As the crisp autumn air sweeps in and the leaves turn vibrant shades of red and orange, there’s something comforting about the flavors of fall. From spiced lattes to hearty soups, fall offers a unique opportunity to enjoy the season’s bounty in the kitchen. Among the many autumnal treats, pumpkin pie stands out as a timeless favorite.
But if you’re someone who follows a vegan or gluten-free diet, finding the right recipe that satisfies both your taste buds and your dietary needs can be a bit of a challenge. Fortunately, with a few thoughtful tweaks, you can enjoy a pumpkin pie that’s not only delicious but also aligns with your health goals. Whether you’re hosting a holiday gathering or simply indulging in a seasonal treat, this blog post will guide you through creating the ultimate vegan and gluten-free pumpkin pie — a dessert that’s rich in flavor, texture, and heartwarming nostalgia.
Why Vegan and Gluten-Free Pumpkin Pie?
Pumpkin pie is a holiday staple in many households, known for its velvety texture and aromatic spices. But traditional pumpkin pies often contain dairy, eggs, and gluten, making them unsuitable for those following vegan, gluten-free, or plant-based diets. So, why make the switch to a vegan and gluten-free pumpkin pie?
1. Vegan Ingredients: Vegan diets exclude animal products, so using dairy-free milk (like almond or coconut milk) and plant-based alternatives (like flax eggs) allows you to create a pie that’s just as creamy and flavorful without any animal-derived ingredients. Whether you’re vegan for ethical reasons, health reasons, or food sensitivities, this version of pumpkin pie ensures everyone can enjoy a slice.
2. Gluten-Free: Gluten, a protein found in wheat, barley, and rye, can be problematic for individuals with gluten sensitivities or celiac disease. Many traditional pie crusts are made from wheat flour, but by swapping this for gluten-free flour, you can still enjoy the delicious, flaky crust without worrying about gluten. Additionally, this gluten-free crust is light and perfect for pairing with the rich pumpkin filling.
3. Healthier for You: By using natural sweeteners like maple syrup and cutting out refined sugars and artificial additives, this pumpkin pie is a healthier alternative to traditional recipes. The substitution of full-fat coconut milk for cream adds a creamy richness while keeping things plant-based, so you can indulge without feeling guilty.
4. Inclusive for All Diets: If you’re hosting a dinner or party with guests who have different dietary needs, serving a vegan and gluten-free pie ensures that everyone can have a slice. It’s an inclusive way to enjoy a classic dessert, no matter what dietary restrictions your guests follow.
5. Flavors of Fall: Pumpkin is packed with nutrients like beta-carotene (vitamin A) and fiber, which contribute to the health benefits of this dessert. The warm spices in the pie — cinnamon, ginger, and nutmeg — provide that signature fall flavor profile, giving the pie both depth and comfort. The subtle sweetness of maple syrup and coconut sugar makes it a naturally sweet treat without overloading on refined sugars.
What You Need for a Vegan, Gluten-Free Pumpkin Pie
Let’s take a closer look at the ingredients that make this pie special. These ingredients are easily accessible, plant-based, and gluten-free, making this recipe the perfect treat for any occasion.
The Crust:
The crust is the foundation of any good pie, and with a few easy adjustments, you can make a delicious gluten-free, vegan crust that will hold up perfectly with the rich pumpkin filling.
• Gluten-Free All-Purpose Flour: A gluten-free flour blend is the backbone of this pie crust. It allows the crust to hold together without the gluten that is typically found in regular flour. Choose a high-quality blend that contains a mix of rice flour, potato starch, and tapioca flour for a tender and flaky result.
• Coconut Flour (Optional): While not required, coconut flour adds a bit of texture to the crust and complements the flavors of pumpkin. It’s also naturally gluten-free and provides a mild coconut flavor that works well with the spices in the filling.
• Coconut Oil: A plant-based fat, coconut oil helps create a rich and flaky texture in the pie crust. It’s a great substitution for butter, and it pairs well with the sweet, spiced filling.
• Water and Maple Syrup: A touch of cold water is needed to bring the dough together. Maple syrup can be added for a hint of sweetness, but this is optional depending on how sweet you like your crust.
The Pumpkin Filling:
Pumpkin is naturally sweet and creamy, making it the perfect base for a comforting fall dessert. The filling for this pie is smooth, aromatic, and full of flavor.
• Pumpkin Puree: The star ingredient, pumpkin puree, gives the pie its iconic texture and taste. Canned pumpkin puree works well, but if you’re feeling ambitious, you can make your own by roasting and pureeing fresh pumpkin.
• Coconut Milk: This full-fat, plant-based milk is the secret to creating a rich and creamy filling. It lends a slight coconut flavor that enhances the spices and complements the pumpkin perfectly.
• Maple Syrup or Coconut Sugar: Sweeteners like maple syrup or coconut sugar provide a natural sweetness that doesn’t overpower the pumpkin flavor. Maple syrup also adds a lovely caramel-like taste that’s perfect for fall.
• Flax Egg: To make this pie vegan, we use a flax egg — a combination of ground flaxseeds and water — as a binding agent. It helps hold the filling together without the need for eggs.
• Spices: The traditional pumpkin pie spices — cinnamon, ginger, nutmeg, and cloves — create that irresistible fall flavor. These warm spices are essential in giving the pie its distinctive, comforting taste.
• Cornstarch or Arrowroot Powder: These natural starches are used to thicken the filling and give it that perfect, custard-like consistency. Both options are gluten-free and work wonderfully for thickening the pumpkin mixture.
• Vanilla Extract and Salt: A teaspoon of vanilla extract adds a depth of flavor, while a pinch of salt balances the sweetness and enhances the other spices.
How to Make the Perfect Vegan, Gluten-Free Pumpkin Pie
Now that you understand the ingredients, let’s break down the steps to create a pie that’s sure to impress. This recipe takes a bit of time and attention, but the result is worth it — a creamy, spiced pumpkin filling nestled in a flaky, buttery gluten-free crust.
Step 1: Prepare the Crust
Begin by making the crust. Combine the gluten-free all-purpose flour, coconut flour (if using), and salt in a bowl. Add the melted coconut oil and maple syrup, mixing until combined. Gradually add ice-cold water, one tablespoon at a time, until the dough comes together. Roll out the dough, press it into your pie dish, and pre-bake the crust for a few minutes to ensure it cooks evenly.
Step 2: Make the Filling
While the crust is baking, prepare the filling. Mix the pumpkin puree, coconut milk, maple syrup, flax egg, spices, and cornstarch until smooth. Whisk everything together until there are no lumps, and the mixture is velvety.
Step 3: Assemble the Pie
Once the crust has cooled slightly, pour the filling into the crust and smooth the top with a spatula.
Step 4: Bake
Bake the pie in the oven at 375°F (190°C) for about 45-50 minutes. The filling should be set, and the crust should be golden brown. If the crust edges brown too quickly, cover them with foil and continue baking until done.
Step 5: Chill and Serve
Allow the pie to cool at room temperature before placing it in the fridge to chill for at least 2 hours. This helps the filling set and enhances the flavors. After chilling, slice and serve with a dollop of coconut whipped cream for an extra indulgent touch.
Give it a whirl
Whether you’re hosting a Thanksgiving dinner, celebrating fall, or simply indulging in a comforting dessert, this vegan and gluten-free pumpkin pie is sure to be a hit. It’s a delicious, inclusive recipe that everyone can enjoy, no matter their dietary preferences. With its rich, spiced filling and flaky crust, it’s a perfect way to savor the season’s flavors while maintaining your health goals. Now that you know how easy it is to make a healthy pumpkin pie, it’s time to roll up your sleeves and bake up a batch — your taste buds will thank you!
Vegan Gluten-Free Pumpkin Pie Recipe Card
What you'll need:
For the crust:
• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup coconut flour (optional)
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 2-3 tablespoons ice-cold water
• 1 tablespoon maple syrup (optional)
For the filling:
• 2 cups pumpkin puree (canned or fresh)
• 1/2 cup full-fat coconut milk (or any plant-based milk)
• 1/4 cup maple syrup or coconut sugar
• 1/4 cup arrowroot powder
• 1 tablespoon ground flaxseeds (mix with 3 tablespoons water to make a flax egg)
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Pinch of sea salt
• 1 teaspoon vanilla extract
How to make it:
1. Preheat the oven to 375°F (190°C).
2. Make the crust: Mix the gluten-free flour, coconut flour (if using), and salt in a bowl. Add melted coconut oil and maple syrup, mixing until combined. Gradually add water, one tablespoon at a time, until the dough comes together. Roll it out between parchment paper into a circle and press it into a 9-inch pie pan. Bake for 10-12 minutes.
3. Prepare the filling: In a bowl, mix pumpkin puree, coconut milk, maple syrup, cornstarch, flax egg, spices, salt, and vanilla until smooth.
4. Assemble the pie: Pour the filling into the pre-baked crust. Smooth the top with a spatula.
5. Bake: Bake for 45-50 minutes until the filling is set and the crust is golden. Cover the edges with foil if they brown too quickly.
6. Cool and chill: Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing.
7. Serve: Enjoy with coconut whipped cream!
Now, you’re all set with everything you need to make this delectable dessert!