Vegan Gluten-Free Pumpkin Pie

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This amazing vegan gluten-free pumpkin pie is unbelievable flavorful with just the right amount of sweetness and spice. This vegan pumpkin pie will definitely be a hit at your Thanksgiving table.

Vegan Gluten-Free Pumpkin Pie

Gluten=Free Vegan Pumpkin Pie

It was so irresistible that my son Daevyd couldn’t wait for it to cool before he could get a slice and he wanted more. Pumpkin puree, coconut sugar, maple syrup, and coconut milk, with spices, give this pie a rich, creamy and perfectly pumpkin spiced flavor, that will be loved by non-vegans.

Pumpkin Pie Ingredients, pumpkin puree, coconut milk, coconut sugar, maple syrup, cornstarch, vanilla, spices, salt.

How To Make Vegan Gluten-Free Pumpkin Pie

Talk about easy, well this recipe is so unbelievably easy to prepare, I basically add all the ingredients to my high-speed blender and process until smooth. Scoop the filling in my and bake.

You can substitute store-bought unbaked pie crust. Also, you can make your own pumpkin puree by roasting pumpkin and pureeing the flesh or use canned pumpkin as I did.

This easy vegan pumpkin pie recipe tastes even better the following day so this is a perfect make-ahead recipe.

For a milder spice combination, substitute spices for 1 teaspoon coriander and 1/4 teaspoon cardamom. I loved the combination of coconut sugar and maple syrup but you can substitute with regular cane sugar.

Gluten-Free Vegan Pumpkin Pie Step By Step

Other Delicious Vegan Holiday Desserts

Vegan Gluten-Free Pumpkin Pie Slice

If you make this gluten-free vegan pumpkin pie snap a photo and hashtag #healthiersteps — we love to see your recipes on InstagramFacebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.



(Per portion)
  • Energy: 274 kcal / 1145 kJ
  • Fat: 13 g
  • Protein: 3 g
  • Carbs: 37 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 1 h
  • Ready in: 1 h 10 min
  • For:
  • 10 Servings



  1. Preheat oven 350 degrees F. In a high-speed blender, add pumpkin puree, coconut milk coconut sugar, maple syrup, cornstarch, vanilla cinnamon, nutmeg, cloves, and salt. Process until smooth.
  2. Pour filling into unbaked pie crust and smooth top with a spoon. Bake for 50-60 minutes or until crust is golden brown and top is firm.
  3. Remove from oven and allow to cool and set for about 1 hour. Then place in refrigerator to finish cooling and completely set. I prefer overnight.
  4. Delicious served with coconut whipped cream.


Best Pumpkin Pie

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Micha
    November 18, 2020

    I’ve made this before and LOVED it, but now I’m wondering… how far in advance can I make this? Does it freeze well, or better left in the fridge? TIA (no pun intended, ha!) for your answer!!

    • Michelle Blackwood, RN
      November 18, 2020

      Micha that is so wonderful thank you. You can make it now and freeze it after it’s cooled. Then take it out of the freezer the day before you plan to serve it and let it thaw out in the refrigerator. Reheat it in the oven.

  2. sharon Kane
    January 4, 2020

    We just love this pumpkin pie filling! Really elegant and beautifully balanced tastes!! Would it be alright if I shared the recipe with my readers, crediting you and your website, of course!!

  3. Aimee
    December 20, 2019

    Hi there! Really really enjoy this pie, and even just the filling by itself (like a pudding almost). I really want a Christmas gingerbread version. Do you have any recommendations for making the filling gingerbread instead of pumpkin?

    • Michelle Blackwood, RN
      December 20, 2019

      Thank you Aimee, I would need to work on it, not sure i will have it done by Christmas since I have at least 7 recipes in the queue that are already done but still needs to be posted on here. I would change the crust by using vegan ginger cookies as the base, I think that would be enough or I could just add little molasses, fresh ginger and ground ginger to the filling.

    • Tami
      January 4, 2020

      Replacing half of the coconut sugar with molasses and adding 1/2 t of ground ginger will help give it more of a gingerbread flavor. I made it this way for Thanksgiving and it was delicious!

  4. Kathryn
    November 28, 2019

    It was delicious!!

  5. Megan
    November 27, 2019

    Where do you find a gluten free/vegan pie crust?

  6. Kathy A
    November 20, 2019

    Did you use canned coconut milk or the one from the dairy section in cartons?

  7. Dinah
    October 18, 2019

    My guests and I really loved this pie, it’s a big winner!!
    However, next time I’ll use less sugar. The sugar and the maple syrup was a tad too much and hid the taste of the pumpkin. I believe it’s a matter of taste.
    Still, the consistency was great, the recipe is really easy. Thank you very much for posting it!

    • Michelle Blackwood
      October 18, 2019

      Dinah, I’m so happy that you and your guests enjoyed it. Thank you for your feedback, I really appreciate it.

  8. Kristen
    October 12, 2019

    Instead of coconut milk can you use almond milk?

  9. Bethany
    September 30, 2019

    Instead of cornstarch can you use arrowroot powder?

  10. Philly
    December 4, 2018

    Very delicious ? No complaint… I made my own puree. Have a few pumpkins from friends garden. I will make it again.

    • Michelle Blackwood
      December 9, 2018

      I’m happy it worked for you using your own homemade pumpkin puree. Thank you.

    • Monica
      September 23, 2019

      Instead of using coconut sugar can you use came sugar ?

  11. Moalyne
    November 18, 2018

    I made this and brought it to a friend’s house for lunch yesterday and she loved it! She said this is how pumpkin pie should taste like as usually the ones others made were bland. I also used a store bought graham cracker crust for it. I would love it if you made a gluten free graham cracker crust from scratch :). I love your mixes instead of the store bought blends as I can taste the difference. I think I can taste the gums which I’m not too fond of. Can you pretty please give alternatives to the premixed blend so I can try those recipes also? That’s if you have time of course!

    • Michelle Blackwood
      November 18, 2018

      Moalyne I enjoyed reading your feedback, thank you very much. I’m so happy your friend enjoyed it and I bought gluten-free graham crackers to do a pie but just haven’t had the opportunity. I agree with you, I started out only using my own scratch gluten-free blends and even wrote my cookbook with them and refused to try store-bought blends but once I moved from Ohio to Florida, I didn’t have the easy access, availability and economical prices for the individual flours. I resorted to the store bought blends but I will definitely include alternatives.

  12. Amy
    November 9, 2018

    I’m a huge fan of pie!! And I love your healthy version of this pumpkin pie! Can’t wait to try this vegan version!!

    • Michelle Blackwood
      November 9, 2018

      Amy, I’m also not a fan of traditional pumpkin pie and used to wonder what the rave about, but this version is very flavorful. I hope you enjoy it.