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In this post: Are you or someone you love sensitive to gluten, eggs, or dairy? If so you are going to LOVE this vegan gluten-free pumpkin pie recipe this holiday season!


Whether you live in the U.S. or Canada, pumpkin pie is pretty much synonymous with fall, Thanksgiving, and holiday meals. Sadly, if you’re sensitive to gluten, dairy, or eggs, regular pumpkin pie is a huge no-no. But I’ve got good news for you, this easy vegan, gluten-free pumpkin pie recipe is the perfect replacement!

a slice of vegan gluten free pumpkin pie on a white plate with a fork full beside it

Making a Gluten-Free Pumpkin Pie

It’s actually much easier than I ever thought to make a delicious gluten-free pumpkin pie.

Now my sister would say I’m cheating because I use both a pre-made gluten-free vegan pie crust and canned pumpkin puree. But I find that’s what makes it so easy, and still perfectly delicious, without any of the stress of messing with gluten-free pastry or whole pumpkins.

vegan gluten free pumpkin pie slice on a plate with a huge dollop of coconut whipped cream with the rest of the pie in the top right corner

Using a Pre-Made Crust or Crust Mix

I’m not much of a baker to begin with – too much math and exact measurements to make those chemical reactions happen – but I find gluten-free pastry to be exceptionally difficult to work with. Try making it vegan (with no eggs) and it’s darn near impossible. So, I choose to stock up on pre-made gluten-free vegan pie crusts every couple of months.

We use pre-made frozen crusts by Wholly Gluten Free and we find them usually at the Superstore here in Ontario. They’re free of the top 9 common allergens and work really well as both dessert pie crusts and meat pie crusts!

You could also try a gluten-free pie crust mix if you’d like a little more of a made from scratch pie. Bob’s Red Mill has a pie crust mix made from gluten-free flour, as do several other brands, like Kinnikinnick.

How to Make Vegan Gluten-Free Pumpkin Pie

Ingredients

  • Ready-made gluten-free vegan pie crust, or prepared pie crust mix placed in a pie pan or 9-inch pie dish
  • 2 cups of pumpkin purée (that’s about a 15 ounce or 540 ml can)
  • 1 cup coconut cream
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 teaspoon sea salt
  • 3 tablespoons tapioca starch
  • Coconut whipped cream for serving

You can substitute the thick creamy part of full fat coconut milk if you can’t find coconut cream, but you may find the pie filling isn’t as thick.

You can also adjust the pumpkin pie spices to taste. For example, we like a little more cinnamon, so we use a full 2 teaspoons in one pie.

Tools you’ll need

Instructions

  • Add all pumpkin pie filling ingredients to a large bowl and mix with an immersion blender.
  • Pour the filling mixture into prepared pie crust and bake in the oven until cooked through and not jiggly.
  • Cool and serve.

Yum!

Serving Suggestions

Pumpkin pie is the best served with a big dollop of whipped cream. If you’re dairy-free or vegan, you can use coconut whipped cream.

Dairy-Free Whipped Topping Options

There are a few options when it comes to dairy-free whipped cream…

Store-Bought Dairy-Free Whipped Topping

In the last few years, our local grocery stores have begun to carry coconut whipped cream in the fridge and freezer sections.

Gay Lea makes one in a can, but I try to not buy that one as the spray tops tend to break, and then you’re stuck with a pressurized can of whipped cream that you can’t use.

So Delicious makes a coconut whipped cream in a tub, much like Cool Whip. But it’s entirely dairy-free. We like this one the best!

Homemade Dairy-Free Whipped Topping

Of course, you can always make coconut whipped cream from scratch. I’ve not had much luck consistently getting it to froth up really light and fluffy, but it can be done. The Minimalist Baker has a simple recipe here.

vegan gluten free pumpkin pie slice on a plate with a huge dollop of coconut whipped cream

Storing Pumpkin Pie

Baked pies can be stored wrapped in plastic wrap in the fridge for 3-5 days. Be sure to wrap the pie plate gently but tightly so that the crust doesn’t dry out.

Can I Freeze Leftover Pie?

Yes! You can freeze leftover pie. Because pumpkin pie has a high fat/moisture content you can freeze it well in the freezer. This makes it a perfect make-ahead dessert for Thanksgiving!

Be sure to cool the cooked pie fully. Then wrap it in several layers of aluminum foil and/or plastic wrap or seal it in a Ziploc bag that you’ve sucked the air out of to avoid freezer burn.

Gluten-Free Pumpkin Pie Recipe

Yield: 1 pie

Vegan Gluten Free Pumpkin Pie

vegan gluten free pumpkin pie slice on a plate with a huge dollop of coconut whipped cream

Are you or someone you love sensitive to gluten, eggs, or dairy? If so you are going to LOVE this vegan gluten-free pumpkin pie recipe this holiday season!

Ingredients

  • Ready-made gluten-free vegan pie crust, or prepared pie crust mix
  • 2 cups of pumpkin puree (that’s about a 15 ounce or 540 ml can)
  • 1 cup Coconut Cream*
  • 1/2 cup brown sugar**
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 teaspoon sea salt
  • 3 tablespoons tapioca starch
  • Coconut whipped cream for serving

Instructions

  1. Prepare pre-made pie crust as instructed. Or make your pie crust from a gluten-free vegan pie crust mix.
  2. Add all pumpkin pie filling ingredients to a large mixing bowl. Mix until smooth with an immersion blender. Alternately, place in a blender and blend until smooth.
  3. Pour prepared pie filing into the pie crust.
  4. Bake at 350 degrees F according to the pie crust instructions or until filling is not jiggly in the middle. If necessary cover the pie crust edges with tin foil to prevent burning.
  5. Cool completely on cooing racks.
  6. Chill and serve with a dollop of vegan coconut whipped cream and a sprinkle of cinnamon (optional).

Notes

*You must use coconut cream in order for the pie filling to be thick enough. Here we get it in the international aisle in a little box. If you can't find coconut cream you may use the solid portion from a can of full fat coconut milk. But it may not be as thick.

**You can use coconut sugar instead of brown sugar. But I liked the brown sugar best. I've also made this pumpkin pie less sweet by using only a 1/2 cup of sugar. If you find that's not enough, you can increase the sugar up to a cup. But I recommend trying it this way first. You may be pleasantly surprised!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 357Total Fat: 15gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 206mgCarbohydrates: 55gFiber: 4gSugar: 37gProtein: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Recipe adapted from Nora Cooks.

vegan gluten free pumpkin pie slice on a plate with a huge dollop of coconut whipped cream

More Gluten-Free Thanksgiving Menu Must-Haves

Are any of your family or friends sensitive to gluten? Have you ever made gluten-free pumpkin pie?

Did you make this recipe?

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