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!
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!
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?
Hi Ashley! I would serve it at room temperature – no need to have it be chilled but I would not heat it.
Neetan says
Just wondering if I could use regular butter instead of vegan butter or coconut oil?
Hi Neetan! Yes you can!
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?
Hi Natasha! That should work!
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..
We think coconut milk would work! We aren’t familiar with that type of margarine, but it might work!
Annie says
I’m just curious why it needs to Bob’s- can I use your gluten-free flour mix?? Thanks!
We haven’t tested it, but it should work.
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 advice with the crust. I used Earth Balance soy free spread, and the Bob’s Red Mill 1 to 1 baking flour. Help!
Hi Linnea, it sounds like the temp may have been too hot or it baked too long?
Renee says
My first Thanksgiving with no dairy, eggs or gluten was kind of hard. Pumpkin pie was always one of my favorite parts of my Thanksgiving dinner. GF crust is kind of tricky, so the tip to avoid attempting anything fancy was greatly appreciated. My family loves this recipe. (And it tastes great blended with some vegan pumpkin ice cream for a homemade Blizzard.) Thank you for sharing!
Rachel says
Hi! I just made his recipe and it’s waiting to be put in the oven. I have a question though, is there a specific reason you’re supposed to blend the pie mix? I ended up not blending it, and I hope that’s okay because I don’t want this to turn out bad :((
Hi Rachel, blending helps make it smooth and creamy and for the starch to mix in. But it might still work!
Joy R. says
We ended up not having our usual big family gathering for Christmas dinner, so i decided to make this pumpkin pie recipe. I am allergic to gluten & dairy & was really looking forward to being able to have pie without suffering the consequences. I followed the filling recipe exactly, poured it into ramekins, and modified the baking time to accommodate. They cooked correctly and were not burned but turned out dark (looking more like chocolate than pumpkin). Neither my sister nor I liked it, and we both thought it had an odd mouth feel. Sorry :-(
Lizz Bailey says
I made this for a Christmas celebration this year – first pie I’ve ever made. Everyone was very impressed with the quality – and they really did not know it was vegan or gluten free (until I surprised then at the end).
My only issue was the crust on the back of the pie became hard like a nacho chip, while the bottom of the pie crust maintained normal pie crust consistency. Not sure how to remedy that? I’m cooking at 6,000 feet, so I’m not sure if that has something to do with it.
Lauren says
Week before New Year..cleaning out the fridge and pantry! I had a frozen gf pie crust and some pumpkin so I’m making this! Im going to have to use about 3/4 cup of sweet potato because I didn’t have enough pumpkin. And I’m going to try coconut sugar instead of brown sugar. Mostly because I don’t have any. I hope it turns out well! I will probably eat half of it tonight and call it dinner! ;)
Vegan Mummy says
Would oat milk work? (I can buy some almond milk if not but I normally don’t buy the unsweetened as I hate it as my little girl and I drink it too)
Also can I use store bought crust? If yes do I cook it for a shorter amount of time so the crust doesn’t burn?
Should work! And yes to a store-bought crust. Should be fine!
Linnea says
I am also unable to have soy products. Would the soy-free Earth Balance spread work?
Yes!
Adrienne says
I just made this tonight…because pumpkin! I used a store bought crust and it came out perfect! We ate a slice while it was cooling. (Couldn’t resist!) It was set but I’m looking forward to trying it after being in the fridge overnight.
I mixed the pie filling in a bowl with a spatula – all of the ingredients are easy to blend so a mixer/blender/contraption isn’t really needed. ;-)
TIP: Always taste the filling before you put it in the crust so you can adjust to your preferences.
I will definitely make this again!
Jenna says
Just passing along one more rave review!! Made this pie for Thanksgiving dinner, and everyone loved it!!! The consensus was: it is a perfect balance between savory and sweet. I will definitely use this as my go-to every Thanksgiving. THANK YOU!!!
Karen says
This was a great recipe. Simple, which I always love, but simple always makes me nervous about what the end product will be like. I made this pie last week for Thanksgiving and was really impressed with the consistency of both the crust and filling…AND it tasted great. I used my own GF flour blend, that I make myself, and followed the recipe otherwise. Will definitly be making this again! I had the thought of freezing half of this pie for Christmas, but have decided it’s better to eat what I’ve made and will make another one when the time is right!
Amanda says
My son is egg free and gluten free and I was wanting a good pumpkin pie to make for thanksgiving. I found this recipe and it was amazing! I did decide to increase the brown sugar and maple syrup to 1/3 a cup each based on a review I read saying the pie wasn’t sweet enough. I am not sure if it was needed, I think it would have been delicious with 1/4 cup of each sweetener as well. The pie crust turned out well and I will be keeping the bob’s red mill 1:1 flour blend on hand from now on. Thank you for a wonderful recipe!
Elizabeth says
This is DELICIOUS!!! I made it with real butter the first time, and it turned out great. Then, I made it with vegan butter, and it turned out great. And NOW, I’m eating it for breakfast. And it is STILL great. Thank you for the recipe. This was my first time making crusts and it was easy and delicious.
Graziela says
Dear Dana, this is our 2nd year making your pumpkin pie… it’s absolutely delicious!!!! I left my pie a little bit more in the oven until it passed on the toothpick test (insert it in the center of the pumpkin pie, if it comes out clean, it’s done), because every oven is different. Today, I am making another one because I still have material and my kids are asking for more. Next year I will make 2 pies. I love your recipes!!! Thank you :)
Lacey says
Do you think I could leave the oil out? Would it mess up the recipe? Thanks!
Hmm, I don’t think so, but I also can’t guarantee that. sorry! Let me know if you try it.
Julie says
Came out well. I LOVE pumpkin pie & actually did a pie tasting test this year So here are my comments: I used the vegan (earth balance) for crust and have had better results with coconut oil in past. Taste good, a bit difficult to work with but overall I think I’ll use it again. (Husband had no idea his pie was gluten & dairy free). Filling great, but I still prefer an egg based custard. (I’m GF & and no animal dairy, but eggs are OK). The other 2 contestants were a pecan chocolate mousse which was surprising good and easy (My Whole Food Life) and a definite do over any time of year. My third was a winner from last year I had to repeat a coconut macaroon crust with an egg pumpkin custard from Tori Avery. I did my coconut whip cream with maple syrup & vanilla bean & hubby even commented on how good ‘real whip’ cream is. He’s pretty good at tasting coconut when I use it, but didn’t complain once this year! Thanks for your great recipe! Conclusion: may have to make 3 pies again next year!
Lorena says
I made this for my family on Thanksgiving. Everyone loved it. Thank you so much for your recipe and allowing me to show that being vegan does not mean you will no longer eat delicious food, but that you can still have everything and anything you crave. The only difference is that it is cruelty free!:)
Mary says
I made this for Thanksgiving dessert. Hands down the best pumpkin pie I’ve ever eaten, and you wouldn’t even know it’s dairy and gluten free. Thank you so much for allowing me to enjoy Thanksgiving dessert for the first time in years. :)
Melissa says
The filling tasted soggy with a very strong vegetable taste. Not recommended.
Deb says
Made the filling for son who is vegan for Thanksgiving. He will gladly eat most anything, but this was a big miss. Weird texture, and just didn’t taste good. Not our cup of tea, apparently.
Adi says
So I made this recipe and followed it exactly. I tried the filling and it tastes great! But I’m concerned because I left the pie in the oven exactly 65 minutes. And then I let it sit out. But it appears it cannot be served warm and that it must be served cold?
When it’s warm it is very runny and doesnt hold together at all. :(
It can be served either way!
Niloufar Mobini says
I had the exact same experience! My bad for doing it last minute, but I thought it was just the 2 hours!
Alexis Mena says
This recipe is great! My only issue is that I saw that the total time was 2 hours and didn’t realize it requires 4+ hours in the fridge when done. Can you change the total time required to include the time needed in the fridge?
Amber says
Omgeeeee I just made my first ever pumpkin pie and it was amazing!! I will forever only use this recipe! However, I used Bob’s Red Mill Almond flour instead! Love it! Love it! Love it!
Liz S says
Just made this for Thanksgiving! I did cheat though & used a store bought allergy free pie crust to save time. It smells amazing- can’t wait to try it tom.!
jackie says
I made this and swapped the maple syrup for coconut nectar and truvia brown sugar. Mine turned out the same as on other commenters. It was dark brown had a skin and not cooked in the middle?
Hmm, could’ve been your swaps. It definitely shouldn’t have a skin. Also, some cans of pumpkin puree aren’t created equal – that could’ve been part of the problem. The pumpkin should be bright orange in color.
Lauren says
Hi! I was going to try to make hand pies for Thanksgiving, do you think this crust would be sturdy enough to use? Thanks so much.
Hmm, I’m not sure. If you try it let me know!
Lauren says
It worked perfectly, no one could tell that it was gluten free. Thanks so much for the recipe. :)
Jenny says
Anyone make this without the crust? How did it turn out?
Hi there! I don’t know if anyone has. But I think it’d work.
Jenny says
Thanks, friend!
Melissa says
I did and it tasted like a vegetable, not a pie.
Lucie says
This pie is absolutely amazing! I made one yesterday and today I’m already making 2 more for school’s thanksgiving. I hope others would like it as much as I do. Thanks for the recept ?
Sol says
If I use traditional crust would I need to preheat the oven at 350? And chill before baking as well? Could this be prepared a day in advance stored and then baked? Or would I need to bake it immediately?
Thanks
Yes, still preheat the oven. No need to chill before baking though. And yes, it can be prepared in advance. Good luck!
Jennifer says
Hi! Planning on making this for Thanksgiving this week. Can I sub coconut sugar for the brown sugar? Equal parts? Also, I have the earth balance vegan buttery sticks, would those work?
StephanieL says
Somebody above used coconut sugar successfully equal parts. Also, earth balance sticks are vegan butter, so you’re good!
That should work! The buttery sticks are great. Good luck!
Gina says
Hi Dana,
I’m not familiar with using cornstarch or arrowroot in baking. Can you please explain the difference in flavor or texture in this recipe?
I did Google this but the answers were confusing.
Thanks!!
In baking, it shouldn’t make too much of a difference. The main difference is when making puddings, cornstarch is preferred because arrowroot makes it too gummy. And for creamy pasta sauces, arrowroot is preferred because it makes it creamier and so close to the real thing. Hope that helps! In this recipe, either should work.
Gina says
Thanks Dana,
I’m looking forward to making your pie tomorrow. Finished up my shopping later than expected ?
Last year I made your mini pumpkin pies. This year I bought a frozen crust from Whole Foods and will fill it with your recipe.
Will let you know how it turns out.
Many Blessings to you and your family and all your readers.
Heather says
How would tapioca starch change the outcome?
Tapioca starch should work, though we haven’t tried ourselves! Let us know how it goes :)
Olivia says
Can I use ghee or palms shortening to make my pie crust? If so do I need to modify anything?
I haven’t tried that, but yes I think you’d be fine. Good luck!
Linde says
My mother tried the palm shortening and her crust fell apart. Might want a backup plan just in case!
Olivia says
Oh, thank you for the heads up. I did find this vegan butter called Melt that is amazing. Works perfect!
Katelyn says
Just made this pie for a friendsgiving last night, using regular flour since we don’t have any gluten-free people at the table. It was a smashing success!!! Thanks so much for a foolproof recipe.
Michelle says
Love this recipe! Question: the first time I made it everything turned out PERFECT but I made it again this year and for some reason the filling stayed runny. The only thing I did different was use arrowroot instead of cornstarch and sweetened almond milk instead of unsweetened (cuz that’s what I had on hand). Would the sweetened almond milk cause that? I am going to make it again this week but I know I made a mistake in there somewhere so I am hoping to avoid it. This is the best gf + vegan pumpkin pie recipe!
Hmm, not sure! I’m wondering if the arrowroot doesn’t thicken it quite as well?
janina says
Made this last night and it turned out great! I think I over-worked my crust as well, although I was really trying not to, but it’s still delish! I’m making this for our Thanksgiving dinner dessert next week. Thanks so much!
Mandu says
So I made this for the first time tonight… first time EVER making a pie or pie crust and I think I failed horribly. My crust was so hard to work with, it just kept crumbling apart and I was never able to roll it out so I forced it into a pie pan with my hands. The end result was Not horrible but the crust did not hold shape and just crumbled apart. Also the pie filling after baking built a film on top that you could peel off. The flavor was delicious but the esthetics not so much..
What did I do wrong :-(
Hi Mandu, we wonder if the type of butter could have been the issue in the crust? For the filling, we aren’t quite sure what might have caused that- perhaps some sort of additive in the almond milk?
HILove says
How big of a pie pan do you use? I might have missed it but did a word search and couldn’t find what size pan would be ideal for pumpkin pie.
This is my first time trying a pie by myself so just a bit nervous on quantity and measuring.
Thanks!
Hi there! Mine was a standard 9-inch, I believe. Anywhere in that range should do.
Carrie says
Is Earth Balance spread okay to use as butter?
Yes!
Diane says
I don’t have almond milk. Will something else work?
Rice or even soy I think would work.
Diane says
I don’t buy those either. My mom said I could use some of her sweetened almond milk. Would that work?
Yes! Just scale back a little on the sweetener in that case. Good luck!
Alicia Foster says
I have both cornstarch and arrowroot powder.. which will make the better pie?
Cornstarch works best in my opinion!
Aurora says
Thank you! I also saw your comment above that it can be refrigerated for roughly 36 hours before serving, which my time is roughly 40 hours from baking to serving, so I may just refrigerate and hope for the best. Thanks again!
Aurora says
Hi Dana! I plan on making this pie for my coworkers, but I was wondering how well it freezes? Like if I make it on a Tuesday, can I freeze it until it’s ready to be eaten on that Thursday? If not and I need to make it Wednesday night, is it best to store it in the fridge or countertop until it’s ready to be eaten Thursday? Thank you!
P.S. Love your blog and save TONS of your recipes. :)
Hmm, I think that should work! I haven’t tried it but let me know if you do!
Emma says
Wonderful recipe! I actually made this last thanksgiving and it was a huge hit. I was curious if I could made the crust ahead of time and freeze it before using it? Thanks a bunch
I think that should work!
Susan says
Exactly how much cinnamon,nutmeg,cloves and ginger should I use if I’m not using pumpkin spice? Just want to make sure I don’t use to much of one thing. Thank you!
I’d say 1 tsp cinnamon, 1/4 tsp nutmeg, pinch cloves, 1/2 tsp ground ginger. Good luck!
Autumn says
sorry if this is stupid to ask since this is a vegan recipe, but do you think adding an egg or two would fluff up the pie filling and not ruin the recipe? Im dairy free except for eggs so i don’t mind using them. thanks!
Not a stupid question! I think that would help! Just add one. Report back!
Diane says
I’m curious to hear how adding an egg worked out….
Autumn says
hey guys! I’m making it wednesday for Thanksgiving so I won’t be able to tell you until then :) But i will get back about it right after I try it! even though im sure you’re probably wanting to know so that you can make it for thanksgiving lol.
Autumn says
OK ladies,
So I know its too late now to get this back to you in time for Thanksgiving, being that you probably just ate a few hours ago like I did :) hope you enjoyed your day! But for the future, i used two eggs and it came out really well. It was the first pie I ever made and I was so happy with the results. Also I did a whole tablespoon of pumpkin spice mix, which I personally liked. Thanks for the recipe!
Grace says
Hi just made this is and it is delicious! However my pie crust is a little tough, I don’t think I over worked it, any idea why this is?
Many thanks
Maybe? Also depends on what GF blend you used… I’d say try and work with it less next time. It is definitely tougher than a gluten-container crust.
Suzanne says
Can you use soy milk instead of almond milk? I have some kids that are allergic to nuts.
I would recommend rice milk!
Sarah says
This is delicious! I made it last week with fresh pumpkin puree, and my kids and I ate it up! SO GOOD! Thank you for a wonderful, allergy-free dessert :) I will be making it again for Thanksgiving.
Alissa says
Amazing filling. Wow, who would have thought I could get so close to the consistency of a”real” pumpkin pie filling without egg! Nice job, Dana. Thanks so much for this recipe. My immediate family loved it, and they’re picky. It went over so well I might just try it for my even pickier extended family on Thanksgiving :)
Donna says
What would you recommend to replace the brown sugar as ai only use non processed ingredients .
coconut sugar? Or even dates?
Tara says
Just made this two weekends in a row – it’s that good! Thanks for the recipe!
Stephanie says
Made this with a pumpkin my son and I got at the farm last week. It turned out great! My husband gave the “gluten eater” thumbs up too!
Lexi Phillips says
This recipe looks great for my mom who’s on an elimination diet. She can’t have almond milk though. Would rice milk work? She can have coconut milk but she just doesn’t like it. If it works though I’ll try it out. I just don’t want her to go pie-less this thanksgiving.
Hi Lexi! We haven’t tried it with rice milk but I think that could work! Let us know how it turns out if you try it!
Olivia says
Is coconut milk okay to use? Would the texture change or would the canned coconut milk make the filling too thick?
I think that would be awesome!
Ann-Marie says
My sister in law has asked me to bake her another pumpkin pie, as she said its the best she ever tasted! She doesnt even know its vegan! Tee hee!
Luella P says
Wow! This turned out awesome. I used coconut oil, just the regular gluten free Bob’s Red Mill Flour and coconut milk in place of almond milk. This recipe exceeded my expectations! I made this for others who don’t eat gluten free and they really like it, so it was a win-win. Definitely will make again and plan to use the pie crust to make other pies.
Jill says
Just made this for my family for Thanksgiving! Absolutely LOVED it!! Great texture, great crust and excellent flavour!
WendyM says
Delicious! I made it using my own pumpkin from the garden and put it in a Spelt crust from the health food store. Those were the only changes I made to your recipe.
I loved it and so did my Granddaughter. The others at dinner wouldn’t even try it! All the more for us.
Thanks Dana for this recipe and the many others on your site, that I have tried since developing food sensitivities.
Caleigh Pratt says
I’m making this for tomorrow’s thanksgiving dinner :)
How well does it keep? Am I okay to make it today?
WendyM says
Caleigh,
I made it on Friday for our Thanksgiving Dinner on Saturday. It held it’s shape and texture.
As a matter of fact, it’s Sunday night now and I’m enjoying a piece with coffee.
Happy Thanksgiving
Sandy says
Do you guys think a beater would work for this recipe? I don’t have a blender and can’t afford a good one. ><
Miko says
I don’t own a blender, so I just mixed it really well so there were no more streaks with a big spoon and it turned out great! The only difference is it retained the texture of the pumpkin puree a bit instead of being completely smooth like liquid, but that just made it seem more homemade to me.
Julie says
Hi there
Would I be able to use Bobs Red Mill All purpose Baking flour ? Like the original one… or would it be necessary to have the 1 to 1 one?
Thanks.. just haven’t seen the one to one anywhere I shop in Canada..thank you:-)
There is a link to Bob’s 1 to 1 flour in our shop! Otherwise, check out our notes under the recipe if you’re not gluten intolerant and are looking to use an all purpose baking flour!
Julie says
I meant the original gluten free all purpose baking flour? The one I have isn’t called 1 to 1 …that’s the difference :-)
Just wasn’t sure!
Oh gotcha! I think that should work! If you give it a go, let us know how it turns out!
Julie says
Thanks so much :-) sorry to be confusing!
Here’s to a successful pie!?
Diane says
Sam’s Club has 1 on 1 on sale right now.
Amber says
Hello! I’ve recently come to terms with the fact that I am gluten intolerant. Sad, but true. I am thankful for the diagnosis for a couple reasons. First, I know I am not crazy & I no longer have to avoid read & similar foods as long as they are gluten free. Yaaay for a REAL pie crust, right? Second, I’m thankful that I found out because I am an AVID baker & all who know me, know that is my superpower. We all have something, right? HAH! My quik question for you is simple; what can I use in place of maple syrup? The sugar content is extremely high & makes me dizzy when I consume it. Recently I tried just 2 tbsp in a sweet potato brownie recipe & became dizzy not long after eating it. I thought about agave but I know that is much less sweet. Would you suggest brown sugar or…… Thank you VERY much for this delicious looking recipe! I’ve not had pumpkin pie in years because of all the additives & the crust making me ill. I’m very excited to have come to terms with my intolerance & it seem it came just in time for the upcoming holidays. Now Ito experiment with new (to me) recipes! Thank you for sharing yours <3
I would think agave would work or you could increase the amount of brown sugar! Let us know how it goes!
Caroline says
This recipe sound great, but do I have to use Bobs Red Mill for the crust or would my gluten free flour blend work? (My blend has potato starch, rice flour, cornstarch, ground flax seed and sorghum flour in it)
That might work! But we haven’t tried it and can’t guarantee results!
Anni says
I bought a hokkiado pumpkin today, around 2.5kg all in all. Would that be enough to make this pie? It will be my second attemt to make something with pumpkin – as people in Norway don’t tend to _eat_ pumkins..
I do like the taste of pumpkin, will the other ingredients in this pie “overtake” the flavour?
– Brilliant to see something glutenfree, even though I’m not really vegan – yet c:
Hi Anni, the taste of pumpkin will not be overtaken by the other ingredients! We haven’t tried making this recipe with a pumpkin from scratch, we normally use canned pumpkin puree!
Anni says
Canned pumpkin/pumpkin pure does is not a thing in Norway, but I’ll give the recipe a shot in a few days :)
Anni says
Used home made pumpkin pure, tasted great.. Only that I’ll probably _just_ make the filling next time – cuz pumpkin <3
Denise says
Any suggestions on making this sugar free? No sugar subs allowed. I’m afraid if I add honey or more maple syrup it will be too runny.
I think you could substitute the sugar with more maple syrup. If it appears too runny, add more arrowroot or cornstarch! And you said no sugar substitutes? So, no coconut sugar or stevia? Those would be good alternatives as well!
Jessica says
Would it be possible to just make pumpkin pie cupcakes with just the filling?
Marie says
Can you make it without ginger or cloves? Are there any substitutes?
You can make it without it just won’t be as flavorful.
Lauren says
I might try coconut milk since its thicker than almond and does well in things like baking and soup. But do you think I could use coconut sugar instead of the brown sugar? I know its not quite as thick, but the taste is quite similar.
Hi Lauren, coconut milk should work well! And coconut sugar should work, but it will likely have a darker color.
Melina says
I just made this yesterday– I’ve got an additional restriction, I am sugar free (no sugar, maple, honey etc).
So I swapped out:
1/4 cup maple syrup
1/4 cup brown sugar
and swapped in ~1/2 cup xylitol (plus a tinge of monkfruit extract) instead.
Put a tiny bit more of each spice as well.
We also didn’t want to use vegan butter as it often contains soybean oil and other oils and went with the coconut oil option. The problem with coconut oil, as Dana mentions, is that it is variable. It’s solid below room temperature and liquid above. If you are opting for the coconut oil option, refrigeration seems counterproductive. Because it hardens, and when you go to roll out it, it will crack. And you will have to wait for it to soften. I recommend, if you are using coconut oil, to use the dough right after it’s been mixed and skip the refrigeration.
The crust was super tasty and flaky, which was great. It was, however, a bit thin so we figured next time to go with 1.5+ cups of the flour to have more to work with.
Thanks so much for your recipes Dana- they are my go-to.
Sarah says
Do I pre bake the crust before adding filling?
Nope!
lorrieq says
this recipe tastes good but needs a lot more liquid! more milk needs to be used as the filling is DRY.
other than that, a GREAT recipe and very easy
Nicole says
I’ve cooked the pie for 65 minutes or longer and it still is very liquidy in the middle! Anything I can do to save this pie???
It may firm up more after cooling!
lia says
Thank you very much for sharing this recepie..best pumkin pie ever!!
Monica says
Love this! Made it for my boyfriend who became sensitive to lactose and gluten right before thanksgiving.
Couple of questions, tho:
1) Has anyone tried it with vanilla almond milk? I only use almond milk for this recipe (I don’t drink or cook with it elsewhere) so I always have a ton left over. But I can buy vanilla almond milk in smaller containers, but I’m concerned the vanilla might be overwhelming.
2) Does anyone have a suggestion of how to use up the left over half-can of pumpkin? After letting a couple half cans go bad in the fridge I just started to make two pies. But it’d be nice to have a recipe that used that extra pumpkin.
Thanks!
Melina says
Yes- we used vanilla almond milk. Was totally fine and not overwhelming at all.
I would use another one of Dana’s recipes :) I’m trying the pumpkin muffins or bread loaf next
For the leftover pumpkin purée, you can also freeze in ice cube trays to save for later. We love adding it to smoothies and baked goods!
Colleen says
This was great! Too bad I made it to use up last years pumpkin cans, now I might have to buy more! Or grow a pumpkin is a goal of mine. Thank you for the great recipe (though I absolutely do not use disgusting fake butters).
Jackie says
This was absolutely perfect!!! I’ve made a few different vegan pumpkin pie recipes the last few years but this one is the best. It turned out perfectly. I loved how rustic it looked too.
Lindsay says
Another wonderful and delicious recipe I made for this year’s Thanksgiving menu. This went over well with the husband too. I will say maybe next time I will use a little less liquid as my filling was runnier than I would have liked it to be but overall very happy with this recipe. I also used your recipe for the coconut whipped cream which of course was just as fantastic!
Laura says
I was not a huge fan of the texture of this pie. Flavor was good, but I like a firmer pie. I am not vegan or gluten free, but my daughter is and she loves pumpkin pie. Have yet to find the perfect vegan pumpkin pie recipe.
Traci says
Loved the filling!!! Needed an egg free recipe and subbed the almond with coconut milk. Worked great!
Now onto the crust :(
I was very excited to try this as I had already purchased the flour, so when I saw your recipe using it, thought, ‘Perfect!’
I should have read the flour closer, its all rice flours. If you’ve every had a rice flour tortilla….yep, that’s how this crust turn out. crispy/crunchy and tough/chewy. There was NO delicate break or flake to it. I did not over work it either. I made one batch with Earth Balance and the other with Coconut Oil, both were terrible because of this flour. Turns out we just ate the filling.
Just today, I switched to Bob’s other GF All Purpose Flour and YAY, so much better!!!
Michelle S says
Loved this recipe! Made the crust as is and it totally held up. Was slightly crumbly when serving pie but tasted really good. I’m not vegan so I added two eggs to the pie recipe for some fluff and a couple extra tablespoons of brown sugar. Set up well and tasted really good with your coconut whipped cream. Served for many who don’t have dietary restrictions and they all liked it. Thank you thank you!
Sarah says
I’m so sorry because I wanted to love this pie but I didn’t. I’ve tried several vegan pumpkin pie recipes and so far none of them have been very good. Perhaps it can’t be done? This just didn’t taste pumpkiny enough and the texture was off. It set bet
Hi Sarah, sorry to hear that was your experience! Not all pumpkin purées are equal in terms of quality. We like Libby’s for best pumpkin flavor!
Natalia says
I tried making this for thanksgiving for my family, and I couldn’t get the filling to set. I made two, one for thanksgiving and one for the day after (when I have my big family dinner). Do you have any advice for how to get the filling to thicken up after baking? Or for when I try to make the pie again next time?
Thank you!
Ilana says
I do not recommend following the exact recipe for the filling. It was horrible made with corn starch. Way to much but the recipe doesn’t need it to start with.
Courtney says
I made everything perfect but when I went to roll out the crust I failed epically. Just feeling discouraged. Anyone have any pointers for first time crust makers?
Leah says
Thank you for this wonderful recipe! It was perfect for my son with PKU (he is restricted to a very low protein diet) and an egg allergy. The pie totally does not taste vegan. No one would ever know! Best of all, he loved it!!
Christine says
I made two pies tonight with the GF 1:1 flour I had on hand (GF Jules). The filling is delicious, but the crust turned out ROCK hard. Nothing could cut through it – my husband was literally picking up the pie piece and biting into it!
I might try to do another in the morning. Any suggestions for how to improve the crust on short notice? Next time I will try the Bob’s Red Mill blend!!
Christine says
To clarify — I have to use the same flour tomorrow but will purchase the Bob’s Red Mill mix in the future…
Rose says
YUMM! Pumpkin pie has always been my favorite…. Well one of them! I’m such a foodie that the favorites list is kind of long. But really, it’s up there! I love this version so much! ( I won’t tell you how much of it I ate the first time I tried it). Right now I’ve got 6 pies underway for Thanksgiving tomorrow and I’m loving the different versions inspired by this recipe… I’ve got some vegan and GF and some wheat crusts with butter. I added a” flax egg” to the crust recipe this time and used all coconut oil… It worked great! Thanks for the delicious inspiration!! ✨
Nicole says
Did anyone else’s pie turn out to be more of a brownish color rather than orange?
Christine says
Yes, mine did! The filling still tasted good though.
Ruth A says
Just made this last night for an early Thanksgiving meal. We doubled the filling since hubs brought home the 29 oz can of pumpkin puree. It was SO YUMMY! Oh my goodness – Thanks for the recipe. Its nice to have a pie crust recipe that doesn’t require BRM pie crust mix! :)
Have a wonderful holiday!
Val says
I must have done something terribly wrong. I am in the process of baking this right now. It has been in the oven 90 minutes, the filling formed a skin on top and will not set. Still runny. I followed the directions. Could my arrowroot be the problem? Never used it for thickening before! Help! Please!
Hi Val, we aren’t quite sure what went wrong, but the arrowroot could potentially be the issue! Cornstarch does work better.
Chloe says
This looks incredible! Do you think this tastes like the real unhealthy pumpkin pie? I tried another recipe before this and it came out kind of chewy. I’m really trying to trick my family into thinking this is the real thing. Thank you!
No, it tastes like real, classic pumpkin pie! One tip is to use organic pumpkin puree, or make your own. That really sends it over the top.
LM says
Hi,
I was thrilled to discover this recipe, but then I was very disappointed to learn that you are supposed to eat this pie COLD?? While I don’t mind cold, leftover pie, when I serve this for Thanksgiving, people are going to want a WARM pumpkin pie!! Could you put it in the oven or something to re-heat it, or would it change the consistency or ruin it?
Thanks for what you do!
Let it come to room temp!
Rebecca says
I made this tonight and it is probably the only success I have had in making gluten free pies in the last 6 years! The only change I made was instead of almond milk, I used canned coconut milk. It’s AMAZING!! Thank you for posting this recipe!
So great! thanks for sharing!
Kristina says
I’m planning on making this recipe in advance: which would give better results: refrigerating it after it cools down or leaving it room temp? I’m going to be using a store bought gluten free crust :(
Hi! I’d recommend leaving it at room temp. But refrigerate if more than 24-36 hours and let come to room temp for serving.
Pete says
Can you use regular butter or shortening? I know changes the vegan part but wanted to check:)
Yes!
Kight says
Just made this filling – Lick the bowl, YUM…