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!
Kimberly lum says
Hi there, I just made this and the filling came out really dark on top.
Are you using light brown sugar? Could that be the culprit?
Hi Kimberly, Light brown sugar is best here, but we also wonder if maybe it was cooked too long/too high temp. Or also make sure to place on the center rack next time. Hope that helps!
Cheryl Renock says
I make this for Granddaughter as she has an egg allergy. I make it every year and question myself each time I begin to review the recipe. To be clear we use a whole can of pumpkin and half of another can? What does 1/2 of a can measure in cups? Also I have always used almond milk in the past but wondering if I could use 2% regular milk? I cheat and buy a pre made crust as I am not so great with making my own. I also add additional cinnamon, ginger, nutmeg and cloves. It is super yummy. Serve with whipping cream or ice cream. Thanks I have used many of your recipes.
Hi Cheryl, We’re so glad it turns out well =) Thanks so much for sharing! Yes, 1 1/2 cans is correct. 1/2 can should equal slightly less than 1 cup. We think 2% milk would work, but we haven’t tried it. Let us know how it goes!
Karina says
I made this pie for Thanksgiving last year and it was a hit! In the past, I used almond milk. But was wondering if I could substitute it with soy milk or oat milk?
Hi Karina, we’re so glad it turned out well! We think oat milk would work well.
Isabella says
I’ve used oat milk in this and it works very well!
Thanks for sharing!
Candice says
Hello! Thank you so much for your recipes! I’m doing Thanksgiving solo this year and my whole menu is all Minimalist Baker inspired. I was wondering, would this same process work for a vegan gluten free sweet potato pie? Thanks again!
Aw, we’re honored! We haven’t experimented with a sweet potato pie, but we think it would work. Maybe adjust sweetener to taste though? Happy Thanksgiving, Candice! xo
Jillian says
Is it ok to sub brown sugar with coconut sugar? Thank you!
That should work. But it may end up a darker color.
Kate's Custom Kitchen says
If you up the recipe to yield 12 slices, what size pie plate should you use?
Hi Kate, we used a 9-inch pan, so maybe a 10-inch? Or you could also make the recipe as is and cut into 12 slices =)
Sarah Nguyen says
I substituted carrot for pumpkin, since most squash is out of season here in the southern hemisphere. It worked so well, you’d hardly notice! The carrots were extra sweet due to the winter frost, and it was easy to peel, cube, boil, then mash them into a purée for a 1:1 trade.
The pie crust did require a few minutes of baking on its own (before baking it with the filling) to ensure that it’s cooked all the way.
Delicious and easy recipe! So good you also wouldn’t think it’s vegan.
We’re so glad it turned out well! Thanks for sharing, Sarah!
Sarah says
Can I substitute carrot for pumpkin? (Where I am, sweet pumpkins are out of season and canned pumpkin does not exist.)
Hmm, we aren’t sure how that would turn out. We think butternut squash or sweet potato might work better. Let us know if you do some experimenting!
Tara says
This is my go to pumpkin pie recipe every time! Everyone I make this for (vegan or not) absolutely loves it!
Whoop! Thanks so much for sharing, Tara!
Diana says
This recipe turned out great last Thanksgiving, it was a big hit with my family. I only have a premade 8-inch pie crust that I purchased at the grocery store as I do not have enough time to make it from scratch for Thanksgiving this year.
As per the recipe it says a “standard 9-inch pie pan” should yield 10 slices. However, can I scale the filling down using the servings scaler that you have at the top of the recipe page, so that I can have even number of slices to shell size? I would like to do 8 slices for an 8-inch pie shell. I am concerned that a filling amount equivalent to 10 slices would be too much for an 8-inch pie shell.
We’re so glad everyone enjoyed it, Diana! We think it would be fine to scale it down a bit, but we haven’t tried it. Let us know how it goes!
Nadia says
I followed the recipe carefully, the crust cake out nice but the filling was very…. healthy tasting. I’ve been vegan for a few years and It didn’t taste like a dessert pie. More like something I’d eat with breakfast. I’m not going to be making this one again.
Hi Nadia, sorry to hear this one wasn’t for you! Did you use both the maple syrup and brown sugar? They should add a nice sweetness, but if you prefer things sweeter or the pumpkin you are using is more bitter, you could certainly add more sweetener.
Emily Leishman says
This pumpkin pie was delicious! I used my own crust recipe and the filling was perfectly creamy and pumpkiny! No one could tell that it was vegan! Yay!
Yay! Thanks for sharing, Emily! xo
Katalyn Stark says
I have made this multiple times and it is fantastic! My favorite method when I have the time is to use fresh roasted pumpkin. I spray it with coconut oil before roasting and mash that up and measure out the proper amount. Otherwise, canned will do. Could I use double the maple syrup instead of half maple half brown sugar? Is that too much liquid? Would I have to add more arrowroot? I prefer to avoid sugar when possible.
Hi Katelyn, we haven’t tried it that way, but you may need more arrowroot. Let us know if you try it!
Karina says
I made this for Thanksgiving last year and it was delicious! I am curious to know if I could swap out the almond milk for soy or oat?
We’re so glad you enjoyed it! We think either of those would work, but haven’t tried it. Let us know if you do!
Elizabeth says
So so delicious! My boyfriend is not gluten free or vegan and he said this was the most delicious pie EVER!
Whoop! So glad to hear it, Elizabeth! Thanks for sharing!
Jackie says
The filling is very thick…what did I do wrong.
Hmm, we aren’t quite sure what would cause that- did you make any modifications?
Lexy says
I love your recipes, but is there a reason you never say what size pan to use? Also, what size pan should I use?
Ha, good question! I’ll try to clarify more in the future, but if I don’t it’s because it’s standard size. I’d suggest a standard 9-inch pie pan here.
Ceicbot says
My boyfriend is vegan and I will be making this for him for his birthday! I’m excited! I’m using a premade crust though and also is it okay to use original almond milk? Or should it be unsweetened?
Wanna make sure I have everything I need, i’m making this June 4th because his bday is June 5th
Hi, we’d recommend unsweetened almond milk because sweetened may cause it to be too sweet. If using a pre-made crust, make sure NOT to pre-bake it before the filling as that will cause the crust to be overcooked and the filling undercooked. Hope that helps!
Ceicbot says
I made this! and the filling came out so good!! it was very tasty, the only thing is I used a ready made crust and I wasn’t sure if I needed to bake it at all I kept coming up with no bake pies so I think I just decided to make it a no bake pie? but I let it chill for a few hours and overnight and it didn’t wiggle as much but as soon as the birthday boy went to slice through the third piece of pie it kinda fell apart BUT it was delicious and my (future) Vegan in-laws were all very impressed with my vegan cooking! thank you sooo much!!!
Shannon says
Best pumpkin pie hands down if you are vegan or not! I do cheat a bit and buy a vegan frozen pie crust when I’m short on time, but everyone loves it!
Whoop! Thanks for sharing, Shannon!
Gabrielle says
I would recommend a little xanthum gum for the crust as mine came out a bit hard. Filling was super tasty tho!!
Sam says
I am a bit confused by the measurements (2 3/4 cups of pumpkin puree – do you mean 1.5 cups or….?) thank you :)
Hi Sam, we mean 2 3/4 cups or 1 1/2 cans (of 15 ounce size cans). Hope that helps!
SK says
Amazing! I made the crust out of almond flour and it came out perfect. It was like pumpkin pie on an almond cookie. Next time I wonder if adding a little sugar to the cookie might be ok?
We’re so glad you enjoyed it! Yes, adding sugar to the crust should be fine!
Nicole George says
I used this recipe for a tart crust. I baked it without filling for about 30 minutes expecting it may become brown. It did not brown, but did cook well. My guests loved the tart and the crust, but for the tart I am making tomorrow night I plan to try cooking for 20 minutes instead so it might be a smidge softer.
Creative! Thanks for sharing, Nicole!
Stephanie says
I made this recipe for Thanksgiving (with a pre-made pie crust) and though it seemed simple, the pie filling was the best I’d ever had. It was a hit with my family! The bake time was just right and it wasn’t too sweet for my family who usually thinks most desserts are too sweet.
Wonderful! Thanks for sharing, Stephanie!
Melissa Blakeman says
Hi, would I be ok to sub the almond milk with soy or oat milk? One of my guests has a nut allergy :)
We haven’t tried it, but that should work! Let us know how it goes!
LynneyC says
I made the filling from this recipe and the crust from your 1-Bowl Pumpkin Pie (Vegan+GF) using a 9″ springform pan and it was a huge hit on Thanksgiving! Soooooo good! The V+GF peeps were in heaven! Your recipes never fail!
Great idea! Thanks so much for sharing!
Caroline says
This was to die for! Thank you for the amazing recipe- we did a taste test between store bought pumpkin pie and this one, and this vegan gluten free version won by far :)
Whoop! We’re so glad to hear it, Caroline! Thanks so much for sharing!
Molly Kuhl says
Absolutely delicious pie. I made it for thanksgiving and my not-vegan family decided not to buy the traditional one from our local bakery any more, but to just go with mine because it’s so perfect!!
Thanks so much, Molly!
Thanks, Catherine!
CJVDT says
Pie was a hit. I did not make it as written.
I used the other crust mentioned in the notes.
I omitted the olive oil.
I used two full cans of pumpkin and there was plenty of room in my Pyrex fluted 10″ pie plate.
I baked it longer on convection mode – probably about 75 minutes – crust didn’t burn.
Made it 2 days on advance.
Vegans and non vegans thought it was yummy. Would’ve taken a photo but too late! I ate the leftover slice for breakfast for breakfast!
Thanks for sharing! So glad you liked it! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Kelly says
This is an amazing recipe! I made it using Swerve brand brown sugar and didn’t tell my guests how healthy it was until after they all loved it. I just said that I tried a new recipe. Also, the coconut whipped cream was a huge hit!!!
Wonderful! Thanks for sharing, Kelly!
Kelly says
I forgot to mention I used the Whole Foods coconut milk suggested and it was perfect. I was worried because it was rated 9 out of 10 and of course I wanted a 10 out of 10 but the other brands suggested I could only find online in my area and they were about $20 for 6 cans. The Whole Foods brand was only $2 a can. Yay!
Great! Thanks for sharing, Kelly!
Savannah says
I’ve made this for several years now and love it. Quick question- how big of pie pan do you use?
Yay! We use a standard 9-inch pan!
Kathy says
I hate to be the only negative around here but my pie looks like a pancake! The filling is so thin. I made a gluten free graham cracker crust as I have no luck with pie crusts (they always seem to be rock hard). I haven’t tasted yet so I’m hoping there is some redeeming qualities. I followed recipe to a letter. What did I do wrong?
Hmm, meaning your filling is too little? Depending on the size of pie crust, perhaps the filling should’ve been doubled? Let us know – happy to help troubleshoot!
Erica says
Should I be concerned about keeping the crust from burning to the pan? I don’t see a step for greasing?
We didn’t find it needed it. But you can grease lightly if you’d like!
Erica says
The pan definitely didn’t need greasing! I didn’t end up greasing it and the crust turned out great! Stayed together well, buttery and flaky. I was happy too that it didn’t burn at all- which is what I usually do with pie crusts….haha. Thanks for the recipe! I will be making it again!
The filling had good flavor, but I think next time I’ll go for a recipe with eggs since I’m not vegan. The texture wasn’t as fluffy as I’d like.
Thanks for sharing, Erica!
Catherine says
I made this for my gluten free/vegan kids at school. After trying it myself and having other non vegan teachers try this we all agreed this recipe makes a much better pie then a non vegan pie. It was incredible and has become the new pumpkin pie for several families. Thank you so much for the recipe.
Thanks for sharing, Catherine!
Dee Rick says
I am trying this for the first time tomorrow! I’m excited! Having both vegan and non vegan guests.
Is there substitute for plastic wrap when making the crust? I don’t use/have plastic wrap.
I have never made a crust from scratch! Fingers crossed
You could try wax paper or parchment paper and then store it in a sealed container once transferring to the fridge.
Tina Elliott says
Any suggestions on what to use if I don’t have plastic wrap for the crust? Thanks!
Parchment or wax paper should be similar.
Diana says
Wow… What a pumpkin pie! Not only fabulous but oh so good for you!
We’re so glad you enjoyed it, Diana! Thanks for the lovely review!
Selena says
I made this last night and it turned out much darker than the pie in the photo but was not burnt and I cooked it for the minimum time. How do I fix this?
Hi Selena, perhaps it was due to color variation in the pumpkin or maple syrup? Or did you happen to use coconut sugar instead of brown sugar? That could also result in a darker color.
Selena says
I used brown sugar and the pumpkin was very orange but my maple syrup is darn maple syrup. I will try swapping it out for a lighter one!
clarissa says
Do you recommend pre-baking the pie crust? Im afraid that the crust will become soggy if not pre baking
We didn’t find it necessary. If you do, it may be tough to get the filling cooked without burning the crust.
Nicole George says
I was hoping to use this as a tart crust for a cold filling. How long would you recommend baking without filling?
We would estimate 10-20 minutes at 350 F or until the crust is golden brown on the edges. Let us know how it goes!
Mary Brady says
Would it be okay to substitute real butter for the vegan butter? We aren’t vegan but we are gluten free. :) Thanks.
Yes, that should work!
Sheri Michael says
Hi,
At what temperature do you recommend cooking this pie?
Thank you!
350 degrees F (176 C)- see step 4.
Renée says
I’m allergic to coconut oil (the sugar is ok), so I’m wondering what I can sub for the full-fat coconut milk. I’ve reduced my own soy milk before to make a faux “condensed” milk, but I’m wondering if I could do that here.
Also, is there a non-coconut whip cream option (dairy free)?
Thanks, looking forward to trying this recipe!
Hi Renee, this recipe uses almond milk instead of coconut, so hopefully it will work for you! Unfortunately, we don’t have a non-coconut option for the whip topping.
Renée says
Oops, I meant to comment on the “One-Bowl Pumpkin Pie” recipe here: https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/
This one looks a lot easier/better to me, so is there any substitute you can think of for the full fat coconut milk?
Thank you!
Cashew milk or almond milk might work, though we haven’t tried it and can’t say for sure. Let us know if you try it!
Gem says
We don’t have canned pumpkin in the uk, can we use fresh? If so how much? Thank you :)
Hi Gem, we haven’t tried it with fresh, but other readers have. We’d suggest searching the comments to see what they’ve tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as fresh) in the post and comments. Hope that helps!
Ashley says
I am using this recipe for from scratch pumpkin pie, which usually calls for evaporated milk. Is there a substitute you’d recommend?
Hi Ashley, we make this from scratch as well. The almond milk is the substitute for evaporated milk since this is a dairy-free version.
Ashley says
Thanks so much!
Elaine says
Is it absolutely necessary to blend in blender? Will mixing well with a whisk work? Thanks!!
I have made this before with a blender and it’s delicious!!
That might work! But we would recommend adding the cornstarch or arrowroot to a small amount of almond milk before adding to the rest of the mixture. Otherwise it might clump. Let us know if you give it a try!
allie says
I can’t find a good vegan sweet potato pie recipe. I was thinking about just swapping out the pumkin for sweet potato here – your recipes never fail :) do you think this is okay???
We haven’t tried it, but we think it might work! Let us know if you give it a try!
Campbell says
Help! The crust is burning but the filling won’t cook! What do I do?
Try turning down the temperature and/or covering the crust edges with tin foil.
Campbell says
Thank you! I did that and it turned out perfect!
Glad to hear it!
Angela Samot says
How long would I bake it if I have a frozen gluten-free piecrust that I purchased at Whole Foods? I’m A new mother with a newborn and I believe I will only have time to make the filling, So I purchased a frozen gluten-free piecrust to make my life a little easier. So I guess my question is how long does the filling need to bake for?
Congrats, Angela! We would suggest about the same length of time.
Brittany says
If we have a frozen pie crust that says 400 for 10-15 minutes how would be bake that with the pie filling since the filling needs to cook way longer?
Are you sure that isn’t just for par-baking the crust before adding the filling?
Brittany says
It doesn’t look like it…it won’t let me add a photo but it just says:
For no bake pie recipes:
1)Preheat over to 400
2)remove from freezer and let thaw 10-20 minutes
3)bake 10-14 minutes until golden brown around the edges
It does say below that ‘flip lid for additional baking instructions’ so maybe there’s a different set of instructions for baked pie fillings? I haven’t opened it yet so not sure
We would think so since most pies are baked. We would say check those instructions for additional details.
Caroline says
I make this pie every year without fail with the vegan gf pie crusts from the grocery store. Let the crust thaw for 20 minutes and pour the filling in and bake at the temp and for the time listed in the recipe. Comes out great!!!!
Jaclynn says
How well does the pie dough hold up being frozen before rolling it out? I’d like to make it a few days before thanksgiving. Thank you in advance and happy thanksgiving!
Hi Jaclynn, We think it should work to bake and freeze for later, but we haven’t tried it so can’t say for sure. Let us know if you give it a try!
Crystal Kong says
Loved every recipe of urs I’ve tried so far..made this last year n plan to make again this year. I’m not a true Vegan but 90% or so, so vegetarian technically I guess?♀️ I did wonder tho, the whipped cream calls for powdered sugar but I thought that wasn’t vegan? Also I’m too lazy to weed thru the internet debates so wondering what u think/if u know for sure ??? oh and I’m glad people r too scared to try my vegan pumpkin pie cuz MORE FOR M E lol
Hi Crystal, We’re so glad you enjoy our recipes! Thanks so much! And organic powdered sugar is vegan.
Kayla says
I have made this a few times now and I can’t get enough of it! This is my go-to recipe! I started to use a different GF flour and it’s still great!
Yay! Thanks for sharing, Kayla!
Kimmi says
I made this last year and was blown away by how delicious it is! I’m making it again this year except got the Wholly Wholesome allergen friendly crust. I pre-baked it for 10 minutes before reading through this recipe. Will it burn if I then fill it and bake for 60 minutes more? Or should I shorten the bake time?
Hi Kimmi, try for less time to be on the safe side and then check to see how it is doing.
Danielle says
Love this recipe! Wondering if it would work to use all brown sugar this year? We like ours a little sweeter!
It should. Let us know if you give it a try!
eathealthyandbehealthier says
I’ve made it before and I’m making it again! It is delicious! I didn’t add brown sugar the filling and it was sweet enough with the maple syrup and pumpkin. I also used organic all
purpose flour and potato starch in place of gluten-free flour and corn starch.
We’re so glad you enjoy this recipe! Thanks so much for sharing!
Gayle Girves says
How long do you bake if pie shell is already baked??This filling sounds so good ?
Hmm, we haven’t tried that, but maybe 30 minutes? We aren’t sure if the filling will be able to cook through without the crust browning. Let us know if you try it!
Elisa M Gomez says
I’ve tried baking this twice and the crust comes out so hard. Not sure what I’m doing wrong. Any suggestions? Overall the pie is delicious. I’d just like a softer crust. Its almost too hard to even cut through.
Hi Elisa, did you use the gluten-free flour blend we recommended? Perhaps it was formed a bit too thin or baked too long?
Judy says
Could it be the crust was overworked? That could cause it to be hard.
Michelle Guzman says
This is the second year making this recipe and it is delicious. Super simple, not too sweet, easy, and pleases even the non vegans in the family. So good!
We’re so glad everyone enjoys it, Michelle! Thanks for sharing!
Stefanie Villanueva says
Thank you for sharing. My daughter is allergic to eggs, dairy, peanuts, pecans, and walnuts. She is having a class party and I’m making everything allergy friendly for her.
What a great mom! We hope she enjoys it!
Stefanie Villanueva says
Thank you! I’ll let you all know what she thinks. Wish me luck!
Brittany says
Has anyone tried using the namaste gf flour blend instead of Bob’s red mill? I have an IGG reaction to potato/potato starch which Bob’s has and namaste does not so just curious if this recipe would work with either?
Brittany says
Also, we can not use butter can we sub coconut oil in the place of the butter and would it be a 1:1 ratio? This is what we typically do with baking however I have never made a pie from scratch before haha
Use this recipe and this recipe as a guide!
Hmm, we haven’t! But if you try it let us know how it goes!
Rima Berzin says
I’ve used namaste flour for another recipe and I think it’s great! Give it a try.
Natalie says
This looks amazing!! Can I use whole wheat flour (not whole wheat pastry flour) on this recipe?
Should work but will give it a much more earthy, tough quality. We’d recommend unbleached all purpose or spelt.
Tara Kallembach says
Do you sub In bleached all purpose equally for the gluten free bobs mill?
Thank you!
That should work. Let us know how it goes!
Milena Smith says
Hello! Is there a way to replace the brown sugar with dates, coconut sugar or more maple syrup and in what proportions? Thank you!
We think coconut sugar could be subbed 1-1! Let us know if you give it a try!
LARA Klapper says
I want to try this, but my son is allergic to nuts and soy. What other type of milk can i use?
Hi Lara, Any other milk should work! Enjoy!
LARA Klapper says
He is also allergic to dairy. What do you think about hemp milk? What type of coconut milk that won’t give it coconut flavor?
Hemp milk could work. And coconut would be ideal, even though it does add coconut flavor.
Sarah Kristine Bramell says
I am also allergic to soy and almond and I find that oat milk has the most mild flavor and works great in baking.
Erin says
Hi! Could I use Bob’s Red Mill Paleo flour? If so, would it still 1 1/4 C, or should I adjust it? Thanks for your help!
Hi Erin, coconut flour tends to soak up more moisture than other flours so we aren’t sure whether the paleo flour will work as a 1 to 1 sub in this recipe. If you give it a try, we might suggest starting with less flour. Let us know if you give it a try!
Devon Mercado says
Hi
Is it possible to freeze this pie? I am 38 weeks pregnant and am trying to prepare this ahead just in case and want to have it ready for thangsgiving. What would you suggest filling it and freezing so it is ready to pop into the oven or baking it and then freezing it and just reheating it? thank you for the help!
Hi Devon, We think it should work to bake and freeze for later, but we haven’t tried it so can’t say for sure. Let us know if you give it a try!
Laurel Garcia says
Just made this, and it’s baking in the oven now! The filling is absolutely delicious! Although I didn’t have enough pumpkin can, so I substituted some softened sweet potatoes instead. And used honey instead of maple syrup, and also coconut sugar instead of brown sugar. So far so great!! I also bought gluten free pie crusts from sprouts to bake this in, since I’m not patient enough to make the dough? thank you for this recipe! Can’t wait to try it after it sets in the fridge! I did have a question though, is it possible to freeze it to save one for later on?
Hi Laurel, creative modifications! We’re so glad you enjoy it so far! We think it should work to bake and freeze for later, but we haven’t tried it so can’t say for sure. Let us know if you give it a try!
Julia says
This looks absolutely delicious and perfect for a get together with my friends! Do you think I could sub the maple Sirup with puréed dates since I have fresh ones at hand?
Hi Julia, we aren’t sure that would work as it may impact the texture and make it not as creamy. But if you give it a try, we would love to hear how it goes!
Mireille Messier says
This was my first time making a pumkpin pie and this was easy and delicious! Everyone loved it! I made the crust with regular wheat baking flour and it worked splendidly. I’ve made the pie twice already and have added it to my fall/winter dessert rotation. Thanks!
Whoop! We’re so glad you enjoy it, Mireille! Thanks so much for the lovely review! xo
Brooke says
Hello I made this today and the filling was delicious. My problem was I used fresh pumpkin and it never firmed up even after a additional hour in the oven! That didn’t stop me from eating half of it anyway but does anybody know what the trick is to using fresh pumpkin (ie pumpkin not from a can)
Interesting! I admittedly usually make this with canned pumpkin. Did you make any other modifications?
Brooke says
I used soy milk and a pre made pie crust too
Hmm, OK, not sure on the crust. But assuming you didn’t change anything, not sure what went wrong!
Brooke says
Hey thanks for looking into it for me:) Maybe I just suck at baking lol! I will give it another try and let you know:)
Michelle says
Hi! I use fresh pumpkin from our garden often so I can help you with your question. I always take my fresh pumpkin and pour it onto several layers of paper towel, then cover with several more layers. The paper towel wicks up the extra moisture. Depending on the amount of moisture in your pumpkin, you may need to do this twice. I always do this when baking with fresh pumpkin and it works every time.
Sharon says
After you cook the pumpkin, put cheesecloth over a large strainer and let it drain for about an hour.
Arlien says
Did you reduce your fresh pumpkin purée before mixing? I’ve found that a lot of recipes using fresh pumpkin require cooking extra moisture out of the purée before mixing and baking. Hope this helps!
Heather says
I have found that sometimes fresh pumpkin can have a higher water content than canned, especially depending on your cooking method (steaming, roasting, etc). That may be why your pie didn’t set up as well.
Parvathy Kumar says
Hi this recipe is looks so great. My son does have a almond (all nuts)allergy can I substitute the almond milk with soy milk?
That might work! Or we would recommend cashew milk for best results.
Gloria says
Silly question… Real maple syrup or the store bought Aunt Jemima/Mrs. Butterworth kind?
Real maple syrup
Stephanie says
Would pea protein milk (like Ripple) work for the filling?
Hmm, we haven’t tried that and aren’t sure whether it would work. The texture should be fine, but the taste might be off. If you give it a try, we would love to hear how it goes!
Christine Williams says
Thank you so much, I use a 9″ I know this is going to be lush as I just made the filling, did a taste test and it took all my willpower not to drink the rest ? thank you so much, I think this is a tradition, this Brit will be adopting x
haha yay! Thanks for the update, Christine! Enjoy!
Christine Williams says
Hi a brit here just about to embark on this USA tradition. May I please ask what size pie dish did you use? Here in UK 7″ is standard thanks Christine
Hi Christine! I believe standard in the U.S. is closer to 9″ so just bake slightly longer to ensure the filling is baked through!
Marcia says
My kid is allergic to all tree nuts and soy. Could I substitute coconut milk for the almond milk? or rice milk? or maybe half of each for the creaminess of the coconut milk without the overpowering flavor of coconut?
I think you could sub coconut milk OR rice milk!
Mo says
Hi Dana!
I am planning on making this year for Thanksgiving. I have a few questions though:
1) Is there any sugar I could sub for brown sugar? I believe I have some coconut sugar as an alternative. Or perhaps I could just do a little more maple syrup.
2) I am trying to avoid white rice that’s in the Bob’s GF flour blend. Could I use either quinoa, coconut, and/or almond flour for the crust?
3) I am thinking of halving the butter. Could I do 3 TBSP of vegan butter and 3 TBSP of coconut oil and still get a good result?
Thanks!
I would sub coconut sugar and add a bit more maple syrup b/c coconut sugar isn’t as sweet.
Almond flour in place of white rice IN A BLEND would be great. Just don’t use ONLY almond flour – it won’t be firm enough to hold up.
Halving the butter should be fine! Just know the coconut oil can be difficult to work with, stronger in flavor (unless you use refined), and it needs to be scoopable vs. liquidy / pourable for best results.
Good luck, Mo!
Mo says
Hi Dana,
Back again – thanks for your initial comment!
One last thing please – I could blend the almond, quinoa, and coconut flour I have. What ratio do you suggest to do? I think I could add flax egg if needed to help hold it together.
Hi Mo, we haven’t tried it so can’t say for sure, but perhaps mostly quinoa and almond and just a little coconut flour. Let us know how it goes!
Helen says
OMG it’s so tasty that I even had a few tears of pleasure after my first bite :-) Thank you sooooo much for this wonderful recipe!
Wonderful! Thanks for sharing, Helen!
Leslyann Jiménez-Beltrán says
I just wanted to thank you for being a true blessing! I loved this pie! I used oat milk instead of almond milk, and it came out delicious! Thanks again!
Wonderful! Thanks for sharing, Leslyann! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
John says
Let’s say I decide to make a no bake crust, can I put the pie filling in this crust and still bake it? Will the no bake crust still be ok? Or will the pie filling be fine just being chilled? Or is there a way you would suggest just baking the pie filling to put in my no bake crust?
If you’re going to do a no-bake crust, might I suggest this recipe instead?
Emily says
The crust came out hard. Not pleasant. Any tips?
The filling was delicious.
Hi there, did you use the gluten-free flour blend we recommended? Perhaps it was formed a bit too thin?
Andrea says
Made this vegan gluten free stunner of a pie for our Thanksgiving meal. It was quick and super easy to make and a definite hit at the dinner table since we have vegans as well as a family member who has Celiac. We offered it up with coconut whip as well as vegan vanilla ice cream and even the non-vegans wanted a second helping! Love your recipes, Dana, thank you so much!
Thanks for sharing, Andrea!! So glad you all enjoyed it.
Jillian Newcombe says
Awesome recipe, thank you! We just substituted coconut milk in the can for the nut issues, and played around with the sweetness as we made our pumpkin puree out of sugar pumpkins, which were pretty sweet already. Perfect for all our allergies!
Thanks so much for the lovely review, Jillian. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Alison says
Hi,
I’m not in then USA so I can’t get the Bobs Red Mill flour you recommend. Would any other gluten-free flour work? Should I look for certain ingredients to be in it or missing from the choicest have available? Thanks.
Hi Alison!
We recommend looking for blends with similar ingredients to our blend (or trying making it yourself!).
Try to avoid chickpea flour at all costs – it tastes like beans.
Good luck!
Elena says
How long would I bake if I am using a store bought crust?
I’d think about the same length!
güneş says
Hello,
I have tried your recipe using brown sugar instead of maple syrup and coconut milk instead of almond milk, it worked great! thanks a lot!
Wonderful! Thanks for sharing!
Morgan says
What baking adjustments do I need to make if I were to skip the crust? I like my pumpkin desserts in the forms of pudding, custard, or flan.
Right, I’d say the bake time should actually be similar! Just check around the 30 minute mark to make sure it isn’t getting too browned.
Sam Barber says
Absolutely love this recipe!! I’ve been making it since any time there’s pumpkin around since I found it. Only tried it with wheat flour though. One time I had no cornstarch so I used a mix to make Mexican atole (hot cornstarch based beverage) that had cocoa in it so I sometimes add a tbsp of cocoa powder and it’s bomb as well!
Thanks for sharing this recipe ?
We’re so glad you enjoy it, Sam! Thanks so much for sharing! xo
Shira Klasmer says
Any recipe on how to make pumpkin purée? We grew our first pumpkin here in London, UK and my daughter wants to make a pumpkin pie…
You can find our tutorial here: https://minimalistbaker.com/how-to-roast-pumpkin/
daily4ever says
Ok, I want to make all of these – like NOW! They all sound so good I can’t decide where to start! Only problem is my hubby is not a huge pumpkin fan so I end up eating them all myself unless I find people to share with or I freeze part. I’m hanging on to summer as long as I can but pumpkin is calling my name! Thanks for a great list to kick off the season! Love your recipes, BTW! I’ve made many!
Monica says
Hi, my sister is allergic to almond milk. What could I substitute it with? Would soy milk work?
That might work! Or we would recommend cashew milk for best results.
Stephanie says
Thank you so much for egg free pumpkin pie! This dessert is a staple in my household for my daughter with allergies. For a quick pie crust I get trader joe’s Pre-made frozen crust. Works well in pinch!
So glad you enjoy it, Stephanie! Thanks so much for the lovely review and for sharing about the TJs crust!
Rachel Shallcross says
Hi, this recipe looks great!
I was wondering if there was a sugar free option?
Thanks.
Hi Rachel, are you referring to subbing out the brown sugar for an unrefined sweetener? Or a way to avoid both brown sugar and maple syrup? The latter would be more tricky!
Rachel Shallcross says
The maple syrup is fine. I was hoping for a substitute for the brown sugar
We would recommend coconut sugar as a substitute for brown sugar. Hope that helps!
Bernadette says
I’m looking forward to trying your v/gf pumpkin pie recipe. My plan is to use a deep dish, and am inquiring from you any recommendation for creating a thicker pie filling and crust to accommodate. Thank you!
Hi Bernadette! You could increase the serving size to 15, which will increase the ingredients by 50% and give you more crust/filling to work with. You could also check out this other pumpkin pie instead. Let us know how it goes!
Rotem says
Hi Dana, this looks great. I was wondering what the pan size should be, perhaps i have missed it. Thanks!
A standard 8-9 inch pie pan will do great!
Kevis says
This recipe was so good– I have now had 4 or 5 Thanksgivings trying to make something for my son with celiac disease. His favorite part of Thanksgiving has always been the pumpkin pie, but I just couldn’t get one that worked with the crust. This flour mix is amazing and I made your recipe just the way you wrote it. He was so happy and took some home to his roommates who are vegan! Thank you for developing this recipe.
Andrea Vivian says
Thank you for this amazing recipe, so simple & easy to prepare. My Fiancé is celiac & loves pumpkin pie. I did replace the arrowroot with tapioca flour & brushed the edges with coconut oil. I’m lucky if this pie lasts for more than three days.
Jenn says
Love pumpkin pie! This looks delicious! Can you use Bob Mills gluten free flour the RED bag to make the crust? Will it come out just as tasty?
Yes, that should work!
Chris says
Sorry. Chris again. The pie crusts are already in the pie plates. Just wondering if I can freeze or refrigerate until I pour in the batter and bake?
Yes, that should work!
Bailey says
If you were to bake this for a chilled filling (like a pudding), what temperature would you use? I’m excited to make my first gluten free crust, thanks!
Hi Bailey, we would recommend searching the comments to see what others have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as no-bake) in the post and comments.
Nicole H. says
I used a family GF recipe for the crust, but I wanted to find a filling that settled on my stomach better and this is it! Turns out awesome every time! I can hardly tell the difference between this and traditional pumpkin pie.
Yay! We’re glad to hear that, Nicole!
Sonya says
I made this only because I have vegan friends. I’m so glad I did, it is hands down the best pumpkin pie I’ve ever made. Thank you!
Kate R. says
This was the hit at my Thanksgiving. The flavor was some of the tastiest pumpkin pie ever! Everything was perfect! The only thing we’ll change is making sure we get the crust thin enough when we roll it next time!
Thank you!
Stacey says
Thank you so much for all of your awesome recipes! Truly a huge help with a daughter with food sensitivities. As a college student it has been so difficult and overwhelming to adapt food she loved with food that is good for her body. The holiday’s make it particularly difficult. We LOVED this recipe! We made this as instructed using the vegan butter, arrowroot and almond milk. We actually had a bit of the pie crust left over and she used this to make an apple dumpling as we were getting together the night we made this with family and they were having apple pie (which she cannot have). She was so happy!! I think the next time we make it we may add a bit of salt to the pie crust and may try using coconut cream for the almond milk to sweeten it a little. We may also increase the spice just for her taste. She was so pleased with the texture of this pie particularly, that it sets up very similar to real pumpkin pie. We also made your apple crisp recipe to replace the one we typically do. She was so happy to be able to have some of her favorites at Thanksgiving. Thank you again for your recipes. Truly a enormous help and we are so grateful! We particularly love that we are able to adjust servings if she is cooking herself at college.
Hope says
Thank you for this recipe! This is the first pie and crust that I’ve made that is not only delicious, but none of my family could tell that it’s vegan and gluten free. It went over so well that I didn’t have any leftovers, but still made another pie two days later.
Kristin says
Dear Dana, This Thanksgiving I made your pumpkin pie, peanut butter cup pie, mashed potatoes and stuffing. They were all absolutely delicious. This was my 3rd vegan Thanksgiving, but the best tasting one since I found your site just recently. Your vegan dishes are simple and scrumptious, and I am so grateful! Sincerely, Kristin
Ah, so kind! Thanks, Kristin!
Bernadette says
I used this pie crust but a different filling recipe. I made it with Bob’s Red Mill 1:1, and Earth Balance. It came together nicely and I chilled it for hours. Rolling it out between wax paper was key! Unfortunately after I baked the pie the crust that wasn’t covered in filling was more like a hard cracker and the part covered with filling was pretty raw even though I baked it on the bottom rack for an hour. I think next time I’ll do a cookie crust but thanks for the recipe.
Shannon Hildenbrand says
I made this today with pumpkins from our garden – it was amazing! Your recipes never disappoint! :)
So kind – thanks, Shannon!
Sunny says
Best pumpkin pie I’ve ever had!!
Thanks, Sunny!
Angie says
I was excited about this recipe but it was a little daunting after reading some reviews… I made the filling in a blender according to the recipe and with arrowroot – it tasted perfect and I chilled it overnight before baking it into a premade gf pie crust. It set completely in the oven, and I’m trying it the day after and it’s perfect! Great creamy texture and not too sweet. Thank you so much for this treat!
Thanks for sharing, Angie!
Heather says
I made this pie for Thanksgiving. It is the best pumpkin pie we’ve ever tasted! Thank you for this wonderful recipe.
So kind! Thanks, Heather. Next time would you mind leaving a rating with your review?! It’s super helpful for us and other readers. xo!
Heather says
Oh sure! Sorry! I was distracted when I left that comment. Had I been paying proper attention, I would’ve noticed I failed to rate it. Five stars definitely!