back
to top

Deep Dish Vegan Pumpkin Pie with Addictive Gluten Free Crust

Without a doubt, the dish I look forward to the MOST at Thanksgiving is pumpkin pie, which is why I felt the need to create a vegan and gluten-free version that everyone can enjoy!

Piece of pumpkin pie with vegan whipped cream on a plate with a fork

Why This Recipe Works:

  • Using minimal and easily accessible ingredients makes this pie incredibly easy to make.
  • No store-bought pumpkin pie filling needed here! This homemade filling is delicious without any questionable ingredients.
  • The use of almond flour and gluten free all purpose flour allows for a crust you’d never suspect was gluten-free.
  • The use of brown sugar gives this pie a nice, rich, festive flavor!

What does this pumpkin pie taste like?

  • This pumpkin pie has a delicious custard center filled with warming spices, sweetness, and delicious pumpkin flavor. You would never know it doesn’t contain dairy or eggs!

Instructions for Making this Deep Dish Vegan Pumpkin Pie with Addictive Gluten Free Crust:

For the crust:

1. Preheat your oven to 350º.  Then, add the flours, brown sugar and salt to a food processor and blend until well combined.  No food processor? No problem!  Combine these ingredients in a mixing bowl, instead.

2. Next, add the 8 tablespoons of vegetable shortening and blend until the dough becomes crumbly and mostly forms into a ball.  Scrape the bottom and sides to ensure all flour is incorporated. If using a mixing bowl, use a handheld pastry cutter/pastry blender or fork to mix the shortening in.

3. Empty the contents onto a sheet of parchment paper and form the dough into a five inch disc.  From there, use the palms of your hands to flatten the dough and create a circle 10-12 inches in diameter and about 1/4 – 1/8 of an inch thick.  Alternatively, you can do this with a rolling pin covered with flour, but it’s honestly not necessary with this crust!

4. Place your pie pan upside down on top of the dough circle.

Pie crust flipped upside down on parchment paper in a pie pan

Then, place one hand on top of pie pan and the other under the parchment paper and quickly flip the pie pan over.  Set it down and carefully peal away the parchment paper so that you’re left with a pie pan lined with pie crust dough.

Press the dough onto the bottom and sides of the pan and shape the edges as desired.  No fancy designs necessary!

Raw pie crust formed in a pan

5.  Place your pie pan on a baking sheet for easier handling. Then, blind bake the crust in your preheated oven for 12 minutes.  In the meantime, make your pie filling.

For the filling:

1.  Add all filling ingredients to a mixing bowl…

Pumpkin pie filling ingredients in a bowl before mixing

…And blend on high using a hand or stand mixer.  Scrape down the sides of the bowl as necessary.  Alternatively, all ingredients can be blended together in a blender.

2.  Transfer the pumpkin filling to the pie pan and smooth over the surface.

Pie crust filled with pumpkin pie filling before going into the oven

3.  Bake your pie in that preheated oven for 45 minutes or until the edges start to darken ever so slightly.  When it’s done, do not remove it from the oven! Instead, turn off the heat and crack the oven door about four inches or so. At this point, leave the pie in the oven for an additional 15 minutes. Allowing the pie to cool gradually like this will help prevent cracking of the surface or separating at the edges.

4. Once those 15 minutes are up, remove the pie from the oven but keep it on the baking sheet for 30 minutes.  (This is another step in allowing the pie to gradually cool.) Then, transfer it to a cooling rack to finish cooling.

5.Once completely cool, transfer your pie to the refrigerator to chill for at least three hours.  This will help the pie set completely.

Remove the pie from the fridge a few hours before serving. At this point, the pie can be left at room temperature.

Baked pumpkin pie on a cookie sheet cooling

Top Tips for Making this Pumpkin Pie:

  • Be sure to purchase canned pumpkin and not pumpkin pie filling at the grocery store.
  • There’s no need for perfection when it comes to forming your pie crust, just make sure that it’s evenly spread out on the bottom and the sides of the pie pan.
  • Once the pie is cool, make sure you refrigerate your pie for at least three hours before serving.
  • This pie can be stored on the countertop or in your refrigerator.

Serve your pie with 2-Ingredient Vegan Whipped Cream or other topping(s) of choice. It would also pair well with my Vegan Pumpkin Ice Cream, and be great served alongside my Vegan Cinnamon Shortbread Cookies at a gathering!

I hope you love this pie as much as I do!

Piece of pumpkin pie with vegan whipped cream on a plate with a fork

Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!

Vegan and Gluten-Free Pumpkin Pie

Vegan Deep Dish Pumpkin Pie with Addicting Gluten Free Crust

This pumpkin pie is amazingly vegan and gluten-free (and is so easy to make). It's the perfect pie for all of your fall and winter party needs!
0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan and Gluten-Free Pumpkin Pie, Vegan Desserts, Vegan Thanksgiving
Prep Time: 10 minutes
Cook Time: 1 hour 12 minutes
Chilling Time: 6 hours 45 minutes
Total Time: 7 hours 52 minutes
Servings: 10 people

Ingredients

For the Addictive Gluten Free Crust:

For the Pumpkin Pie Filling:

  • 2 15 oz. cans Pumpkin
  • 4 tsp. Pumpkin Pie Spice
  • 1/2 cup + 1 Tb. Granulated Sugar
  • 1/2 cup Brown Sugar packed
  • 1/2 cup Corn Starch
  • 1/2 tsp. Salt
  • 1/3 cup Coconut Cream Shake can and stir well before opening and measuring
  • 1/3 cup + 2 Tb. Unsweetened Plain Almond Milk
  • *Can't find coconut cream? Alternatively you can refrigerate a can of coconut milk (found in the baking aisle) for at least 6 hours and use the creamy part at the top of the can that has separated from the liquid instead.

Instructions

For the Crust:

  • Preheat your oven to 350º.  Then, add the flours, brown sugar and salt to a food processor and blend until well combined.  No food processor? Combine these ingredients in a mixing bowl, instead.
  • Next, add the 8 tablespoons of vegetable shortening and blend until the dough becomes crumbly and mostly forms into a ball.  Scrape the bottom and sides to ensure all flour is incorporated. If using a mixing bowl, use a handheld pastry cutter/pastry blender or fork to mix the shortening in.
  • Empty the contents onto a sheet of parchment paper and form the dough into a five inch disc.  From there, use the palms of your hands to flatten the dough and create a circle 10-12 inches in diameter and about 1/4 - 1/8 of an inch thick.  Alternatively, you can do this with a rolling pin covered with flour, but it's honestly not necessary with this crust!
  • Place your pie pan upside down on top of the dough circle.
    Then, place one hand on top of pie pan and the other under the parchment paper centered under the pie plate - and - quickly flip the pie pan over.  Set it down and carefully peal away the parchment paper so that you're left with a pie pan lined with pie crust dough.  Press the dough onto the bottom and sides of the pan and shape the edges as desired.  
  • Place your pie pan on a baking sheet for easier handling. Then, blind bake the crust in your preheated oven for 12 minutes.  In the meantime, make your filling.

For the Filling:

  • Add all filling ingredients to a mixing bowl and blend on high using a hand or stand mixer.  Scrape down the sides of the bowl as necessary.  Alternatively, all ingredients can be blended together in a blender. Either way, be sure the mixture is completely smooth and there are no coconut cream clumps left.
  • Transfer the pumpkin filling to the pie pan containing the crust and smooth over the surface.
  • Bake your pie in that preheated oven for 60 minutes or until the edges start to darken ever so slightl and there is minimal giggle in the center of the pie.
     When it's done, do not remove it from the oven! Instead, turn off the heat and crack the oven door about four inches. At this point, leave the pie in the oven for an additional 15-20 minutes. Allowing the pie to cool gradually like this will help prevent cracking of the surface or separating at the edges.
  • Once that time is up, remove the pie from the oven but keep it on the baking sheet for 30 minutes.  Then, transfer it to a cooling rack to cool completely.
  • Once completely cool, transfer your pie to the refrigerator to chill for at least three hours.  This will help the pie set completely.
    Remove the pie from the fridge a few hours before serving. At this point, the pie can be left at room temperature.

Notes

  • To make this pie, use a pie pan that's at least 9" in diameter with sides that are at least 2" tall. If you only have a pie pan with 1" sides, then you can either cut the recipe in half, or make two pies (just be sure to double the crust recipe)!
  • Serve your pie with coconut whipped cream or other whipped topping of choice.
  • Be sure to purchase canned pumpkin and not pumpkin pie filling at the grocery store.
  • There's no need for perfection when it comes to forming your pie crust, just make sure that it's evenly spread out on the bottom and the sides of the pie pan.
  • Once the pie is cool, make sure you refrigerate your pie for at least three hours before serving.
  • This pie can be stored on the countertop or in your refrigerator.
  • You can find flat parchment sheets HERE.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

print recipe

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.