The Easiest Vegan Gluten-Free Pumpkin Pie With Step By Step Instructions

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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!

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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!

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.

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

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.

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.

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

Recipe adapted from Nora Cooks.

More Gluten-Free Thanksgiving Menu Must-Haves

• Turkey
• Gravy
• Stuffing (this gluten-free recipe is our favorite!)
• Mashed Potatoes
• Mashed Carrots with Turnip (this recipe is great – but we don’t add any sugar)
• Oven Roasted Veggies
• Cranberry Sauce (we don’t actually include this due to a family member’s allergy to cranberries)

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