Gluten-Free Vegan Pumpkin Pie

Easy gluten-free vegan pumpkin pie with a smooth egg-free filling and flaky crust. The filling is thickened on the stovetop, then needs just 10–12 minutes of final baking.

Course Dessert

Cuisine American

Keyword vegan pumpkin pie, egg free pumpkin pie, dairy free pumpkin pie, gluten-free vegan pumpkin pie, vegan gluten free pumpkin pie, gluten free vegan pumpkin pie recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings slices

Calories 257kcal

Author Jamie Monkkonen

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
2 ½ teaspoons pumpkin pie spice
¼ teaspoon salt

Instructions

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.
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

Coconut milk: Use full-fat canned coconut milk. Stir or shake the can so the thick cream and liquid are combined, then measure ¾ cup.

Starch: Potato starch thickens the filling in place of eggs.

Storage: Cool the pie completely, then refrigerate covered for up to 5 days.

Freezing: Keep the cooled pie in its pan, wrap well or place in a large freezer-safe bag, and freeze for up to 1 month. Thaw overnight in the refrigerator.

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