This Gluten-Free Vegan Pumpkin Pie is allergy friendly and delicious! We found that we preferred the smooth custard filling made without egg. This recipe uses only 8 ingredients and takes less than 45 minutes to make.
You'll love the smooth pumpkin flavor and the perfect amount of sweetness mixed with pumpkin spice that will have your guests asking for more!
I think Allergy-Free Pumpkin Pie is best served in October, November, and on Thanksgiving Day. While canned pumpkin puree is available all year round, the flavors and mood are most associated with Autumn.
I enjoy this recipe so much that I make it on Thanksgiving Day and at least two times beforehand!
We always serve this pumpkin pie with our Pumpkin Spice Coconut Whipped Cream or Essential Dairy-Free Whipped Cream. Both are also, vegan, gluten-free, and allergy-friendly!
For another super-quick variation, try our Healthy Crustless Pumpkin Pie. And for more gluten-free and vegan pumpkin treats, you'll love our Homemade Pumpkin Spice Latte, Gluten-Free Fried Pumpkin Donut Holes, Homemade Pumpkin Spice Creamer, and Gluten Free Pumpkin Bread (tested vegan option).
Jump to:
How to make it
Ingredients Notes + Substitutions
The custard filling uses only 7 common ingredients, and is way easier than I would have expected. The only ingredient that requires a little prep beforehand is the gluten-free pie crust. I found that making my own was the way to go. You can find all the ingredient details below the photo!
- Gluten-Free Pie Crust - If I only quickly glanced at this recipe, I might be deterred by the crust. But it is super easy to make my homemade gluten-free pie crust, or you can use a store-bought one. The only store-bought vegan and gluten-free pie crust I tried was made by Wholly Wholesome, and I picked it up at Whole Foods. It was good, but I like my own version better. My crust recipe is perfect for making ahead and freezing or refrigerating, which is what I do ahead of Thanksgiving.
- Pumpkin Puree - You will get the best results with a thick Pumpkin Puree like Libbys. It is labeled gluten-free and contains only pure pumpkin. Do not use anything labeled "pumpkin pie filling". This product has additives that may or may not be allergy-friendly, gluten-free, and vegan. We will be making our own pumpkin pie filling from scratch as part of this recipe.
- Brown Sugar - I love the flavor of brown sugar in this recipe! It goes so well with pumpkin. Regular granulated white sugar is a fine replacement.
- Pumpkin Pie Spice - If you don't have any on hand, make your own! My Homemade Pumpkin Spice Recipe is perfect for this pie. For a little extra spiciness, also add a pinch of ground clove.
- Potato Starch - Potato starch is the most allergy-friendly. Corn starch can be substituted one-for-one, but corn is a common allergen. Be sure to check with your food-allergic guests if making the swap.
See the recipe card at the bottom for full ingredients and quantities.
Variations
This recipe is so simple that I only have two easy variations for you to try:
- Sweet Potato Pie - You can simply replace the pureed pumpkin with sweet potato puree for a sweet potato pie! It's a 1-for-1 swap, meaning you use the same amount of sweet potato puree as pumpkin puree.
- Crustless Pumpkin Pie - It is possible to bake this filling without a crust, and it is delicious. However, we have a Healthy Crustless Pumpkin Pie recipe that we love and make every year! It's not allergy-friendly as-is because it contains eggs, but it is gluten-free, grain-free, dairy-free, and paleo.
Instructions
This is truly one of the easiest pies to make! Just partially bake the crust (called par-baking), mix the filling on the stove, spread it into the crust and bake to set.
- Prepare the Crust: Preheat the oven to 375 degrees F. Assemble the gluten-free pie crust dough in an 8 or 9 inch pie pan. Poke the bottom of the crust with a fork, leaving about an inch between pokes, to release steam while baking.
- Par-bake the Crust: Repeatedly crumple up a piece of parchment paper until it is soft and easy to maneuver. Gently place it in the pie shell and fill with pie weights, dry beans, or dry rice. Bake it on a rack in the lower third of the oven for 20 minutes or until just starting to brown.
- Filling: Meanwhile, add all of the filling ingredients to a medium saucepan. Set over medium-high heat and whisk together. Cook, stirring frequently, until the mixture has darkened slightly and taken on a thick pudding texture (usually 5-10 minutes).
- Pie Assembly: Once the pie shell finishes its initial bake, remove it from the oven. Drop the temperature to 350 degrees F, and fill the pie shell with the filling mixture. Use a spatula to gently spread the mixture and smooth the top.
- Bake: Bake it on a rack in the lower third of the oven for 10-12 minutes, or until the top has set. Remove from the oven and allow to cool completely before serving.
Hint: Keep an eye on the pie filling while it's cooking on the stove. It can sometimes build large bubbles that pop and send hot filling out of the pan!
Helpful Tips
- These pies are really easy to double! I recommend making two at the same time, and freezing one for later since they freeze so well.
- To freeze a gluten-free vegan pumpkin pie, first allow it to cool to room temperature. Then wrap the pie in plastic wrap or place in a large freezer bag and seal. I recommend using a spare pie pan or disposable pie pan if freezing, since you must keep the pie in the pan.
- Frozen Pumpkin Pies last 1 month in the freezer, and you can simply place it in the refrigerator overnight to thaw.
Recipe FAQs
Here I answered some frequently asked questions about gluten-free and vegan pumpkin pies. Don't see your question? Leave it in a comment at the bottom of this post and I'll get back to you within two business days.
Allow to cool to room temperature, then store in the refrigerator for up to 5 days.
For freezing instructions, see the recipe notes or our "helpful tips" section above.
Bake pumpkin pie on a rack in the lower third of the oven. This makes sure the bottom crust is fully cooked and crisped.
Cornstarch or potato starch makes it possible to make a pumpkin pie without eggs. The starches thicken when cooked and hold the pumpkin custard filling together, just as eggs would.
Par-baking a pie crust refers to partially baking an empty pie shell with pie weights or dried beans to keep the bottom flat. This method is used for pies where the filling cooks more quickly than the crust.
Related Gluten-Free Thanksgiving Recipes...
Looking for more amazing gluten-free recipes for Thanksgiving? Try these! The first three have an easy vegan option.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card or comment field below. Thank you!
Gluten Free Vegan Pumpkin Pie (allergy free)
Ingredients
- 1 gluten free and vegan pie crust
- 1 15-ounce can thick pumpkin puree
- ¾ cup full fat coconut milk
- 2 teaspoons vanilla extract
- ¾ cup brown sugar , lightly packed
- ¼ cup potato starch or cornstarch if no allergy
- 2 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
Instructions
- Prepare the Crust: Preheat the oven to 375 degrees F. Assemble the gluten-free pie crust dough in an 8 or 9 inch pie pan. Poke the bottom of the crust with a fork, leaving about an inch between pokes, to release steam while baking.
- Par-bake the Crust: Repeatedly crumple up a piece of parchment paper until it is soft and easy to maneuver. Gently place it in the pie shell and fill with pie weights, dry beans, or dry rice. Bake it on a rack in the lower third of the oven for 20 minutes or until just starting to brown.
- Filling: Meanwhile, add all of the filling ingredients to a medium saucepan. Set over medium-high heat and whisk together. Cook, stirring frequently, until the mixture has darkened slightly and taken on a thick pudding texture (usually 5-10 minutes).
- Pie Assembly: Once the pie shell finishes its initial bake, remove it from the oven. Drop the temperature to 350 degrees F, and fill the pie shell with the filling mixture. Use a spatula to gently spread the mixture and smooth the top.
- Bake: Bake on a rack in the lower third of the oven for 10-12 minutes, or until the top has set. Remove from the oven and allow to cool completely before serving.
Notes
- Storage: Allow to cool to room temperature, then store in the refrigerator for up to 5 days.
- Make ahead + Freeze: To freeze a gluten-free vegan pumpkin pie, first allow it to cool to room temperature. Then wrap in plastic wrap or place in a large freezer bag and seal. I recommend using a spare pie pan or disposable pie pan if freezing, since you must keep the pie in the pan. Frozen Pumpkin Pies last 1 month in the freezer, and you can simply place it in the refrigerator overnight to thaw.
Lorna
This pie is the best! I made it as a trial for thanksgiving and will make it again then too. I can’t believe how easy it is and that it is egg free! Love the homemade crust too.