get heartburn. So, yeah definitely recommend this recipe for Gerd sufferers. Thanks a million! <3

  23. jim carrig says

    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..

  24. Haddie says

    Hey there, I purchased canned pumpkin PIE MIX by mistake. It says add evaporated milk and eggs. What do I need to do to make it vegan? Just cornstarch? Thanks!

    • Support @ Minimalist Baker says

      Hi Haddie, we’s say you’d need almond or coconut milk and cornstarch. But we haven’t used pumpkin pie mix in this recipe, so we’re not certain how it will turn out!

      • Haddie says

        I used almond milk and cornstarch (since I mistakenly bought canned pie mix) and it worked perfectly! I made the gluten free crust, too. A little tough to cut in to, but the taste was great and it didn’t fall apart for me or was hard to work with. Thanks for the help

        • Lauren says

          I did the same thing and it still turned out really well.
          The 2nd time I added a tablespoon of ground flax (for stability) and some extra spices. Turned out even better. This time I’m going to add a bit of coconut sugar for depth.

          Originally it was a mistake but I’ll probably just stick with the pumpkin pie mix.

  25. M says

    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.

    • Support @ Minimalist Baker says

      Thank you for sharing your experience and sorry to hear the crust didn’t turn out right. You could try par-baking it for a crispier crust. Glad to hear the filling is a winner though! xo

  26. mary says

    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!

  27. Brooke says

    Tastes great, but the filling was too thick. It pretty much still resembles canned pumpkin and isn’t smooth like a normal pumpkin pie. I followed the recipe exactly, should I add more milk in the future? The filling has the same consistency baked as it did uncooked.
    Also the crust is rather salty, but I actually quite liked that. If you’d prefer a less salty crust I’d recommend using a bit less than the recipe calls for.

    • Support @ Minimalist Baker says

      Hi Shai, we haven’t tried that, but it looks like a couple other readers have done so with success. Let us know if you try it!

      • Anne-Sophie says

        Really easy and delicious pie. I bought the crust but followed the recipe to make the filling. I have a strong mapple syrup (dark amber) and didn’t want it too sweet so I put less sugar (2 Tbsp). The pie came out perfect and it lasted several days. Perfect for an afternoon snack with a cup of tea.

  28. Tia says

    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!

  29. Alexis says

    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!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Alexis! Thanks so much for the lovely review and for sharing your modifications! xo

  30. Sarah says

    I’m going to make with a frozen gluten-free pie crust, blind bake? Also, I have 12oz extra filling seasoned, would you think a tart type pie would be good? Seeing as it’s only half the amount of filling for a whole pie 🥧 grateful for your guidance. Fantastic recipes. This the second pumpkin pie this season with your recipe. Love it and the family loved it too

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah, I’d blind bake! 375 F for 10-15 minutes. Not sure I’m understanding on your other question? This filling definitely benefits from baking.

    • Alison C says

      Hi, I made this and it was delicious! Thank you for the awesome recipe! Only problem was it wasn’t firm enough. Can you tell me what I might have done wrong so I can make it firmer next time? I baked it for 65 minutes. Should I try longer next time or did I maybe have a measurement a tiny bit off? I used olive oil. Thanks!

      • Support @ Minimalist Baker says

        Hi Alison, We’re so glad you enjoyed it! A couple ideas here: 1) the pumpkin purée may have been more watery- we prefer Libby’s brand. 2) The cornstarch/arrowroot is what helps it thicken, so you could try increasing it a bit. Hope that helps for next time!

  31. Raven says

    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!!!!

  32. Krista says

    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.

  33. Ada says

    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. :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Ada! So sorry this one didn’t work out. Which GF blend did you use? Did you make any other adjustments?

  34. sophie carroll says


    Could i use this recipe to make small pies with a different filling? I want to make Christmas (sweet) mince pies. I’m not sure if these are a thing in the states!?

    Thank you :)

  35. Carrie Sue says

    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.

  36. patti paige / baked ideas says

    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?

  37. Lily says

    Hi thank you for this great recipe! I tried it yesterday and the filling was delicious but the crust was hard as a rock! Not flaky and soft like your photos look. I used coconut oil because I could not find the vegan butter at the store it was all sold out and I had to avoid my usual Miyoko’s that has cashew in it because my friend is allergic to nuts.

    So I thought thats fine Ill try the coconut oil but I have to say I would not recommend that! I chilled it and sliced it in got it worked in fine chilled it a bit and thenrolled out fine but it baked really hard. I used Organic Trader Joe’s Coconut Oil and the 1 to 1 Bob Mill’s flour so it must be the coconut oil would you think? Have you had successful crust with coconut oil?

    I also made the coconut whipped cream which was delicious! It does whip up super fast I could have left it at 30 seconds for a more whipped texture but added the vanilla and sugar and whipped another minute so it almost seemed like frosting which is good to know for later sugar cookies. Would coconut whip work as frosting for sugar cookies that sit out a few days or would they need to be in the fridge or get too hard? Otherwise maybe I need the vegan butter for that too.

    I usually get too nervous around holidays to try vegan baking but I’ve had mostly success with it this year I just never tried making vegan crust next time I will be sure to get the vegan butter!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      When using coconut oil in conjunction with GF flours I’ve found the results to be hit and miss. Vegan butter (or real butter) is what adds that flakiness. I have a coconut oil crust but it’s not GF for the reason I just described.

  38. Diana says

    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!

  39. Katherine says

    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!!!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Katherine. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  40. Amanda says

    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.

    • Support @ Minimalist Baker says

      Hi Amanda, so sorry to hear that was your experience! Is it possible it was over-baked? Otherwise, would you mind sharing what size pan you were using? And the brand of vegan butter?

      • Amanda says

        Sure! I baked for 65 min, just as the crust was starting to turn golden. I used Earth Balance and a 9 inch pan. I’m wondering if I didn’t chill the dough long enough? It was a tight 30 min.

        Or 65 min bake may have been too long for my oven. From the rest of the comments, I think this was just a fluke! Thanks for responding.

        • Support @ Minimalist Baker says

          Hi Amanda, it does sound like either it needed more chilling or less baking. Let us know if you give it another try!

          • Support @ Minimalist Baker says

            A couple other ideas- it could be the type of GF blend (if you used a different one than Bob’s Red Mill 1-1 Baking Flour) or the crust was too thin?

  41. Alina Abramovich says

    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.

    • Support @ Minimalist Baker says

      Hi Alina, Sorry to hear that happened! It sounds like either the crust was too thin (perhaps from a pan that was too large?) or it was over-baked. Hope that helps for next time!

  42. DJ says

    I used a frozen pre-made pie dough that I rolled out, but I used the filling from your recipe, and it’s phenomenal. I blind-baked the traditional crust about 20 minutes and then followed your bake temp and time. Earlier in the day family had eaten full-fat non-vegan pumpkin pie, so I was worried that your pie may be lacking to them, since it’s apples/oranges to compare. Well how could I ever have doubted MB?! Family loved your pie and found it to be equally as good if not truly better than the traditional. Next Thanksgiving I’ll definitely make it again. Is there a healthier crust alternative that you’d recommend that has less fat (no-oil/ butter/ margarine)? Thank you!!

    • Support @ Minimalist Baker says

      Yay! Thanks so much for sharing, DJ! We’d suggest this recipe for a crust with less oil. It’s difficult to get a flaky crust though with no oil/butter/margarine.

  43. Laur says

    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!

  44. Lindsay says

    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!

  45. Maureen says

    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.

  46. Kathy says

    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!!!

  47. Elizabeth Castro says

    I just made this pie and 2 things happened that puzzled me. One is the crust turned out rock hard. I cooked it at 350 for the lowest amount of time. Second, the filling cracked a lot once it cooled off. How do I get the crust to not be rock hard and how do I get less cracking in my filling? Other than those two things the pie turned out great.

    • Support @ Minimalist Baker says

      Hi Elizabeth, sorry to hear that happened! It sounds like the crust was maybe too thin and/or it was over-baked? Were you using an extra large pie pan? Baking for less time should help with both issues.

  48. Stacy says

    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!

    • Support @ Minimalist Baker says

      Hi Noelle, For a pre-made crust, make sure NOT to pre-bake it before the filling as that will cause the crust to be overcooked and the filling undercooked. Hope that helps!

  49. Sarah says

    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!!!

  50. Janet says

    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!

  51. Maura says

    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.

    • Janet says

      Thank you! Because my first pumpkin pie was last night via this recipe and my crust is way raw! I’m re-baking now. However; the wrap and fridge method has worked well for me to roll out the crust because I have the cookbook and made the quiche! It was my first quiche and I made it a few times! It’s a good prep for those inexperienced in baking pies. I felt less worried for sure! I have super high anxiety… it’s just who I am. I’m a yoga instructor, professional writer, and soon to be lawyer but it’s still who I am. As a dedicated vegan, I’ve truly learned that I’m skilled in many more ways, especially in the kitchen. We all get advice and recipe tips from here to there! Cheers

  52. Kaitlyn Ethridge says

    Hi! I made this and it is a little darker on the top than in the picture. Will it still be good? Also I put it in the fridge before it was completely cool. It’s 1am sooooo I’m done ha.

  53. Kacie says

    What temp for the oven? Can’t find it anywhere on this page, sorry… is it 425 for 15 mins, then 350 like on the Libby can? Thanks

  54. Cindy says

    Hi Dana! I’m planning on making this pie today for Thanksgiving dinner tomorrow. Is it ok to use Bob’s Red Mill all-purpose baking flour (which I have on hand already) instead of the new 1 to 1 baking flour? Also, it is ok to use a metal pie pan rather than a glass one? We don’t eat many sweets so I’m much more of a cook than a baker and I don’t think I’ve made pie for 30 years. Thank you!

  55. Sarah says

    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!!

          • Tiffani Harrison says

            My daughter is allergic to corn so we can’t do corn stretch and the store didn’t have arrow root. Can I just use the flour that is used for the crust? If yes- how much?

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            Yes that should work. Same amount! Tapioca starch, if you have it, would also likely work!

      • Janet says

        Hi I’m confused. Your other pumpkin pie recipe with the cashews in the crust uses coconut milk full fat rather than the almond milk. Please explain the differences each ingredient gives and or doesn’t.
        Also the other recipe bakes for 40 min while this one recommends 58-65 min, other than the crust difference and the almond milk versus coconut milk, why the extreme variation in baking times?

        Also the other recipe doesn’t have an oven temperature. This one does 350° but the other pie recipe as previously mentioned has no oven temp. Would you please let me know?
        Thanks so much! I’m so proud of myself though for baking. In all of your pumpkin infused and other such recipes I feel you are extremely scant on the pumpkin pie spice and cinnamon …. so I added a bejaogo (a word I made up, I’m a published author too) ton more.
        I also added more maple syrup 🍁 to give it that deeper brownish orange that we all know and love. To “sweeten” the crust—try this: cinnamon spice and pumpkin pie spice. Don’t add sugar as it can make the crust fall apart!

        PS You should update your pumpkin spiced apple pie with the crust method of this one! Wrap, disc 1/2 inch and refrigerate for 30min!!!!!! Love ya
        Happy Thanksgiving 🍁
        Let the animals thank us this year, you know. Covid was a man made disease. Should be a lesson learned but I’ve still seen turkey after turkey being slaughtered. What’s up with that,?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Yes, totally different recipes – one requires less bake time because of the crust and a different size pie pan. Let us know which one you try!

  56. Evelyn says

    I accidentally forgot to add the almond milk to the pie filling! Is this going to completely alter the taste and texture?

  57. Greta says


    Thank you for your response.

    I have no idea why the filling would not set – it was still not cooked in the center of the pie after 2 hours. But the oven was working and the internal temp of the pie said 180 degrees.

    So I am going to try this today: 2 Steps to Fix Undercooked Pumpkin Pie
    Cover the pie with aluminum foil, place it back in the oven and bake it at 350 F for about 20 minutes, or until done. Then wait for the pie to cool and top with whipped cream. Easy as pie!

    The filling ( both uncooked and cooked) was delicious.

    Today I am going to make the pumpkin soup.

    Thank you for the recipes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah, pumpkin pie will still be a little jiggly in the center (a toothpick won’t come out clean). It’s more of a custard pie and it sets up more as it chills and is refrigerated.

  58. maria says

    LOVE this recipe – would like to try with all coconut flour as it is so healthy – highest in fiber and protein – what do you think?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t know that it would hold together? If you try let us know how it goes! I’d suggest adding in some almond flour and perhaps tapioca starch for binding.

      • maria says

        Thanks!! I read that coconut flour should be used at 1/4 the amount of most flours as it is so fibrous which is what is so great about it – think I’ll try this experiment on a non-holiday LOL LOL.

          • Sarah says

            Should I blind bake the pie crust if I’m going to use a pre-made frozen pie crust 🤔? Thank you in advance for your help

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            With this recipe I generally don’t. But it wouldn’t hurt to ensure the bottom is cooked through. I’d say 10-12 minutes at 375F should do well.

          • Annalisa says

            Hi! I’m about to make this but JUST ran out of maple syrup (and would prefer not to go to the store again), would honey work okay?

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            Bummer, perhaps! We haven’t tested it that way. Let us know how it goes! Should be OK! Or sub brown sugar or agave?

  59. Greta says

    How do I know when the pie is done? It has been in the oven almost 2 hours and the center still looks uncooked. Inserting knife the pie sticks to the knife,
    Thank you,

    • Support @ Minimalist Baker says

      Hi Greta, inserting a knife to see if it sticks is more so a test for muffins, cakes, and quick breads. With pumpkin pie, the knife is not going to come out clean. It definitely shouldn’t take 2 hours, unless perhaps your oven is off? The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top (see step 10).

  60. Elaine says

    Could you use oat flour instead of the gluten free flour blend? I don’t have any on hand – the only other is AP flour or WW flour. Thoughts?

    • Support @ Minimalist Baker says

      Hi Elaine, all purpose would be your best bet! But we’d suggest pre-baking the crust if using all purpose flour (375 F for 10-15 minutes). Let us know how it goes!

  61. Greta says

    I am about to make this recipe but nowhere does it say what temperature to have the oven. This is so frustrating especially for a newbie like me.

    • Support @ Minimalist Baker says

      Hi Greta, sorry for any confusion here! The bake temperature is listed in step 4 (“preheat oven to 350 degrees F (176 C) and prepare pie filling”).

  62. Julia says

    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

    • Support @ Minimalist Baker says

      We haven’t tried that, but we think it would work. You could grease the pan or maybe use parchment paper for easier removal. Let us know how it goes!

  63. Nicole says

    Hi! is it ok to cook the pie a little longer so it won’t be to jiggly when serving? Also should this be served cold right out of the fridge or room temp? Do you recommend putting chopped pecans onto? thank you!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It can be served chilled or room temp! And yes, you can bake a little longer. It won’t get dry! Just more firm. Just be careful not to burn. Let us know how it goes, Nicole!

  64. Sarah says

    Could I make the pie without a crust? If so, how? Any and all advice would be greatly appriciated!! I was planning on making it the way it was written but I ran out of my GF flour blend and there isn’t a way to get it in time (plus, the filling has always been my favorite part ;) Thank you so so much!! I can’t imagine a thanksgiving without this pie <3

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it =) That should work! We don’t think it would need modification. Let us know how it goes!

  65. Elaine Shipman says

    I am new to the gluten free, vegan lifestyle due to health issues. Glad to discover and use Bob’s Redmill products and your recipe help. Please don’t sell my email address to other vendors. Happy Holidays.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We won’t Elaine. We only use your email address for sending you recipes (and only when you subscribe).

  66. Sandee Coules says

    Hi!! I’m allergic to egg whites and have a gluten sensitivity. I would love to use your filling with the Chebe Gluten Free Cinnamon Roll mix as the crust. Do you think it will work? The ingredients are tapioca flour, cane sugar, modified manioc starch, iodine free sea salt and cinnamon. Do you suggest I make the cinnamon rolls and flatten them out in a pan or just use the mix and make it into a pie crust? Thank you for any help!

    • Support @ Minimalist Baker says

      Hi Sandee, we aren’t familiar with that product and haven’t tried it. But we think you’d need to mix it with (vegan, if needed) butter and/or other ingredients recommended on the box and then roll out into a pie crust. Let us know how it goes!

  67. Amanda says

    Hi! I really want to try this! But I want to attempt a substitute and I’m nervous about ruining it so I’d like to ask your advice.

    I’m used to using sweetened condensed milk in my pumpkin pies. My son is allergic to dairy now, so I absolutely have to find a new dairy free pumpkin pie recipe and yours looks great.

    But I’d like to used a can of sweetened condensed coconut milk. Can I replace the almond milk with sweetened condensed coconut milk 1:1? How would the condensed milk change the texture or viscosity of the filling?

    Thanks for any insight you might have! I thrive on your almond milk, btw.

  68. Catherine says

    I’m not sure I want to use maple syrup, so is there something else I can use? It doesn’t need to be vegan, just dairy free.

  69. Brooke says

    Do you have to see the cracks to know if it’s done or not? I’m hoping to have a smooth pie, no cracks for decorative purposes.

  70. Paula says


    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!

  71. Leslie says

    I am about To make this pie for the first time this Thanksgiving. The photograph shows the pie filling a little low on the pie. I was wondering if I could increase the pie filling by half again as much, and how much longer would I need to cook it for?

  72. Erin roesch says

    How would this be if I substituted coconut cream for the almond milk? I’m use to my mom making a pumpkin filling with condensed milk h in thinking how to make it vegan and still nice and thick I thought of coconut cream.. what are your thought on that substitute?

  73. Wendi says

    My husband is vegan and oil free. Do you think if I left the oil out of the filling, it would still be okay? I will make his pie crustless, as I cannot figure out how to make a vegan, no oil (all plant butters are made with oil) crust.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Maria! We’ve tested it with our blend and it is quite similar. Still fragile though so handle gently! Let us know if you try!

  74. Patrick says

    I’m planning to use the all purpose flour crust recipe, but I’m concerned that the crust will be under baked if I don’t blind bake it first. What are your thoughts on doing this step, considering that you’ve omitted it from the original recipe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah, I’d personally blind bake if using all purpose flour (375 F for 10-15 minutes)! Let us know how it goes!

  75. Adeen says

    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,

    • Liz says

      We stumbled on your recipe last year around this time, and our family is so grateful! We love it so much, we need two for all five of us. Do you think I could just double the filling recipe and throw two pies in the oven at once?

      Thank you again so much!!!

  76. Zuzana says

    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.

  77. Isabella says

    This pie is delicious! It has been a staple recipe of mine for the last couple of years when pumpkins go into season. Everyone I make it for loves it (even the non-vegans)! It isn’t too sweet and is perfect when paired with cocowhip!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Isabella. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      If you do that, we’d suggest reducing all the filling ingredients by half. But the filling/crust ratio is best if you use two cans of pumpkin and the full batch of filling.

  78. Sabrina Duncan says

    The pie never did set. I chose cornstarch over arrowroot. I was short of time & used a frozen pie shell instead. I followed the shell directions & cooked it straight from frozen. Could this have been why? If I want to do it again with a store bought pie shell, should I thaw or cook it a bit first? Thanks.

    • Support @ Minimalist Baker says

      Hi Sabrina, sorry to hear that! That’s a possibility. We’d suggest thawing in the fridge. Hope that helps!

        • Support @ Minimalist Baker says

          Hi Diana, We think it should work to bake and freeze for later, but we haven’t tried it so can’t say for sure. Let us know if you give it a try!

    • Support @ Minimalist Baker says

      Hi Jamie, this recipe doesn’t have almond flour. Perhaps you were asking if you could use it? We wouldn’t suggest cocoa powder. We don’t think almond flour would produce quite the same texture as GF blend, but another reader mentioned subbing it with success. No need to blind bake the crust on this one.

  79. Lucien says

    Hi! I’m hoping to make this but I don’t have cornstarch or arrowroot powder and don’t know that I will use it enough to buy it? Can you replace this with flour or something more common?

  80. Diana says

    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!

  81. Ellie says

    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.

  82. Linda says

    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.

  83. Jacqueline says


    I am planning to make this for my family for Thanksgiving. Do you think Brown Rice flour would work ok as a sub for Bob’s Red Mill?

    Thank you!

    • Louise says

      ⁸hi we cant get canned pumpkin over here or any kind of pumpkin unless its halloween. So the time has come and the pumkin is in the shops now!

      But can I use a real pumpkin to make this and if so, how? And would one pumpkin be sufficient amount etc how big of one would I need?


      • Support @ Minimalist Baker says

        Hi Louise, we haven’t made this one with fresh pumpkin, but some other readers have. To see what they’ve tried, we’d suggest searching for “fresh pumpkin” in the comments. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  84. Sonya Eagles-Dill says

    I just mixed the crust and I am not feeling confident how it is going to turn out. What kind of vegan butter did you use? I think that is my problem. Nothing stuck together while I was putting it in the plastic wrap.

  85. Kimberly lum says

    Hi there, I just made this and the filling came out really dark on top.
    Are you using light brown sugar? Could that be the culprit?

    • Support @ Minimalist Baker says

      Hi Kimberly, Light brown sugar is best here, but we also wonder if maybe it was cooked too long/too high temp. Or also make sure to place on the center rack next time. Hope that helps!

  86. Cheryl Renock says

    I make this for Granddaughter as she has an egg allergy. I make it every year and question myself each time I begin to review the recipe. To be clear we use a whole can of pumpkin and half of another can? What does 1/2 of a can measure in cups? Also I have always used almond milk in the past but wondering if I could use 2% regular milk? I cheat and buy a pre made crust as I am not so great with making my own. I also add additional cinnamon, ginger, nutmeg and cloves. It is super yummy. Serve with whipping cream or ice cream. Thanks I have used many of your recipes.

    • Support @ Minimalist Baker says

      Hi Cheryl, We’re so glad it turns out well =) Thanks so much for sharing! Yes, 1 1/2 cans is correct. 1/2 can should equal slightly less than 1 cup. We think 2% milk would work, but we haven’t tried it. Let us know how it goes!

    • Karina says

      I made this pie for Thanksgiving last year and it was a hit! In the past, I used almond milk. But was wondering if I could substitute it with soy milk or oat milk?

        • Candice says

          Hello! Thank you so much for your recipes! I’m doing Thanksgiving solo this year and my whole menu is all Minimalist Baker inspired. I was wondering, would this same process work for a vegan gluten free sweet potato pie? Thanks again!

          • Support @ Minimalist Baker says

            Aw, we’re honored! We haven’t experimented with a sweet potato pie, but we think it would work. Maybe adjust sweetener to taste though? Happy Thanksgiving, Candice! xo

    • Support @ Minimalist Baker says

      Hi Kate, we used a 9-inch pan, so maybe a 10-inch? Or you could also make the recipe as is and cut into 12 slices =)

  87. Sarah Nguyen says

    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.

    • Support @ Minimalist Baker says

      Hmm, we aren’t sure how that would turn out. We think butternut squash or sweet potato might work better. Let us know if you do some experimenting!

  88. Diana says

    This recipe turned out great last Thanksgiving, it was a big hit with my family. I only have a premade 8-inch pie crust that I purchased at the grocery store as I do not have enough time to make it from scratch for Thanksgiving this year.
    As per the recipe it says a “standard 9-inch pie pan” should yield 10 slices. However, can I scale the filling down using the servings scaler that you have at the top of the recipe page, so that I can have even number of slices to shell size? I would like to do 8 slices for an 8-inch pie shell. I am concerned that a filling amount equivalent to 10 slices would be too much for an 8-inch pie shell.

    • Support @ Minimalist Baker says

      We’re so glad everyone enjoyed it, Diana! We think it would be fine to scale it down a bit, but we haven’t tried it. Let us know how it goes!

  89. Nadia says

    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.

    • Support @ Minimalist Baker says

      Hi Nadia, sorry to hear this one wasn’t for you! Did you use both the maple syrup and brown sugar? They should add a nice sweetness, but if you prefer things sweeter or the pumpkin you are using is more bitter, you could certainly add more sweetener.

  90. Emily Leishman says

    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!

      • Katalyn Stark says

        I have made this multiple times and it is fantastic! My favorite method when I have the time is to use fresh roasted pumpkin. I spray it with coconut oil before roasting and mash that up and measure out the proper amount. Otherwise, canned will do. Could I use double the maple syrup instead of half maple half brown sugar? Is that too much liquid? Would I have to add more arrowroot? I prefer to avoid sugar when possible.

        • Support @ Minimalist Baker says

          Hi Katelyn, we haven’t tried it that way, but you may need more arrowroot. Let us know if you try it!

        • Karina says

          I made this for Thanksgiving last year and it was delicious! I am curious to know if I could swap out the almond milk for soy or oat?

          • Support @ Minimalist Baker says

            We’re so glad you enjoyed it! We think either of those would work, but haven’t tried it. Let us know if you do!

  91. Elizabeth says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha, good question! I’ll try to clarify more in the future, but if I don’t it’s because it’s standard size. I’d suggest a standard 9-inch pie pan here.

      • Ceicbot says

        My boyfriend is vegan and I will be making this for him for his birthday! I’m excited! I’m using a premade crust though and also is it okay to use original almond milk? Or should it be unsweetened?
        Wanna make sure I have everything I need, i’m making this June 4th because his bday is June 5th

        • Support @ Minimalist Baker says

          Hi, we’d recommend unsweetened almond milk because sweetened may cause it to be too sweet. If using a pre-made crust, make sure NOT to pre-bake it before the filling as that will cause the crust to be overcooked and the filling undercooked. Hope that helps!

          • Ceicbot says

            I made this! and the filling came out so good!! it was very tasty, the only thing is I used a ready made crust and I wasn’t sure if I needed to bake it at all I kept coming up with no bake pies so I think I just decided to make it a no bake pie? but I let it chill for a few hours and overnight and it didn’t wiggle as much but as soon as the birthday boy went to slice through the third piece of pie it kinda fell apart BUT it was delicious and my (future) Vegan in-laws were all very impressed with my vegan cooking! thank you sooo much!!!

  92. Shannon says

    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!

  93. SK says

    Amazing! I made the crust out of almond flour and it came out perfect. It was like pumpkin pie on an almond cookie. Next time I wonder if adding a little sugar to the cookie might be ok?

  94. Nicole George says

    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.

  95. Stephanie says

    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.

  96. LynneyC says

    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!

  97. Caroline says

    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 :)

  98. Molly Kuhl says

    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!!

  99. CJVDT says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! So glad you liked it! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  100. Kelly says

    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!!!

      • Kelly says

        I forgot to mention I used the Whole Foods coconut milk suggested and it was perfect. I was worried because it was rated 9 out of 10 and of course I wanted a 10 out of 10 but the other brands suggested I could only find online in my area and they were about $20 for 6 cans. The Whole Foods brand was only $2 a can. Yay!

  101. Kathy says

    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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, meaning your filling is too little? Depending on the size of pie crust, perhaps the filling should’ve been doubled? Let us know – happy to help troubleshoot!

      • Erica says

        The pan definitely didn’t need greasing! I didn’t end up greasing it and the crust turned out great! Stayed together well, buttery and flaky. I was happy too that it didn’t burn at all- which is what I usually do with pie crusts….haha. Thanks for the recipe! I will be making it again!

        The filling had good flavor, but I think next time I’ll go for a recipe with eggs since I’m not vegan. The texture wasn’t as fluffy as I’d like.

  102. Catherine says

    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.

  103. Dee Rick says

    I am trying this for the first time tomorrow! I’m excited! Having both vegan and non vegan guests.
    Is there substitute for plastic wrap when making the crust? I don’t use/have plastic wrap.
    I have never made a crust from scratch! Fingers crossed

    • Support @ Minimalist Baker says

      You could try wax paper or parchment paper and then store it in a sealed container once transferring to the fridge.

  104. Selena says

    I made this last night and it turned out much darker than the pie in the photo but was not burnt and I cooked it for the minimum time. How do I fix this?

    • Support @ Minimalist Baker says

      Hi Selena, perhaps it was due to color variation in the pumpkin or maple syrup? Or did you happen to use coconut sugar instead of brown sugar? That could also result in a darker color.

      • Selena says

        I used brown sugar and the pumpkin was very orange but my maple syrup is darn maple syrup. I will try swapping it out for a lighter one!

    • Support @ Minimalist Baker says

      We didn’t find it necessary. If you do, it may be tough to get the filling cooked without burning the crust.

  105. Nicole George says

    I was hoping to use this as a tart crust for a cold filling. How long would you recommend baking without filling?

    • Support @ Minimalist Baker says

      We would estimate 10-20 minutes at 350 F or until the crust is golden brown on the edges. Let us know how it goes!

  106. Mary Brady says

    Would it be okay to substitute real butter for the vegan butter? We aren’t vegan but we are gluten free. :) Thanks.

  107. Renée says

    I’m allergic to coconut oil (the sugar is ok), so I’m wondering what I can sub for the full-fat coconut milk. I’ve reduced my own soy milk before to make a faux “condensed” milk, but I’m wondering if I could do that here.
    Also, is there a non-coconut whip cream option (dairy free)?

    Thanks, looking forward to trying this recipe!

    • Support @ Minimalist Baker says

      Hi Renee, this recipe uses almond milk instead of coconut, so hopefully it will work for you! Unfortunately, we don’t have a non-coconut option for the whip topping.

        • Support @ Minimalist Baker says

          Cashew milk or almond milk might work, though we haven’t tried it and can’t say for sure. Let us know if you try it!

          • Support @ Minimalist Baker says

            Hi Gem, we haven’t tried it with fresh, but other readers have. We’d suggest searching the comments to see what they’ve tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as fresh) in the post and comments. Hope that helps!

  108. Ashley says

    I am using this recipe for from scratch pumpkin pie, which usually calls for evaporated milk. Is there a substitute you’d recommend?

  109. Elaine says

    Is it absolutely necessary to blend in blender? Will mixing well with a whisk work? Thanks!!
    I have made this before with a blender and it’s delicious!!

    • Support @ Minimalist Baker says

      That might work! But we would recommend adding the cornstarch or arrowroot to a small amount of almond milk before adding to the rest of the mixture. Otherwise it might clump. Let us know if you give it a try!

  110. allie says

    I can’t find a good vegan sweet potato pie recipe. I was thinking about just swapping out the pumkin for sweet potato here – your recipes never fail :) do you think this is okay???

  111. Angela Samot says

    How long would I bake it if I have a frozen gluten-free piecrust that I purchased at Whole Foods? I’m A new mother with a newborn and I believe I will only have time to make the filling, So I purchased a frozen gluten-free piecrust to make my life a little easier. So I guess my question is how long does the filling need to bake for?

      • Brittany says

        If we have a frozen pie crust that says 400 for 10-15 minutes how would be bake that with the pie filling since the filling needs to cook way longer?

          • Brittany says

            It doesn’t look like it…it won’t let me add a photo but it just says:

            For no bake pie recipes:
            1)Preheat over to 400
            2)remove from freezer and let thaw 10-20 minutes
            3)bake 10-14 minutes until golden brown around the edges

            It does say below that ‘flip lid for additional baking instructions’ so maybe there’s a different set of instructions for baked pie fillings? I haven’t opened it yet so not sure

          • Support @ Minimalist Baker says

            We would think so since most pies are baked. We would say check those instructions for additional details.

          • Caroline says

            I make this pie every year without fail with the vegan gf pie crusts from the grocery store. Let the crust thaw for 20 minutes and pour the filling in and bake at the temp and for the time listed in the recipe. Comes out great!!!!

  112. Jaclynn says

    How well does the pie dough hold up being frozen before rolling it out? I’d like to make it a few days before thanksgiving. Thank you in advance and happy thanksgiving!

    • Support @ Minimalist Baker says

      Hi Jaclynn, We think it should work to bake and freeze for later, but we haven’t tried it so can’t say for sure. Let us know if you give it a try!

  113. Crystal Kong says

    Loved every recipe of urs I’ve tried so far..made this last year n plan to make again this year. I’m not a true Vegan but 90% or so, so vegetarian technically I guess?‍♀️ I did wonder tho, the whipped cream calls for powdered sugar but I thought that wasn’t vegan? Also I’m too lazy to weed thru the internet debates so wondering what u think/if u know for sure ??? oh and I’m glad people r too scared to try my vegan pumpkin pie cuz MORE FOR M E lol

    • Support @ Minimalist Baker says

      Hi Crystal, We’re so glad you enjoy our recipes! Thanks so much! And organic powdered sugar is vegan.

  114. Kayla says

    I have made this a few times now and I can’t get enough of it! This is my go-to recipe! I started to use a different GF flour and it’s still great!

      • Kimmi says

        I made this last year and was blown away by how delicious it is! I’m making it again this year except got the Wholly Wholesome allergen friendly crust. I pre-baked it for 10 minutes before reading through this recipe. Will it burn if I then fill it and bake for 60 minutes more? Or should I shorten the bake time?

  115. eathealthyandbehealthier says

    I’ve made it before and I’m making it again! It is delicious! I didn’t add brown sugar the filling and it was sweet enough with the maple syrup and pumpkin. I also used organic all
    purpose flour and potato starch in place of gluten-free flour and corn starch.

      • Support @ Minimalist Baker says

        Hmm, we haven’t tried that, but maybe 30 minutes? We aren’t sure if the filling will be able to cook through without the crust browning. Let us know if you try it!

  116. Elisa M Gomez says

    I’ve tried baking this twice and the crust comes out so hard. Not sure what I’m doing wrong. Any suggestions? Overall the pie is delicious. I’d just like a softer crust. Its almost too hard to even cut through.

  117. Michelle Guzman says

    This is the second year making this recipe and it is delicious. Super simple, not too sweet, easy, and pleases even the non vegans in the family. So good!

  118. Stefanie Villanueva says

    Thank you for sharing. My daughter is allergic to eggs, dairy, peanuts, pecans, and walnuts. She is having a class party and I’m making everything allergy friendly for her.

  119. Brittany says

    Has anyone tried using the namaste gf flour blend instead of Bob’s red mill? I have an IGG reaction to potato/potato starch which Bob’s has and namaste does not so just curious if this recipe would work with either?

  120. Milena Smith says

    Hello! Is there a way to replace the brown sugar with dates, coconut sugar or more maple syrup and in what proportions? Thank you!

  121. Erin says

    Hi! Could I use Bob’s Red Mill Paleo flour? If so, would it still 1 1/4 C, or should I adjust it? Thanks for your help!

    • Support @ Minimalist Baker says

      Hi Erin, coconut flour tends to soak up more moisture than other flours so we aren’t sure whether the paleo flour will work as a 1 to 1 sub in this recipe. If you give it a try, we might suggest starting with less flour. Let us know if you give it a try!

  122. Devon Mercado says


    Is it possible to freeze this pie? I am 38 weeks pregnant and am trying to prepare this ahead just in case and want to have it ready for thangsgiving. What would you suggest filling it and freezing so it is ready to pop into the oven or baking it and then freezing it and just reheating it? thank you for the help!

    • Support @ Minimalist Baker says

      Hi Devon, We think it should work to bake and freeze for later, but we haven’t tried it so can’t say for sure. Let us know if you give it a try!

  123. Laurel Garcia says

    Just made this, and it’s baking in the oven now! The filling is absolutely delicious! Although I didn’t have enough pumpkin can, so I substituted some softened sweet potatoes instead. And used honey instead of maple syrup, and also coconut sugar instead of brown sugar. So far so great!! I also bought gluten free pie crusts from sprouts to bake this in, since I’m not patient enough to make the dough? thank you for this recipe! Can’t wait to try it after it sets in the fridge! I did have a question though, is it possible to freeze it to save one for later on?

    • Support @ Minimalist Baker says

      Hi Laurel, creative modifications! We’re so glad you enjoy it so far! We think it should work to bake and freeze for later, but we haven’t tried it so can’t say for sure. Let us know if you give it a try!

  124. Julia says

    This looks absolutely delicious and perfect for a get together with my friends! Do you think I could sub the maple Sirup with puréed dates since I have fresh ones at hand?

    • Support @ Minimalist Baker says

      Hi Julia, we aren’t sure that would work as it may impact the texture and make it not as creamy. But if you give it a try, we would love to hear how it goes!

  125. Mireille Messier says

    This was my first time making a pumkpin pie and this was easy and delicious! Everyone loved it! I made the crust with regular wheat baking flour and it worked splendidly. I’ve made the pie twice already and have added it to my fall/winter dessert rotation. Thanks!

  126. Brooke says

    Hello I made this today and the filling was delicious. My problem was I used fresh pumpkin and it never firmed up even after a additional hour in the oven! That didn’t stop me from eating half of it anyway but does anybody know what the trick is to using fresh pumpkin (ie pumpkin not from a can)