Vegan Gluten Free Pumpkin Pie (Refined Sugar Free, Oil-Free)

Name: Vegan Gluten Free Pumpkin Pie (Refined Sugar Free, Oil-Free)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1/2 Recipe WFPB Pie Crust (or 1 9" Store Bought Vegan Crust); 1 15 Ounce Can Pumpkin Puree; 1 Cup Unsweetened Non-Dairy Yogurt (I used Silk Almond Milk Yogurt); 1/3 Cup Nut Butter (can sub coconut cream); ⅓ Cup Maple Syrup; 1/3 Cup Coconut Sugar; 2 Tablespoons Cornstarch or Arrowroot Powder; 1 Teaspoon Vanilla; 2 Teaspoons Pumpkin Pie Spice; 3/4 Teaspoon Cinnamon; ¼ Teaspoon Nutmeg; ½ Teaspoon Salt

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This Vegan Gluten Free Pumpkin Pie is refined sugar free and oil-free, yet is still thick, creamy, and decadent. A delightful holiday dessert.

A slice of vegan gluten free pumpkin pie, topped with vegan whipped cream.

I've had pumpkin spice latte pie on my site for years now, so I figured it's time to add a regular old pumpkin pie to the collection.

This vegan gluten free pumpkin pie is everything you want in a pumpkin pie, with a healthier, diet-friendly twist.

A plate of vegan pumpkin pie, with a fork, ready to eat.

The crust is slightly sweet and crisp. Yet made with oat flour and maple syrup.

The filling is a thick, decadent custard. With tons of pumpkin spice flavor and that creamy texture you expect from pumpkin pie. Yet totally dairy free, egg free, and refined sugar free.

Classic pumpkin pie turned vegan and gluten free!

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Why I love this Pumpkin Pie
Ingredient Notes & Substitutions
Step-By-Step Instructions
FAQ & Expert Tips
Recipe Prayer
More vegan pies
Tried this recipe?
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A baked pumpkin pie, surrounded by pumpkins, orange flowers, and plates.

Why I love this Pumpkin Pie

Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
Bakes like classic pumpkin pie - this pie may have plant-based ingredients, but it comes together just like a regular pie would
Minimal equipment - while I did use a hand mixer for the filling, you could just as easily use a whisk. Or a blender would work too!
Decadent dessert - just because it's plant-based, doesn't mean it isn't incredibly decadent. This pumpkin pie is thick, creamy, and luscious.
Serve to non-vegans - your friends and family will be delighted with this vegan version of pumpkin pie

Ingredient Notes & Substitutions

Pie Crust: I used my WFPB Pie Crust recipe - it's made with oat flour and is also oil-free and refined sugar free. You can also use a store bought pie crust.
Pumpkin Puree: be sure to buy canned pumpkin, not pumpkin pie filling
Non-Dairy Yogurt: make sure to use a regular vegan yogurt here - do not use greek yogurt.
Nut Butter: cashew butter is my go-to and I often make it at home. It has a neutral flavor and adds a rich, sweet, creaminess to the pie. If you have a nut allergy or don't want to use nut butter you can use coconut cream (the thick part from a can of coconut milk).
Maple Syrup & Coconut Sugar: you could use all maple syrup or all coconut sugar, but the combination of the two gives a rich flavor and a nice soft but firm texture of the filling
Cornstarch or Arrowroot Powder: this is necessary to help bind the pie. I used cornstarch, but arrowroot works too.
Vanilla
Pumpkin Pie Spice: you can buy pumpkin pie spice or make your own.
Cinnamon
Nutmeg
Salt

Step-By-Step Instructions

Step 1. Make the crust and pre-bake as directed. Then set the oven to 350°F.

Vegan pumpkin pie step 1 - prepare the crust.

Step 2. Add all filling ingredients to a large bowl and beat until combined.

Vegan pumpkin pie step 2 - beat the filling ingredients.

Step 3. Pour the filling into the prepared crust.

Vegan pumpkin pie step 3 - pour the filling into the crust.

Step 4. Bake for 60 minutes. Remove from the oven and let cool 1-2 hours until room temperature.

Vegan pumpkin pie step 4 - bake, then let cool.

Step 5. Refrigerate overnight, or up to 3 days. Serve with vegan whipped cream, if desired.

Vegan pumpkin pie step 5 - slice and serve with whipped cream.

FAQ & Expert Tips

Choose the right pie dish.‍

Pie pan sizes are so confusing. There are a lot of different shapes and sizes. This pie works in an 9" pie dish.

To see if your pie plate will work, measure across the top from edge to edge. Then measure the height by placing your ruler on the outside of the dish. A standard pie dish will be 1" to 1.5" deep.

The pie dish I used for this recipe is considered a deep dish (2") but I didn't bring the crust all the way to the top like I did in this recipe. I like this particular pie dish because you can do either deep dish or regular depth.

Make ahead of time.

This recipe is great to make a day or two before you'd like to serve it. The pie needs to be refrigerated anyways, so feel free to make the entire dish a day or two before you'd like to serve it.

Storage

Store this vegan gluten free pumpkin pie in the fridge for up to a week.

You can also freeze this pie if you have leftovers. Remove the pie from the dish and wrap tightly in plastic wrap before placing in another container (like a freezer gallon bag).

Recipe Prayer

Jesus, thank you for giving us healthy ways to enjoy our favorite fall flavors. Let us savor these flavors and this season of the year. Amen.

A piece of vegan gluten free pumpkin pie, with a bite taken out.

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