A creamy pumpkin filling and a flaky, buttery crust make this classic holiday pie totally irresistible. This gluten free vegan pumpkin pie is the perfect sweet ending to your Thanksgiving meal.
When you think of a classic Thanksgiving day dessert, you probably think of pumpkin pie. A slice of pumpkin pie with a dollop of whipped cream is a holiday favorite.
Unfortunately, the traditional recipe is out of the question for many people with food allergies because of the heavy egg and dairy content.
But, with the right ingredients, it’s possible to make a gluten free vegan pumpkin pie that’s not only delicious, but also easy to make. And your guests will love it – even if they don’t have special dietary needs.
This vegan pumpkin pie has a creamy, decadent filling thanks to pumpkin puree and coconut cream. You won’t miss the egg, dairy, and other allergens.
And if you’re in a pie making mood, you might want to try this dairy free French silk pie or my favorite apple pie.
If you’re looking for more Thanksgiving dessert recipes, try my chocolate pudding pie, apple crumble tart, or double chocolate peppermint bundt cake.
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Top Tip
You must allow the pumpkin pie to cool completely at room temperature. You can place it on a wire rake to cool fully. If you try to refrigerate it before it is cool, you will ruin the texture of the filling.
Pie Crust Ingredient Notes
- Gluten Free Flour Blend – My gluten free flour mix works well for pie crust. You can experiment with different gluten free blends, but in my experience if it contains xanthan gum, it may make the pie crust a little chewy. For a flaky gluten free crust, choose a gluten free flour blend that is free of gums.
- Sugar – A little bit of sugar is all you need to make the crust – it shouldn’t be too sweet.
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread or Baking Sticks are perfect for making pie crust. I love the flavor and texture of pastry when I use these vegan butters.
How to Make a Gluten Free Pie Crust
- Use a pastry cutter to cut vegan buttery spread into some gluten free flour, sugar, and salt. Blend until the mixture resembles coarse crumbs.
- Add a little cold water and mix just until the dough comes together.
- Form the dough into a ball and cover with plastic wrap. Refrigerate for one hour.
- Place the dough on parchment paper, and cover with another piece of parchment. Use a rolling pin to roll out the dough.
- Remove the top layer of parchment, and place the pie plate on the dough. Slide your hand under the parchment and flip the pie plate.
- Peel off the parchment, and press the dough into the pie plate. Use in whatever recipe you wish.
Pie Filling Ingredient Notes
- Pumpkin Puree – You need 100% pure pumpkin puree, not canned pumpkin pie filling. Make sure it says 100% pure, because the pie filling contains sugar and other additives.
- Coconut Cream – Coconut cream is usually sold in a small can near the canned coconut milk. If you can’t find pure coconut cream, just get a can of full fat coconut milk and spoon the cream out without adding any of the coconut water to your pie filling.
- Aquafaba – This recipe uses whipped aquafaba as an egg replacer. Aquafaba is the brine or water from a can of chickpeas. When you whip it, it becomes very fluffy, like whipped egg whites. You can read more about aquafaba here.
- Tapioca Starch – Tapioca starch helps thicken the pumpkin filling, and helps it to set. You could also use corn starch if you prefer.
- Pumpkin Pie Spices – A blend of cinnamon, ground ginger, and nutmeg give this pie its classic flavor.
Step by Step Instructions
- Make or buy a gluten free pie crust. (See the recipe for how to make a crust).
- Make the pumpkin filling in the mixer and pour into the pie crust.
- Bake at 400 degrees F for 15 minutes, then reduce the heat to 350 degrees F and bake for 55-60 minutes.
- Allow the pie to cool fully at room temperature. Once it is cool, you can place it in the refrigerator.
Storage
Store leftover pie in the refrigerator. It should stay fresh for about 5 days.
You can make this pie the night before Thanksgiving if you like. Just store in the refrigerator once the pie cools off.
What to Serve with Pumpkin Pie
- Dairy free whipped topping, like Coco Whip from So Delicious
- Homemade whipped coconut cream
- Your favorite dairy free vanilla ice cream
Disclosure: This post contains affiliate links.
Recipe
Gluten Free Vegan Pumpkin Pie.
This pumpkin pie is a Thanksgiving classic that everyone will enjoy! This is an easy recipe with a great pumpkin flavor.
Ingredients
For the crust:
- ½ cup vegan buttery spread or vegan baking sticks chopped in small pieces
- 1 ½ cups gluten free flour
- ¼ teaspoon salt
- 1 teaspoon organic cane sugar
- 4 Tablespoons ice water
For the filling:
- 29 ounces pumpkin puree one large can
- 1 cup organic cane sugar
- ½ cup coconut cream
- ½ cup whipped aquafaba
- 4 Tablespoons tapioca starch
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- â…› teaspoon nutmeg
- â…› teaspoon salt
Instructions
Make the pie crust:
- Use a pastry cutter to cut vegan buttery spread into some gluten free flour, sugar, and salt.
- Blend until the mixture resembles coarse crumbs.
- Add a little cold water and mix just until the dough comes together.
- Form the dough into a ball and cover with plastic wrap. Refrigerate for one hour. If you are short on time, you can put it in the freezer for about 30 minutes. While it is chilling, you can start to make the pumpkin filling.
- Preheat the oven to 400 degrees. After 30 minutes, remove the dough from the refrigerator and let it sit for 10 minutes.
- Place the pie crust dough on a large piece of parchment paper, and cover with another piece of parchment. Use a heavy rolling pin to roll out the dough.
- Peel off the top layer of parchment paper, and place a glass or metal 9 inch pie plate on the dough. Slide your hand under the bottom piece of parchment and flip the pie plate over.
- Peel off the parchment paper, and press the dough into the pie plate. The dough may rip a little – it’s okay. It’s quite delicate, but you can use your fingers to press it into the plate and smooth out any wrinkles or rips.
- Make a smooth or fluted edge around the edge of the pie crust.
Make the pumpkin filling:
- Make the whipped aquafaba – pour chickpea brine into a mixing bowl and add ¼ teaspoon cream of tartar. Beat until stiff peaks form – about 10 minutes.
- Place the pumpkin puree and organic cane sugar in a clean mixing bowl and mix until combined. Add the coconut cream and aquafaba and continue to mix.
- Add the tapioca starch, spices, and salt. Mix on medium speed until smooth.
Assemble and bake the pie:
- Pour the pumpkin filling into the pie crust.
- Bake at 400 degrees F for 15 minutes, then reduce the heat to 350 degrees F, and bake for 55-60 minutes. The top of the pie will darken slightly, and it will look firm. If the crust is getting too brown, you can place foil all around the edge of the pan to cover the crust.
- Allow the pie to cool completely on a wire rack at room temperature. Do not place a hot or warm pie in the refrigerator, it will ruin the texture. Once the pie is completely cooled, you can store it in the refrigerator.
- Serve with vegan whipped topping or whipped coconut cream.
Notes
Aquafaba is canned chickpea brine or water. To prepare it, simply drain the water from a can of chickpeas into a mixing bowl, add ¼ teaspoon cream of tartar, and beat until fluffy with stiff peaks. It should take around 10 minutes.
If you don’t want to use aquafaba, you could try a flax seed egg replacer instead, but I haven’t tried that and am not sure how it would work out.
This pie can be made the night before and stored in the refrigerator.
Leftover pie should be stored in the refrigerator and eaten within 5 days.
Nutrition
Calories: 355kcalCarbohydrates: 55gProtein: 4gFat: 15gSaturated Fat: 7gSodium: 206mgPotassium: 260mgFiber: 5gSugar: 29gVitamin A: 16535IUVitamin C: 4.7mgCalcium: 47mgIron: 2.7mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!
Darryl
I look forward to this every year! It’s so good.
Jeannette
S re sing else I can use to replace the coconut cream?
Jessica
I’m not a vegan baker, just an egg-free baker due to an allergy. What is the coconut cream a substitute for in your recipe? Thanks!
Kelly Roenicke
It’s a substitute for condensed milk.
Katie
Delicious recipe!
Alli
Hi Kelly!
As a new GF vegan Baker, can you please recommend a great GF flour blend that would work for this recipe and your other recipes, that’s totally *rice free* and * nut free*?
I am very allergic to rice and have not found a premade GF flour blend without it that people say tastes good. I also dont know what blend to create at home that might be great in all your pies, crusts, cakes, etc.
Thank you!
Kelly Roenicke
I don’t have any experience with rice free flours, but this recipe looks promising: https://savorthebest.com/ancient-grains-gluten-free-flour-blend/
I would try that to see if it works well.