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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Pumpkin Pie

    Last updated - July 14, 2021; Published - October 4, 2018 By Rhian Williams 32 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two gluten-free vegan pumpkin pie photos

    This Gluten-Free Vegan Pumpkin Pie is fragrantly spiced, rich and creamy and has a flaky, crispy and buttery crust. The pastry crust can be pressed in with your fingers, so there's no need for a rolling pin or floured surface, there's no pre-baking required and there's no need to chill the pastry beforehand. It's also refined sugar free, and perfect for Thanksgiving and Christmas!

    A slice of gluten-free vegan pumpkin pie topped with cream on a plate with a fork

    How to make this recipe

    Scroll down to the bottom of this post for the full recipe.

    • Place all the ingredients in a saucepan – use a measuring jug to measure out the plant-based milk.
    Pumpkin purée and spices in a saucepan with milk being poured in with a jug
    • Stir well.

    Tip: Ensure the cornflour (cornstarch) has dissolved completely.

    Pumpkin purée, spices and milk in a saucepan
    • Once the mixture is mixed well, cook on a medium heat, stirring continuously, until thickened and gently bubbling - you might want to use a balloon whisk to make this easier, though a spoon and some elbow grease should do the trick.
    Light orange gluten-free vegan pumpkin pie filling in a saucepan

    Tip: Depending on the consistency and texture of your pumpkin purée, it may not properly mix into your milk - if this is the case you can either transfer the mixture to a food processor or blender or use a hand-held stick blender to blend it until completely smooth.

    Dark orange gluten-free vegan pumpkin pie filling in a saucepan
    • Leave the filling to cool slightly before pouring into the pastry.
    • Combine all ingredients for the pastry dough in a glass mixing bowl.

    Tip: Add the water a few tablespoons at a time so that you don’t add too much!

    Gluten-free vegan pastry dough in a glass mixing bowl against a marble background
    • Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish.

    Tip: You can use a fork or your fingers to create a pretty pattern around the edge if you like.

    A raw gluten-free vegan pie crust in a glass pie dish against a marble background
    • Pour the filling into the pie crust just before putting in the oven - otherwise the dough might 'melt'.
    A raw gluten-free vegan pumpkin pie crust with orange pumpkin pie filling being poured in from a saucepan
    • Bake in the oven for around 40 minutes, until the pastry crust is firm to the touch and golden brown.
    A raw gluten-free vegan pumpkin pie with pumpkin pie filling in a pie dish
    • Leave to cool completely before cutting, ideally putting the pie in the fridge for a couple of hours, to allow the filling to set properly.
    A cooked gluten-free vegan pumpkin pie in a glass pie dish

    Substitutions you can make

    • You can use any type of plant-based milk: I used cashew milk, but almond milk, oat milk, soy milk, rice milk etc all work well.
    • You can use store-bought pumpkin purée or make your own.
    • If you can’t get hold of pumpkin purée, you can substitute it with butternut squash purée.
    • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
    • The cornflour (cornstarch) can be replaced with arrowroot.
    • You can replace the gluten-free flour in the pastry crust with rice flour.
    • You can replace the gluten-free flour with plain flour if you’re not gluten-free.
    • If you’re not into pumpkin, you can make sweet potato pie instead!

    How long does this Pumpkin Pie keep for?

    This Pumpkin Pie does taste best when fresh, but keeps covered in the fridge for up to a few days.

    More vegan pumpkin recipes

    • Pumpkin Hummus
    • Creamy Pumpkin Chestnut Pasta
    • Pumpkin Quinoa Salad
    • Chickpea Pumpkin Biryani
    • Creamy Pumpkin Gnocchi Soup
    • Pumpkin Chestnut Risotto

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make this recipe

    A slice of gluten-free vegan pumpkin pie topped with cream on a plate with a fork

    Gluten-Free Vegan Pumpkin Pie

    This Gluten-Free Vegan Pumpkin Pie is perfectly spiced, rich and creamy, and has a flaky, crispy and buttery crust. 
    4.48 from 21 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: gluten-free pumpkin pie, vegan pumpkin pie, vegan thanksgiving dessert
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 10 minutes
    Servings: 8
    Calories: 222kcal
    Author: Rhian Williams

    Ingredients

    For the filling:

    • 450 g (15 oz) tin of pumpkin purée * (shop-bought or make your own)
    • 300 ml (1 ¼ cup) unsweetened cashew milk (or sub unsweetened almond milk or oat milk)
    • 12 tablespoons maple syrup (or sub any other sweetener)
    • 1 teaspoon vanilla extract
    • 1 teaspoon pumpkin pie spice to taste (or sub a mixture of ground ginger, cinnamon, nutmeg and cloves, or mixed spice)
    • ¼ teaspoon ground ginger
    • 3 teaspoons cornflour (cornstarch) (or sub arrowroot)

    For the pastry:

    • 30 g (⅛ cup) coconut oil
    • 75 g (⅔ cup) gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
    • 75 g (⅔ cup) ground almonds (almond meal) **
    • 7 tablespoons water

    Instructions

    For the filling:

    • Place all ingredients in a saucepan and stir well, ensuring the cornflour (cornstarch) has dissolved completely.
    • Once the mixture is mixed well, cook on a medium heat, stirring continuously, until thickened and gently bubbling.
    • Depending on the consistency and texture of your pumpkin purée, it may not properly mix into your milk - if this is the case you can either transfer the mixture to a food processor or blender or use a hand-held stick blender to blend until completely smooth.
    • Leave to cool slightly before pouring into the pastry.

    For the pastry:

    • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
    • Combine all ingredients in a large bowl along with about 7 tablespoons of water, until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
    • You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using.
    • Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish (I used a 9inch/22.5cm pie dish).
    • You can use a fork or your fingers to create a pretty pattern around the edge if you like.
    • Pour the filling into the pie crust just before putting in the oven (as otherwise the dough might 'melt').
    • Bake in the oven for around 40 minutes, until the pastry crust is firm to the touch and golden brown.
    • Leave to cool completely before cutting, ideally putting the pie in the fridge for a couple of hours, to allow the filling to set properly.
    • Tastes best when fresh, but keeps covered in the fridge for up to a few days.

    Video

    Notes

    *If you can't get hold of pumpkin purée, you can substitute it with butternut squash purée.
    **You can alternatively use almond flour.
     
    Nutrition Facts
    Gluten-Free Vegan Pumpkin Pie
    Amount Per Serving
    Calories 222 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 4g20%
    Sodium 32mg1%
    Potassium 183mg5%
    Carbohydrates 34g11%
    Fiber 4g16%
    Sugar 21g23%
    Protein 3g6%
    Vitamin A 8754IU175%
    Vitamin C 2mg2%
    Calcium 74mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
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      Recipe Rating




    1. Janae McKague

      November 04, 2019 at 3:44 pm

      This looks delicious! Do you happen to know if the almond meal in the pastry can be substituted for something nut free? My poor kiddo is allergic to gluten and nuts 😢

      Reply
      • Rhian Williams

        November 04, 2019 at 3:51 pm

        Thank you! You can use ground sunflower seeds instead of the almond meal!

      • Molly

        November 26, 2019 at 8:57 pm

        Tigernut flour, Janae!! You can get in on Amazon or Vitacost, if your local health food store doesn't have it. Or just make a gluten free pie crust without nuts- try the one on a little insanity.

    2. xenja

      May 06, 2020 at 1:57 pm

      Have you got a savoury pie crust recipe as well?

      Reply
      • Rhian Williams

        May 06, 2020 at 3:46 pm

        This recipe works as a savoury pie crust too - just add a bit more salt! You can also add things like herbs.

    3. Dilek

      November 06, 2020 at 8:29 am

      Can I replace cornstarch with tapioca starch?

      Reply
      • Rhian Williams

        November 06, 2020 at 5:04 pm

        Yes, though the texture won't be as firm.

    4. Linda Groome

      November 02, 2022 at 2:21 am

      Love your recipes x

      Reply
      • Rhian Williams

        November 02, 2022 at 2:49 am

        Thank you so much, so happy to hear that!

    5. Liv

      December 26, 2022 at 7:44 am

      5 stars
      We made this today with a couple of adjustments. Avocado oil instead of the coconut oil, 1 tablespoon of sugar and we prebaked the crust for 10 minutes. Then turned down the heat and followed your directions.

      We were shocked by the texture change. We use your site a lot because I can’t tell the difference between your muffin recipes and a conventional one. This was the best gF pie crust we’ve had, but the slight change in ingredients along with the pre bake really changed the texture to close to the, “we can’t tell the difference” level of your muffins. The only reason I could tell the difference, was the flavour of the almond flour shows up stronger in pie crusts than muffins.

      It was really outstanding! Looking forward to retrying your apple pie recipe!

      Exc

      Reply
      • Liv

        December 26, 2022 at 7:46 am

        5 stars
        We prebaked at 360f for 10 minutes.

      • Rhian Williams

        December 26, 2022 at 12:30 pm

        Wow thank you so much for your lovely feedback, so happy to hear that!!

    « Older Comments

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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