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    Home » Recipes » Vegan

    The Best Vegan Gluten-Free Pumpkin Pie

    Published: Sep 13, 2019 · Modified: Aug 8, 2021 by Kristen Wood - This post may contain affiliate links.

    Skip to Recipe Pin Recipe

    This gluten-free, vegan, dairy-free pumpkin pie recipe is easy, healthy and positively SCRUMPTIOUS! Coconut milk adds extra creaminess in this perfect autumn pumpkin pie recipe. As shown with my favorite sorghum flour pie crust!

    When you see how easy and DELICIOUS this pumpkin pie recipe is, you will have a hard time believing that it is both gluten-free and vegan! It is simply that good. I’m over the moon to finally be sharing my favorite autumn pie recipe with you all, and I can only hope that you love it, too!

    Jump to:
    • Recipe Features
    • What Ingredients Are Needed?
    • How to Make Gluten Free Pumpkin Pie
    • A Few Tips for Making Dairy Free Pumpkin Pie
    • Common Recipe Questions
    • More Gluten-Free Autumn Desserts
    • Pie Crust
    • 📖 Recipe
    • 💬 Comments
     The Best Gluten Free Vegan Pumpkin Pie -  This gluten-free, vegan, dairy-free pumpkin pie recipe is easy, healthy and positively SCRUMPTIOUS! Coconut milk adds extra creaminess in this perfect autumn pumpkin pie recipe. As shown with my favorite    sorghum flour pie crust!    #veganpumpkinpie #glutenfreepumpkinpie #glutenfreeveganpumpkinpie #veganglutenfreepumpkinpie #coconutmilkpumpkinpie #dairyfreepumpkinpie #eggfreepumpkinpie

    Recipe Features

    • Easy to make.
    • Made with a handful of simple, wholesome ingredients.
    • Rich, flavorful and creamy..with the perfect touch of spice!
    • Gluten-free, dairy-free, vegan, soy-free, egg-free, nut-free and refined sugar-free.
     The Best Gluten Free Vegan Pumpkin Pie -  This gluten-free, vegan, dairy-free pumpkin pie recipe is easy, healthy and positively SCRUMPTIOUS! Coconut milk adds extra creaminess in this perfect autumn pumpkin pie recipe. As shown with my favorite    sorghum flour pie crust!    #veganpumpkinpie #glutenfreepumpkinpie #glutenfreeveganpumpkinpie #veganglutenfreepumpkinpie #coconutmilkpumpkinpie #dairyfreepumpkinpie #eggfreepumpkinpie

    What Ingredients Are Needed?

    • A pre-prepared pie crust, like my gluten-free vegan sorghum flour pie crust
    • Pumpkin puree.
    • Maple syrup (or a sugar-free sweetener).
    • Coconut milk.
    • Tapioca flour.
    • Spices.
    • Salt.

    (Note: see full recipe card towards bottom of post for amounts)

    How to Make Gluten Free Pumpkin Pie

    • Step 1: Press pie dough into pie dish.
    • Step 2: Prick with a fork and shape the edges as desired.
    • Step 3: Combine pie filling ingredients.
    • Step 4: Mix well.
    • Step 5: Pour into prepared pie crust.
    • Step 6: Smooth the top.
    • Step 7: Bake.
    • Step 8: Enjoy your gluten-free pumpkin pie!
     The Best Gluten Free Vegan Pumpkin Pie -  This gluten-free, vegan, dairy-free pumpkin pie recipe is easy, healthy and positively SCRUMPTIOUS! Coconut milk adds extra creaminess in this perfect autumn pumpkin pie recipe. As shown with my favorite    sorghum flour pie crust!    #veganpumpkinpie #glutenfreepumpkinpie #glutenfreeveganpumpkinpie #veganglutenfreepumpkinpie #coconutmilkpumpkinpie #dairyfreepumpkinpie #eggfreepumpkinpie

    A Few Tips for Making Dairy Free Pumpkin Pie

    1. Just Pumpkin.

      Be certain to use straight pumpkin puree without any added ingredients for best results.

    2. Chill it.

      Your pumpkin pie should still be slightly wobbly when removed from the oven. Make sure you do not skip the refrigeration step, as this is what sets and fully the solidifies the pie!

    3. Store it.

      I doubt there will be anything left to store after you taste this pie, but if storage is needed simply store slices in airtight containers in the refrigerator for up to one week. To serve, let sit for a few minutes to bring to room temperature before serving.

     The Best Gluten Free Vegan Pumpkin Pie -  This gluten-free, vegan, dairy-free pumpkin pie recipe is easy, healthy and positively SCRUMPTIOUS! Coconut milk adds extra creaminess in this perfect autumn pumpkin pie recipe. As shown with my favorite    sorghum flour pie crust!    #veganpumpkinpie #glutenfreepumpkinpie #glutenfreeveganpumpkinpie #veganglutenfreepumpkinpie #coconutmilkpumpkinpie #dairyfreepumpkinpie #eggfreepumpkinpie
     The Best Gluten Free Vegan Pumpkin Pie -  This gluten-free, vegan, dairy-free pumpkin pie recipe is easy, healthy and positively SCRUMPTIOUS! Coconut milk adds extra creaminess in this perfect autumn pumpkin pie recipe. As shown with my favorite    sorghum flour pie crust!    #veganpumpkinpie #glutenfreepumpkinpie #glutenfreeveganpumpkinpie #veganglutenfreepumpkinpie #coconutmilkpumpkinpie #dairyfreepumpkinpie #eggfreepumpkinpie

    Common Recipe Questions

    1. Can I replace the maple syrup?

      Yes. But I only recommend replacing it with a liquid sweetener. You can replace the maple syrup with honey, agave syrup or coconut nectar. For a sugar-free pie, I recommend this sugar-free sweetener from Lakanto.

    2. Can I replace the tapioca flour with another flour or starch?

      Yes. Alternatively, you can use arrowroot starch.

    3. Can I replace the coconut milk?

      Yes. It will not be as creamy, but you can use other non-dairy milks such as cashew, oat or almond for similar results. You can also use coconut cream for super creamy results!

     The Best Gluten Free Vegan Pumpkin Pie -  This gluten-free, vegan, dairy-free pumpkin pie recipe is easy, healthy and positively SCRUMPTIOUS! Coconut milk adds extra creaminess in this perfect autumn pumpkin pie recipe. As shown with my favorite    sorghum flour pie crust!    #veganpumpkinpie #glutenfreepumpkinpie #glutenfreeveganpumpkinpie #veganglutenfreepumpkinpie #coconutmilkpumpkinpie #dairyfreepumpkinpie #eggfreepumpkinpie

    More Gluten-Free Autumn Desserts

    Hot Cacao with Cardamom + Tahini (Vegan)

    15 Vegan Pumpkin Recipes You Can't Live Without

    Gluten-Free Pumpkin Muffins

     The Best Gluten Free Vegan Pumpkin Pie -  This gluten-free, vegan, dairy-free pumpkin pie recipe is easy, healthy and positively SCRUMPTIOUS! Coconut milk adds extra creaminess in this perfect autumn pumpkin pie recipe. As shown with my favorite    sorghum flour pie crust!    #veganpumpkinpie #glutenfreepumpkinpie #glutenfreeveganpumpkinpie #veganglutenfreepumpkinpie #coconutmilkpumpkinpie #dairyfreepumpkinpie #eggfreepumpkinpie

    Pie Crust

    Sorghum Flour Gluten-Free Vegan Pie Crust

     The Best Gluten Free Vegan Pumpkin Pie -  This gluten-free, vegan, dairy-free pumpkin pie recipe is easy, healthy and positively SCRUMPTIOUS! Coconut milk adds extra creaminess in this perfect autumn pumpkin pie recipe. As shown with my favorite    sorghum flour pie crust!    #veganpumpkinpie #glutenfreepumpkinpie #glutenfreeveganpumpkinpie #veganglutenfreepumpkinpie #coconutmilkpumpkinpie #dairyfreepumpkinpie #eggfreepumpkinpie

    If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3

    📖 Recipe

    Gluten-Free Pumpkin Pie (Vegan, Dairy-Free)

    This gluten-free, vegan, dairy-free pumpkin pie recipe is easy, healthy and positively SCRUMPTIOUS! Coconut milk adds extra creaminess in this perfect autumn pumpkin pie recipe. As shown with my favorite sorghum flour pie crust!
    4.94 from 15 votes
    Print Pin Rate SaveSaved!
    Course: Sweets, Vegan
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 8
    Author: Kristen Wood

    Ingredients

    • 1 batch pre-prepared pie crust dough homemade or store-bought
    • 1 15 ounce can pumpkin puree
    • 1/2 cup + 2 tablespoons maple syrup
    • 1/4 cup tapioca starch
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon sea salt or pink salt
    • 1/4 cup + 2 tablespoons full fat coconut milk
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    Instructions

    • Preheat oven to 350°F/180°C.
    • Take prepared pie crust dough and evenly press into the bottoms and sides of a greased pie dish. Prick the dough with a fork. Optionally press or crimp the edges as desired. Set aside.
    • In a large bowl combine pumpkin, maple syrup, tapioca flour, spices and salt. Whisk until smooth.
    • Pour in coconut milk. Mix until smooth.
    • Pour pie filling into prepared pie crust shell. Smooth the top evenly with the back of a spoon.
    • Place into preheated oven and bake for 1 hour or until the filling is set but still has a slight jiggle in the center and the crust edges are turning golden.
    • Remove and let cool, then place in the refrigerator to cool and set for at least 4 hours before serving.
    • Optionally, top with a dollop of whipped coconut cream before serving. Enjoy!

    Notes

    I use my Sorghum Flour Pie Crust in this recipe.
    Please see ‘Tips’ above in the blog post for suitable substitutions, storage advice and more!
    You might like: Vegetarian Pumpkin Recipes.

    Nutrition

    Serving: 1slice | Calories: 216kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Sodium: 181mg | Potassium: 202mg | Fiber: 2g | Sugar: 14g | Vitamin A: 8824IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
    Have you tried this recipe?Please Rate + Comment Below!
    Mention on Instagram!@moon.and.spoon.and.yum

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    Reader Interactions

    Comments

    1. Kathryn says

      December 16, 2021 at 6:12 pm

      I plan on using your Sorghum flour pie crust recipe. Does it require a pre bake or is it just as good without? Also, what do you think about black strap molasses to sweeten the pie? Thank you for your beautiful recipes!

      Reply
      • Kristen Wood says

        December 17, 2021 at 12:12 pm

        It's just as good without! I think molasses would be delicious. 🙂 I hope you enjoy!

        Reply
    2. Tara says

      December 02, 2021 at 5:36 am

      Hi, I really want to try this recipe and was wondering if maple syrup can be substituted with honey or any other sweetener that you could recommend? Asking because maple syrup is hard to come by where I live and when I do it's a horribly expensive.

      Reply
      • Kristen Wood says

        December 02, 2021 at 11:29 am

        Hi! Yes, most definitely. You can use honey, golden syrup, etc. or any granulated sugar of choice. I hope this helps! 🙂

        Reply
    3. Tawnie Kroll says

      September 03, 2021 at 9:27 pm

      5 stars
      I had to go dairy free because of breastfeeding and this is satisfying all of my pumpkin pie cravings! Thank you!

      Reply
      • Kristen Wood says

        September 03, 2021 at 11:51 pm

        I'm so happy to hear that! Thank you for sharing. 🙂

        Reply
    4. Alejandra says

      September 03, 2021 at 5:51 pm

      5 stars
      WOW this pie looks amazing! That dollop of whipped coconut cream on top is droolworthy!!

      Reply
      • Kristen Wood says

        September 03, 2021 at 5:56 pm

        Thank you!!

        Reply
    5. Safiya says

      September 03, 2021 at 5:09 pm

      5 stars
      I am always nervous about baking pies but your simple and easy to follow instructions are making me confident that I can make this work.

      Reply
    6. Michelle says

      September 03, 2021 at 5:02 pm

      5 stars
      I had a can of pumpkin puree to use up... so I made this! It was such a delicious pumpkin pie! Will definitely make it again soon.

      Reply
      • Kristen Wood says

        September 03, 2021 at 5:56 pm

        I'm so happy to hear that! Thank you for sharing. 🙂

        Reply
    7. Don Schuldes says

      October 31, 2019 at 6:28 pm

      This is the best recipe ever, so easy and delicious. Thank you so much.

      Reply
      • Kristen Wood says

        October 31, 2019 at 6:56 pm

        I'm so happy to hear that! Thank you for sharing!

        Reply
    8. Christine T. says

      October 05, 2019 at 6:56 pm

      Can this be made ahead and frozen? I have to work when it's needed for Thanksgiving and don't want to leave it sit for two days before it is eaten.

      Reply
      • Kristen Wood says

        October 06, 2019 at 3:26 am

        Hi Christine - it can be frozen! It just needs a fair amount of thawing time, so be certain to pull it out at least 6 hours before you need it. And, I will say that refrigerating it works out well, too, and would be another option if it's only for two days. I hope this helps! 🙂 -Kristen

        Reply
    9. Erin says

      September 26, 2019 at 5:11 pm

      This sure looks tasty! Love how allergy-friendly it is.

      Reply
    10. Daniela Modesto says

      September 23, 2019 at 4:54 pm

      I need this pie in my life now! I'm not waiting until Thanksgiving!

      Reply
      • Kristen Wood says

        September 24, 2019 at 3:32 am

        It's genuinely one of my fave recipes! I had trouble not eating the whole thing before sharing with my family haha. 🙂

        Reply
      • Julie says

        September 03, 2021 at 8:30 pm

        5 stars
        I love that everyone can enjoy this pie. I do believe I will be putting a big dollop of whipped coconut cream on mine.

        Reply
    11. Raia says

      September 23, 2019 at 3:46 pm

      I'm so ready for pumpkin pie season! Not that I wouldn't eat it year-round, of course...

      Reply
    12. Jules Shepard says

      September 13, 2019 at 3:27 pm

      I've never understood people not LOVING pumpkin pie and this one looks amazing...with loads of benefits!

      Reply
      • Kristen Wood says

        September 24, 2019 at 3:31 am

        Thank you, Jules!

        Reply
    13. Alisa Fleming says

      September 13, 2019 at 6:29 am

      I can't believe we're already heading into pumpkin pie season! Brilliant to set up the pie like you would a pudding pie - it looks perfect.

      Reply
      • Kristen Wood says

        September 24, 2019 at 3:31 am

        Thank you, Alisa!

        Reply

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    kristen wood

    About Kristen Wood

    Hi, I'm Kristen! A mama, food writer, photographer, recipe developer, and cookbook author. I enjoy sharing both wildly creative and ridiculously practical gluten-free vegetarian recipes that are approachable for all. Welcome!

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