Perfectly spiced vegan pumpkin pie that's FREE from oil, wheat, soy, coconut, dairy, eggs, and refined sugar. This Vegan Gluten-Free Pumpkin Pie comes with all of the delicious nostalgia of fall and winter feasts but none of the saturated fat, cholesterol, or sugar crash! Nut-free option.
Pureed pumpkin is naturally dense, creamy, and rich-tasting, so it lends itself well to healthy vegan desserts. I love the warm touch of spices and vanilla and the pleasant sweetness of maple syrup in this pie.
If you're someone who appreciates healthier treats, I think you'll love this pumpkin pie, too!
And if you're someone who prefers sweeter desserts, you can always make this pie a bit sweeter by adding a few tablespoons of granulated sugar to the filling (be sure to taste it first, though, because it's really good as-is).
This vegan pumpkin pie is nothing if not versatile!
RELATED: check out this new Vegan Sweet Potato Pie recipe. It's also oil-free, WFPB, and gluten-free. The flavor is similar to pumpkin pie, but the filling is lighter and silkier.
First, Let's talk about the best vegan gluten-free pie crust (tap to see the recipe). I highly recommend it for the base of your vegan pumpkin pie.
Since creating that recipe in 2019, I've received such great feedback from people all around the world who can't believe how easy and good it is.
I have to agree. I mean, that pie crust recipe pretty much single-handedly turned me into a pie person!
And for Thanksgiving, one big bonus about that almond flour crust is that it holds up better overnight than traditional pastry made with flour.
So feel free to prep your pies a day in advance.
Now, for the ingredients in this WFPB (that's whole-food, plant-based) pumpkin pie filling. This makes enough for a 1-quart, 9-inch deep dish pie plate:
- pumpkin puree - canned is easiest and contains less water than freshly cooked pumpkin. If you prefer to use fresh, scoop the cooked puree into a sieve lined with cheesecloth. Let it rest over a bowl until enough moisture drains away and the consistency is more dense, similar to canned pumpkin.
- non-dairy milk - I used unsweetened almond.
- rolled oats - ensure they're certified gluten-free, if needed, or sub your favorite GF flour.
- tablespoons almond or cashew butter - adds a touch of richness. Sub coconut cream, tahini, or sunbutter if you like!
- corn starch or arrowroot
- pure vanilla extract
- pumpkin pie spice - or if you don't have the blend on hand, use 1 ½ teaspoon cinnamon, ½ teaspoon ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon cloves.
- additional cinnamon
- maple syrup - look for pure maple syrup.
You may have noticed that a couple of the ingredients are "to taste." I tend not to use that phrase too often when writing dessert recipes.
But with certain recipes I think it's important and actually helpful to you, the reader, to point out when flexibility of seasonings is encouraged (as opposed to other times when altering a recipe can cause problems).
And this vegan pumpkin pie recipe is pretty flexible! So feel free to taste as you go, and adjust the spices and sweetness to your palate.
With pumpkin pie filling, a major shift in the wet-to-dry ratio is really the only change that could cause an issue with it setting properly.
- Preheat oven to 350 degrees F. Pre-bake your pie crust for 5 minutes, or follow package instructions if using a store-bought crust.
- Combine all filling ingredients in a blender. Start on low, gradually increasing to high speed. The mixture will be thick.
- Once the filling is smooth and creamy, pour into the pie crust and smooth the top. Bake for 50 to 55 minutes or until the center looks just set.
- Let the pie cool, then refrigerate it for 3 to 4 hours before serving.
Tip! Depending on the pie crust you use, you may need to cover the edges with foil or a pie shield after 25 to 30 minutes to prevent it from getting too brown. If using my gluten-free crust recipe, it will be fine uncovered.
When families and friends get together around Thanksgiving it can be challenging to accommodate everyone's different dietary requirements.
And when I say "challenging," really what I mean is that you simply want everyone to be able to enjoy as many dishes as possible. And you definitely don't want anyone to feel left out of dessert!
If someone is allergic to coconut, for example, you don't want them to miss out on all of your tasty vegan treats! This allergy-friendly pumpkin pie can help.
Just three easy swaps make this already allergy-friendly pumpkin pie nut-free, too!
- Crust - instead of my almond-flour-based vegan pie crust, try this NEW allergy-friendly pie crust recipe. It's made with sunflower seeds and is wonderfully easy! Or use your favorite homemade or store-bought pie crust that accommodates your needs.
- Nut butter - the recipe calls for just a few tablespoons of almond or cashew butter; feel free to replace this with coconut cream or a seed butter, such as tahini or sunflower.
- Milk - replace the almond milk with your favorite nut-free non-dairy milk, such as soy, oat, rice, or flax.
Variation: Deep Dish Pumpkin Pie
Check out this towering slice! The photo above is of one of my earlier test batches..... yep, a DOUBLE batch.
Since the pumpkin pie filling is so light and low in calories, and that's where most of the flavor is, I decided I wanted more of it. Makes sense, right? And it worked, for the most part.
The only issue is that a blender can't handle THIS much volume at once.
So I had to blend the filling in two batches, then stir those together in a bowl before adding it to the pie crust. It worked out fine in the end.
With this double-decker pumpkin pie in the fridge, we proceeded to eat pumpkin pie every day until it was gone. Such a treat!
One morning I even scooped some of the filling into my bowl of oatmeal, added extra pumpkin pie spice, and enjoyed it with a cup of coffee.
Hmm, maybe I should re-name the recipe "Pumpkin Pie So Healthy You Can Eat It For Breakfast!"
Tap to play the video and see how easily this vegan gluten-free pumpkin pie comes together!
I hope you and your loved ones enjoy this delicious, vegan gluten-free pumpkin pie this holiday season (or any time of year)! If you try it I would love to hear from you.
Comment below and let us know how you enjoyed the recipe (feel free to ask questions in the comments section, too).
If you share a photo of your pie on facebook or instagram I would love for you to tag @myquietkitchen so I can see. Happy baking!
Vegan Gluten-Free Pumpkin Pie (No Coconut)
- 1 unbaked Gluten-Free Vegan Pie Crust (oil-free) - tap for recipe - or your favorite pie crust recipe
- ¼ cup gluten-free rolled oats - or sub 3 Tbsp GF flour or almond flour
- 3 to 4 tablespoons almond or cashew butter, smooth and unsalted - omit or sub seed butter or additional oats for nut-free option
- 1 cup unsweetened non-dairy milk such as almond or oat
- ½ cup plus 1 Tbsp maple syrup
- 2 teaspoons vanilla extract
- 3 tablespoons corn starch - or arrowroot starch
- 1 (15 oz) can pumpkin (this is plain, cooked pumpkin with nothing added) - see Notes; sub sweet potato if you like
- 2 teaspoons pumpkin pie spice - see Notes
- ¾ teaspoon ground cinnamon - plus more for garnish
- Preheat oven to 350 degrees F. Prick the bottom of the pie crust with a fork, and pre-bake for 5 minutes. Or follow package directions if using store-bought pie dough.
- Combine all filling ingredients in a blender (oats, nut/seed butter, milk, maple syrup, vanilla, starch, pumpkin, and spices). Blend on low speed, gradually increasing to high. The mixture will be fairly thick. Stop to stir or scrape down the sides of the blender as needed.
- Once the filling is completely smooth, pour it into the pre-baked crust and smooth the top. Bake for 50 to 55 minutes or until the center looks just set. *Depending on the crust you're using, you may need to cover the edges with foil or a pie shield after 25 to 30 minutes to prevent it from getting too brown. If using my gluten-free crust recipe, the crust should be fine uncovered the whole time.
- Let the pie cool to room temperature, then cover and refrigerate for at least 3 to 4 hours before serving. See Notes for serving suggestions.
- Vanilla-Maple Oat Ice Cream (WFPB, free from oil, coconut, refined-sugar)
- Banana nice cream (WFPB, oil- and sugar-free)
- whipped coconut cream
- So Delicious Coco Whip
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
My husband, who was raised on pie, has deemed this the best tasting pumpkin pie he has ever had. This recipe is a winner. We used oat and macadamia nut milk, cashew butter, and homemade butternut squash purée.
I have been making this for a couple years. It is delicious!
When blending the filling, the recipe indicates the mixture will be fairly thick. Mine has never been fairly thick, it's runny. Could it be the brand of canned pumpkin I am using? Maybe it is too watery. I use organic canned pumpkin. I bake it a little longer. It does firm up with refrigeration. Any suggestions on the brand of pumpkin?
Editing to update: You were right about the pumpkin, ML. I made this pie twice recently, using Libby's canned pumpkin for one Whole Foods 365 organic pumpkin for the other. There was a BIG difference in thickness between the two brands. The 365 organic canned pumpkin was much thicker, creamier, and the color was deeper. I'll be updating the recipe shortly to include a note.
So glad you enjoy the pie, ML. You may be right about the pumpkin. If you watch the video right above the recipe, would you say your blended filling looks thinner than that? You can see it pretty well when it's being poured.
The only other possible factors I can think of would be the type of non-dairy milk you use and how long you blend the filling. Blending longer tends to heat up the starches and thicken it.
I’m curious which type or brand of non dairy milk everyone likes best. I’ve found that some definitely shift flavors quite a bit. Plain, unsweetened, varieties are often best, but these days there are also so many thickness and such used. Ideas?
I made this pie 5 times this week using different size pie pans (made 2 6-inch from one batch, a 9 inch, a 10 inch, and a 9 inch deep dish twice) using the gluten free pie crust recipe on this website (works perfectly every time) and the recipe for the Healthier Pumpkin Pie (using Artisana Raw Almond Butter, Elmhurst Oat Milk for the non-dairy milk, and canned pumpkin).
My favorite was the 9 inch deep dish. I made one batch of crust and doubled the pumpkin filling, using 3/4 of the batter (thought I could make mini pies with the leftover but I ran out of steam) and baked the pie for 55 minutes. It was perfect. Followed all the instructions (refrigeration after baking is essential) so I made it again when we finished the first one. It's that good! Thank you for figuring out how to make an excellent vegan pumpkin pie without oils, fake butters, or coconut milk).
Made this with your GF pie crust as a test run for Thanksgiving. It was a hit! My son asked why we don’t have pumpkin pie more often lol Will be a regular healthy dessert for us - thank you for the recipe!
Delicious!! This will be my first vegan Thanksgiving and I’ve set out to try a few recipes before the big day. I was worried this would taste “healthy” if you know what I mean. But it didn’t - it just tasted GOOD! A keeper for Thanksgiving. Thank you.
Vegan Thanksgiving is the best. My whole family has willingly come along, and now it’s the tradition. Enjoy yours!
Sounds good! But are you using canned pumpkin here or fresh?
Fresh, cooked pumpkin has a lot more water content than the canned pumpkin.
Thanks for reminding me, Barb! I meant to include a note about that. Yes, with fresh you would want to drain away some liquid so it's more similar in consistency to canned pumpkin. Placing the pumpkin puree in sieve lined with a couple of layers of cheesecloth gets the job done.
Can I use your Graham Cracker Crust recipe with this baked pie? Or is that pie crust best suited for no bake pies? Thanks!
You're right, the graham cracker crust is best for no-bake fillings. This one needs a crust that can be baked. It also works as a crustless pie if you don't want to bother with pie crust.
This recipe made the best pumpkin pie. The additions of nut butter made me hesitant. I followed the recipe exactly as written and it was so easy and turned out absolutely perfect! Thank you!
I made this along with your gluten-free pie crust for Thanksgiving this week and it was absolutely delicious! It would be hard to tell it's allergy-friendly. It was so easy to put together in the blender, it took literally just minutes to create.
Thank you for your continued assistance in allowing our family to enjoy conventional recipes the allergy-friendly way!
Hi Lori! Excited to try this. I haven’t had pumpkin pie since I was a little girl. 32 now and it’s time to try again 🙂 Was curious if using quick-cooking gluten-free oats would have any impact? I don’t assume so but ingredients are becoming increasingly hard to find as the season changes here so not a lot of room for trial and error! Thanks for the recipe!
Hi Mel, that's a great question! Though I haven't tried it with quick cooking oats, I can't think of any potential issues. They do cook faster, but it's such a small amount I think it will be fine. I'm glad you're excited about the recipe. 😀 I hope you enjoy it!
Is it possible to use coconut milk (canned) and/or coconut cream in lieu of the non-dairy milk? Have you tried this? And have you tried this with a graham cracker crust?
I haven't tried it with coconut milk but yes, it should work just fine and be delicious! I don't think a graham cracker crust will work, though, because they usually need very little bake time.
RE: 3 Tbsp corn starch or 2 1/2 Tbsp arrowroot
Can I just use 5 Tbs of arrowroot starch
sub cornstarch with Potato starch? 3tbs potato starch and 2 1/2 Tbs Arrowroot?
Thanks so much
That's an "or" 😀 so if you have arrowroot, you'll just use 2.5 Tbsp of arrowroot. No need to pay attention to the corn starch. Hope that helps!
Could I use tapioca starch in place of the cornstarch, and if so how much
Made your crust and it is delicious
So glad you like the crust, Diane! Yes, you can use tapioca starch instead. I would use 3 to 4 tablespoons of tapioca. Let me know how it turns out!
We enjoyed this pie for Thanksgiving, and my young grandson said, "This pie tastes amazing!"
Haha I’m glad he loved it. Thanks, Susan!
I made this recipe along with the vegan gluten free crust and my husband and son both devoured it! I don't like pumpkin, but they love pumpkin and gave me 2 thumbs up! I'll make this for them again Christmas! Also, my son is 5 and loves stuff full of gluten and dairy, and he didn't notice! Woohoo! Thanks for this awesome recipe! I'll be making the crust recipe for pot pie in the near future.
Yay! So glad they loved it, Jenny. 😀 Enjoy the pot pie!
Is the 3-4 hours of refrigeration to help the pie set?
Hi, Carrie. Yes, that’s correct. Heat activates the starch, then chilling helps it set.
Made this recipe this week end, and it was delicious!
I did not have almond flour for the crust, so I finely gounded whole almonds and it worked perfectly. I also added a few pecan halves on top of the filling before baking, for added nuttiness.
Thank you for the recipe! 🙂
Ooooh, pecans are a wonderful idea! I'm so glad you enjoyed it, Gee. Thank you for the feedback!
I've tried quite a few vegan pumpkin pie recipes and this is definitely the best! Excited to FINALLY have a good, vegan pumpkin pie recipe for the holidays.
Shana, thanks so much for the wonderful feedback! I'm thrilled that you loved the pie. 😀
I made this pumpkin pie for my family and everyone absolutely loved it! We are definitely making it again for Thanksgiving! 🙂
Sherri, I'm so glad you and your family enjoyed it! And thank you for the feedback! 😀