This gluten-free vegan pumpkin pie with a homemade gluten-free crust is perfectly spiced, easy to make, and great for the holiday season! Make the filling from scratch using fresh pumpkin and serve with a drizzle of dairy-free chocolate for a rich, comforting dessert or snack.

Vegan pumpkin pie gluten-free

Who doesn’t love everything pumpkin all throughout fall?! I’m always sad to see summer go, but pumpkin is one of the things that always cheers me up. You can make so many great recipes with it, whether savoury or sweet, so it never gets boring. And it’s delicious in every form, too!

So, let me introduce you to your new favourite fall-inspired dessert. Give this one a go, because if you’re a pumpkin lover like myself, you certainly will not be disappointed!

Closeup of a slice of vegan pumpkin pie

The easiest vegan pumpkin pie!

You won’t believe how easy it is to make pumpkin pie from scratch, even one that also happens to be both vegan and gluten-free. It’s tastier than store-bought, and great for impressing anyone regardless of their dietary preferences.

Pumpkin pie with a chocolate drizzle on a plate

The filling is rich, smooth and creamy, and perfectly spiced too. After all, that distinctive pumpkin spice flavour is one of the best things about autumn and makes cold, grey weather much more manageable. After baking, I love adding a drizzle of dark chocolate on top – not just because it looks cool, but for an extra depth of flavour too.

Gluten-free vegan pumpkin pie

Yep, this is pretty much a pumpkin spice latte, but in pie format. A pie that happens to be completely dairy-free and egg-free, but compromises on no flavour at all. 

Vegan pumpkin pie gluten-free

How to make a gluten-free pie crust

This is a vegan pie crust that’s neither dry, nor crumbly. It has an ideal flaky, soft texture and just the right amount of sweetness that contrasts perfectly with the rest of the pie. 

Ingredients for vegan pumpkin pie

Firstly, add the rice flour, chickpea flour, xanthan gum, and coconut sugar to a large mixing bowl and mix to combine. Next, add solidified coconut oil and mix into the dry ingredients using a knife until a crumb-like texture forms. 

Now add the flax egg and pour in ice cold water around 2 tbsp at a time, mixing in using a rubber spatula. When all the water had been added in, form a dough ball using your hands. Transfer to a floured board and chill in the fridge for 15 minutes. 

Remove from the fridge and roll out into a thin, roughly circular sheet, around ⅓ inch in thickness. Transfer to and press into a pie dish. Trim off any excess dough around the edges, which you can use to cover any rips in the dough. Poke a few rows of holes in the crust using a fork, and you are now ready to add the filling!

Vegan pumpkin pie filling

To make the filling, start by baking the pumpkin. You can do this at the same time as making and chilling crust. Cube the pumpkin and bake it at x degrees C (y F) for 30 minutes.

Dairy-free pumpkin pie on a cooling rack

When the pumpkin is ready, transfer it to a blender or food processor together with coconut sugar, ground ginger, whole cloves, cinnamon, cardamom pods, cornstarch and soy cream. Blend until very smooth. 

Vegan pumpkin pie on a cooling rack

Pour the filling into the crust and bake for 20-25 minutes, until golden brown and solidified.

Tips and substitutions

Vegan pumpkin pie with chocolate and almonds
  • I would not recommend replacing any of the ingredients and the amounts in the pie crust, as this is my go-to recipe and switching in a different flour, for instance, may result in a very different flavour or texture.
  • Choose a sweet pumpkin variety. Butternut squash works too. 
  • I have not personally tested this recipe with canned pumpkin, however you can try replacing the fresh pumpkin with around 1 ½ cups purée for a similar result. 
  • You can swap the soy cream for coconut milk. This may, however, result in a slight hint of coconut, so be wary if coconut isn’t your thing!
  • You know that the pie is done when it’s firm to the touch in the centre, but not completely dry or hard. 
  • To really take this dessert to the next level, serve with a scoop of dairy-free ice cream!
Closeup of a pumpkin pie with chocolate

Other vegan dessert recipes you will love

Vegan pumpkin pie gluten-free

Let me know: what’s your favourite pumpkin dessert? If you give this vegan pumpkin pie recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

Vegan pumpkin pie gluten-free

Get the Recipe: Vegan Pumpkin Pie (Gluten-free)

This vegan pumpkin pie recipe with a homemade gluten-free crust is rich, indulgent and perfectly spiced. Serve it for a snack or dessert that’s perfect for fall and for the holiday season!

Ingredients

For the gluten-free crust

  • 2 cups rice flour
  • 1 cup chickpea flour
  • 1 tbsp xanthan gum
  • 1/3 cup coconut sugar
  • 1/2 cup coconut oil, chilled in the freezer
  • 1 tbsp ground flaxseed
  • 2 tbsp cold water
  • 1/2 cup ice cold water

For the pumpkin filling

  • 5 cup pumpkin, peeled and cubed
  • 1/2 cup coconut sugar
  • 1/2 cup cornstarch
  • 1 1/2 cup soy cream
  • 1/8 tsp cardamom pods
  • 1/8 tsp whole cloves
  • 1/2 tsp cinnamon, ground
  • 1/2 tsp ginger, ground

Equipment

  • Mixing bowl
  • Conventional oven
  • Pie tin
  • Blender or food processor

Instructions 

Prepare the pumpkin

  • Preheat the oven to 180 degrees C (350 F).
  • Make the flax egg by combining the ground flaxseed with water and setting aside for 10 minutes.
  • Spread the cubed pumpkin over a baking tray covered with parchment paper and bake for 30 minutes, until tender.

Make the crust

  • Add the rice flour, chickpea flour, xanthan gum, and coconut sugar to a large mixing bowl and mix to combine. Next, add solidified coconut oil and mix into the dry ingredients using a knife until a crumb-like texture forms.
  • Add the flax egg and pour in ice cold water around 2 tbsp at a time, mixing in using a rubber spatula. When all the water had been added in, form a dough ball using your hands.
  • Transfer to a floured board and chill in the fridge for 15 minutes.
  • Remove from the fridge and roll out into a thin, roughly circular sheet, around ⅓ inch in thickness.
  • Transfer to and press into a pie dish. Trim off any excess dough around the edges, which you can use to cover any rips in the dough. Poke a few rows of holes in the crust using a fork.

Make the filling

  • Transfer the baked pumpkin to a blender or food processor together with the coconut sugar, ground ginger, whole cloves, cinnamon, cardamom pods, cornstarch and soy cream. Blend until very smooth.
  • Pour the filling into the crust and bake for 30 minutes, until golden brown and solidified.

Video

Calories: 437kcal, Carbohydrates: 69g, Protein: 7g, Fat: 16g, Saturated Fat: 12g, Sodium: 80mg, Potassium: 414mg, Fiber: 4g, Sugar: 15g, Vitamin A: 6172IU, Vitamin C: 7mg, Calcium: 31mg, Iron: 2mg
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Easy vegan pumpkin pie gluten-free