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Vegan and Gluten-Free Pumpkin Pie
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5 from 1 vote

Vegan Deep Dish Pumpkin Pie with Addictive 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!
Prep Time10 mins
Cook Time1 hr 15 mins
Cooling and Chilling Time6 hrs 45 mins
Total Time8 hrs 10 mins
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: gluten free pumpkin pie, Vegan Desserts, Vegan Thanksgiving
Servings: 10 people


For the Addictive Gluten Free Crust (see below in the notes section for link to regular pie crust)

For the Pumpkin Pie Filling:

  • 2 15 oz. cans pumpkin
  • 4 tsp. pumpkin pie spice
  • 1/2 c. + 1 Tb. granulated sugar (131 g)
  • 1/2 c. brown sugar (108 g) packed
  • 1/2 c. corn starch (64 g)
  • 1/2 tsp. Salt
  • 1/3 c. coconut cream (79 ml) shake can and stir well before opening and measuring
  • 1/3 c. + 2 Tbsp. unsweetened plain almond milk (109 ml)
  • *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.


For the Gluten Free Crust (see below in Notes for regular pie crust link)

  • Preheat your oven to 350°F/177°C.  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.  Note: if the dough seems too dry or crumbly, return it to the food processor and pulse in ice water one tablespoon at a time until it comes together. 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, par-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 50 - 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.


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  • For a pie crust that is not gluten free and uses all-purpose flour, see my recipe for Perfect Vegan Pie Crust.
  • 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.
  • Once completely cool, refrigerate your pie for at least three hours to ensure it's set. Afterwards, store on the countertop or in your refrigerator
  • You can find flat parchment sheets HERE.