Gluten-Free Vegan Pumpkin Pie

This Gluten-Free Vegan Pumpkin Pie has a smooth, creamy pumpkin filling without eggs or dairy and a crisp, flaky gluten-free crust. Instead of baking a liquid filling for nearly an hour, the filling cooks on the stovetop until thick like pudding, then the assembled pie bakes for just 10-12 minutes.

Full-fat coconut milk and potato starch give the filling its custard-like texture without eggs. The recipe takes about 45 minutes to prepare and bake, plus cooling time, making it a surprisingly easy homemade pumpkin pie for Thanksgiving or fall baking.

I love serving this pie with Pumpkin Spice Coconut Whipped Cream or Dairy-Free Whipped Cream. Both are gluten-free and vegan.

Jump to:

• Recipe Overview: GLuten-Free Vegan Pumpkin Pie
• Why This Recipe Works
• key Ingredients + Substitutions
• How to make gluten-free Vegan pumpkin pie
• Tips for the best Vegan Pumpkin pie
• How to Store Vegan Pumpkin Pie
• More Gluten-Free Pie Recipes
• 📖 Recipe
• 💬 Comments

Why This Recipe Works

• The filling is thickened before it goes into the oven. Cooking the pumpkin mixture on the stovetop until it reaches a pudding-like consistency means the assembled pie only needs a short final bake.
• Potato starch gives the egg-free filling structure. It thickens the pumpkin and coconut milk mixture so the finished pie is creamy but sliceable without eggs.
• Par-baking keeps the gluten-free crust crisp. The crust gets a head start before the moist pumpkin filling is added, then finishes baking with the filled pie.

key Ingredients + Substitutions

The pumpkin filling uses just seven ingredients, plus a prepared gluten-free vegan pie crust. Here are the ingredients that matter most for getting the right texture.

Gluten-Free Pie Crust

I use my easy homemade gluten-free pie crust, made with 3 main ingredients-gluten-free flour, butter or vegan butter, and sugar-plus water and salt. Use vegan butter for this pie.

I also tested a Wholly Wholesome gluten-free vegan pie crust. It worked well, but I prefer the flavor and texture of my homemade crust. The homemade crust can also be prepared ahead and refrigerated or frozen, which is useful before Thanksgiving.

Pumpkin Puree

I use a thick canned pumpkin puree such as Libby's for this recipe. Be sure to use 100% pumpkin puree rather than pumpkin pie filling, which already contains added sweeteners and spices.

I recommend stocking up on canned pumpkin early in the season, since it sells out close to Thanksgiving. If you love pumpkin baking, also check out my Gluten-Free Pumpkin Bread, Gluten-Free Vegan Pumpkin Muffins, Gluten-Free Pumpkin Bars, and Almond Flour Pumpkin Muffins.

Full Fat Coconut Milk

Use canned full-fat coconut milk. Stir or shake the can so the thick coconut cream and liquid are evenly combined, then measure ¾ cup for the filling. The full-fat coconut milk helps give the filling its creamy texture.

I don't recommend using a lite version or a thinner plant milk like oat milk because the custard will be too thin and set poorly.

More Ingredient Notes

• Brown Sugar - Brown sugar gives the filling sweetness and a deeper caramel flavor that works well with pumpkin and warm spices.
• Pumpkin Pie Spice - Use a prepared blend or make your own with my Homemade Pumpkin Spice Recipe. Add a small pinch of ground cloves if you like a stronger spice flavor.
• Potato Starch - This thickens the egg-free pumpkin filling so it sets into clean slices without eggs..

See the recipe card for full quantities.

How to make gluten-free Vegan pumpkin pie

This pie has three main stages: par-bake the crust, cook the filling on the stovetop until thick, then give the assembled pie a short final bake.

1. Prepare the Crust: Preheat the oven to 375°F. Fit the gluten-free pie crust into an 8- or 9-inch pie pan. Poke the bottom with a fork, leaving about 1 inch between pokes to help release steam.
2. 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.
3. 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).
4. 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.
5. 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.

More Gluten-Free Pie Recipes

When you make this recipe, please leave a rating and review below. I always appreciate the feedback! ❤️

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