This gluten-free vegan pumpkin pie is so creamy and delicious, perfectly spiced, and made without coconut milk! It brings all of the flavor and nostalgia of fall and winter feasts, but none of the cholesterol, saturated fat, dairy, eggs, or refined-sugar! It's also oil-free WFPB and includes a nut-free option. It works beautifully as a crustless pumpkin pie, too!
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 vegan 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).
Side note, if you love sweet pumpkin treats, don't miss this vegan pumpkin coffee cake!
And for another healthy Thanksgiving pie option, this Vegan Sweet Potato Pie is dreamy! Like the pumpkin pie, it's also oil-free, WFPB, and gluten-free. The flavor is similar, but the filling is lighter and silkier.
First, Let's talk pie crust! I highly recommend this recipe: vegan gluten-free pie crust. Since sharing that recipe 4 years ago, I've received such great feedback from people all around the world who can't believe how delicious and easy it is.
I have to agree. I mean, that vegan gluten free pie crust pretty much single-handedly turned me into a pie person!
And for Thanksgiving, one big bonus about the 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. It makes enough for a 1-quart, 9-inch deep dish pie plate:
- pumpkin puree - canned is easiest and contains less moisture than freshly cooked pumpkin. If you prefer to use homemade pumpkin puree, scoop the cooked pumpkin 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 - be sure to use 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 - this helps the filling set.
- pure vanilla extract
- pumpkin pie spice - or if you don't have the spice 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.
This vegan pumpkin pie recipe is fairly flexible! So feel free to taste as you go, and adjust the spices and sweetness to suit your tastes.
With pumpkin pie filling, the only thing that might cause an issue with it setting properly is a shift in the amount of starch and/or wet-to-dry ratio.
How to Make Vegan Pumpkin Pie
- 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.
Seriously, how delicious does that pie crust look? It's sort of like shortbread, but gluten-free and without butter or oil!
How to Serve
If the pie is chilled, it's nice to remove it from the fridge about an hour before serving so it can warm up a bit.
For serving, a generous dollop of coconut-free vegan whipped cream is pretty much all you need for the perfect, healthy vegan pumpkin pie experience!
Variation: Deep Dish Pumpkin Pie
Check out this towering slice! The photo above is of one of my earlier test batches..... a DOUBLE batch.
Since this vegan 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?
The only issue is that my 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. But the little bit of extra effort was totally worth it.
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!"
If you're using my gluten-free pie crust, you won't need pie weights or a a pie shield. Just follow the tips in the recipe instructions, making sure the edges aren't too thick, and it will bake up perfectly in just under an hour.
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 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 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 oat milk ice cream (WFPB, free from oil, coconut, refined-sugar)
- banana nice cream (WFPB, oil- and sugar-free)
- low-fat vegan whipped cream (oil-free option)
- 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.