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.
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.
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.
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.
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.
MORE FALL RECIPES
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Vegan Gluten-free Pumpkin Pie
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
Natalie
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.
Laura
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!
Marie
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!
Natalia
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 ❤️
Chenée
I’ve been looking for a vegan pumpkin pie, so I’m so glad to find this recipe! It looks incredible!
Natalia
I know you will love this pumpkin pie, Chenée. I would love to hear how it worked out for you. Thanks for the comment!
Amy
This was my first gluten free pie and it turned out perfect! Thank you for the detailed instructions!
Natalia
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 ❤️
Liz
Love a good pie from scratch!
Natalia
I’m so glad, Liz! Thanks for commenting.
Lori | The Kitchen Whisperer
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!
Natalia
You’re so welcome, Lori! And thanks for the comment! XO
Priya Maha
Made this for a friend who is gluten intolerant, and she really loved the pie! It was delish.
Natalia
So happy that you loved this pumpkin pie, Priya. I appreciate your feed back! XO
Leslie Sawmiller
I am so thankful for this vegan, gluten-free pumpkin pie recipe! Recipes like this make the holidays so much easier!
Natalia
I would love to hear how it worked out for you, Leslie. Thanks for the comment!
Aya
This pie turned out amazing! My family loved it. The crust was beautiful and delicious! I’m definitely making this again.
Natalia
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!
Choclette
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.
Natalia
I love baking from scratch, there is nothing more rewarding! Glad you love it, Choclette ❤️
Marta
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.
Natalia
So happy to give you a vegan alternative, Marta! I know you will love this delicious pumpkin pie!
Kayla DiMaggio
Can’t wait to devour this pumpkin pie! It looks so amazing and perfect!
Natalia
This is one of our favourite fall desserts, you will love it! Thanks for commenting! ❤️
Cathleen
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!!
Natalia
Hope you will love it as much as we do! Thanks so much, Cathleen! XO
Chef Dennis
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.
Natalia
This apple pudding is a favourite in our house, I’m sure your family will love it too. Thanks for the comment!