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    Home » Holiday Recipes » Vegan Gluten-free Pumpkin Pie

    Vegan Gluten-free Pumpkin Pie

    Published: Dec 16, 2019 · Modified: Nov 6, 2022 by Natalia · This post may contain affiliate links .

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    Homemade Vegan Glutenfree Pumpkin Pie

    This is my very favorite pumpkin pie recipe and soon it will be yours! It’s a flavorful Vegan and Gluten-free Pumpkin Pie made from scratch, using just basic wholesome ingredients. Easy to make, lasts at least for a week in the fridge and freezes well.

    Hi there! Now I can definitely say that fall is here! Ocher and amber leaves, temperatures below ten degrees, grey rainy days alternating with sunny warmer ones. Does it sound familiar? I’m sure it does if you live in the northern hemisphere. I love this time of the year, but I love pumpkin pie even more. Fall and pumpkin pie go kinda hand in hand.

    Vegan Glutenfree Pumpkin Pie from scratch

    You may be thinking this is a laborious recipe, with the roasted pumpkin, the crust and the filling. In fact, this recipe is as quick as you want it to be. You can always use a ready-made vegan pie crust, canned pumpkin and your pie will be ready to bake in just 10 minutes.

    Anyway, if you like your pies made from scratch, in this recipe I’ll guide you through the whole process, from roasting the pumpkin to storing the pie.

    How To Make Homemade Pumpkin Puree

    Let’s start by cooking the pumpkin. Pumpkin can be either baked or boiled but boiling makes it more wet and no so appropriate for your recipes. To know how to make pumpkin puree, go to my Vegan Pumpkin Chocolate Chip Bread recipe. There is a whole section detailing the steps I follow to do it.

    Vegan Glutenfree Pumpkin Pie recipe

    How to Make Healthy Vegan Pie Crust

    This pie crust is dairy-free, gluten-free, oil-free and super easy. It’s made with just 4 ingredients: gluten-free flour, almond meal, cold plantbased butter, salt and, optionally, sugar. It’s a tasty and buttery crust that can be made a week in advance.

    To make the crust, start by mixing the flour, almond meal, butter, salt and sugar in a large bowl. Add one tablespoons of cold water. Use your fingers or a pastry blender to gently mix until a soft dough forms. Place it onto a lightly floured surface and pack it into a ball. Wrap the dough and refrigerate for around one hour.

    If using a food processor, just add all the ingredients into it and pulse a few times to combine. Add the water and process until the dough begins to come together. Wrap and refrigerate.

    Easy Vegan Glutenfree Pumpkin Pie

    How to Make Vegan Gluten-free Pumpkin Pie Filling

    This filling comes together in minutes. It’s creamy, smooth and not too sweet. You can use canned or homemade pumpkin, both work great here.

    First, add all the ingredients to a blender or food processor: pumpkin puree, plantbased milk, almond butter, brown sugar, maple syrup, vanilla, cornstarch and pumpkin pie spice (I used a combination of ginger, cinnamon, nutmeg and cloves). Mix for 1-2 minutes, until well blended.

    The filling can be made the night before or up to three days in advance, provided that you keep it refrigerated until the moment you use it.

    Vegan Glutenfree Pumpkin Pie

    Tips for Making Ahead your Pumpkin Pie

    • The pumpkin can be roasted 2-3 days in advance, pureed and kept in the fridge. You can also freeze it in an airtight container for up to three months. 
    • You can freeze the pie crust too. Make the dough, wrap it with plastic wrap and freeze it for 2 to 3 months. When ready to use it, thaw the pie crust overnight in the refrigerator.
    • The filling can be made up to 4 or 5 days ahead, and stored in the fridge. Alternatively, it can be frozen and thawed the night before using it.
    • When you’re ready to use it, defrost the crust and the filling in the refrigerator overnight.

    Best Glutenfree Pumpkin Pie

    MORE FALL RECIPES

    • Easy Vegan Pecan Pie
      Vegan Pecan Pie
    • Vegan Pumpkin Chocolate Chip Bread
      Vegan Pumpkin Chocolate Chip Bread
    • Paleo Sweet Potato Chocolate Mousse
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    • Stack chocolate brownie pecan bars on a cooling rack
      Vegan Pecan Pie Brownies

    If you try this recipe don’t forget to rate it and let me know how it went in the comments below! You can also FOLLOW ME on Pinterest, Facebook, and Instagram to see more delicious food and what I’m getting up to.

    RECIPE

    Homemade Vegan Glutenfree Pumpkin Pie

    Vegan Gluten-free Pumpkin Pie

    NATALIA @ SIMPLE GREEN RECIPES
    This is my very favorite pumpkin pie recipe and soon it will be yours! It’s a flavorful and creamy Vegan and Gluten-free Pumpkin Pie made from scratch, using just basic wholesome ingredients. Easy to make, lasts at least for a week in the fridge and freezes well. 
    5 from 27 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 40 minutes mins
    Total Time 45 minutes mins
    Servings 10

    Ingredients
      

    For the Pumpkin Puree

    • 25 ounces fresh pumpkin

    For the Crust

    • 1 ⅔ cups GF all-purpose flour
    • ⅓ cup almond meal
    • ½ cup + 1 tablespoon plant based butter , cut into cubs
    • ¼ teaspoon salt
    • 2 tablespoons sugar , optional
    • 1-2 tablespoons water , cold

    For the Filling

    • 2 cups pumpkin puree (cooked pumpkin with nothing added) or a 15-ounce can
    • ½ cup plant based milk
    • 3 tablespoons almond butter
    • 4 tablespoons cane sugar
    • ¼ cup maple syrup
    • 1 teaspoon vanilla
    • 3 tablespoons cornstarch
    • 1 teaspoon ground ginger
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ½ teaspoon cloves

    Instructions
     

    For the Pumpkin Puree

    • To Roast the Pumpkin, preheat oven to 350ºF / 175 ºC. Remove the stem, halve the pumpkin and remove the seeds with a spoon. Cut into wedges or cubes. The smaller the cuts the faster it will be roasted. Line a baking sheet and place the pumpkin cubes. Roast it for about 30 minutes, until fork-tender. Let it cool and transfer to a food processor or blender. Process until very smooth.

    For the Crust

    • To Make the Crust, start by mixing the flour, almond meal, butter, salt and sugar in a large bowl. Use your fingers or a pastry blender to gently mix it in. Measure one tablespoon of cold water and stir it around. Once the dough starts to form large clumps, transfer it to a lightly floured surface and form it into a ball. Flatten into 1-inch thick disc and and wrap in plastic wrap. Refrigerate for at least one hour. 
    • If using a food processor, add the flour, almond meal, butter, salt and sugar into it and pulse a few times to combine. Add the water and keep processing until the dough begins to come together. Wrap and refrigerate.
    • Once the dough is chilled, preheat the oven to 350ºF/ 175ºC, and prepare the pie filling.

    For the Filling

    • To Make the Filling, add all the ingredients to the same processor (clean first if you want but not necessary), and process until smooth and well combined.
    • Roll out the chilled pie crust between two layers of parchment paper, into a 12-inch circle. Remove the top layer of parchment paper and transfer the dough into a 9-inch pie dish. Gently fit it in, trim any excess dough with a sharp knife, and decorate the edges.
    • Pour pumpkin pie filling into the crust and bake for around 40 minutes or until the center looks just set. Remove from the oven and let cool completely before cutting. 
    • Serve with soy whipping cream or whipped coconut cream. Enjoy!

    Nutrition

    Calories: 214kcalCarbohydrates: 40gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 63mgPotassium: 401mgFiber: 5gSugar: 17gVitamin A: 13660IUVitamin C: 8mgCalcium: 77mgIron: 2mg
    Course Dessert
    Keyword gluten-free pumpkin pie, pumpkin pie, vegan pumpkin pie
    Tried this recipe?Let us know how it was!

    Natalia's Signature
    « Gluten Free Vegan Pizza
    Vegan Pecan Pie »

    Reader Interactions

    Comments

    1. Natalie

      October 18, 2021 at 12:39 pm

      5 stars
      That pie looks delicious. Perfect for Thanksgiving. I’m going to save the recipe and I will bake it for my family. Can’t wait.

      Reply
    2. Laura

      October 18, 2021 at 12:09 pm

      5 stars
      I’m so thankful for this delicious vegan version! Just as good as the original and much more nutritious! Love that’s it’s gluten free!

      Reply
    3. Marie

      September 20, 2021 at 7:46 am

      5 stars
      Natalia I always love how you create delicious vegan version of timeless classics! And I especially love it when you can serve these dishes to *everyone* without a hitch. This vegan pumpkin pie is another hit!

      Reply
      • Natalia

        September 26, 2021 at 4:01 pm

        Hi, Marie! Thanks for the sweet comment. I’m more than happy that you like my pumpkin pie, in fact, it is one of our favourite fall desserts ❤️

        Reply
    4. Chenée

      September 20, 2021 at 3:03 am

      5 stars
      I’ve been looking for a vegan pumpkin pie, so I’m so glad to find this recipe! It looks incredible!

      Reply
      • Natalia

        September 26, 2021 at 4:03 pm

        I know you will love this pumpkin pie, Chenée. I would love to hear how it worked out for you. Thanks for the comment!

        Reply
    5. Amy

      September 19, 2021 at 11:55 pm

      5 stars
      This was my first gluten free pie and it turned out perfect! Thank you for the detailed instructions!

      Reply
      • Natalia

        September 26, 2021 at 4:03 pm

        That is great to hear, Amy! I am so glad that you loved my recipe that much! Thank you so much for sharing and following along with me ❤️

        Reply
    6. Liz

      September 19, 2021 at 8:02 pm

      Love a good pie from scratch!

      Reply
      • Natalia

        September 26, 2021 at 4:04 pm

        I’m so glad, Liz! Thanks for commenting.


        Reply
    7. Lori | The Kitchen Whisperer

      September 19, 2021 at 6:26 pm

      5 stars
      Oh what a lovely pie! I love that it’s vegan AND gluten free! This is definitely on the list for our holiday dinners! Thank you so much for sharing!

      Reply
      • Natalia

        September 26, 2021 at 4:04 pm

        You’re so welcome, Lori! And thanks for the comment! XO

        Reply
    8. Priya Maha

      September 19, 2021 at 4:06 am

      5 stars
      Made this for a friend who is gluten intolerant, and she really loved the pie! It was delish.

      Reply
      • Natalia

        September 19, 2021 at 4:47 pm

        So happy that you loved this pumpkin pie, Priya. I appreciate your feed back! XO

        Reply
    9. Leslie Sawmiller

      September 18, 2021 at 2:09 pm

      5 stars
      I am so thankful for this vegan, gluten-free pumpkin pie recipe! Recipes like this make the holidays so much easier!

      Reply
      • Natalia

        September 19, 2021 at 4:48 pm

        I would love to hear how it worked out for you, Leslie. Thanks for the comment!

        Reply
    10. Aya

      September 18, 2021 at 1:44 pm

      5 stars
      This pie turned out amazing! My family loved it. The crust was beautiful and delicious! I’m definitely making this again.

      Reply
      • Natalia

        September 19, 2021 at 4:45 pm

        Aya, it always makes my day when someone makes my recipe and loved it! So happy you enjoyed this pumpkin pie. Thanks for the sweet comment!

        Reply
    11. Choclette

      September 18, 2021 at 3:14 am

      5 stars
      I think your pies get my number one vote. Love it that you’ve made your own pumpkin purée, pastry and filling. And anything that’s made with almond butter gets my vote. Sounds absolutely amazing.

      Reply
      • Natalia

        September 19, 2021 at 4:50 pm

        I love baking from scratch, there is nothing more rewarding! Glad you love it, Choclette ❤️

        Reply
    12. Marta

      September 16, 2021 at 10:08 pm

      5 stars
      I love that you have taken the time to share this recipe. So many baked goods in the fall and it is great to have some alternative recipes to share with all.

      Reply
      • Natalia

        September 19, 2021 at 4:52 pm

        
So happy to give you a vegan alternative, Marta! I know you will love this delicious pumpkin pie!

        Reply
    13. Kayla DiMaggio

      September 16, 2021 at 12:17 pm

      5 stars
      Can’t wait to devour this pumpkin pie! It looks so amazing and perfect!

      Reply
      • Natalia

        September 19, 2021 at 4:53 pm

        This is one of our favourite fall desserts, you will love it! Thanks for commenting! ❤️

        Reply
    14. Cathleen

      September 14, 2021 at 2:18 pm

      5 stars
      I am always up for a pumpkin pie during the fall months. This one looks so perfect for when my vegan friends come over. Bookmarked to make later, thanks so much for the recipe!!

      Reply
      • Natalia

        September 19, 2021 at 4:54 pm

        Hope you will love it as much as we do! Thanks so much, Cathleen! XO

        Reply
    15. Chef Dennis

      September 14, 2021 at 3:15 am

      5 stars
      Yum! I super love Pumpkin Pie recipes and this version of yours looks absolutely delicious. This Vegan Gluten-free Pumpkin Pie will be loved by my family.

      Reply
      • Natalia

        September 19, 2021 at 4:55 pm

        This apple pudding is a favourite in our house, I’m sure your family will love it too. Thanks for the comment!

        Reply
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