A vegan gluten free pumpkin pie with a rich creamy custard like filling that's made with only 9 ingredients! So easy and absolutely delicious.
This recipe has the perfect texture and flavor, you'll have no idea it has no dairy! It's the perfect holiday dessert.
This post was originally published on September 19, 2020.
The best vegan pumpkin pie is made in a blender and only takes about 15 minutes of prep time! You can use a store bought crust to make it easy or make my homemade gluten-free crust for an extra delicious twist.
A delicious vegan gluten free pumpkin pie made with healthy whole foods? Oh, it's true! Egg free, dairy free, gluten free! Here are the ingredients you need:
- Pumpkin Purée - this is different than pumpkin pie filling. It is pure pumpkin and allows you to control the flavor of the recipe much better.
- Coconut Sugar - this keeps this pumpkin pie recipe refined sugar free, however if you prefer to use another sugar you can.
- Cashews - these add richness and thickness to the pie filling. If you do not have a high speed blender you will need to soak and drain them first. Make the recipe nut-free by using coconut cream instead of cashews.
- Cashew Milk - use a higher fat milk for added creaminess. This recipe can be made nut free by substituting for a nut free dairy free milk.
- Cornstarch - this helps to thicken the pie filling.
- Molasses - maple syrup, honey, brown sugar, or dark corn syrup can be used instead in a pinch, although the taste will change a bit.
- Seasonings - pumpkin pie seasoning adds the classic flavors you love in pumpkin pie, and salt helps to enhance the taste. Vanilla extract offers a nice sweetness without overpowering.
- Gluten Free Pie Crust - keep this pumpkin pie vegan and gluten free by using this homemade pie crust recipe. You can make this even quicker by using a store-bought pie crust.
How To Make Vegan Gluten-Free Pumpkin Pie
When it comes to vegan pumpkin pie recipes, this might be the easiest you'll ever make, no kidding! Here is what you need to do:
- Blend all filling ingredients.
- Pour into pie crust.
- Smooth out the filling.
- Top, serve, and enjoy!
Wow your Thanksgiving guests by dressing up this recipe for gluten free pumpkin pie in a few ways:
- Make a little bit of extra pie crust, form into pretty designs and place on top of the smoothed out filling before baking.
- Top each slice with Vegan Whipped Cream.
- Serve alongside your favorite vegan ice cream!
- To prevent burning, you can cover the crust loosely with foil before baking.
- The filling was created for a standard 9 inch pie dish. If you have an extra deep dish you may need to add more filling, about ½ of the recipe.
- You can prepare this pie ahead of time so you can bake the fresh pie quickly.
- Make the crust, form it into a ball and seal tightly.
- Mix the filling and store in an airtight container.
- Keep both the crust dough and filling in the refrigerator, but let them come to room temperature before assembling and baking.
- Because this pumpkin pie is vegan and doesn't contain milk or eggs, it can sit at room temperature for the whole day, however you can also chill it in the fridge.
- If somehow you end up with any leftovers, store them in an airtight container in the refrigerator for up to 4 days.
- You can also freeze the baked pumpkin pie. Place a circle of parchment paper on the top, wrap in plastic wrap so it's sealed tightly, then place in an airtight container or foil. The longer you freeze it the more the less fresh it will taste, it's best to consume within 3 months.
- Defrost in the refrigerator then reheat in the oven.
Pumpkin pie spice generally consists of cinnamon, nutmeg, ginger, cloves, and allspice.
Sure is! There are a few ways to substitute evaporated milk in pumpkin pie. Because I wanted this recipe to be vegan, I've used cashew milk and a combo of raw cashews to make it nice and creamy. Any dairy free milk will do, but the higher the fat content the better.
In my opinion, canned pumpkin gives you the best overall texture. Homemade pumpkin tends to be stringy and contains more water, so it ends up more jiggly instead of firm and creamy.
Pumpkin pie filling does not usually contain any gluten. However, traditional pie crust recipes usually do. This recipe uses a homemade gluten free and vegan pie crust to keep the pie completely gluten free.
More Vegan Pumpkin Recipes
Gluten free vegan pumpkin pie is always a hit, but there are so many more options out there! Make pumpkin season a success with these delicious whole food plant based pumpkin recipes:
Best Vegan Gluten Free Pumpkin Pie
- 1 vegan gluten-free pie crust recipe , this only needs a bottom crust but decide if you want to make extra to decorate the top (see note)
- Homemade vegan whipped cream
- Ice cream
- Preheat oven to 350 F/ 175 C.
- Put all filling ingredients into a blender and blend until smooth.
- Pour into pie crust and smooth out the top.
- Bake for 40-45 minutes until nice and golden. If the crust begins to burn, cover with foil and continue baking.
- If you want this nut free, you can try using a nut free milk and sub the cashews with coconut cream (the top layer from a can of full fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours).
- If you are not using a high speed blender, you can soak the cashews overnight, boil them for 30 minutes or grind the dry cashews into a fine powder using a coffee grinder (do not soak them for this method).
- Use a higher fat milk for added creaminess.
- The filling was created for a standard pie dish (9 inches diameter by 1 ¼ inches deep), if you have an extra deep dish, you may need to add ½ more of the filling.
- Use a store bought pie crust to make this fast and easy
- Nutrition info includes using my vegan gluten-free pie crust recipe
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.