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!
- 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
- 2 3/4 cups pumpkin puree (~1 1/2 15-ounce cans)
- 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
- 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.
- 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.
- Once your dough is chilled, preheat oven to 350 degrees F (176 C) and prepare pie filling.
- Add all pie 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 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.
- 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!
*Inspiration from the Post Punk Kitchen and Simply Gluten Free
*Find some great pie crust tips here!
This post was sponsored by Bob’s Red Mill. Thanks for supporting the brands that support Minimalist Baker!
i love bob redmill’s pie crust! the GF mix is amazing. ALways impressed by their quality. On another note, i just wanted to say thank you both for your amazing information on food photography and blogging. After 6 years of blogging, i’m finally trying to change things and be more “professional.” Took me long enough to realize where I wanted to go with it. <3
Ah, thanks Lindsay! Glad we could be of some help / inspiration to you. Best of luck! I’ve been a fan of yours for a while now!
Love this! Pumpkin pie is my absolute favorite part of Thanksgiving. Hands down.
You get me. ;D
Looks insanely good!
Yay! Finally an egg-free pumpkin pie! This looks absolutely dreamy– I’ll definitely be making it for Thanksgiving! Thanks!
Excellent! Let me know how it goes! I hope you and your family love it :D
Nice article!
i remember when i turned veggy , it was so boring , but i remember trying some recipes from Maria Stroulee made me vegetarian for ever!
Try them!
Hi! Can we use coconut sugar in place of the brown sugar? Thanks!
Yes, that should work at a 1:1 substitute!
Thank you for your fast reply!!
if im not GF, can i make this with all purpose flour or will it change the consistency?
Yep! I’ve added that recipe in the notes. It shouldn’t change the consistency at all. Best of luck!
Yay! Yay! Yay! <—- Sorry I'm overly excited!! With Kelsie's allergy to eggs, I was racking my brain for an egg free version of all of our favorites, now I found one! One last Yay!! :-)
Of course! Hope you love it!
Well Im already for thanksgiving now!
Do you think I could use vegan shortening instead of the vegan butter?
This looks so good and I just calculated how much it would cost to make (using the same Bob’s flour) and it can out to $9.34 — MUCH cheaper than buying a pie!
Does this recipe require a 9 inch pan?
I used a 9.5 inch pan. But a 9 inch would work as well.
Lovely! Thanks for doing that. And yes! Vegan shortening could be used in place of the pie. I included a link to pie crust tips that could be of even more help if you’re interested!
I realize that this is an old thread, but I just want to say that I’d think that vegan shortening would totally work for this crust. It just won’t probably taste buttery. I remember my mom using Crisco shortening for pie crust growing up so I’d think it’d be similar. Her crusts have always been delicious. I’m thinking of making this for my vegan/gf daughter this fall! Looks so yummy!!
I’m trying with Ghee. And I can’t have almond milk so trying with coconut milk. Can’t wait to taste this…pumpkin pie is my favorite T-giving dish!
Also can’t do almonds so I hope coconut milk is good! Love to hear your results and I’ll try to share mine. ?
did you make it yet?
I made it yesterday with coconut milk. IT is delicious! Used earth balance for the butter.
It’s in the oven. I baked my pie crust scraps and they turned out scrumpdillyicous! Will let you know how the pie scores after dinner later. Pie crust change was to use ghee. Pie filling is coconut milk instead of almond and ghee instead of olive oil.
I’ll give it a thumbs up. I was the only one who tried it though !! It satisfies my craving for pumpkin pie. The crust turned out crisp and is my favorite part actually. The filling might be a little gooey for me but I know it is good for my body. I made coconut cream whipped cream which is rich but added a good counterbalance.
This looks amazing! Totally agree that no one would guess it’s vegan or gluten free!
Sounds so delicious and not too hard to make, I really love vegan recipes where you can’t tell tht it’s vegan so this one is perfect. Definitely going to make this soon!
Thanks Bell! Hope you love it! Let us know how it goes if you give it a try :D
Looks amazing! I will definitely have to try this for Thanksgiving! What do you suggest for a yummy vegan ‘whipped cream’?
hey there! I’m not sure if your grocery store/farmer’s market has it, but SoDelicious brand makes this amazing vegan whipped cream made with coconut. It’s absolutely delicious (-:
Ooh, good call! I’ll check it out!
For whipped cream you can also use coconut cream. Use is exactly the same way as you would whipping cream. So far the best I have found is Trader Joes. But Thai works well. Don’t use the store brands as they seem to have less cream and more milk.
I use coconut cream for sour cream in soups and yogurt in cooking.
It makes a wonderful flavor.
Pumpkin pie is my FAVOURITE fall dessert! Love that this recipe is gluten free, thanks for sharing! <3
I’ve added that link in the instructions! Hope you love it!
Thank u it looks so good
i like turtles
Hello! Could I sub the GF Bob’s Redmill baking flour for trader joes GF flour? I wasn’t sure if it specifically had to be baking flour. thanks and my family and I love all of your recipes. :)
If it’s the one that’s bean-based, I wouldn’t recommend it. Their 1:1 baking blend really works best. Otherwise, try my go-to blend. Good luck!
it is Trader Joe’s All Purpose GF flour, I have used it 1:1 and it is not a bean/nut based flour so I think I will be good!
Dana this looks soooo good. I am gluten free but making this vegan too would appeal to everyone joining us for holiday meals. Great recipe, pinning!
xoxo, Tanya
twelveOeightblog
Ah, yay! Hope you and your family love this pie! Happy holiday baking :D
I can’t wait to try this out! Being a health and travel blogger, I love quick and delicious recipes like this one. It looks absolutely divine – thank you so much!
Great! Hope you love it, Jodi!
Gah! What a stunner – that crust looks absolutely flawless!
Ah, thanks Katrina!
BEAUTIFUL photos! Thanks so much for creating another gluten-free, vegan recipe. Since I’m paleo due to tons of food intolerances and a gut-healing journey, I thoroughly appreciate these types of recipes especially around the holidays. YAY!
Yay! Hope you and your family love it, Kayla!
I am new to this whole vegan baking thing and do not have cornstarch on hand. Are there any trustworthy subs I could use? I was thinking about adding flour to the pumpkin mixture but wasn’t sure if it would affect the taste. Thanks!
Arrowroot powder is great! Otherwise, a little GF flour would probably work well.
Hello!
I roasted some pumpkin and made some puree with it. Should I strain the puree before I use in this recipe? I worry that it might not firm up and be too watery when it is done.
Thanks!
I didn’t strain mine. As long as you got the seeds and strings out first it should be fine!
Thanks for the reply! I couldn’t wait to try the recipe and I made it before your response. I didn’t strain the puree and ended up not adding the almond milk. The pie still turned out great, super yummy! Thanks for posting the recipe I was looking for a basic vegan pumpkin pie, one that didn’t require tofu or cashews. I will be making this again for Thanksgiving :)
I have NEVER had pumpkin pie but this looks delicious !! Love that its both gluten free AND vegan. I wonder if pumpkin pie will ever become a thing here in the UK? I doubt it – but just while I wait for that to happen Im sticking this on the pinboard to do list ! L x
I didn’t know it WASN’T a thing in the UK. Hope it catches on! It’s so delicious.
I’ve been cooking, baking, drinking, yes, drinking pumpkins. They’ve been ruling in my kitchen for a while now! Need to try that pastry!
OMG I cannot wait to make this!!! I’ve been searching (for about two weeks) for a delicious vegan and gluten-free Pumpkin Pie recipe and NOW I FOUND IT. :) Thank you so much!
Yay! Let us know how it goes!! xoxo
This pumpkin pie – oh wow! It looks delicious and so simple! Looking forward to trying the Bob’s Red Gluten Free 1 to 1 Flour! Pinned :)
Looks so good. My husband and dad are allergic to dairy, so I tend towards vegan recipes just to avoid milk/cream/butter etc.
I’m so in love with your blog…and this pie….and that coconut whipped cream. Yummmmm!
Thanks Jennifer!! xoxo
Looks amazing!! I can’t wait to have all the pie on Thanksgiving!!
This looks amazing :) Do you think I could use non hydrogenated veggie shortening for the butter?
I do! Check back if you give it a try to let me know how it goes!
Can I sub coconut milk for the almond milk? We have a nut allergy in the family, and a few vegans :-)
That should work!
I have yet to make pumpkin pie or pie crust in general because it seemed too complex. You just made this look so simple and it’s gluten-free! Definitely trying this one out.
Let me know how it goes!!
Pumpkin pie is a must-have on every Thanksgiving table!
i’m so thrilled to see bob’s new gluten-free all-purpose flour! the beany version wasn’t the best for sweets, but this one seems to be quite the upgrade. this pie looks like perfection and the ideal gluten-free addition to any thanksgiving dessert table!
It really does work perfectly for baked goods! Hope you’ll give it a try, Gretchen!
Do you think subbing honey for the maple syrup would be all right? Going to try making it this weekend, doing a practice run before Thanksgiving! It looks so good!
Yep!
It wouldn’t be vegan if you use honey.
Perfect! Some friends and I are going to be celebrating thanks giving in Paris together this year, so I’m going to surprise them with this recipe. One of the girls is gluten free too, so it means that everyone can enjoy this delicious dessert!
Doing a test run for TG this weekend. Do you recommend pre-baking the crust for a few minutes with pie weights?
What do you mean by “varied results” for the coconut oil?
I second this question. I want to know the answer too!
I mean that I haven’t tested it with coconut oil and while I think it will work, I’m not sure!
I made this last night as a test run for my Kind Thanksgiving. I couldn’t find Bob’s GF flour mix, so I used the TJ’s GF baking mix instead. Turned out very tasty. I had 2 pc’s this morning for breakfast because I couldn’t wait!
Hi Dana!
I’ve been OBSESSED with pie lately and you aren’t helping! Kidding, but this does look amazing. I love Bobs Red Mill! My mom grew up just down the road from them near Dallas, Oregon and my grandpa still lives there. In fact, he just visited Bobs a few months ago!
hi there! just wondering if you could explain how this tastes like compared to the classic pumpkin pie that uses so many unhealthy ingredients?? thinking of making this for thanksgiving and i want to whip up a less indulgent and healthier dessert for the table :) thanks! love this site to pieces <3
I honestly think this is as good as “normal” pie. The crust tastes a little different, but not in a bad way. Just different. My sister also made it without a crust and it was fine.
Made this last weekend and loved it! My family refused to wait longer than 4 hours to try it, but I found it to be better after it had chilled overnight. They all approved though! Thank you so much for posting this!
Can I substitute a different milk for the almond milk? I have a classroom with a vegan student, a student who needs to eat gluten-free, and a tree nut allergy. Thank you! this looks easy and amazing!!!
Feel free to sub any milk! Soy, almond coconut, etc. would all work. Rice milk tends to be a bit thin but can probably be used.
Yes! Any other milk should work.
Could I use Extra Virgin Olive Oil where the filling says “Olive Oil?” Is it the same? What kind are you referring to?
The flavor of different olive oils can be slightly different but they should be interchangeable in this recipe, especially since it only calls for one tablespoon. If you have coconut oil I would recommend that though. It firms up nicely and has a great flavor.
That’s fine!
This sounds wonderful! I love your vegan gf recipes. I like to eat my pie room temp or slightly warm, after just baking. Does it need to set in the refrigerator?
Thank you,
Laura
This pie looks delicious! Do you think it’s possible to sub coconut palm sugar for the brown sugar in this recipe?
Absolutely! I made this pie tonight (it’s in the oven now) and used coconut sugar in place of the brown sugar. I don’t use refined sugars when baking and have never had a problem with using the coconut sugar. I taste tested the filling and it was spot-on!
I do! Let me know how it goes!
What about maple syrup grounds in place of liquid maple syrup? Or what about agave or honey in place of maple syrup?
This recipe looks great! I was hoping to make it, but I actually could not find the special 1:1 flour. My local Whole Foods is the Boulder, CO store, so I was quite surprised because they are one of the largest in the country. Anyhow, I have five types of Bobs flours including his gluten free all purpose as well as brown rice , almond, quinoa, coconut, and millet. Do you have any links or resources on how to make this gluten fee without the new 1:1 flour mix. Also, I did notice the 1:1 uses xantham gum, which I can’t have because I have a corn intolerance. I usually sub guar gum out in recipes, so I don’t think that blend would actually work after all . Any help is appreciated! Thank you :)
Hi Kate! 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). Just leave out the xanthan gum – should be fine! Good luck!
Do you grease the pan first? I have a glass pie pan. Thanks.
No you don’t need to grease the pan.
However, I used Earth Balance and it did not get really golden brown.
Also to answer my own question, I did not use pie weights and thought it was going to be to raw, so I overcooked it making it a little tough, however it did not burn.
I’m making the filling again, but not the crust — this time I am using gluten free ginger snaps and the vegan “butter”
Good luck!
so you used earth balance and it didn’t brown:(? Bummer. we are dairy free so can’t use real butter. soy free too as well as gf and egg free.
Nope!
Would it be possible to bake this in a 9in tart pan instead?
I have this lovely pie in the oven right now. With my son’s allergies (peanut, egg, dairy, and wheat), pumpkin pie is awefully difficult to achieve. I didn’t even have to make the usual numerous substitutions (just honey for maple syrup because I didn’t have any). The filling was amazing and I can’t wait to try it when it’s done. :)
I have this recipe in the oven right now it’s so yummy I only know because I couldn’t stop taste testing the pie batter. I want everyone to see how yummy being vegan can be! Good recipe
This is such a great recipe! THANK YOU! I am gluten free egg free and it is SO hard to find a good replacement recipe for a favorite food. This was delicious! A little note, I warmed up coconut oil and added it to the test batch I made and although it was melted, it quickly solidified because the milk and maple syrup were both cold. I would recommend, if ingredients aren’t room temperature, to use a liquid oil. In the second batch I made I used sunflower seed oil and that worked much better. Thanks!
I don’t know what I did wrong, but I didn’t like this & neither did my daughter. Everyone else commenting seems to like this recipe. The pie filling was not sweet enough. If I made this again, I would increase the sugar & maybe the spices?
I agree…not sweet enough and the texture gooey. :(
I made this and it turned out great. I added a tad bit more maple syrup and a little more pumpkin spice for my taste. My daughter thought it could have been sweeter. You just play with it til it suites your taste. The crust was really great.
Oven temperature?
thank you so much for this recipe. I subbed the brown sugar with coconut palm sugar. absolutely delish and my boyfriend said it tastes just like regular pumpkin pie. I agree!
This is an excellent recipe! Many thanks. Enjoyed by a crowd of omnivores and vegetarians alike!
Haven’t seen Bob’s 1:1 round these parts so made my own flour mixture with Bob’s single flours. A few substitutions i.e. cornstarch etc. and this came out wonderfully. Cheers!
I used a different GF crust, because it’s my go to and SO DELICIOUS. But, I used your filling. I substituted coconut palm sugar for the brown sugar, and mixed my own fresh ground spices. This was absolutely the best pumpkin pie I have ever had. I made a few for my clients (I’m a vegan private chef) as well. Raves all around. Genius adding the coconut oil! Bravo!
Love to hear it! Thanks for sharing, Alicia.
Coming from South Africa, pumpkin pie isn’t a thing as it is in the US for thanksgiving. But after reading your recipe I decided that this year it will be a thing in our household anyway! I subbed half of the maple syrup with half honey and half date paste and it still turned out delicious! Then I topped it with some plain yoghurt and must have died and gone to heaven…Thank you for enabling me eat something soo good!!
Such great news! Thanks for sharing your substitutions, Jana. Cheers!
Made this and the taste was a bit off but it was still good. Maybe it was the maple syrup? After refrigerating there was some diet of liquid that appeared on top of the pie. I followed the directions and used the coconut oil. Any ideas why this happened? Took the leftovers, added some oats pecans and cranberries to make muffins that were delicious!
Oops sort not diet:)
This turned out so good, thank you for the recipe! I am on week three of omitting dairy from my diet and it has been difficult, but this pie is so good you would never know it’s dairy free! I used the recipe for your traditional crust instead of the gluten free, and I plan on making it again for my family this Christmas.
I’m German and I’ve never had pumpkin pie in my life. But now this beauty is inside my oven and I can’t wait to try it. As there is no pumpkin puree in the shops here I made my own and I also mixed my own gluten free flour from brown rice, buckwheat and corn starch.
I will sure come back here to tell you how great this pie tastes :D
So I tried it (fresh from the oven, I couldn’t wait) and it is so super yummy. Thanks for this great recipe. I bet no one could tell it’s vegan and gf
Hi, Can I use regular soy milk in place of the almond milk?
I have now made this twice in the past 4 days because my family keeps eating it before I get a chance to! Clearly a MUCH approved recipe :)
I have a soy allergy and liked the look of his recipe. I Made this yesterday, I reduced the sugar amount for my tastes, but the spice level was perfect for me. I made the filling only and cooked it in a parchment lined tin, the filling made it’s own ‘crust’ and was just as easy to serve as a conventional pie. Very tasty. Thanks so much for posting.
This pie was awesome. I made it for my 60 year old father in law who has just been told he can’t have gluten, dairy, eggs or refined sugar so I swapped the brown sugar out for raw coconut sugar. He loved it so much and said if he could eat things like that he wouldn’t miss any of his old food.
I love the simplicity of this GF pie crust.
I am just making this crust for a savory pie, anything I should do different for setting, since we will be eating it right out of the oven.
Thanks,
If I don’t have cornstarch or arrowroot powder *cough-too lazy to leave house* can I use chickpea flour or almond flour for thickening?
I think I was too keen for this recipe. I forgot to add the coconut oil to the filling. Will this make a big difference?
I recently bought this flour mix to try and everything I use it in turns out gummy since it has xanthan gum added. Before I try this I want to ask if that gummy texture is in the finished crust? If so I really don’t want to waste my other ingredients. So far I am not a fan of this gluten free flour mix. Thank you.
It is very flaky and nice! A little tougher than gluten-containing crusts, but undetectably gluten free and not at all gummy!
Hi Dana, your pie is currently in the oven and I can’t wait to try it! This was actually my very first time making a pie as with gluten and dairy intolerances, finding a good recipe just seemed too daunting! Once I saw the recipe on your site, I knew it would be a good one. My one question/concern was regarding blending the pie filling ingredients in a blender. I used my Vitamix for this step but had a very difficult time getting it to blend and mix together. I added an extra tablespoon of milk but I just don’t think there was enough liquid to make it circulate. I’m wondering if a food processor or stand mixer could be used instead? As well, it took a lot of work to get the filling out of the blender which resulted in some filling being wasted. I’m interested to know your thoughts! Thanks so much.
Hey!
I was just wondering-is the topping on the pie on the pics just whipped cream?
Thanks a million!
I just tried this recipe for the first time. My pies are cooling now. I doubled the recipe to make 2, and it was a test run to see how it would turn out. The crust seems great, however the filling was thick, and not as liquid as your picture. I added a bit more almond milk before baking, but I was afraid to add more to a point it wouldn’t bake. I hope they set okay. I don’t have any cracks in the top, nor is it smooth like pumpkin pies I’ve made in the past or like your picture.
I had the same problem: The filling was super thick! I also added some more almond milk, and crossing my fingers it will bake okay…
the pie is currently in the oven! will post pics on instagram :) with your hashtag of course
Thanks so much for this recipe! Simple, healthy ingredients, clear instructions. I’m very happy to be able to serve pumpkin pie again!
Whoop! Thanks for sharing, Linda!
Looks lovely!
I’m another in the UK.
Pumpkin spice isn’t in my local shop, how do I make it?
Is it just 1/4 or each of the spices you mentioned above?
Thanks!!!
Try this blend! DIY blend: 2 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground cloves.
OMG this pie was delicious! I was out of maple syrup so I added 1/2 cup sugar and added 1/3 cup almond milk + a little extra to make up the missing liquid. My boys love spice so we doubled up on the 4 spice! Super simple to make by far the easiest and yummiest pie EVER!!!
Yay! Thanks for sharing, Erin!
Great concept, however the texture and flavor is not comparable to traditional pumpkin pie recipes. If I were to make this again, I would use 1/2 to 2/3 of the pumpkin it calls for and ration/add other ingredients appropriately.
Thank you so much for this recipe! My 4 year old daughter is allergic to most ingredients in a classic pumpkin pie. I made this for her today and it turned out wonderful. No troubles with the crust and wow go the filling. I prefer this myself to a classic pumpkin pie. I substituted soy milk for almond milk with no problem. Thank you again, it even passed the kid taste test. ;)
I tried it yesterday with arrowroot powder I found in my pantry (I don’t know where or why I got it in the first place). It’s the first time I eat pumpkin pie (I am French so I don’t celebrate Thanksgiving), I am not used to this level of spiciness (is this why it is served with whipped cream?) but I like it nonetheless.
Very detailed instructions, thank you!
Hi!
I only have one can of pumpkin puree. That stuff is expensive in Norway! How do you suggest to modify the recipe to that amount?
Thanks!
Maybe sub extra butternut squash or sweet potato puree?
I made this filling with the crust on Food52 (http://food52.com/recipes/19559-perfect-vegan-pie-crust) and it was so good! Definitely going to be one of our new vegan Thanksgiving staples.
Excited to try this recipe. We have a nut allergy in our house – would dairy milk or flax/coconut milk (like so delicious) work 1:1? Also can chilled butter be substituted (dairy is the one allergen that my son CAN tolerate – looking for a great pumpkin pie for thanksgiving)
Yes on the flax or coconut milk AND butter!
Thank you! :)
I’m a year late to the party but how well does this travel? My boyfriend’s niece is super allergic to milk and last year all of her sisters and everyone else in the house got to eat pumpkin pie and she did not. I felt so bad! So I want to make a pie her and her sisters can eat together so she doesn’t feel left out. The problem here is they live in the mountains so its a few hours drive. Would putting this in a cooler with some ice packs work or do you not suggest travel?
Hello,
I cannot wait to try making this for my kids. We have allergies in house and it has made (especially) holidays a little tough. The last few years we served up cookies, but I want to try and accommodate them a little better this year.
I do have a question, do you have an idea on the time difference in timing I might need to do in order to make 4oz small pies or to even make them in a cup cake tray? I want to try and make them small enough but easy to travel for my kids to bring to school for their holiday parties.
Thank so much!
Thank you so much for this great sounding recipe! Am very new to gluten-sugar-dairy free foods, but want to try your pie for family.
Question: Can I use xylitol for sweetener instead of maple syrup and brown sugar?
I used Agave Nectar instead of Maple Syrup it is delicious. My husband loves it, I will be making this again
Hi! Is the brown sugar packed or unpacked? Also, is there any way to make the crust so that it can be made into designs? Thanks! Great recipe!
Hi! Is the brown sugar packed? Is there anyway to modify the crust so that it can make a design? Thanks! Great recipe!
Yes! And no, I wouldn’t recommend making a fancy crust, unless it was a lattice top.
This is my first Thanksgiving with a dairy allergy (got one post-pregnancy with my second baby), and this recipe is nothing short of a miracle for me! Making it to test it out today . . . for quality control purposes. You know, to make sure I know how to make it for thanksgiving. Taste-testing is key ;)
Thank you so much!
How successful were you with coconut oil in replacement of vegan butter in the crust or olive oil in the pie filling? Does it change the flavor?
I’m trying to convert some skeptical family members without them noticing too much:))
It doesn’t, actually! I’ve had several people taste it and agree it doesn’t taste like coconut!
Does this use a standard pie plate or deep dish? The slice of pie in the photos seems normal depth, but the amount of puree called for seems like it would overflow. If it is for a deep-dish, can I just halve the filling recipe and cut down the bake time?
It fits perfectly in a regular size pie pan!
Standard!
Seriously disappointed in this recipe, but I was SO hoping it would be a vegan success especially after roasting and pureeing home grown pumpkin to use! After cooking for close to an hour and a half it is still runny but the crust is over cooked. Taste is delicious but it doesn’t seem that it is ever going to turn into a pie. Disappointing….
This also happened to me today. Not sure what I did wrong?
This looks delicious! Is there anyway to make this with a pre bough crust? Can I just pour the pie mixture in and bake the same? Thank you! :)
Yes!
I can’t wait to make this for Thanksgiving! My first vegan and gluten free dessert! I’m wondering if I could substitute coconut milk for the almond milk?
That should work!
You knew. You’ve seen my browsing history. You knew I was looking for a vegan pumpkin pie that didn’t cling to bananas as an ingredient and devised this recipe :) Thank you, thank you, thank you.
Just made this pie this morning and I am concerned about the exposed crust being very hard/tough and not flakey. Have I done something wrong or is there a trick to keep this from happening or avoid it in the future? Thanks so much, LOVE your blog!
Hmm, it should be kind of tough. GF crusts aren’t as flaky as regular crusts. But trust me, the taste will be great!
Hey Dana- Thank you for this recipe…I just tried it this weekend and it was a hit! It was more similar to a traditional pumpkin pie than I had anticipated. I’d love to upload a pic of how it turned out, but I’m not sure how to do it on this site. Anyways, happy holidays!
My blender broke but I have a food processor. Any problems using the food processor for the filling?
That’ll work!
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!
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!
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!!
Can you use regular butter or shortening? I know changes the vegan part but wanted to check:)
Yes!
Just made this filling – Lick the bowl, YUM…
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.
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!
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!
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.
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!
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!
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.
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…
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!! ✨
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!!
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?
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’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
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!
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!!!
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.
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!
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.
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).
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
Thank you very much for sharing this recepie..best pumkin pie ever!!
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???
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
Do I pre bake the crust before adding filling?
Nope!
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.
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.
Can you make it without ginger or cloves? Are there any substitutes?
You can make it without it just won’t be as flavorful.
Would it be possible to just make pumpkin pie cupcakes with just the filling?
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!
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
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)
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!
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.
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.
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
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.
Just made this for my family for Thanksgiving! Absolutely LOVED it!! Great texture, great crust and excellent flavour!
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.
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!
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!
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!
Just made this two weekends in a row – it’s that good! Thanks for the recipe!
What would you recommend to replace the brown sugar as ai only use non processed ingredients .
coconut sugar? Or even dates?
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 :)
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.
Can you use soy milk instead of almond milk? I have some kids that are allergic to nuts.
I would recommend rice milk!
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.
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!
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!
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!
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!
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!
I have both cornstarch and arrowroot powder.. which will make the better pie?
Cornstarch works best in my opinion!
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!
Is Earth Balance spread okay to use as butter?
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/)
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.
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 :-(
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!
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?
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.
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!
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.
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!
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!
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 ?
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.
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. :)
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.
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.!
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!
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?
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!
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.
The filling tasted soggy with a very strong vegetable taste. Not recommended.
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!:)
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. :)
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!
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.
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 :)
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.
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 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!
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!!!
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!
I am also unable to have soy products. Would the soy-free Earth Balance spread work?
Yes!
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!
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! ;)
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.
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 :-(
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 :((
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!
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!
I’m just curious why it needs to Bob’s- can I use your gluten-free flour mix?? Thanks!
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..
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!
Just wondering if I could use regular butter instead of vegan butter or coconut oil?
Hi Neetan! Yes you can!
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.
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!
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 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! :)
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 :).
Made this pie a couple of times and I love it, thank you Minimalist Baker!!
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!
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!
My first time making pumpkin pie and I’m absolutely thrilled! It tastes so good with coconut whipped cream! Thank you!
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!!
I tried to make this today and after 65 minutes in the oven, the filling is still liquid throughout. Any suggestions? Thanks!
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.
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.
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!
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.
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?
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!
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?
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!
Has anyone tried this with Soy milk instead of almond? The person I’m making this for has a nut allergy. Thanks!
Would I be able to sub pumpkin for pureed sweet potato? ?
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! :)
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.
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?
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!
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!
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!
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.
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.
Can I use tapioca starch instead of corn starch or arrowroot powder?
Can you sub coconut or almond flour? My family just called that they are coming and I have no time to order the flour
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.
Hi there!
I don’t have arrowroot powder or corn starch. Are there any more alternative binders I could use?
Thanks!
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?
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!
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!
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!
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 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.
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!!!!
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
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.
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 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!
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!
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!
Would the crust be good for an apple pie?
Hi! Yes it would!
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 ?
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!
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!
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!
Would the flavor change if I don’t use unsweetened almond milk?
Hi Irene! It will be fine!
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 :)
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!
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 .
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!…)
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 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!