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 gluten-free pumpkin pie. And don’t forget the coconut whipped cream– swoon!
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.
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!
Vegan Gluten-Free Pumpkin Pie
Ingredients
CRUST
- 1 ¼ cup Bob’s Red Mill 1:1 Gluten-Free Flour *
- 1/4 tsp salt
- 6 Tbsp cold vegan butter
- 4-6 Tbsp ice cold water
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
FOR SERVING optional
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
*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)
This post was sponsored by Bob’s Red Mill. Thanks for supporting the brands that support Minimalist Baker!
Diana Rendon says
Hi, sorry if this is a duplicated question but I didn’t see my question posted. Can I bake this filling directly in a baking dish without a crust? My kids don’t like crust and I always find it such a waste. I was thinking of adding a simple crumb on top.
Thank you for all your recipes and help, I’ve been using your website for many years now.
Hi Diana, that should work, but the filling might cook quicker without a crust. We suggest checking it towards the end of baking! Hope you enjoy. xo
SOl says
If I use a pre-made graham cracker crust, do I still need to bake the pie for 58-65 min @350 F? What would be the recommended cooking time for just worrying about cooking the filling all the way through without burning a pre-made crust?
Hi, we’d still recommend baking for the same amount of time. Skip all of the crust instructions, pre-bake your graham crust for ~10-12 minutes at 350 F (or until slightly golden brown). Then add filling and bake as usual! Check around 40-45 minutes and if the edges seem like they browning too quickly, you could cover the edges with foil.
Adi Young says
If I make the dough and it’s sticky is that too much water? I think I lost track and maybe added 7 tbsp of water instead of 6.
Hi Adi, that does sound like too much water. In lieu of starting over, you could try mixing a little extra flour, butter, and salt in a separate bowl then add it into the dough, handling as little as possible!
Mary says
Should I spray the pie pan first?
You definitely can for easier removal, but it’s not essential!
Cheryl Renock says
I make this every year and this year I baked it at 425 for 15 min and reduced to 350 for 45 more minutes. Just took out of oven. I also used 1 full can of pumpkin and 3/4 cup of another can and it is nice and full looks and smells great. I did however use a store bought crust roll out not gluten free. I was more interested in egg free.
Happy Thanksgiving.
Amazing! Thanks so much for sharing, Cheryl! xo
Brian Watson says
With nut allergy, can you substitute Oat Milk for Almond Milk??
Hi Brian, yes, oat milk should work well here!
Rebecca says
Can this pie be made ahead this weekend and frozen for thanksgiving?
Hi Rebecca, we haven’t tested that, but it might work! We’d recommend transferring to the refrigerator on Wednesday evening. Hope that helps!
Jen says
Can you sub another milk for almond milk? Like plain, unsweetened oat milk? Or dairy milk? We have a nut allergy.
Yes, either of those should work well!
Danielle Goodin says
So glad I found this! My son recently showed a milk and wheat allergy (on top of peanuts) and he LOVES pumpkin pie. Turned out great! Was worried with how dark it looked but after setting over night was all good! 1 question, any way for a more creamy taste? Like is oat milk better for this? And anyone try to add white sugar? My daughter thinks it should be sweeter lol
We’re so glad it turned out well and that your son gets to keep enjoying pumpkin pie! You could use coconut milk for more creaminess – see this recipe. You could add more brown sugar!
Maureen says
I am making this for family at Thanksgiving and need to make them ahead of time. I have read that gluten free crust does not store well and the pie should be eaten the same day. Those recipes were not make with Bob’s Red Mill gluten free flour. Has anyone tried this recipe and eaten the pie the next day? Was it still as good?
Hi Maureen, we haven’t had issues making it ahead!
Taylor Dornbirer says
Can I substitute the brown sugar for more maple syrup? I’m on an anti-inflammatory diet, which means no gluten, dairy, or sugar.
Hi Taylor, can you have coconut sugar? More maple syrup might work, but we think coconut sugar will be a better fit.
Kate says
Maybe maple sugar would also work.
Suzanne says
A bit underwhelming. The texture was good, but it was not very flavourful. If I made it again I would try at least 1.5 tbsp pumpkin pie spice for more oomph.
Sorry you didn’t love this one, Suzanne! We find some brands of pumpkin are more flavorful than others (Libby’s is our favorite) and that the freshness of your pumpkin pie spice can make a difference. But of course feel free to add more to preference!
samantha says
can i use soy milk instead of almond milk ?
Yes, that should be fine!
Laura says
Thank you for this receipe! If I am using arrow root powder vs cornstarch do I need to add the addition? Or stick with the quality listed?
Hi Laura, yes, use the same amount. Enjoy!
Heather says
Can I use margarine instead of vegan butter?
That should work!
Marnie says
I made this recipe and like all my pastry I did it in the food processor. It turned out better than regular pumpkin pie and my daughter was thrilled. I should mention I used real pumpkin, baked and skinned and some liquid drained off. It was Great!
We’re so glad you both enjoyed it, Marnie. Thanks so much for sharing! xo
Dee Restarnko says
Can you substitute vegan butter with coconut oil?
Hi Dee, When using coconut oil in conjunction with GF flours we’ve found the results to be hit and miss. Vegan butter (or real butter) is what adds that flakiness. We have a coconut oil crust but it’s not GF for the reason just described.
Stacey says
I hope this isn’t a duplicate but I don’t see my question from earlier today… I’m wondering if I can substitute potato starch for the corn/arrow or if I would be better to just add an egg? My parents thought they had arrowroot and they only have potato starch so if I want to make this I would need to use that. Thanks for your help as I want to make this tomorrow :)
Hi Stacey, when we’ve made versions with egg, they still use a starch to thicken. If you have corn starch available, that would be the best option. Otherwise, maybe tapioca starch?
CT says
I tried making this with tapioca starch. I read somewhere that you should double the amount of tapioca when replacing cornstarch so I put in 5 Tbsp. It came out really gummy and gross! So don’t do what I did. Next time I will try a small amount of it and see
Oh no! So sorry that happened. Tapioca and arrowroot can makes things more gummy than cornstarch, especially if doubling!
Stacey says
Can I substitute potato starch for this recipe? I’ve made it before and loved it but I’m at my parents and they thought they had arrowroot but it’s really potato starch. So… that is my option if I still want to make this pie. Is it going to ruin it? Or worth trying? Thanks for the reply, I don’t know what I’ll do without pie. lol
Stacey says
Or am I better off using an egg or two? Thanks!
Hi Stacey, we don’t think potato starch will work in this recipe, but haven’t tested it. Cornstarch would work though!
HikeCO says
I did use a ready made store bought gf/vegan crust, but this recipe for the pie filling is superb!!! It was a huge hit and no one could believe it was gf/vegan. Very pleased. Will be making regularly for special occasions!
Woohoo! Thanks for the great review!
Julie says
This pie didn’t jiggle even before it was cooked, so I’m not sure where the jiggle went! The filling mix was so THICK and heavy – I even wondered as I was making it, “Only 1/3 cup of almond milk? Really?” That’s all the liquid there is (minus the syrup)??? Most recipes call for closer to a 3/4 cup of coconut or almond milk. I actually had to throw away this attempt, which would never have “set” since it looked the same after an hour as it had when I put it in. As if it were just pumpkin puree, sitting in a crust.
Thanks for sharing your honest experience, Julie. Did you happen to make any modifications to the ingredients, and what brand of pumpkin puree did you use?
Steph says
I agree with the “thick” mix struggle in this review. The filling mix was so thick I had to scoop it out of the blender. There was no jiggle at all. I didn’t modify any ingredients, but I will say that the brand of pumpkin makes a difference. I used a brand of pumpkin puree that was thick (didn’t realize it until I opened the can). I’m not giving up on this recipe yet, though. I’m going to try it again using Libby’s or a thinner puree.
Jennifer says
I want to say thank you for the recipe, and it turned out perfectly delicious! I adapted only slightly to suit what I had available. In place of the almond milk + olive oil in the filling, I used only canned coconut milk, which has a naturally high fat level, so I guess it filled in for the olive oil as well. Also used hand mixer on high speed instead of blender. To save time,I bought the pressurized can of (non-dairy) coconut cream for the topping. My host, who has celiac disease and lactose intolerance, ate two pieces in a row and stated that he hadn’t been able to enjoy a piece of pumpkin pie in decades! In fact we all enjoyed it. I was so pleased that I made the effort, and I am very thankful for this recipe. (PS Your crust recipe I followed to the letter, and chilled it overnight before rolling out. It worked well and even looked pretty!)
Love it! Thanks so much for the review and for sharing your modifications, Jennifer. We’re so glad you both enjoyed!
Kiki Pu Chung says
I just made this for Thanksgiving and it was easy, delicious and successful!!! Thank you so much for your multitudes of wonderful recipies!!!
Yay! Thanks so much, Kiki!
Sarah says
I’m making the filling now and was wondering why there’s no vanilla extract in the recipe? It’s pretty spicy (in a good way!) already, but I was wondering if it’s ok to add vanilla extract too. Other recipes include it. I’m just nervous to mess it up! Thanks!
Hi Sarah, if you want to you can include it and it should work fine! :)
Elsie Novato says
Is this recipe scaled for a 9-inch or a 10-inch pie?
Hi Elise, this recipe is for a 9 inch pie!
Holly says
Could this be made as pumpkin bars instead of pie?
That should work, though we haven’t tested it! We also have a pumpkin pie bar recipe. Hope that helps!
RandyK says
Love your recipes. If using a prepared, gluten- free frozen pie crust, bake it first and then put the filling in? Thanks.
Hi Randy! Thank you for your support! If you like a crispier crust we suggest par-baking the frozen pie crust for 10-15 minutes. If you don’t mind it on the softer side you can simply add the filling into the frozen crust and bake as the recipe states!
Mariana says
Also, will my 9 inch frozen pie crust be ok for this recipe?
Yes, it should be!
Mariana says
If I have a frozen pie crust, how long would I put the pie to bake? I don’t want to over cook it.
Instructions on the pie crust say to thaw it for 10-20 minutes than add the pie filling and bake.
Hi Mariana, we’d suggest letting it thaw for the 10-20 minutes and then bake as instructed.
Carol Johnson says
Could I make this recipe without the pie shell?
Thanks!
Sure!
Nana says
I would like to know how many cups of pumpkin to use. The exact measurements would be very helpful in recipe. Is that more then one 15 oz can of pumpkin? I have made this many times before but for some reason still questioning how much pumpkin.
Thanks!
Hi, this recipe calls for 2 ¾ cups pumpkin puree (1 ½ 15-ounce cans yield 2 ¾ cups). Hope that helps!
Robin says
Sadly this came out as pumpkin soup more that pie. I baked it about 15 mins. longer than recommended in hopes that would help, and I let it sit for about an hour afterwards. :( The only adjustment I made was using coconut milk instead, not sure what went wrong.
We’re so sorry this didn’t work out for you Robin! Did you use cornstarch or arrowroot starch in the filling?
Bailey P says
Could this be made into mini pies? I’m bringing into work and would prefer to make something bite-sized.
Hi Bailey, we haven’t tested it that way, but it might work! Let us know if you try it!
Lauren Collins says
I am making this in a pre made crust. Do I absolutely need to refrigerate it?
Hi Lauren, are you asking about refrigerating the whole pie after it is baked or just the crust before it is baked?
Lauren Collins says
The whole pie afterwards
Hi Lauren, it won’t be fully set, but it might be okay if that doesn’t bother you – see the texture in the video. Or if you’re short on time, you could stick it in the freezer for an hour or so and then transfer to the refrigerator before serving. Hope that helps!
Petra Kulić says
Thank you so much! :)
Petra Kulić says
Hi,
I’m not sure if anyone has asked in below comments ( I view only first of them because there is a lot of them:)) but I’ve made this recipe once and it turned out great and delicious!
However, I want to make a raw cake with this pie filling, what should you recommend? I know I can put soaked cashews but I want to avoid fat from cashews so do you think more time blending in Vitamix will cook the cream or do you have maybe idea for something else? I have an idea to put the filling on the raw chocolate crust :) Thank you in advance for your answer.
Many regards from Zagreb, Croatia, I’m your big fan :)
Hi Petra, we’re so glad you enjoy our recipes! Hmm, getting it to firm up into a raw cake without cashews might be tricky. Perhaps check for cashew substitutions in the comments on our pumpkin cheesecake recipe! That recipe has a more firm texture so might be a better place to start. Hope that helps!
Maria says
This recipe looks great. I am wondering if I could take out the brown sugar and just use maple syrup (or coconut sugar). If so, how much maple syrup would you recommend?
Hi Maria, coconut sugar should work!
Ines says
delicious! perfect for fall
charlotte chapman says
Great easy recipe. I couldn’t find canned pumpkin purée in Australia so I just steamed some butternut pumpkin. Turned out great!
Wonderful! Thank you for sharing, Charlotte! xo
Alice says
Tried making this recipe with just the pumpkin pie filling (poured over store brought pie crust as I was short on time), and it turned out perfectly with such great consistencies, texture, and flavor! Thank you so much for sharing this recipe! Will try with making the pie crust from scratch too next time!
Yay! So glad you enjoyed this recipe, Alice. Thanks so much for the lovely review!
Adria L Janni says
Baked this yesterday for our Christmas Eve party. Easy and delicious. Three years ago I started my journey on making all my cakes and pies from scratch and this pie crust couldn’t be easier.
When I think of all the ingredients in a store bought pie crust, it boggles my mind. Thank you.
We’re so glad you enjoyed it, Adria! Thank you for sharing! xo
Donna York says
You did not include what temp to bake pie.
Hi Donna, see step 4: “preheat oven to 350 degrees F (176 C) and prepare pie filling.”
Pearl says
I made the filling and it turned out great!
I substituted honey for maple syrup and baked it in a premade crust for 65 mins.
I will definitely be making this again! Always great to find dairy and egg free options that are delicious. Thank you!
Great! We’re so glad you enjoyed it! Thank you for sharing your experience! xo
Britt says
Any tips on what to do if pie needs to be served in less than 4-6 hour refrigerator recommended time? Should I serve at room temp or put in freezer before bringing to dinner party?
Hi Britt! You could stick it in the freezer for an hour or so and then transfer to the refrigerator before serving. Hope this helps!
Felicia D'Ambrosio says
My gluten-free, dairy-free boyfriend says this is the best pie he’s ever had. I substituted oat milk for almond milk, and additional brown sugar for maple syrup. Baked at 350, the filling was firmly set at 56 minutes with no jiggle or cracks. Really delicious and way more successful than I expected for my first time working with a gluten free pie crust! Thank you for the great recipe. 🎃
Woohoo! We’re so happy to hear this. Thanks so much for the lovely review, Felicia, so glad you both enjoyed!
Melanie Stephenson says
This review is for the filling only. I used a different crust.
I made this for Thanksgiving. Everyone agreed that it tasted similar and had a mouthfeel that was very close to “traditional” pumpkin pie.
I used fresh roasted pumpkin to make puree. I swapped Westsoy organic unsweetened vanilla soy milk for the almond milk because I think it works the best for baking. I used arrowroot because I was out of corn starch.
This will be my go to vegan pumpkin pie filling from now on.
Woohoo! We’re so glad everyone enjoyed it! Thank you for sharing, Melanie! xo
Eunice says
My son has many food allergies so this recipe was perfect for him. He can now have pumpkin pie every year thanks to this recipe. I followed it step by step and it came out perfect. Wish I could share a photo. Nobody could tell it was gluten free. It was a hit. Will be making this every year now. Thank you so much!!!
Aw, yay! We’re so glad everyone enjoyed it and that your son was able to enjoy pumpkin pie! Thank you for sharing, Eunice! xo
Kate says
This is the first year I made this – it received rave reviews! Thank you!
Woohoo! We’re so glad everyone enjoyed it! Thank you for sharing, Kate! xo
Darla says
Pie had good texture, we chose to add a bit more spices bc we like more. Definitely not a deep dish but still quite yummy.
Thank you for sharing your experience, Darla! Glad to hear you enjoyed it overall!
Anne says
This is my “go to” Thanksgiving pumpkin pie. I love pumpkin pie, and if I’m not the one who brings the pie it’s usually not vegan! Turns out great every time. I usually buy a crust (I’m not gluten free), so it’s also easy. Everyone always really loves it. I haven’t had a “traditional pumpkin pie” in a while, but I noticed those recipes have a lot of milk and eggs. So I think this version is more “pumpkin-y”. It’s very creamy and the right amount of sweetness for me.
We’re so glad you enjoy this recipe, Anne! Hope you had a lovely Thanksgiving! xo
M says
Sadly, found this super bland… had to double the spice quantity in the pie filling, because it just tasted like sweetened pumpkin… and the crust just tasted like flour. I’m sorry for the poor review, but I was really disappointed.
We’re so sorry to hear that was your experience! We find brands of pumpkin can vary quite a bit in flavor. Libby’s brand is our favorite!
Tom says
Hello! What is the adjusted time estimated for baking in a convection oven. Thanks!
Hi Tom, convection is typically 25 degrees Fahrenheit hotter, so we’d suggest 325 degrees F or 162 C. Hope that helps!
Nina Padro says
HELP! I was put on pie duty and this is my first time making any type of pie. I am not sure why, but I cooked my pie and it did not pass the doneness test. My knife is coming out covered in pumpkin. Is this normal? I tried letting it cool over night just to find it still wet and raw the next morning. What should I do? Thank you.
Hi Nina, how does it taste? This pie should be a bit custardy and won’t set quite like a traditional pumpkin pie.