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!
Mel says
At what temperature do I bake the pie?
350 degrees F (176 C)
Emily says
I’ve made this the past 5 or 6 Thanksgivings in a row, it’s literally the best pumpkin pie recipe!
Aw, yay! We love to hear this. Thanks for the lovely review, Emily! So glad it’s a staple recipe for you!
Michelle says
If I use the full 2 cans since my pie dish is a bit bigger do I need to increase the other filling ingredients? I’m also not going to use a crust. Thanks
Yes, we would suggest increasing the other ingredients so the flavor balance is right. Hope you love it!
Angela Moore says
Is the crust supposed to be sort of crumbly? I made it exactly as called for, but when forming it into the disc it seemed to crack and crumble a bit. Maybe this will be remedied during the chilling process? Or should I add more water?
It is supposed to be somewhat crumbly! After chilling it should hold together a bit more and roll out easily. Let us know if you have any trouble!
Emmaline Spier Camposano says
Can the filling be made ahead of time? Thank you!
Depends on how far in advance you want to make it, but yes! It would keep for a few days in the refrigerator.
Dominique says
If I make this Monday before thanksgiving, should I freeze it or can I leave it in the fridge til Thursday? Thanks!
Hi Dominique, we think freezing might be best! Perhaps remove it Wednesday evening and refrigerate?
Caitlin B says
Hi! Would Silk non dairy heaving cream work ok in this recipe or should I stick with milk? My partner always says my vegan pumpkin pies aren’t the right texture.
TIA!
Hi Caitlin! We haven’t tried it, but it might work! The filling is already quite thick, so it may need some help blending, but we think non-dairy cream would be worth a try. Let us know how it goes!
Claudia Picorelli says
I wanna try this, but I’m not sure what kind of pumpkin I should use to make the puree. Which one did you use?
Thank you!
Hi Claudia! You can use a “pie pumpkin” to get pumpkin puree from scratch, but we like using canned pumpkin puree. Our favorite brand is Libby’s!
Claudia says
I appreciate you answer. Thank you! I’m running to the closest target rn to get my pumpkin puree can 😘
Yay!
Helen Olah says
If treenut allergic, what is the replacement for the almond milk?
Hi Helen! Any dairy-free milk would work well here. Let us know how it goes!
lily says
Can I used canned coconut milk instead? and also can i substitute with coconut sugar and cornstarch?
Those substitutions should work well! Let us know how it goes!
Emily says
Should I pre-bake this crust if I’m making a pumpkin pie?
Hi Emily, this recipe doesn’t require pre-baking. However, if you’re using a frozen crust, we’d suggest pre-baking for ~10-15 minutes at 375 F. Then add the filling and bake as instructed! Hope that helps!
Ashley says
Can you use a mixer instead of a blender?
Hmm, possibly! If you try it, we’d suggest mixing the cornstarch into a little bit of the almond milk first so it doesn’t clump. Hope that helps!
Elizabeth says
Can I substitute the brown sugar to coconut sugar? I did try this recipe last year 2 times and the pie filling felt uncooked and I used a frozen pie crust.
Coconut sugar should work! You might prefer the filling in this newer recipe. Hope that helps!
Dianne says
Can you sub the almond milk for evaporated almond milk (making myself)? And if so, do I use the same amount?
Hi Dianne, that should work! If using the same amount, it will likely be richer, which we don’t think would be a bad thing =) Or you can dilute it with some water, if preferred. Let us know how it goes!
Vivian Lowe says
I’m so excited to make this Friday . What inch pie pan do I use? Also, can I refrigerate the crust over night ?
That should work! We used a standard 9-inch pie pan here. Hope that helps!
Kimberley Simone Beese says
I have just made this recipe and it’s amazing!! Taste is perfect and washes down brilliantly with a coffee.
I didn’t have any wax paper, so I place the pastry disk on top of foil & then placed cling film ontop. I then used a rolling pin to shape the pastry to fit my pan. I then took the cling film off and carefully lifted the foil and placed it in the pan, with the pastry still on, & shaped it accordingly. I cooked brilliantly and once cooled, the foil easily came away from the pastry!
We’re so glad you enjoyed it, Kimberley! Thank you for the lovely review and for sharing your method! xo
Mary says
Love this recipe!
I omitted the brown sugar for a lower sugar alternative and used just 3 tbsp of maple syrup. Taste was great, but the filling was a bit too runny. Any suggestions on how to adapt this for a low sugar version?
Hi Mary! Unfortunately brown sugar does help the structure a bit, when it caramelizes in the oven it helps it firm up. You could possibly add some additional corn starch (a couple Tbsp) and/or sub full fat coconut milk for the almond milk… if you chilled it and it had coconut milk in it, it might hold its shape better. Hope this helps!
Vanessa says
Literally cannot wait to try this recipe. Most other recipes use a great deal of coconut oil or cream. I absolutely love how I can only use 1 T of olive oil. I’m watching my sugar and my husband has GERD so he can’t tolerate a lot of fat in his diet. Thank you for this recipe! <3
Yay! Let us know what you think when you give it a try, Vanessa!
Vanessa Pierre says
So, I made this for Thanksgiving and my husband like it. And the best part was that he didn’t get heartburn. So, yeah definitely recommend this recipe for Gerd sufferers. Thanks a million! <3
Woohoo! Love to hear this. Thanks so much for the review, Vanessa!
jim carrig says
I made this but instead of rolling out the crust after it was chilled. I used a piece of wax paper and a 1cup measuring cup and pressed it into the glass pie plate.. The filling was good but I added a bit more spice and substituted oat milk.. Baked until the filling started to pull away from the crust.. let it set until cool.. Turned out very good..
Thanks for sharing, Jim! Glad to hear you enjoyed it!
Haddie says
Hey there, I purchased canned pumpkin PIE MIX by mistake. It says add evaporated milk and eggs. What do I need to do to make it vegan? Just cornstarch? Thanks!
Hi Haddie, we’s say you’d need almond or coconut milk and cornstarch. But we haven’t used pumpkin pie mix in this recipe, so we’re not certain how it will turn out!
Haddie says
I used almond milk and cornstarch (since I mistakenly bought canned pie mix) and it worked perfectly! I made the gluten free crust, too. A little tough to cut in to, but the taste was great and it didn’t fall apart for me or was hard to work with. Thanks for the help
We’re so glad to hear it turned out well! Thank you for sharing, Haddie! xo
Lauren says
I did the same thing and it still turned out really well.
The 2nd time I added a tablespoon of ground flax (for stability) and some extra spices. Turned out even better. This time I’m going to add a bit of coconut sugar for depth.
Originally it was a mistake but I’ll probably just stick with the pumpkin pie mix.
M says
The pie filling was pretty good. I’m pretty picky with pumpkin pie. The crust wasn’t very good. That’s the thing I has a problem with. It fell apart before I could get it in the pan, then after it didn’t taste good and a bit like it’s undercooked but it’s not, and fell apart again.
thank you for the recipes, I appreciate them even when they don’t always work out. I’ll find a different crust recipe and use the filling from yours.
Thank you for sharing your experience and sorry to hear the crust didn’t turn out right. You could try par-baking it for a crispier crust. Glad to hear the filling is a winner though! xo
mary says
You could cut out all the added sugar and this pie would be even better. Honestly amazing how naturally sweet most ingredients are when they are allowed to just speak for themselves. Both vegetarians and vegans seem to Need a lot of extra sugar!
Brooke says
Tastes great, but the filling was too thick. It pretty much still resembles canned pumpkin and isn’t smooth like a normal pumpkin pie. I followed the recipe exactly, should I add more milk in the future? The filling has the same consistency baked as it did uncooked.
Also the crust is rather salty, but I actually quite liked that. If you’d prefer a less salty crust I’d recommend using a bit less than the recipe calls for.
Hi Brooke, thanks for sharing your experience! You might prefer the filling in this newer recipe. Hope that helps!
Shai says
Hi! Can I make the pumpkin purée from scratch and from butternut squash…?
Hi Shai, we haven’t tried that, but it looks like a couple other readers have done so with success. Let us know if you try it!
Nicholas King says
Could I put the crust dough straight into a pan and then let it rest in the fridge?
That should work!
Anne-Sophie says
Really easy and delicious pie. I bought the crust but followed the recipe to make the filling. I have a strong mapple syrup (dark amber) and didn’t want it too sweet so I put less sugar (2 Tbsp). The pie came out perfect and it lasted several days. Perfect for an afternoon snack with a cup of tea.
Great! We’re so glad you enjoyed it! Thank you for the lovely review, Anne-Sophie! xo
Cat Chan says
What is baking temp?
Tia says
This came out perfectly! I even loved the taste of the filling before I cooked it. I let the dough in the fridge for 1 day before making and it was very difficult to roll straight from the fridge but after letting it warm a bit as you suggested it was perfect. Thank you so so much!
We’re so glad you enjoyed it, Tia! Thanks so much for the lovely review!
Alexis says
This recipe is perfection! I have been making this for several years now! The only two modifications I make is I substitute the maple syrup with Swerve, a sugar alternative, and I don’t make the pie crust myself. I use Wholly gluten free frozen pie crust and it turns out delicious every time! I have made this for Thanksgiving 3 years in a row! It is delicious with coco whip! I get one by the brand “So Delicious”. I would recommend this recipe to anyone!
We’re so glad you enjoy it, Alexis! Thanks so much for the lovely review and for sharing your modifications! xo
Shawn says
Hi! Can this recipe be made crustless, similar to a flan? Thanks!
That should work!
Sarah says
I’m going to make with a frozen gluten-free pie crust, blind bake? Also, I have 12oz extra filling seasoned, would you think a tart type pie would be good? Seeing as it’s only half the amount of filling for a whole pie 🥧 grateful for your guidance. Fantastic recipes. This the second pumpkin pie this season with your recipe. Love it and the family loved it too
Yeah, I’d blind bake! 375 F for 10-15 minutes. Not sure I’m understanding on your other question? This filling definitely benefits from baking.
Aurora says
We love this pie! I just switch the crust for an almond flour crust. Super yummy, thank you for this recipe!
Amazing! Thanks for sharing, Aurora! xo
Alison C says
Hi, I made this and it was delicious! Thank you for the awesome recipe! Only problem was it wasn’t firm enough. Can you tell me what I might have done wrong so I can make it firmer next time? I baked it for 65 minutes. Should I try longer next time or did I maybe have a measurement a tiny bit off? I used olive oil. Thanks!
Hi Alison, We’re so glad you enjoyed it! A couple ideas here: 1) the pumpkin purée may have been more watery- we prefer Libby’s brand. 2) The cornstarch/arrowroot is what helps it thicken, so you could try increasing it a bit. Hope that helps for next time!
Sky Lintman says
loved it!
Raven says
I just made this recipe with my sister for Thanksgiving and let me tell you…. it was absolutely delicious! I NEVER post reviews but, since this recipe was so perfect for vegan/gluten-free eaters, I had to share my opinion. I was hesitant at first since most vegan/gluten-free recipes are “meh”, but once I actually made it, the beautiful pumpkin scent and the nostalgia of a Thanksgiving pumpkin pie was all there. THANK YOU FOR THIS ALL-INCLUSIVE RECIPE!!!!
Amazing! Thanks for sharing, Raven!! So glad you enjoyed it!
Krista says
This was the best pie I have made in years ! The crust came out perfect! I only needed 4 Tbsp of water for my crust, and the filling was delicious after letting the whole pie chill over night. I ended up baking mine for well over 70 minutes and it was a thick pie so it seemed to need it.
Incredible! Thanks for sharing, Krista!
Ada says
Unfortunately, I did not favor this recipe. The pie crust was terribly hard and clumpy instead of flaky or crispy and the flavor was bland, just doughy. Disappointing, I have not had luck finding the right gluten free recipes. :(
Hi Ada! So sorry this one didn’t work out. Which GF blend did you use? Did you make any other adjustments?
sophie carroll says
Hi
Could i use this recipe to make small pies with a different filling? I want to make Christmas (sweet) mince pies. I’m not sure if these are a thing in the states!?
Thank you :)
Yes, you may also be able to use this recipe as a loose guide?
Carrie Sue says
I made this 3 days ago for Thanksgiving and my husband and I both loved it! We couldn’t get enough!. I also made your Coconut Whipped Cream to go with it. Yum! I have so many food allergies and it was no nice not to have to use an egg or butter substitute. Because of nuts, I substituted rice milk for the almond milk and it worked fine. I already had a frozen gluten-free crust in the freezer, so didn’t try the crust yet. This recipe will be a holiday staple from now on. Thank you.
Yay! We’re so glad you both enjoyed it, Carrie! Thanks so much for the lovely review! xo
patti paige / baked ideas says
The pie was (and still is) totally delicious. Not too sweet, great texture, and the crust worked perfectly, even though I had to use a 9 inch cake pan. And, it was easy! Thanks so much! One question – refrigerate after the first day, or no?
Hi Patti, we’re so glad you enjoyed it! Yes, we’d suggest refrigerating.
Lily says
Hi thank you for this great recipe! I tried it yesterday and the filling was delicious but the crust was hard as a rock! Not flaky and soft like your photos look. I used coconut oil because I could not find the vegan butter at the store it was all sold out and I had to avoid my usual Miyoko’s that has cashew in it because my friend is allergic to nuts.
So I thought thats fine Ill try the coconut oil but I have to say I would not recommend that! I chilled it and sliced it in got it worked in fine chilled it a bit and thenrolled out fine but it baked really hard. I used Organic Trader Joe’s Coconut Oil and the 1 to 1 Bob Mill’s flour so it must be the coconut oil would you think? Have you had successful crust with coconut oil?
I also made the coconut whipped cream which was delicious! It does whip up super fast I could have left it at 30 seconds for a more whipped texture but added the vanilla and sugar and whipped another minute so it almost seemed like frosting which is good to know for later sugar cookies. Would coconut whip work as frosting for sugar cookies that sit out a few days or would they need to be in the fridge or get too hard? Otherwise maybe I need the vegan butter for that too.
I usually get too nervous around holidays to try vegan baking but I’ve had mostly success with it this year I just never tried making vegan crust next time I will be sure to get the vegan butter!
When using coconut oil in conjunction with GF flours I’ve found the results to be hit and miss. Vegan butter (or real butter) is what adds that flakiness. I have a coconut oil crust but it’s not GF for the reason I just described.
Diana says
This was incredibly easy to make and tasted wonderful. We have egg and milk allergies in our family so I really wanted to find a safe pumpkin pie. We did our own go-to crust and I didn’t have real maple syrup on hand so I used the alternative. My kids all loved it and 3 out of 4 picked this pumpkin pie over my apple pie. Thank you for the recipe!
We’re so glad it turned out well! Thanks so much for sharing, Diana! xo
Katherine says
This pie was amazing!!!!! No one noticed it was vegan. Super easy. We sprinkled brown sugar on the top when it was about to be served and brûléed it. Crust was perfect too, used the Mykonos cultured cashew butter. Thank you ALWAYS, minimalist baker!!! I love you!!!!
Thanks so much for the lovely review, Katherine. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Amanda says
Hi Dana! This is my first Minimalist attempt that didn’t come out exactly right. I followed the instructions, but the crust was incredibly hard and dry, and the pie itself was really tough. Any ideas? I’d love to try again.
Hi Amanda, so sorry to hear that was your experience! Is it possible it was over-baked? Otherwise, would you mind sharing what size pan you were using? And the brand of vegan butter?
Amanda says
Sure! I baked for 65 min, just as the crust was starting to turn golden. I used Earth Balance and a 9 inch pan. I’m wondering if I didn’t chill the dough long enough? It was a tight 30 min.
Or 65 min bake may have been too long for my oven. From the rest of the comments, I think this was just a fluke! Thanks for responding.
Hi Amanda, it does sound like either it needed more chilling or less baking. Let us know if you give it another try!
A couple other ideas- it could be the type of GF blend (if you used a different one than Bob’s Red Mill 1-1 Baking Flour) or the crust was too thin?
Alina Abramovich says
The filling ended up delicious but my crust was super hard – any suggestions for next time? I followed the recipe exactly but somehow still got super hard crust.
Hi Alina, Sorry to hear that happened! It sounds like either the crust was too thin (perhaps from a pan that was too large?) or it was over-baked. Hope that helps for next time!
DJ says
I used a frozen pre-made pie dough that I rolled out, but I used the filling from your recipe, and it’s phenomenal. I blind-baked the traditional crust about 20 minutes and then followed your bake temp and time. Earlier in the day family had eaten full-fat non-vegan pumpkin pie, so I was worried that your pie may be lacking to them, since it’s apples/oranges to compare. Well how could I ever have doubted MB?! Family loved your pie and found it to be equally as good if not truly better than the traditional. Next Thanksgiving I’ll definitely make it again. Is there a healthier crust alternative that you’d recommend that has less fat (no-oil/ butter/ margarine)? Thank you!!
Yay! Thanks so much for sharing, DJ! We’d suggest this recipe for a crust with less oil. It’s difficult to get a flaky crust though with no oil/butter/margarine.
Laur says
My sister recently had to cut gluten and dairy for health reasons so I decided to find a recipe for her to enjoy this Thanksgiving. I am so glad I found this simple yet amazing recipe – thank you so much for creating it! It was my first time making a pie and I found it very easy thanks to your instructions and simple ingredients. It was THE PERFECT PUMPKIN PIE and my entire loved it!
Aw, yay! We’re so glad everyone enjoyed it! Thanks so much for sharing! xo
Lindsay says
I made this today for Thanksgiving and it is sooooooo good!!! My daughter has celiac and I have EoE, and finding gf, egg free, dairy free desserts is a challenge! We both devoured our slices. I felt like I was eating “real” pumpkin pie for the first time in years! I definitely will make this every year! Thank you!
Whoop! We’re so glad it turned out well! Thanks so much for sharing, Lindsay! xo
Maureen says
Best pumkin custard, lol. My filling did not set up but it was tasty if you want to eat it like a custard. I baked it the required amount of time and followed the recipe exactly. Not sure what happened.
Sorry to hear that, Maureen! Is it possible you left out or reduced the cornstarch? That’s what allows it to set up.
Maureen says
I wish I could say that I did leave it out but no, I added it.
Hi Maureen, another idea is perhaps the brand of pumpkin purée was too thin. We prefer Libby’s.
Kathy says
This truly is a great pie!! I made it last year and this year as well. My husband tried some this year and said it was better than the store-bought pie (high praise coming from him!). I love that it doesn’t have any weird ingredients!!! The taste and texture is perfect!! Thank you so much for this recipe….10 stars!!!
Whoop! So glad you enjoyed it, Kathy! Thanks so much for the lovely review! xo
Elizabeth Castro says
I just made this pie and 2 things happened that puzzled me. One is the crust turned out rock hard. I cooked it at 350 for the lowest amount of time. Second, the filling cracked a lot once it cooled off. How do I get the crust to not be rock hard and how do I get less cracking in my filling? Other than those two things the pie turned out great.
Hi Elizabeth, sorry to hear that happened! It sounds like the crust was maybe too thin and/or it was over-baked? Were you using an extra large pie pan? Baking for less time should help with both issues.
Stacy says
Omg I made this for the first time yesterday, and holy $hi@!! It’s so good!!! You would never know it’s vegan! I’ve been vegan for 8yrs now and this just totally hits the spot!! Thank you! Definitely gonna make again!
Whoop! We’re so glad you enjoyed it, Stacy! Thanks so much for the lovely review! xo
Yolanda says
Can I replace white sugar for the brown sugar? Thank you!
Sure!
Noelle Lopez says
What if using a premade crust? And using your filling? How should I bake…
Hi Noelle, For 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!
Sarah says
I made this last year, it was a hit with my omnivore family. My father, who is completely vegan food averse, apparently talked about how he couldn’t believe it was vegan/gf all night, no one could tell the difference 😇 Im currently in the process of making it this year. Happy thanksgiving and thanks for the recipe Dana!!!
Yay! We’re so glad you and your family enjoyed it, Sarah! Happy Thanksgiving! xo
Janet says
Thanks for explaining blind baking more thoroughly. I don’t trust google for everything! My crust came out a little gooey and raw. I’m re-baking the pie now and covered the top. Worst case scenario—per imagination: I’ll have to scrap the “skin” layer. Cheers!
Hope you enjoy it, Janet! xo
Maura says
This was a lovely pie. I used all-purpose flour and I prebake my crust for 15 minutes. It was easy to make and tasted great. For sure, this recipe will be a keeper in my family.
Thanks for sharing, Maura!
Janet says
Thank you! Because my first pumpkin pie was last night via this recipe and my crust is way raw! I’m re-baking now. However; the wrap and fridge method has worked well for me to roll out the crust because I have the cookbook and made the quiche! It was my first quiche and I made it a few times! It’s a good prep for those inexperienced in baking pies. I felt less worried for sure! I have super high anxiety… it’s just who I am. I’m a yoga instructor, professional writer, and soon to be lawyer but it’s still who I am. As a dedicated vegan, I’ve truly learned that I’m skilled in many more ways, especially in the kitchen. We all get advice and recipe tips from here to there! Cheers
Thanks for sharing, Janet! xo
Marco says
I accidentally put too much water in my dough.. is it salvageable? :(
Add more flour!
Kaitlyn Ethridge says
Hi! I made this and it is a little darker on the top than in the picture. Will it still be good? Also I put it in the fridge before it was completely cool. It’s 1am sooooo I’m done ha.
Should be fine! Assuming it’s not burnt?
Kaitlyn says
I also used coconut sugar and I just read your other reply about that. Thanks! Happy Thanksgiving!
Leigh says
Might this be firm enough to serve as pie bars?
Yeah, I think so! Especially once chilled. Or you can try this recipe.
Leigh says
Thank you so much for getting back to me so quickly. ( I couldn’t reply for some reason until today.)
Thanks, as always, for sharing tasty recipes.
Kacie says
What temp for the oven? Can’t find it anywhere on this page, sorry… is it 425 for 15 mins, then 350 like on the Libby can? Thanks
Step 4 – 350 degrees F!
Victoria says
Hi Dana,
I assume the butter is salted? Thank you for all the awesome recipes. They’re staples in our home.
Hi Victoria! Generally I use unsalted butter in baking! But if yours is salted just pull back on any additional salt.
Cindy says
Hi Dana! I’m planning on making this pie today for Thanksgiving dinner tomorrow. Is it ok to use Bob’s Red Mill all-purpose baking flour (which I have on hand already) instead of the new 1 to 1 baking flour? Also, it is ok to use a metal pie pan rather than a glass one? We don’t eat many sweets so I’m much more of a cook than a baker and I don’t think I’ve made pie for 30 years. Thank you!
Hi Cindy! Unfortunately I don’t like their all purpose blend as it has chickpea flour in it. I think a metal pie pan would be fine, though glass or ceramic is preferred.
Tanya says
hi, dana—what do you dislike about chickpea flour?
Mostly that it tastes like chickpeas.
Cindy says
Great, thanks! I bought the other flour. I almost bought a glass pie dish too, but will have to use metal this time.
Diane says
Why the oil?
I’d say it’s optional here if you’re oil-free!
Sarah says
Our family has an egg allergy but is not vegan. I love vegan recipes because I don’t have to think about altering the recipe/figuring out the right egg replacement on my own. I’ve been noticing lately that a lot of my favorite recipes come from you! Thanks!!
Of course! Hope you love this pie, Sarah!
Tiffani Harrison says
Can I substitute cream of tarter for arrowroot?
Not in that great of quantity. I’d say either cornstarch, or all purpose gluten-free flour?
Tiffani Harrison says
My daughter is allergic to corn so we can’t do corn stretch and the store didn’t have arrow root. Can I just use the flour that is used for the crust? If yes- how much?
Yes that should work. Same amount! Tapioca starch, if you have it, would also likely work!
Janet says
Hi I’m confused. Your other pumpkin pie recipe with the cashews in the crust uses coconut milk full fat rather than the almond milk. Please explain the differences each ingredient gives and or doesn’t.
Also the other recipe bakes for 40 min while this one recommends 58-65 min, other than the crust difference and the almond milk versus coconut milk, why the extreme variation in baking times?
Also the other recipe doesn’t have an oven temperature. This one does 350° but the other pie recipe as previously mentioned has no oven temp. Would you please let me know?
Thanks so much! I’m so proud of myself though for baking. In all of your pumpkin infused and other such recipes I feel you are extremely scant on the pumpkin pie spice and cinnamon …. so I added a bejaogo (a word I made up, I’m a published author too) ton more.
I also added more maple syrup 🍁 to give it that deeper brownish orange that we all know and love. To “sweeten” the crust—try this: cinnamon spice and pumpkin pie spice. Don’t add sugar as it can make the crust fall apart!
PS You should update your pumpkin spiced apple pie with the crust method of this one! Wrap, disc 1/2 inch and refrigerate for 30min!!!!!! Love ya
Happy Thanksgiving 🍁
Let the animals thank us this year, you know. Covid was a man made disease. Should be a lesson learned but I’ve still seen turkey after turkey being slaughtered. What’s up with that,?
Yes, totally different recipes – one requires less bake time because of the crust and a different size pie pan. Let us know which one you try!
Evelyn says
I accidentally forgot to add the almond milk to the pie filling! Is this going to completely alter the taste and texture?
I don’t think so it may just be a bit more thick!
Greta says
Hi,
Thank you for your response.
I have no idea why the filling would not set – it was still not cooked in the center of the pie after 2 hours. But the oven was working and the internal temp of the pie said 180 degrees.
So I am going to try this today: 2 Steps to Fix Undercooked Pumpkin Pie
Cover the pie with aluminum foil, place it back in the oven and bake it at 350 F for about 20 minutes, or until done. Then wait for the pie to cool and top with whipped cream. Easy as pie!
The filling ( both uncooked and cooked) was delicious.
Today I am going to make the pumpkin soup.
Thank you for the recipes.
Yeah, pumpkin pie will still be a little jiggly in the center (a toothpick won’t come out clean). It’s more of a custard pie and it sets up more as it chills and is refrigerated.
Lisa Thuro says
Is this for a 9″ pie crust?
Thank you, Thank you!!
Lisa
Yes!
maria says
LOVE this recipe – would like to try with all coconut flour as it is so healthy – highest in fiber and protein – what do you think?
I don’t know that it would hold together? If you try let us know how it goes! I’d suggest adding in some almond flour and perhaps tapioca starch for binding.
maria says
Thanks!! I read that coconut flour should be used at 1/4 the amount of most flours as it is so fibrous which is what is so great about it – think I’ll try this experiment on a non-holiday LOL LOL.
Sounds good! Let us know if you try!
Sarah says
Should I blind bake the pie crust if I’m going to use a pre-made frozen pie crust 🤔? Thank you in advance for your help
With this recipe I generally don’t. But it wouldn’t hurt to ensure the bottom is cooked through. I’d say 10-12 minutes at 375F should do well.
Annalisa says
Hi! I’m about to make this but JUST ran out of maple syrup (and would prefer not to go to the store again), would honey work okay?
Bummer, perhaps! We haven’t tested it that way. Let us know how it goes! Should be OK! Or sub brown sugar or agave?
Greta says
How do I know when the pie is done? It has been in the oven almost 2 hours and the center still looks uncooked. Inserting knife the pie sticks to the knife,
Thank you,
Hi Greta, inserting a knife to see if it sticks is more so a test for muffins, cakes, and quick breads. With pumpkin pie, the knife is not going to come out clean. It definitely shouldn’t take 2 hours, unless perhaps your oven is off? The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top (see step 10).
Elaine says
Could you use oat flour instead of the gluten free flour blend? I don’t have any on hand – the only other is AP flour or WW flour. Thoughts?
Hi Elaine, all purpose would be your best bet! But we’d suggest pre-baking the crust if using all purpose flour (375 F for 10-15 minutes). Let us know how it goes!
Greta says
I am about to make this recipe but nowhere does it say what temperature to have the oven. This is so frustrating especially for a newbie like me.
Hi Greta, sorry for any confusion here! The bake temperature is listed in step 4 (“preheat oven to 350 degrees F (176 C) and prepare pie filling”).
Julia says
I have made this same pumpkin pie for years now. It is a winner. I follow the recipe exactly and it works every time. Closest thing to traditional pumpkin pie I have found2
Whoop! We’re so glad you enjoy it, Julia! Thanks so much for sharing! xo
Maria says
Hi. Can I make this without the pie crust and just bake per instructions? Would the pan need to be greased? Thanks!
We haven’t tried that, but we think it would work. You could grease the pan or maybe use parchment paper for easier removal. Let us know how it goes!
Nicole says
Hi! is it ok to cook the pie a little longer so it won’t be to jiggly when serving? Also should this be served cold right out of the fridge or room temp? Do you recommend putting chopped pecans onto? thank you!!
It can be served chilled or room temp! And yes, you can bake a little longer. It won’t get dry! Just more firm. Just be careful not to burn. Let us know how it goes, Nicole!
Alana says
Hi! Could you use coconut sugar in place of brown sugar?
That should work. But it may end up a darker color.
Sarah says
Could I make the pie without a crust? If so, how? Any and all advice would be greatly appriciated!! I was planning on making it the way it was written but I ran out of my GF flour blend and there isn’t a way to get it in time (plus, the filling has always been my favorite part ;) Thank you so so much!! I can’t imagine a thanksgiving without this pie <3
We’re so glad you enjoy it =) That should work! We don’t think it would need modification. Let us know how it goes!
Min says
Can I use regular milk instead of almond milk? Also can I substitute cornstarch for tapioca starch?
Hi Min, We think those modifications would work, but we haven’t tried them. Let us know how it goes!
Sarah says
I have used regular cows milk in this recipe and it worked just fine!
Amanda says
Hi, can I use coconut milk instead of almond milk? For an almond allergy.
Yes!
Reema says
Hi! Can we use any vegan milk? Does it matter? Thank you! Can’t wait to try!
Most should work well! Such as oat milk, cashew milk, rice milk, or coconut milk. Hope that helps!
Kendra says
Hi! Very exited to try this :) I was wondering if I could sub butter for vegan butter in the pie crust?
Sure!
Elaine Shipman says
I am new to the gluten free, vegan lifestyle due to health issues. Glad to discover and use Bob’s Redmill products and your recipe help. Please don’t sell my email address to other vendors. Happy Holidays.
We won’t Elaine. We only use your email address for sending you recipes (and only when you subscribe).
Sandee Coules says
Hi!! I’m allergic to egg whites and have a gluten sensitivity. I would love to use your filling with the Chebe Gluten Free Cinnamon Roll mix as the crust. Do you think it will work? The ingredients are tapioca flour, cane sugar, modified manioc starch, iodine free sea salt and cinnamon. Do you suggest I make the cinnamon rolls and flatten them out in a pan or just use the mix and make it into a pie crust? Thank you for any help!
Hi Sandee, we aren’t familiar with that product and haven’t tried it. But we think you’d need to mix it with (vegan, if needed) butter and/or other ingredients recommended on the box and then roll out into a pie crust. Let us know how it goes!
Amanda says
Hi! I really want to try this! But I want to attempt a substitute and I’m nervous about ruining it so I’d like to ask your advice.
I’m used to using sweetened condensed milk in my pumpkin pies. My son is allergic to dairy now, so I absolutely have to find a new dairy free pumpkin pie recipe and yours looks great.
But I’d like to used a can of sweetened condensed coconut milk. Can I replace the almond milk with sweetened condensed coconut milk 1:1? How would the condensed milk change the texture or viscosity of the filling?
Thanks for any insight you might have! I thrive on your almond milk, btw.
Hi Amanda, sweetened condensed coconut milk should work, but it will be thicker, richer, and sweeter. We’d suggest scaling back the maple syrup to taste. Let us know how it goes! You can also find our pumpkin pie filling made with coconut milk here: https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/.
Sarah says
May I use the recipe with coconut milk instead of almond milk, thank you. I see you suggested another recipe, I have everything for this one please. Thank you
Yes should work well!
Jen says
How long should we bake this if we are using store-bought frozen gluten free pie crust? The crust I bought said certain directions if I am baking it without filling but said to follow recipe of filling if there is one.
I’d say pre-bake for ~10-15 minutes at 375 F. And then adding filling and bake as instructed!
Catherine says
I’m not sure I want to use maple syrup, so is there something else I can use? It doesn’t need to be vegan, just dairy free.
Agave or honey should work. Let us know if you try it!
Brooke says
Do you have to see the cracks to know if it’s done or not? I’m hoping to have a smooth pie, no cracks for decorative purposes.
As long as it’s baked long enough (no longer super jiggly) there is no need for it to crack!
Paula says
Hi,
I have baked this every year ever since you posted it and it is TO DIE FOR. This is the first time however I only make it for my husband and I due to the pandemic and being away from family.
I baked it 2 days ago and cut into that same day after letting it set in the fridge. How long does it last in the fridge once cut and wrapped in plastic? Not sure if this is freezable or not.
The only other option we would have is to have a pumpkin pie dinner, which I’m highly contemplating.
Your feedback is appreciated!
Aw, we’re so glad you enjoy this recipe, Paula! It should keep well in the fridge for 3-4 days. We haven’t tried freezing it, but we think it would work. Let us know if you give it a try!
Doris says
What is the oven temp?
350 degrees F (176 C). You can find this information in step 4. Hope that helps!
Lucy says
If I substitute coconut milk for the almond milk-would you recommend canned coconut milk or from a carton?
Either should work! Carton will be most similar to the almond milk, but canned may make it more creamy. Let us know how it goes!
Devanshi Dave says
Can I use regular milk instead of non dairy milk?
We haven’t tried that, but we think it would work.
Amber says
I’m new to cooking vegan, is there a vegan butter you prefer for this recipe?
Yes, Earth Balance is best for crusts. Otherwise, Miyoko’s in a pinch.
Leslie says
I am about To make this pie for the first time this Thanksgiving. The photograph shows the pie filling a little low on the pie. I was wondering if I could increase the pie filling by half again as much, and how much longer would I need to cook it for?
Hi Leslie! It should actually be just right. The photos reflect slightly less filling. It should be perfect! Let us know if you try.
Sarah D says
I was wondering if I can use pre-made crust?
That should work!
Erin roesch says
How would this be if I substituted coconut cream for the almond milk? I’m use to my mom making a pumpkin filling with condensed milk h in thinking how to make it vegan and still nice and thick I thought of coconut cream.. what are your thought on that substitute?
I think that would work well here! A 1:1 substitution. Let us know how it goes. You can also use this recipe for inspiration!
Wendi says
My husband is vegan and oil free. Do you think if I left the oil out of the filling, it would still be okay? I will make his pie crustless, as I cannot figure out how to make a vegan, no oil (all plant butters are made with oil) crust.
That should be fine! Let us know how it goes!
Lindsey Ahrndt says
Did it go well? I’m also gf vegan and oil free and I’m hoping I can use this recipe for Thanksgiving
sarah says
I have a store bought gram cracker crust that i need to use, how should i bake this if i have a pre made crust? help!
Skip all of the crust instructions, pre-bake your graham crust for ~10-12 minutes at 350 F (or until slightly golden brown). Then add filling and bake as usual!
Maria says
Hi! Thank you for this recipe! Can I use your Gluten free flour blend in this recipe? https://minimalistbaker.com/diy-gluten-free-flour-blend/ I was wondering is there was a reason that you didn’t use your own blend. :)
Thanks,
Maria
Hi Maria! We’ve tested it with our blend and it is quite similar. Still fragile though so handle gently! Let us know if you try!
Patrick says
I’m planning to use the all purpose flour crust recipe, but I’m concerned that the crust will be under baked if I don’t blind bake it first. What are your thoughts on doing this step, considering that you’ve omitted it from the original recipe?
Thanks!
Yeah, I’d personally blind bake if using all purpose flour (375 F for 10-15 minutes)! Let us know how it goes!
Adeen says
This was a fabulous recipe! I’m both vegan and gluten-free so this was perfect. I tried it a second time substituting oat milk for the almond milk and found the filling was even creamier in texture. I also substituted brown rice flour for he gluten-free flour and this worked well. The coconut cream on top was perfect!
Many thanks,
We’re so glad you enjoy it! Thanks for sharing, Adeen!
Liz says
We stumbled on your recipe last year around this time, and our family is so grateful! We love it so much, we need two for all five of us. Do you think I could just double the filling recipe and throw two pies in the oven at once?
Thank you again so much!!!
Amazing! Yeah, I think you could do that it may just take slightly longer to bake. xo!
Zuzana says
The pie very good, tasty and the crust was very good as well and easy to make. I especially liked the advice that you can patch pieces together, worked perfect. Thank you for the recipe.
We’re so glad you enjoyed it, Zuzana! Thanks for sharing!
Isabella says
This pie is delicious! It has been a staple recipe of mine for the last couple of years when pumpkins go into season. Everyone I make it for loves it (even the non-vegans)! It isn’t too sweet and is perfect when paired with cocowhip!
Thanks so much for the lovely review, Isabella. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Barbara says
Will the recipe still work if I only use one can of pumpkin?
If you do that, we’d suggest reducing all the filling ingredients by half. But the filling/crust ratio is best if you use two cans of pumpkin and the full batch of filling.
Sabrina Duncan says
The pie never did set. I chose cornstarch over arrowroot. I was short of time & used a frozen pie shell instead. I followed the shell directions & cooked it straight from frozen. Could this have been why? If I want to do it again with a store bought pie shell, should I thaw or cook it a bit first? Thanks.
Hi Sabrina, sorry to hear that! That’s a possibility. We’d suggest thawing in the fridge. Hope that helps!
Diana says
Does this pie filling freeze and defrost well after it’s been baked?
Hi Diana, 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!
Jamie says
Could I use cocoa for almond flour instead as I’m supposed to watch my carbs? Do I need to blind bake the crust?
Hi Jamie, this recipe doesn’t have almond flour. Perhaps you were asking if you could use it? We wouldn’t suggest cocoa powder. We don’t think almond flour would produce quite the same texture as GF blend, but another reader mentioned subbing it with success. No need to blind bake the crust on this one.
Janet says
What is blind bake ?
I looked it up but I’m confused
Blind bake is baking your crust before adding your filling – usually for 10-12 minutes at 375 F to slightly brown. This ensures the crust gets cooked through.
Lucien says
Hi! I’m hoping to make this but I don’t have cornstarch or arrowroot powder and don’t know that I will use it enough to buy it? Can you replace this with flour or something more common?
You could try using flour? I haven’t tried it that way though!
Diana says
This recipe is so good. Although I did use all-purpose flour since I don’t have the gluten-free one (followed your other recipe). I lowered the amount of sugar because of sweetness preference. I used the earth balance plant-based butter and all perfect. Also used soy milk instead. Really yummy recipe!
We’re so glad you enjoyed it, Diana! Thanks so much for the lovely review and for sharing your modifications!
Carter says
Made this with roasted pumpkins, more spice, and homeade cranberry compote swirled in generously. This is a permanent in the holiday staples now!
Wow! Sounds incredible!
Sabrina Doss says
Has anyone tried using rice milk or Ripple instead? My son can’t have nuts, soy, or oats. Thanks!
We think rice milk would work
Ellie says
I recently became vegan and gluten free and I loved this recipe! My family had it too and had no idea it was vegan and gluten free.
We’re so glad you and your family enjoyed it, Ellie! Thanks so much for sharing! xo
Linda says
Oh my this is absoluteLy better than regular pumpkin pie. The only thing different I did was to roast pumpkins for use rather than canned pumpkin. Totally delicious.
Whoop! Thanks so much for the lovely review, Linda! xo
Jacqueline says
Hi!
I am planning to make this for my family for Thanksgiving. Do you think Brown Rice flour would work ok as a sub for Bob’s Red Mill?
Thank you!
Jacqueline
Hi Jacqueline, we wouldn’t recommend that. It will likely be crumbly. You could try our DIY GF blend or another store-bought blend.
chb says
can this crust be used for fruit pies? any different steps to take?
That would work!
Valery says
I made it and it was sooo good!!!! I ate it all in one day hehe 🙈
We’re so glad you enjoyed it, Valery! Thanks so much for the lovely review!
Anne says
I’m wondering why the pie crust doesn’t use vegetable shortening like Crisco? Is that not Vegan?
Hi Anne, that might work. We just aren’t fans of Crisco from a health perspective.
Louise says
⁸hi we cant get canned pumpkin over here or any kind of pumpkin unless its halloween. So the time has come and the pumkin is in the shops now!
But can I use a real pumpkin to make this and if so, how? And would one pumpkin be sufficient amount etc how big of one would I need?
Thanks
Hi Louise, we haven’t made this one with fresh pumpkin, but some other readers have. To see what they’ve tried, we’d suggest searching for “fresh pumpkin” in the comments. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.
Sonya Eagles-Dill says
I just mixed the crust and I am not feeling confident how it is going to turn out. What kind of vegan butter did you use? I think that is my problem. Nothing stuck together while I was putting it in the plastic wrap.
Hi Sonya, we used Earth balance vegan buttery sticks. Hope it ended up turning out for you!