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 can make this already allergy-friendly pumpkin pie nut-free, too!
- Crust - instead of my almond-flour-based vegan pie crust, 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).
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 2 ½ tablespoons arrowroot starch
- 15 ounces canned pumpkin (plain 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.