A creamy pumpkin filling and a flaky, buttery crust make this vegan pie totally irresistible. This gluten free vegan pumpkin pie is the perfect sweet ending to your holiday 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, traditional pumpkin pie is out of the question for many people with food allergies because of the heavy egg and dairy content. Not exactly allergy friendly.
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.
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.
Pie crust ingredients
- gluten free flour (or regular all-purpose flour if you aren’t gluten free)
- vegan buttery spread
- cold water
Best gluten free flour for crust
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.
How to make the 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.
Vegan pumpkin pie filling
Traditional pumpkin pie contains a lot of eggs, and that’s one reason that people think it can’t be made vegan.
You can make pumpkin pie without eggs! This vegan pumpkin pie has a creamy filling thanks to pumpkin puree and coconut cream. It’s a rich and decadent pie that everyone loves – you won’t miss the eggs!
Pie filling ingredients
- pumpkin puree
- coconut cream
- tapioca starch
- pumpkin pie spices
Best egg substitute for pie
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.
How to make vegan pumpkin pie
- 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 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.
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.
See how easy it is to make this classic dessert in the video below.
More vegan pumpkin recipes
- Vegan Pumpkin Streusel Muffins
- Vegan Pumpkin Cake with Molasses Buttercream Frosting
- Dairy Free Pumpkin Mousse Parfaits
What to serve with pumpkin pie
- Dairy free whipped topping, like Coco Whip from So Delicious
- Whipped coconut cream
- Your favorite dairy free vanilla ice cream
If you’re looking for more Thanksgiving dessert recipes, try my chocolate pudding pie, apple crumble tart, or double chocolate peppermint bundt cake.
If you make this recipe, or any of my recipes, please share on Instagram, and tag me @prettybeeblog. I love to see your creations!
Disclosure: This post contains affiliate links.
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.
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
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
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.
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.
Preheat the oven to 400 degrees. 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 with the pie dough. Pour in the pumpkin filling.
Bake at 400 degrees for 15 minutes, then reduce the heat to 350 degrees, 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 on 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.
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.
S re sing else I can use to replace the coconut cream?
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!
It’s a substitute for condensed milk.
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.
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.