Vegan Gluten-Free Pumpkin Pie

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

10 ingredients

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

Let’s do this.

This is the second post brought to you in partnership with Bob’s Red Mill! I have been anxiously awaiting the opportunity share with you guys about their new gluten-free flour blend. While their first blend was made with bean flours, this new blend is bean-free, delicious, and extremely versatile!

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

As you can see, it makes an amazing, crisp, flavorful gluten-free pie crust totally possible! Major win in my book.

This pie requires just 10 ingredients, including the crust! And you guys may or not believe me, but you’d never ever, ever guess it was vegan or gluten-free. Seriously!

Trust me. Serve this at Thanksgiving and watch as your guests mutter nothing but “mmmm’s” and “ooooohhhh yeeaaahhhh’s” around the dinner table.

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

The filling is where it’s at. It’s:

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

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

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

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

Serve this to all of your guests this Thanksgiving and become the hit of the party. I want to see a show of hands afterwards from everyone who tricked their skeptical aunt Sally into consuming upwards of 3 slices of this pie with nothing but praise.

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

More Gluten Free Pumpkin Pie Recipes

If you DO try this pie, seriously let us know! Take a picture and tag it #minimalistbaker on Instagram (or pin it!) so we can see! We look at every photo and it always makes our day to see what you guys are cooking up.

Cheers and happy baking this holiday season, friends!

Partially eaten slice of pumpkin pie topped with coconut whipped cream

Vegan Gluten-Free Pumpkin Pie

THE best Pumpkin Pie that requires just 10 ingredients and is both vegan and gluten-free! Crisp crust, flavorful pumpkin center — the perfect pumpkin pie for your holiday meals.
Author Minimalist Baker
Slice of Vegan GF Pumpkin Pie topped with coconut whipped cream
4.67 from 196 votes
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 10 (slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days




  • 2 ¾ cups pumpkin puree (1 ½ 15-ounce cans yield 2 ¾ cups)
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1/3 cup unsweetened plain almond milk
  • 1 Tbsp olive oil (or melted coconut oil)
  • 2 ½ Tbsp cornstarch or arrowroot powder
  • 1 ¾ tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
  • 1/4 tsp sea salt


  • To prepare crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
  • Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
  • 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 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 wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan (we recommend a standard 9-inch pan). If it cracks, don’t stress – you can reform it with your hands once you get it in the pan. But try and be gentle.
  • To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. Don’t overthink it – just do it.
  • Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process – it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
  • TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go.
  • Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
  • Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). This would also be amazing with my Vegan Pumpkin Pie Ice Cream and Brown Sugar Pecans!


*Prep time does not include 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!

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Sabrina Duncan says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  2. Lucien says

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

  3. Diana says

    This recipe is so good. Although I did use all-purpose flour since I don’t have the gluten-free one (followed your other recipe). I lowered the amount of sugar because of sweetness preference. I used the earth balance plant-based butter and all perfect. Also used soy milk instead. Really yummy recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Diana! Thanks so much for the lovely review and for sharing your modifications!

  4. Ellie says

    I recently became vegan and gluten free and I loved this recipe! My family had it too and had no idea it was vegan and gluten free.

  5. Linda says

    Oh my this is absoluteLy better than regular pumpkin pie. The only thing different I did was to roast pumpkins for use rather than canned pumpkin. Totally delicious.

  6. Jacqueline says


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

    Thank you!

    • Louise says

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

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


      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  7. Sonya Eagles-Dill says

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

  8. Kimberly lum says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  9. Cheryl Renock says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Karina says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  10. Sarah Nguyen says

    I substituted carrot for pumpkin, since most squash is out of season here in the southern hemisphere. It worked so well, you’d hardly notice! The carrots were extra sweet due to the winter frost, and it was easy to peel, cube, boil, then mash them into a purée for a 1:1 trade.

    The pie crust did require a few minutes of baking on its own (before baking it with the filling) to ensure that it’s cooked all the way.

    Delicious and easy recipe! So good you also wouldn’t think it’s vegan.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  11. Diana says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  12. Nadia says

    I followed the recipe carefully, the crust cake out nice but the filling was very…. healthy tasting. I’ve been vegan for a few years and It didn’t taste like a dessert pie. More like something I’d eat with breakfast. I’m not going to be making this one again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  13. Emily Leishman says

    This pumpkin pie was delicious! I used my own crust recipe and the filling was perfectly creamy and pumpkiny! No one could tell that it was vegan! Yay!

      • Katalyn Stark says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

        • Karina says

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

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  14. Elizabeth says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

      • Ceicbot says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

          • Ceicbot says

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

  15. Shannon says

    Best pumpkin pie hands down if you are vegan or not! I do cheat a bit and buy a vegan frozen pie crust when I’m short on time, but everyone loves it!

  16. SK says

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

  17. Nicole George says

    I used this recipe for a tart crust. I baked it without filling for about 30 minutes expecting it may become brown. It did not brown, but did cook well. My guests loved the tart and the crust, but for the tart I am making tomorrow night I plan to try cooking for 20 minutes instead so it might be a smidge softer.

  18. Stephanie says

    I made this recipe for Thanksgiving (with a pre-made pie crust) and though it seemed simple, the pie filling was the best I’d ever had. It was a hit with my family! The bake time was just right and it wasn’t too sweet for my family who usually thinks most desserts are too sweet.

  19. LynneyC says

    I made the filling from this recipe and the crust from your 1-Bowl Pumpkin Pie (Vegan+GF) using a 9″ springform pan and it was a huge hit on Thanksgiving! Soooooo good! The V+GF peeps were in heaven! Your recipes never fail!

  20. Caroline says

    This was to die for! Thank you for the amazing recipe- we did a taste test between store bought pumpkin pie and this one, and this vegan gluten free version won by far :)

  21. Molly Kuhl says

    Absolutely delicious pie. I made it for thanksgiving and my not-vegan family decided not to buy the traditional one from our local bakery any more, but to just go with mine because it’s so perfect!!

  22. CJVDT says

    Pie was a hit. I did not make it as written.
    I used the other crust mentioned in the notes.
    I omitted the olive oil.
    I used two full cans of pumpkin and there was plenty of room in my Pyrex fluted 10″ pie plate.
    I baked it longer on convection mode – probably about 75 minutes – crust didn’t burn.
    Made it 2 days on advance.
    Vegans and non vegans thought it was yummy. Would’ve taken a photo but too late! I ate the leftover slice for breakfast for breakfast!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  23. Kelly says

    This is an amazing recipe! I made it using Swerve brand brown sugar and didn’t tell my guests how healthy it was until after they all loved it. I just said that I tried a new recipe. Also, the coconut whipped cream was a huge hit!!!

      • Kelly says

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

  24. Kathy says

    I hate to be the only negative around here but my pie looks like a pancake! The filling is so thin. I made a gluten free graham cracker crust as I have no luck with pie crusts (they always seem to be rock hard). I haven’t tasted yet so I’m hoping there is some redeeming qualities. I followed recipe to a letter. What did I do wrong?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

      • Erica says

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

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

  25. Catherine says

    I made this for my gluten free/vegan kids at school. After trying it myself and having other non vegan teachers try this we all agreed this recipe makes a much better pie then a non vegan pie. It was incredible and has become the new pumpkin pie for several families. Thank you so much for the recipe.

  26. Dee Rick says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  27. Selena says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Selena says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  28. Nicole George says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  29. Mary Brady says

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

  30. Renée says

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

    Thanks, looking forward to trying this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  31. Ashley says

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

  32. Elaine says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  33. allie says

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

  34. Angela Samot says

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

      • Brittany says

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

          • Brittany says

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

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

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

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

          • Caroline says

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

  35. Jaclynn says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  36. Crystal Kong says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  37. Kayla says

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

      • Kimmi says

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

  38. eathealthyandbehealthier says

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  39. Elisa M Gomez says

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

  40. Michelle Guzman says

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

  41. Stefanie Villanueva says

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

  42. Brittany says

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

  43. Milena Smith says

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

  44. Erin says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  45. Devon Mercado says


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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  46. Laurel Garcia says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  47. Julia says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  48. Mireille Messier says

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

  49. Brooke says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Interesting! I admittedly usually make this with canned pumpkin. Did you make any other modifications?

    • Michelle says

      Hi! I use fresh pumpkin from our garden often so I can help you with your question. I always take my fresh pumpkin and pour it onto several layers of paper towel, then cover with several more layers. The paper towel wicks up the extra moisture. Depending on the amount of moisture in your pumpkin, you may need to do this twice. I always do this when baking with fresh pumpkin and it works every time.

    • Arlien says

      Did you reduce your fresh pumpkin purée before mixing? I’ve found that a lot of recipes using fresh pumpkin require cooking extra moisture out of the purée before mixing and baking. Hope this helps!

    • Heather says

      I have found that sometimes fresh pumpkin can have a higher water content than canned, especially depending on your cooking method (steaming, roasting, etc). That may be why your pie didn’t set up as well.

  50. Parvathy Kumar says

    Hi this recipe is looks so great. My son does have a almond (all nuts)allergy can I substitute the almond milk with soy milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we haven’t tried that and aren’t sure whether it would work. The texture should be fine, but the taste might be off. If you give it a try, we would love to hear how it goes!

  51. Christine Williams says

    Thank you so much, I use a 9″ I know this is going to be lush as I just made the filling, did a taste test and it took all my willpower not to drink the rest ? thank you so much, I think this is a tradition, this Brit will be adopting x

  52. Christine Williams says

    Hi a brit here just about to embark on this USA tradition. May I please ask what size pie dish did you use? Here in UK 7″ is standard thanks Christine

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Christine! I believe standard in the U.S. is closer to 9″ so just bake slightly longer to ensure the filling is baked through!

  53. Marcia says

    My kid is allergic to all tree nuts and soy. Could I substitute coconut milk for the almond milk? or rice milk? or maybe half of each for the creaminess of the coconut milk without the overpowering flavor of coconut?

  54. Mo says

    Hi Dana!

    I am planning on making this year for Thanksgiving. I have a few questions though:

    1) Is there any sugar I could sub for brown sugar? I believe I have some coconut sugar as an alternative. Or perhaps I could just do a little more maple syrup.

    2) I am trying to avoid white rice that’s in the Bob’s GF flour blend. Could I use either quinoa, coconut, and/or almond flour for the crust?

    3) I am thinking of halving the butter. Could I do 3 TBSP of vegan butter and 3 TBSP of coconut oil and still get a good result?


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would sub coconut sugar and add a bit more maple syrup b/c coconut sugar isn’t as sweet.

      Almond flour in place of white rice IN A BLEND would be great. Just don’t use ONLY almond flour – it won’t be firm enough to hold up.

      Halving the butter should be fine! Just know the coconut oil can be difficult to work with, stronger in flavor (unless you use refined), and it needs to be scoopable vs. liquidy / pourable for best results.

      Good luck, Mo!

      • Mo says

        Hi Dana,

        Back again – thanks for your initial comment!

        One last thing please – I could blend the almond, quinoa, and coconut flour I have. What ratio do you suggest to do? I think I could add flax egg if needed to help hold it together.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Mo, we haven’t tried it so can’t say for sure, but perhaps mostly quinoa and almond and just a little coconut flour. Let us know how it goes!

  55. Helen says

    OMG it’s so tasty that I even had a few tears of pleasure after my first bite :-) Thank you sooooo much for this wonderful recipe!

  56. Leslyann Jiménez-Beltrán says

    I just wanted to thank you for being a true blessing! I loved this pie! I used oat milk instead of almond milk, and it came out delicious! Thanks again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Leslyann! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  57. John says

    Let’s say I decide to make a no bake crust, can I put the pie filling in this crust and still bake it? Will the no bake crust still be ok? Or will the pie filling be fine just being chilled? Or is there a way you would suggest just baking the pie filling to put in my no bake crust?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there, did you use the gluten-free flour blend we recommended? Perhaps it was formed a bit too thin?

  58. Andrea says

    Made this vegan gluten free stunner of a pie for our Thanksgiving meal. It was quick and super easy to make and a definite hit at the dinner table since we have vegans as well as a family member who has Celiac. We offered it up with coconut whip as well as vegan vanilla ice cream and even the non-vegans wanted a second helping! Love your recipes, Dana, thank you so much!

  59. Jillian Newcombe says

    Awesome recipe, thank you! We just substituted coconut milk in the can for the nut issues, and played around with the sweetness as we made our pumpkin puree out of sugar pumpkins, which were pretty sweet already. Perfect for all our allergies!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  60. Alison says

    I’m not in then USA so I can’t get the Bobs Red Mill flour you recommend. Would any other gluten-free flour work? Should I look for certain ingredients to be in it or missing from the choicest have available? Thanks.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Alison!

      We recommend looking for blends with similar ingredients to our blend (or trying making it yourself!).

      Try to avoid chickpea flour at all costs – it tastes like beans.

      Good luck!

  61. güneş says

    I have tried your recipe using brown sugar instead of maple syrup and coconut milk instead of almond milk, it worked great! thanks a lot!

  62. Morgan says

    What baking adjustments do I need to make if I were to skip the crust? I like my pumpkin desserts in the forms of pudding, custard, or flan.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Right, I’d say the bake time should actually be similar! Just check around the 30 minute mark to make sure it isn’t getting too browned.

  63. Sam Barber says

    Absolutely love this recipe!! I’ve been making it since any time there’s pumpkin around since I found it. Only tried it with wheat flour though. One time I had no cornstarch so I used a mix to make Mexican atole (hot cornstarch based beverage) that had cocoa in it so I sometimes add a tbsp of cocoa powder and it’s bomb as well!
    Thanks for sharing this recipe ?

  64. Shira Klasmer says

    Any recipe on how to make pumpkin purée? We grew our first pumpkin here in London, UK and my daughter wants to make a pumpkin pie…

  65. daily4ever says

    Ok, I want to make all of these – like NOW! They all sound so good I can’t decide where to start! Only problem is my hubby is not a huge pumpkin fan so I end up eating them all myself unless I find people to share with or I freeze part. I’m hanging on to summer as long as I can but pumpkin is calling my name! Thanks for a great list to kick off the season! Love your recipes, BTW! I’ve made many!

  66. Stephanie says

    Thank you so much for egg free pumpkin pie! This dessert is a staple in my household for my daughter with allergies. For a quick pie crust I get trader joe’s Pre-made frozen crust. Works well in pinch!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you enjoy it, Stephanie! Thanks so much for the lovely review and for sharing about the TJs crust!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel, are you referring to subbing out the brown sugar for an unrefined sweetener? Or a way to avoid both brown sugar and maple syrup? The latter would be more tricky!

  67. Rotem says

    Hi Dana, this looks great. I was wondering what the pan size should be, perhaps i have missed it. Thanks!

  68. Kevis says

    This recipe was so good– I have now had 4 or 5 Thanksgivings trying to make something for my son with celiac disease. His favorite part of Thanksgiving has always been the pumpkin pie, but I just couldn’t get one that worked with the crust. This flour mix is amazing and I made your recipe just the way you wrote it. He was so happy and took some home to his roommates who are vegan! Thank you for developing this recipe.

  69. Andrea Vivian says

    Thank you for this amazing recipe, so simple & easy to prepare. My Fiancé is celiac & loves pumpkin pie. I did replace the arrowroot with tapioca flour & brushed the edges with coconut oil. I’m lucky if this pie lasts for more than three days.

  70. Jenn says

    Love pumpkin pie! This looks delicious! Can you use Bob Mills gluten free flour the RED bag to make the crust? Will it come out just as tasty?

  71. Chris says

    Sorry. Chris again. The pie crusts are already in the pie plates. Just wondering if I can freeze or refrigerate until I pour in the batter and bake?

  72. Bailey says

    If you were to bake this for a chilled filling (like a pudding), what temperature would you use? I’m excited to make my first gluten free crust, thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bailey, we would recommend searching the comments to see what others have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as no-bake) in the post and comments.

  73. Nicole H. says

    I used a family GF recipe for the crust, but I wanted to find a filling that settled on my stomach better and this is it! Turns out awesome every time! I can hardly tell the difference between this and traditional pumpkin pie.

  74. Sonya says

    I made this only because I have vegan friends. I’m so glad I did, it is hands down the best pumpkin pie I’ve ever made. Thank you!

  75. Kate R. says

    This was the hit at my Thanksgiving. The flavor was some of the tastiest pumpkin pie ever! Everything was perfect! The only thing we’ll change is making sure we get the crust thin enough when we roll it next time!
    Thank you!

  76. Stacey says

    Thank you so much for all of your awesome recipes! Truly a huge help with a daughter with food sensitivities. As a college student it has been so difficult and overwhelming to adapt food she loved with food that is good for her body. The holiday’s make it particularly difficult. We LOVED this recipe! We made this as instructed using the vegan butter, arrowroot and almond milk. We actually had a bit of the pie crust left over and she used this to make an apple dumpling as we were getting together the night we made this with family and they were having apple pie (which she cannot have). She was so happy!! I think the next time we make it we may add a bit of salt to the pie crust and may try using coconut cream for the almond milk to sweeten it a little. We may also increase the spice just for her taste. She was so pleased with the texture of this pie particularly, that it sets up very similar to real pumpkin pie. We also made your apple crisp recipe to replace the one we typically do. She was so happy to be able to have some of her favorites at Thanksgiving. Thank you again for your recipes. Truly a enormous help and we are so grateful! We particularly love that we are able to adjust servings if she is cooking herself at college.

  77. Hope says

    Thank you for this recipe! This is the first pie and crust that I’ve made that is not only delicious, but none of my family could tell that it’s vegan and gluten free. It went over so well that I didn’t have any leftovers, but still made another pie two days later.

  78. Kristin says

    Dear Dana, This Thanksgiving I made your pumpkin pie, peanut butter cup pie, mashed potatoes and stuffing. They were all absolutely delicious. This was my 3rd vegan Thanksgiving, but the best tasting one since I found your site just recently. Your vegan dishes are simple and scrumptious, and I am so grateful! Sincerely, Kristin

  79. Bernadette says

    I used this pie crust but a different filling recipe. I made it with Bob’s Red Mill 1:1, and Earth Balance. It came together nicely and I chilled it for hours. Rolling it out between wax paper was key! Unfortunately after I baked the pie the crust that wasn’t covered in filling was more like a hard cracker and the part covered with filling was pretty raw even though I baked it on the bottom rack for an hour. I think next time I’ll do a cookie crust but thanks for the recipe.

  80. Angie says

    I was excited about this recipe but it was a little daunting after reading some reviews… I made the filling in a blender according to the recipe and with arrowroot – it tasted perfect and I chilled it overnight before baking it into a premade gf pie crust. It set completely in the oven, and I’m trying it the day after and it’s perfect! Great creamy texture and not too sweet. Thank you so much for this treat!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So kind! Thanks, Heather. Next time would you mind leaving a rating with your review?! It’s super helpful for us and other readers. xo!

      • Heather says

        Oh sure! Sorry! I was distracted when I left that comment. Had I been paying proper attention, I would’ve noticed I failed to rate it. Five stars definitely!

  81. Cory says

    What suggestions do you have for cooking with convection ovens? I tried this with a convection oven at same temp and time. TOP seems cooked a little more than the middle? Stuck a knife in the middle just after removing from the oven and still came out with some filling stuck to it

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      With convection ovens you need to reduce the cooking time OR, probably better in this instance, the temperature.

  82. Jordan Hall says

    Hi Dana, we are making this right now for Thanksgiving and want to know what size pie pan to use?? I hope you answer soon! Thanks!

  83. Tiffany says

    I made this as instructed with no subs and it didn’t thicken up quite like the pumpkin pie everyone is used to. The flavor was fine and the crust was good, but the middle was so mushy.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, sounds like it was either the result of pumpkin puree that was a bit on the runny side, not enough starch, or too little baking time. Does any of that sound like it may have been the issue?

      • Tiffany says

        Like I said, I followed the instructions and recipe as written, so hard to say. Baking any longer would have burned the crust.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa! Why we haven’t tried that gluten-free flour blend, We’d love to hear how it turns out if you give it a try.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! I believe most all purpose GF blends would work here with varied results (as long as they don’t have bean flours and contain a healthy mix of rice flours and starches for texture).

  84. Kimberly says

    Yeah, sorry but this one did not work for me. It tasted ok, but the texture was more like pudding. It felt like I was eating pudding with a crust. It also wasn’t sweet enough. Glad I tested it a few days before Thanksgiving.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that this recipe didn’t do it for you, Kimberly.. Better luck on the next one. Happy Thanksgiving!

  85. Tiffany says

    So just to clarify before I dive into this bad boy: You didn’t blind bake the crust? Was that because the pie doesn’t have as much moisture as a traditional pumpkin pie?

  86. Melanie says

    This pie is wonderful! I have never made a pie before, but volunteered to bring pie to Thanksgiving this year so I could sneak in a vegan dessert. I am NOT a baker, so I was worried. I made a test pie two days ago and this recipe was so easy to follow, so delicious, and no one could tell it was GF or vegan!

    Before I make my actual pie tomorrow, I do have one question. My mom thought it wasn’t quite as sweet as her usual pie. What would you suggest adding to the filling to make it a little sweeter? More maple syrup? Some coconut sugar? What about sweetened almond milk instead of unsweetened? I would like to make it a bit sweeter, but I’m scared I’ll mess it up!


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melanie, we think additional coconut sugar or brown sugar would work! Or maybe the sweetened almond milk idea- though that could be a little too much.

  87. Ariella Welton says

    Hi Dana,

    Would I bake it the same amount of time if I use a prepared crust? I am making the filling the same way but using a prepared crust instead (not frozen).

    Thank you!

  88. Sasha says

    Okay so this is my first time ever making a vegan pumpkin pie but it was honestly pretty good not as sweet but still good! There were a few things I changed for example, I didn’t have corn starch so I used flour. Another thing I did differently was the GF crust, I used the same brand but the unbleached white fine pastry flour which is my personal favorite whenever I make a pie. Last thing, it really takes 6-8 tbsp of ice water to form.

  89. Crystal says

    So happy to have found a dairy-free AND coconut-free pumpkin pie recipe for our family in a year when my 5-year-old and I have MAJOR food sensitivities…pages of them! Going to try this on a buckwheat/millet crust (she can’t do rice so standard GF blends are a no-no), and even if the crust is a fail, I’m confident that the filling per your recipe will be fantastic! Thanks Dana.

  90. Kirstyn Caldwell says

    Thank you for a vegan pumpkin pie recipe without agar powder! I have to order that stuff and Thanksgiving is in 3 days?

  91. Bruce says

    Wanted to test this out before Thanksgiving because my non-vegan guests have complained in the past of my vegan pumpkin pies. First off, I found that the filling should not be mixed in the blender. I have a Vitamix and it could not mix this properly. It is just too thick. I added about another 1/4 cup of almond milk to help, but I still needed to use the plunger to get anything going. I let the pie cool overnight. In tasting it, I find it very bland and boring. The pie has hardly any spice to it. I used pumpkin spice as called out, and still blah. I used my own homemade crust, so that was okay. Needless to say, I will not be using this for Thanksgiving. Not enough time to figure out what this needs.

  92. Kim says

    I so wanted this to work so my daughter could have pumpkin pie for Thanksgiving but it didn’t. I followed recipe exactly but crust came out way too tough and filling pulled away from sides. The flavors of the filling were great however!

  93. Mollie says

    Great recipe….made one crust with this recipe and Namaste Perfect Flour Blend.
    Other two crusts with Bobs red Mill GF PIE CRUST MIX & followed the directions on the bag. Mix crusts were SO much better…..but the Bob’s GF flour blend is different than Namaste.
    I think the shortening /Vegan butter mix (as recipe on bag) may be an easy way to lighten up a flour crust, even if not using the CRUST MIX. I also liked the bit of salty push back….would definitely add a bit of salt to a flour crust if I make it again.
    Filling is very good! Not as “custardy” as most pumpkin pies I have had in the past, but delicious and ALMOST healthy!! I am thrilled to have a great recipe that is healthy, a great texture, sets and tastes GREAT! Thank you!

  94. Angie says

    I halved this recipe last night to make a pre-Thanksgiving “test pie.” It came out beautifully. I used a whole wheat crust, but did not adjust the recipe in any other way. I let it chill overnight as suggested, and just had a piece for breakfast. The texture is almost custard-like and the spices/sweetener ratios are perfect. Can’t wait to share this with my non-vegan friends as part of our first plant-based holiday!

  95. Stacie says

    Do you think unsweetened plain plant milk would work? My son has an intolerance to gluten, and dairy and an allergy to nuts and eggs.

  96. Hilary says

    I used a ready made crust and it was browning after 30 min. Does the filling have to bake the whole time or is that more for crust?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hilary, we haven’t tried this recipe with a ready made crust and aren’t sure whether the filling would set up properly with less baking.

  97. Melissa says

    Hi there! I was wondering if the pie would freeze/defrost well? I’ve tried your apple and pumpkin pies and my gosh absolutely incredible!!

  98. Blythe says

    This recipe is PERFECT! This is the best pumpkin pie I’ve ever had, and the pie crust has opened up so many possibilities for me now as far as vegan gf pastries. I added a little extra spice to mine because I like it spicy.

    Has anyone tried to freeze this? I made a pie for a friend and just found out she’ll be away for a couple of days. Does it freeze well?

  99. Khushbu says

    Hello Dana,

    I would like to ask if all-purpose flour works just as good. I plan to make it this evening in a rectangular glass pan as I don’t have a circle one hee hee. So it will be a Vegan Pumpkin Square Pie LOL. Please let me know your thoughts.

    Much appreciated!

  100. Tina says

    I made this over the weekend and loved it! Here in Italy we don’t get canned pumpkin, but it’s pumpkin season now and we have lots of whole ones to work with! So I roasted some pumpkin in the oven for this recipe, which worked great! I used my usual “crostata” crust but would be curious to try out the gluten-free crust here.
    Perhaps my pie turned out a darker color than that in the pictures here, but I don’t mind at all because the texture was spot-on and the flavor took me straight back to family dinners back home in the States! It’s exactly what I was hoping for! And what’s more, the recipe was simple to make! :)

  101. Vanessa Ventura says

    Hi! I added too much water to the crust and have to make a new one. Will the pie filling hold in the fridge for a day?

  102. Kaitlyn says

    Hi-I am not egg free so would like to use eggs. Is the arrowroot powder replacing the eggs? How many eggs should I use and if not arrowroot what is replacing the eggs?
    Thanks, I am excited to give it a try!

  103. Tyler says

    This turned out well! If your family is a bunch of sugar fiends like mine, I’d suggest adding more sweetness. I also think the pumpkin spice could be kicked up a bit, but overall, this was a great recipe. The texture is fantastic!

  104. Brie says

    I am not a gifted baker, so I was so excited that I successfully made this and it tasted awesome. My husband and kids loved it too. Tasted like normal pumpkin pie to me! This is our first Thanksgiving season being gluten and dairy free, so I’m thrilled to find this recipe. Thank you!

  105. Rashina says

    Would it work well to use your graham cracker crust recipe from your Key Lime Pie Bites with this pumpkin pie filling? I want to make a graham cracker pumpkin pie for the holidays, but wasn’t sure how that would change the baking instructions/time with a different crust. Thanks!

  106. Crystal Leon says

    Holy cow. I’ve tried so many vegan pumpkin pie recipes and this is hands down, the most delicious and rewarding recipe yet. My husband is vegan and pumpkin pie is his favorite. He’s also an October baby, which is why I set out for the task in the first place.

    A very happy birthday indeed. Note:
    For the cream on top I actually blended 1/2 a can of my heavy coconut cream with a third cup of raw cashews to give it more substance. Fantastic.

    Thank you for this. ?

  107. Paula Paradise says

    I am just learning to bake vegan recipes, as a former pastry chef, the non-dairy, gluten free pastries and baked goods can be less than intuitive and for the first time in many years, I have to rely on others’ recipes. This pumpkin pie, without eggs, is a winner! The texture is dense, custardy, and a creamy mouthfeel–unlike some vegan pumpkin pies where the starch ingredient makes the pie a gooey weird texture this one is perfect. And super easy. I had some store-bought gluten free crusts on hand so did not yet try the crust, but I surely will. Definitely 5 star recipe here on the filling.

  108. Jenny Minke says

    Dis anyone have trouble with the filling shrinking?! I feel like my filling was possibly too watery. The opposite problem the rest of you were having. I wonder if there are different consistencies in canned pumpkin. ? but now I have a 1/4 inch gap between my filling and my crust. ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenny! To slow down the shrinkage or falling of the filling, I’d recommend letting the pie cool down in the oven gradually. When the pie crust is completely cooked and golden, turn off the oven but leave the pie in. Let it sit in the oven for 10 to 15 minutes in an off-oven. Crack open the oven door, and let the pie cool down slowly for 10 to 20 minutes more. This should help prevent shrinkage! Good luck!

  109. Meagan says

    So I made this pie crust and pie exactly as the recipe and instructions stated. I was so proud and so excited. I cut into my pie and looked delicious until I took my first bite. Yes it tasted delicious without a doubt. But the pie crust was raw on the bottom. I am very green when it comes to making pies.
    So today before my Canadian thanksgiving weekend, I am remaking my pies. But this time, I am going to pre-bake the crust for about 20 minutes. Then I’ll add the pie filling.
    Do you have any other advise?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm! Pre-baking should help, but we haven’t had that issue. We wonder if either it needed more baking, the filling had too much liquid, or perhaps the type of vegan butter was the issue?

  110. Collette says

    Hi Dana and anyone else reading this:

    I’ve made this recipe a few times, but each time the crust doesn’t bake all the way on the bottom, and is too moist. The crust along the top tastes great and bakes fully. Need the rest of the crust to be like that. How long would you recommend pre-baking the crust?! Much thanks – C

  111. Cassie says

    Hello! Are there any alterations (in terms of oven heat, or cook time) for making it in a dish without the crust at all? Thanks!

  112. Amy Heflin says

    What do you think an alternative would be to almond milk? I can’t have almonds and I hate coconut. Do they make cashew milk? Maybe that could be an option.

  113. Larissa says

    I made an apple pie using this crust recipe, and it was amazing! I doubled it to have a top and bottom crust. I followed the recipe and directions exactly, except used real butter, as I didn’t need it to be vegan. I have never had a pie crust roll out so beautifully! My gf friend who I made it for was amazed at how good it was. I made 2 pies, a gluten free and classic wheat flour crust and honestly had trouble telling the difference. Thank you for sharing another one of your fabulous recipe! You’re an amazing Baker/food creator!

  114. Karen says

    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.

  115. Joanna says

    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?

  116. William says

    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!…)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Other readers have tried coconut sugar and had success with it, so that is a potential option!

  117. Jenna says

    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 :)

  118. Stephanie says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephanie! You can add a bit more cornstarch but I wouldn’t add too much as that will affect the taste!

  119. Ashley says

    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!

  120. ReShonda says

    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!!

  121. Amanda says

    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 ?

  122. Sarah says

    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!

  123. Michele Latch says

    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!

  124. Madeline says

    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!

  125. Lisa says

    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!

  126. Paula says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  127. Lakshmi Iyer says

    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 ( 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.


  128. Joseph says

    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!!!!

  129. Monte says

    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.

  130. Curt M says

    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.

  131. Linda Waugh says

    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!

  132. Heidi Skye says

    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!

  133. Cassidy Smith says

    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 :-)

  134. Hannah says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm, we aren’t quite sure what went wrong. We wonder if the type of starch was the issue? How did it taste?

  135. Alicia says

    Hi there!
    I don’t have arrowroot powder or corn starch. Are there any more alternative binders I could use?


  136. Marcia Patterson says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We wouldn’t recommend it as it will have a less ideal texture. But less us know if you try it!

  137. Cait says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cait, we haven’t tried tapioca starch, but it might work! Coconut sugar should work, but just know that the color may be darker.

  138. Mary Lou Keller says

    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.

  139. Kaitlyn says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kaitlyn, we wouldn’t recommend flax as it will impact the texture. But maybe egg? We haven’t tried it!

  140. Bailey says

    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?

  141. chris says

    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?

  142. Anita says

    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.

  143. Nikita Wetherbee says

    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! :)

  144. Jennifer Davenport-Medders says

    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!!

  145. Josephine says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Josephine, the consistency can be seen in the photos. Coconut milk should work. Coconut cream may be too thick.

  146. Vicky says


    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!

  147. antonela says

    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!

  148. Mrs E says

    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.

  149. Katie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  150. elliot says

    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.

    • elliot says

      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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Hmm, I don’t think so, but I also can’t guarantee that. sorry! Let me know if you try it.

  151. Taylor says

    I tried to make this today and after 65 minutes in the oven, the filling is still liquid throughout. Any suggestions? Thanks!

      • Lindsey says

        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!!

  152. Galina Noskova says

    My first time making pumpkin pie and I’m absolutely thrilled! It tastes so good with coconut whipped cream! Thank you!

  153. Elizabeth says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  154. Michelle says

    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!

  155. Courtney says

    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 :).

  156. Nicole says

    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! :)

  157. Colleen says

    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!

  158. Ashley says

    Hello! Would it be possible to reheat the pie before serving or does it have to be chilled in order to stay firm?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashley! I would serve it at room temperature – no need to have it be chilled but I would not heat it.

  159. Natasha says

    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?

  160. Janice McNally says

    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..

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think coconut milk would work! We aren’t familiar with that type of margarine, but it might work!

  161. Linnea says

    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