All you need are 9 ingredients to make this vegan gluten free pumpkin pie! It's so easy to make and absolutely delicious, you will never know it's actually pretty healthy.
I love pumpkin pie, especially one that comes together quickly and uses simple easy to find ingredients.
This post was originally published on September 19, 2020.
This 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.
Ingredients
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 Puree
- Coconut Sugar
- Cashews
- Cashew Milk
- Seasonings
- Gluten Free Pie Crust
How To Make Vegan Gluten-Free Pumpkin Pie
This might be the easiest pie 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.
- Bake.
- Top, serve, and enjoy!
Serving Suggestions
You can dress up this classic 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 with Vegan Whipped Cream.
- Serve alongside your favorite vegan ice cream!
Preparation Tips
- This recipe can be made nut free by substituting for a nut free dairy free milk, and use coconut cream instead of cashews.
- Use a higher fat milk for added creaminess.
- 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 make this even quicker by using a store bought crust.
Storage Suggestions
- 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.
- 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.
Common Questions
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 pie crust to keep the pie completely gluten free.
More Vegan Pumpkin Recipes
Make pumpkin season a success with these delicious whole food plant based pumpkin recipes:
- Healthy Pumpkin Spice Latte
- Pumpkin Cupcakes with Salted Caramel Frosting
- No Bake Pumpkin Energy Bites
- Vegan Layered Pumpkin Dessert
- Baked Pumpkin Spice Donuts
- Pecan Pumpkin Smoothie
- Vegan Pumpkin Chocolate Chip Cookies
The Best Easy Vegan Gluten Free Pumpkin Pie
Equipment
Ingredients
- 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)
Filling:
- 1 ¾ cups pumpkin puree , not pumpkin pie filling
- 1 cup coconut sugar
- ¾ cup raw cashews , see note
- 2 tablespoons cornstarch
- 1 tablespoon pumpkin pie spice
- ½ cup cashew milk , or other dairy free milk (see note)
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Optional toppings:
- Homemade vegan whipped cream
- Ice cream
Instructions
- 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.
- Serve!
Notes
- 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.
Nutrition
Nutrition and metric information should be considered an estimate.
Sarah
Did a test run for Thanksgiving and it's safe to say this one is going on the menu!
Chelsee
Delicious! Love a classic favorite for the holidays.