Vegan Gluten-Free Pumpkin Pie

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

10 ingredients

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
4.62 from 262 votes
Prep Time 5 hours
Cook Time 1 hour
Total Time 2 hours
Servings 10 (slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days




  • 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 (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!



*Prep time includes cooling.
*If not Gluten-Free, find my traditional crust here.
*Inspiration from the Post Punk Kitchen and Simply Gluten Free
*Find some great pie crust tips here!
*Nutrition information is a rough estimate.

Nutrition (1 of 10 servings)

Serving: 1 slices Calories: 211 Carbohydrates: 31.4 g Protein: 1.6 g Fat: 8.5 g Saturated Fat: 2.3 g Polyunsaturated Fat: 1.94 g Monounsaturated Fat: 4.04 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 204 mg Potassium: 41 mg Fiber: 2.5 g Sugar: 11.1 g Vitamin A: 5517 IU Vitamin C: 1.33 mg Calcium: 42.87 mg Iron: 0.86 mg

This post was sponsored by Bob’s Red Mill. Thanks for supporting the brands that support Minimalist Baker!

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My Rating:

  1. 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!

  2. 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.

  3. 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?

  4. 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!

  5. 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!

  6. 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!

  7. 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 :((

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel, blending helps make it smooth and creamy and for the starch to mix in. But it might still work!

  8. 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 :-(

  9. 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.

  10. Lauren says

    Week before New 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! ;)

  11. 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?

  12. 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!

  13. 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!!!

  14. 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!

  15. 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!

  16. 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.

  17. 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 :)

  18. 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!

  19. 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!:)

  20. 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. :)

  21. 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.

  22. 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. :(

  23. 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?

  24. 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!

  25. 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.!

  26. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  27. 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.

  28. 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 ?

  29. 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?


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, still preheat the oven. No need to chill before baking though. And yes, it can be prepared in advance. Good luck!

  30. 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?

  31. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  32. 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.

  33. 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!

  34. 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!

  35. 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 :-(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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?

  36. 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.


  37. 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!

  38. 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. :)

  39. 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

  40. 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!

  41. 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!

      • 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!

  42. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  43. 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.

  44. 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 :)

  45. 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!

  46. 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.

  47. 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!

  48. 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.

  49. Jill says

    Just made this for my family for Thanksgiving! Absolutely LOVED it!! Great texture, great crust and excellent flavour!

  50. 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.

  51. 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

      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

  52. 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.

  53. 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:-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  54. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I would think agave would work or you could increase the amount of brown sugar! Let us know how it goes!

  55. 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)

  56. 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:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  57. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  58. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, coconut milk should work well! And coconut sugar should work, but it will likely have a darker color.

  59. 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.

  60. 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

  61. 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???

  62. 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.

    • 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  63. 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).

  64. 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.

  65. 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!

  66. 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.

  67. 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!!!

  68. 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!

  69. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  70. 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.

  71. 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?

  72. 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!!

  73. 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!!

  74. 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!! ✨

  75. 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!

  76. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Val, we aren’t quite sure what went wrong, but the arrowroot could potentially be the issue! Cornstarch does work better.

  77. 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!

  78. LM says

    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!

  79. 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!

  80. 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 :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.