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!
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
With convection ovens you need to reduce the cooking time OR, probably better in this instance, the temperature.
Rachelle Taliaferro says
Can I use this filling in a no-bake crust? If so, do I simply poor it into the crust and refrigerate?
Yeah, I think that should work.
Natalie says
What size pie pan do you recommend?
Standard, 9-inch.
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!
We recommend a standard (close to 9-inch) pan!
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.
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.
Melissa says
Can we make this as good with another GF flour blend? I’ve got a big bag of Arnels GF blend to use up.
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.
Johanne R. says
Hello! I would love to make this. Can I use your GF flour mix for this recipe?
Thanks in advance!
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).
Johanne R. says
It came out great, my very first homemade crust! Thanks so much! I’m also bringing your corn bread & the black bean brownies to the in-laws for thanksgiving?
Thanks, Johanne!
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.
Sorry to hear that this recipe didn’t do it for you, Kimberly.. Better luck on the next one. Happy Thanksgiving!
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?
Yes, this crust does not require pre-baking.
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!
Thanks!
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.
Veida says
What would the ratio be to substitute almond milk for coconut milk?
About the same, actually! Use light if possible.
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!
Yes, same baking time!
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.
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.
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?
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.
Hi Bruce, sorry to hear that was your experience. It sounds like you might prefer our newer version: https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/
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!
Hi Kim, sorry to hear that happened! It sounds like maybe it baked too long?
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!
G says
Also the recipe says vegan but butter called for in the pie crust…? Just sayin. Need oven temps listed also, thanks.
Vegan butter, yes. Oven temperatures are listed in the instructions.
Diana says
I’ve looked high and low on this page, don’t see oven temp instructions anywhere??? Thx for assistance!
350 degrees F
Mary says
Can I make this with coconut sugar instead of brown sugar?
Yes, that should work at a 1:1 substitute!
JESSICA says
So is this something that cant be eaten warm? It has to chill to be the right consistency?
It can be served warm!
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!
Yay! Thanks for sharing, Angie!
Genevieve says
This was THE BEST gluten free pie I’ve ever had! Thank you soooooo much for existing. Xx
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.
Hi Stacie! Are you thinking in place of the almond milk? In that case, that should work!
Hilary says
Hi,
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?
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.
Cindy says
Could I use honey instead of brown sugar?
Yes, that should work!
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!!
We haven’t tried it, but it should work!
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?
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!
Khushbu
That should work! Here’s our recipe for crust made with all purpose flour: https://minimalistbaker.com/coconut-oil-pie-crust/
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! :)
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?
We think so!
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!
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!
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!
Brie says
Also, thanks to Walmart for carrying coconut milk whipped cream!
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!
That sounds delicious! Or maybe try this recipe instead: https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/
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. ?
We are so glad to hear that, Crystal! Thanks for sharing your method on the cream on top!
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.
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. ?
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!
Valerie says
I used to the pie crust recipe to make a vegan quiche and it worked out great! Thanks!
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?
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?
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
Meagan says
I had the same issue. So today, I am trying to pre-bake the crust. I’ll let you know how it goes.
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!
No, I don’t think so! Let us know how it goes, Cassie!
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.
Cashew milk should work!
Amy Heflin says
Thanks!
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!
Yay! We are super glad you both enjoyed it, Larissa!
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.
We’re sorry this recipe proved to be a bit tricky, Karen! Better luck next time!
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?
Yes, that should work! If you give it a try, report back!
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!…)
Pete says
Can the brown sugar be substituted with a natural sweetener like xylitol or something else?
Hi! Other readers have tried coconut sugar and had success with it, so that is a potential option!
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 :)
Irene says
Would the flavor change if I don’t use unsweetened almond milk?
Hi Irene! It will be fine!
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 :)
Hi Stephanie! You can add a bit more cornstarch but I wouldn’t add too much as that will affect the taste!
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!
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!!
Hi ReShonda! We haven’t tried it, but if you do let us know how it goes!
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 ?
Tommy says
Would the crust be good for an apple pie?
Hi! Yes it would!
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!
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!
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!
Yay! So glad it was a hit!
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!
Yay! Glad your family enjoyed it, Lisa!
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.
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.
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 (www.indiapost.com) 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.
Thanks,
Lakshmi
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!!!!
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.
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.
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!
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!
Hi Heidi! Yes, I think that should work fine! Happy Thanksgiving!
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 :-)
So glad you loved it, Cassidy!
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?
Hm, we aren’t quite sure what went wrong. We wonder if the type of starch was the issue? How did it taste?
Alicia says
Hi there!
I don’t have arrowroot powder or corn starch. Are there any more alternative binders I could use?
Thanks!
Hi Alicia, Tapioca starch might work, though we haven’t tried ourselves!
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.
Aj says
Can you sub coconut or almond flour? My family just called that they are coming and I have no time to order the flour
We wouldn’t recommend it as it will have a less ideal texture. But less us know if you try it!
KIARELYS says
Can I use tapioca starch instead of corn starch or arrowroot powder?
We haven’t tried it, but it might work!
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.
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.
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.
Hi Mary Lou, we like using Earth Balance in this recipe.
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!
Hi Kaitlyn, we wouldn’t recommend flax as it will impact the texture. But maybe egg? We haven’t tried it!
Bailey says
Hello!
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?
Thanks!
Hi Bailey! Hmm, I think it should work to freeze, I would bake it before freezing though!
MA says
If I were to make this in a disposable aluminum pie dish, would it be smart to raise the temperature 25 or so degrees?
Hi MA! No need to adjust the temperature!
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?
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.
We think that sounds lovely! Or see this recipe for inspiration: https://minimalistbaker.com/mini-blueberry-galettes/
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! :)
It will keep 3-4 days in the fridge!
Rachel says
Would I be able to sub pumpkin for pureed sweet potato? ?
We think that should work!
Becky says
Has anyone tried this with Soy milk instead of almond? The person I’m making this for has a nut allergy. Thanks!
That should work! Or sub lite coconut milk.
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!!
Hi! It shouldn’t change!
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?
Hi Josephine, the consistency can be seen in the photos. Coconut milk should work. Coconut cream may be too thick.
Vicky says
Hi,
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!
Hi Vicky! We haven’t tried it, but if you do let us know how it turns out!
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!
Whoop!
Antonela says
Dana, do you know if this pie freezes well?
We haven’t tried it, but we think it should!
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.
So sorry to hear that was your experience! It sounds like it may have been baked too long. But maybe try this recipe: https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/
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.
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!
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.
Tammy says
Can you leave out the oil in the filling? I dont use oils.
Hi! Hmm, I don’t think so, but I also can’t guarantee that. sorry! Let me know if you try it.
Taylor says
I tried to make this today and after 65 minutes in the oven, the filling is still liquid throughout. Any suggestions? Thanks!
It sounds like there may have been an issue with the starch!
Lindsey says
Hi, how would this work with a graham cracker crust? Thank you!
Hi Lindsey! I think it would taste just as good!
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!!
Galina Noskova says
My first time making pumpkin pie and I’m absolutely thrilled! It tastes so good with coconut whipped cream! Thank you!
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
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!
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!
Hi Michelle! You can freeze it, I would bake and then freeze!
Veganmontreal says
Made this pie a couple of times and I love it, thank you Minimalist Baker!!
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 :).
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! :)
Abby says
Can you substitute brown sugar for stevia?
Hi Abby! I assume you meant stevia for brown sugar? Yes you can! For every 1 cup of sugar use 1 teaspoon of of stevia!
Abby says
Haha, wow…Yes I did! Thank you so much.