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
Vegan
Gluten-Free
Perfect

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
Firm
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
Print
Slice of Vegan GF Pumpkin Pie topped with coconut whipped cream
4.62 from 260 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

Ingredients

CRUST

FILLING

  • 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

Instructions

  • 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!

Video

Notes

*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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  1. Paula says

    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!!

  2. Ani says

    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!

  3. aubs says

    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!

  4. Erin says

    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!

    • Ellie says

      I made this today as a test run for tomorrow. I used a pre-made GF pie crust and when I noticed it starting to get pretty brown with ~20 minutes left, I threw a piece of foil overtop (just set it on top, didn’t seal it) and pulled it out closer to the lower end of the time range since it didn’t seem too jiggly! My question is: what would make the top seem almost rubbery? It tasted fine, and I think it was slightly undercooked since the inside was pretty soft so I put it in the fridge to chill. What would you suggest for my next attempt to avoid the top seeming to be rubbery? Just bake it longer? No foil? Should I bake it tonight and let it chill in the fridge overnight?

  5. Brennen says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it should be kind of tough. GF crusts aren’t as flaky as regular crusts. But trust me, the taste will be great!

  6. xm says

    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.

  7. amber ugorenko says

    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?

  8. ashley edwards says

    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! :)

  9. Amy says

    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….

    • Betelhem Alemayehu says

      I made this twice with fresh pumpkin as well; the first time around it was runny but the second time was a success. I did some research to figure out where I went wrong; turns out that that fresh pumpkin puree holds a lot of water, so you need to cut or reduce the almond milk to make sure the filling isn’t too runny to begin with or strain your puree. Also, cooking it for an additional 30 minutes was probably another likely factor in your runny filling – if you overbake or have too high a heat the filling can curdle or create even more excess water.

  10. Katie says

    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?

  11. Andree says

    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:))

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It doesn’t, actually! I’ve had several people taste it and agree it doesn’t taste like coconut!

  12. Karina says

    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!

  13. Ronnie says

    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!

  14. Linda says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Linda, we haven’t experimented with xylitol in baking, unfortunately. Let us know if you do some experimenting!

  15. Kristin says

    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!

  16. Johna says

    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?

  17. Christina says

    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)

  18. Sophie says

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

  19. Ingrid says

    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!

  20. Lilyeuhh says

    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!

  21. caley says

    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.

  22. Sarah says

    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. ;)

  23. Erin says

    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!!!

  24. LaBlancita says

    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!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Try this blend! DIY blend: 2 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground cloves.

  25. Linda says

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

  26. Jennifer says

    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.

    • Aeja says

      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…

  27. Alysia says

    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.

  28. Ronda says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It is very flaky and nice! A little tougher than gluten-containing crusts, but undetectably gluten free and not at all gummy!

  29. Kristen says

    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?

  30. Taylor says

    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?

  31. Meghna says

    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,

  32. Leanne says

    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.

  33. Jo says

    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.

  34. Crissie says

    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 :)

  35. Debby says

    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

    • Debby says

      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

  36. melinda ke says

    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.

  37. Joy says

    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!

  38. Jana du Plessis says

    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!!

  39. Alicia says

    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!

  40. K$ says

    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!

  41. Renee says

    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!

  42. Pam says

    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.

  43. Dee says

    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?

  44. Amanda says

    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!

  45. Brianna says

    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

  46. Jessica g says

    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. :)

    • Georgina says

      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!

      • Tracy says

        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.

  47. Kate says

    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 :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

    • Robin says

      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!

  48. Laura says

    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

  49. Christy says

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

    • Robin says

      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.

  50. Christy says

    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!!!

  51. Millie says

    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!

  52. Pauline Elloso says

    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

    • Monica says

      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.

  53. Renee H. says

    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!

  54. Ashleigh says

    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!

  55. Em says

    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!

  56. Millie says

    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!

  57. gretchen | kumquat says

    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!

  58. Ashlee says

    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.

  59. Lydia says

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

  60. Ceara @ Ceara's Kitchen says

    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 :)

  61. Marina D says

    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!

  62. Joanna says

    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!

  63. Lynsey T // Eeyore Likes Cupcakes says

    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

  64. Kathryn says

    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!

      • Kathryn says

        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 :)

  65. Chris says

    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!

  66. Kayla says

    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!

  67. Jodi Duncan says

    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!

  68. Tanya says

    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

  69. Brigitte says

    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. :)

      • Brigitte says

        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!

  70. jordie @ thefitnut.com says

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

    • Brittney says

      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 (-:

      • Betty says

        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.

  71. Bell Santiago says

    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!

  72. Helen K. says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

    • Becky says

      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!!

    • Janet says

      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!

      • Victoria Wilson says

        Also can’t do almonds so I hope coconut milk is good! Love to hear your results and I’ll try to share mine. ?

          • janet says

            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.

          • Janet says

            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.

  73. Joanna @ Everyday Made Fresh says

    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!! :-)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yep! I’ve added that recipe in the notes. It shouldn’t change the consistency at all. Best of luck!

  74. Maria Papa says

    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!

  75. Danielle @.Chits and Chats and Chocolate says

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

  76. Lindsay says

    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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!