Photo of a slice of pumpkin pie topped with cream and sprinkled with cinnamon on a blue plate with a gold 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. 
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


For the filling:

  • 450 g (15 oz) tin of pumpkin purée * (shop-bought or make your own)
  • 300 ml (1 1/4 cup) unsweetened cashew milk (or sub unsweetened almond milk or oat milk)
  • 12 tablespoons (12 tablespoons) maple syrup (or sub any other sweetener)
  • 1 teaspoon (1 teaspoon) vanilla extract
  • 1 teaspoon (1 teaspoon) pumpkin pie spice to taste (or sub a mixture of ground ginger, cinnamon, nutmeg and cloves, or mixed spice)
  • 1/4 teaspoon (1/4 teaspoon) ground ginger
  • 3 teaspoons (3 teaspoons ) cornflour (cornstarch) (or sub arrowroot)

For the pastry:


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


*If you can't get hold of pumpkin purée, you can substitute it with butternut squash purée
**You can alternatively use almond flour


Calories: 222kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Sodium: 32mg | Potassium: 183mg | Fiber: 4g | Sugar: 21g | Vitamin A: 8754IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg