Vegan Gluten-Free Pumpkin Pie

Perfectly prepared vegan pumpkin pie is an essential thing for holidays and thanksgiving. This vegan, gluten-free pumpkin pie is made with only 11 ingredients, which is a delicious nostalgia of fall and winter desserts side but not filled with unhealthy cholesterol, saturated fat, or calories. The bright side is it’s gluten-free and nut-free! 


The smooth, creamy filling sits on top of a flaky vegan, gluten-free pie crust and is topped with some homemade dairy-free whipped cream is just a perfect yet simple dish you can serve. 


Pureed pumpkin is naturally dense, creamy, and filled with richness. You will only need to add some coconut sugar, maple syrup, vanilla, and some spices to make it more pleasant and yummy. If you are a sweet lover, you can adjust the flavor with some more tablespoons of sugar in the filling (don’t forget to taste it). 


Preparing a holiday meal is very tiring, and you can even make it ahead of time for the dessert. So let’s learn what this pumpkin pie is and what you need to have before preparing it. 

Also try, Vegan Sweet Potato Pie or Vegan Crustless Pumpkin Pie

Gluten=Free Vegan Pumpkin Pie

Vegan Pumpkin Pie Ingredients

First, let’s gather the required ingredients to prepare this amazing recipe. First, you must assemble the vegan pie crust and prepare the vegan pumpkin pie filling.  


Since I have created this recipe in my family gatherings and received such great praise from people around me, I have decided to show the world how good and easy it is! 


  • Pumpkin puree: Canned pumpkin puree is a quick and easy option for you to prepare this recipe. It even holds less water than freshly prepared homemade puree. 
  • Coconut milk: You need to make sure you are using full-fat milk. Use a canned one because it has the nice and thick texture that you are looking for. 
  • Coconut sugar: Any fresh sugar will work.
  • Maple syrup: Get pure maple syrup from verified stores. 
  • Cornstarch: It helps thicken the filling so that it can be set properly. You can also use arrowroot flour, but I don’t suggest tapioca starch. 
  • Vanilla: Use it to get the best absolute flavors. 
  • Cinnamon: Good for flavorings.  
  • Ground nutmeg and ground cloves: This warming spice blend works perfectly to enhance the flavors and texture. 
  • Salt: It helps to balance out the flavors.
  • Gluten-free vegan pie crust: If you don’t want to use gluten-free options then you can go for other gluten-free options. You can also swap my recipe with any regular flour.  

How To Make Vegan Gluten-Free Pumpkin Pie


If there are any fall recipes, you must need try, and then it will be pumpkin pie! However, this recipe is always my, and it’s a perfect ketone and gluten-free option.  


Talk about easy; well, this recipe is so unbelievably easy to prepare; the pumpkin pie filling takes 5 minutes to prepare. Then, you need to add all the ingredients in a high-speed blender and process them together to get a smooth batter. Then, scoop the filling into the prepared pie crust and bake. You can also substitute store-bought unbaked pie crust. 


You can make your pumpkin puree by roasting and pureeing the flesh or using canned pumpkin as I did. However, you need to use plain pumpkin puree for this recipe, not pumpkin pie filling. The reason why I don’t recommend pumpkin pie mix is that you can not control the spice and sweetness levels.   


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


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


Gluten-Free Vegan Pumpkin Pie Step By Step

Other Delicious Vegan Holiday Desserts

Vegan Gluten-Free Pumpkin Pie Slice


Pumpkin Health Benefits


Pumpkins are from the Cucurbitaceae family, and they majorly grow in winter. They are native to North America, and Thanksgiving and Halloween are their busiest seasons. Even though many think of it as a vegetable, it is a fruit as it has seeds. See, Pumpkin Nutrition


In addition to its delightful flavor, pumpkin is healthy and has several positive health effects. Pumpkins are filled with many vitamins and minerals, which can boost our health. Here are some pumpkin health benefits you must know:


Rich in Beta Carotene


Pumpkins are high in beta-carotene, like oranges, sweet potatoes, and carrots. This antioxidant is converted to vitamin A by your body. You need vitamin A to see, fight off germs, and have a healthy reproductive system. Additionally, it supports the health of your kidneys, heart, lungs, and other organs.


Boosts Eye-Sight


You can get 200% of your recommended daily dose of vitamin A from one cup of pumpkin. Vitamin A helps you see clearly and maintain healthy eyes in dim light.


Cure Cancer Risks


Another significant benefit of pumpkin’s vitamin A boost is a decreased risk of certain cancers, such as lung or prostate cancer. But, unfortunately, supplementing with vitamin A does not provide the same level of protection that pumpkin does to our bodies.


Boosts Immunity


In addition to beta carotene, pumpkins also contain folate, iron, vitamin C, and vitamin E, all of which help to boost immunity. As a result, your immune system will function more effectively to fight off pathogens and speed up wound healing if you consume more pumpkins in your diet.


Cure Hypertension


The pumpkin’s deep orange color is another indication of its potassium content. For decreasing blood pressure, this is essential. Unsalted pumpkin seeds are also packed with plant sterols and minerals that lower blood pressure and increase levels of good HDL cholesterol.


Rich in Potassium


The power of potassium in pumpkins is many. According to studies, having higher potassium levels can reduce your risk of type 2 diabetes, kidney stones, and stroke. Another benefit is that potassium can improve bone health by raising bone mineral density.


Can Help With Weight Loss


They fill you up without increasing your daily caloric consumption. A nutrient-rich pumpkin is an excellent option if you’re looking for a healthy way to fill up. What goes in comes out frequently because of the increase in fiber in your diet, which also helps to support digestive health.


Can Provide You Better Sleep


Tryptophan, an amino acid found in pumpkin seeds, is a precursor to the central nervous system. Serotonin plays a crucial role in encouraging restful sleep in addition to making you feel happy.


Improves Your Skin


Beta carotene, an antioxidant in pumpkin, helps protect your skin from the adverse effects of aging. Additionally, it reduces inflammation, which keeps your body and skin calmer and happier.


It is a Perfect Allergy-Friendly Option!


When family, friends, and relatives gather together for Thanksgiving, it can be challenging part to prepare a suitable dish as everyone has different dietary choices. 


When I say it’s challenging, it means that you don’t want anyone to be left out having your delicious meals, especially desserts! If someone is allergic to gluten and nuts, it will be sad to make them feel left out. For that, this recipe is perfect as it’s nut-free and gluten-free. 


Prepare the Pie Crust


There are wide varieties of pie crust out there, and you can choose to prepare the one you prefer. In addition, you can use shortcuts sometimes, if needed, by purchasing some store-bought crust. There are a few brands, but I always go for gluten-free, vegan options like Wholly Wholesome Gluten-Free. You can also search for other brands in the grocery store, Trader Joe’s, or any local health food stores around you. 


To prepare my version of pie crust, you must follow these recipes. To prepare the pie for Thanksgiving, you should go for almond flour pie crust because traditional pastry made with flour will not hold that well. Check out my homemade vegan pie crust recipes, 


Frequently Asked Questions


Can I Make Vegan Pumpkin Pie Ahead of Time?


You can prepare this fantastic pie ahead of time, bake it quickly, and serve it fresh. To prepare it, 


  • Prepare the crust by forming it into a ball and sealing them into a bowl tightly. 
  • Mix all the pie-filling ingredients and store them in an airtight container. 
  • Keep the prepared filling and crust in the refrigerator. Make sure to set it at room temperature before setting up and baking. 

How to Store Leftover Vegan Pumpkin Pie?


  • This pumpkin pie is vegan-friendly and doesn’t contain any milk or eggs; it can sit at room temperature for the whole day. 
  • If somehow you end up with leftovers, keep the pie in an airtight container in the refrigerator for up to 3 to 4 days. 

Can I freeze vegan pumpkin pie?


Yes, you can. For that, you need to put a circle of parchment paper on the top and put it in a plastic wrap or bag so that it will be sealed tightly and put in an airtight container. You can also wrap them with saran wrap, then with foil, and keep them in a freezer zip plastic bag. It is best to have it within 3 months, but if you freeze it longer, it will not taste fresh. 


Defrost the pie in the refrigerator overnight and reheat it in the microwave or oven. Never thaw the pie on the counter, as it will make the crust turn soggy. 

Do I Need to Pre-Bake Pie Crust for Pumpkin Pie?


No, the pie crust needs to stay raw for this recipe. However, some recipes call for pre-baked pie crust, but for this particular recipe, you need to use raw when you pour the filling in. 


Can I Use Different Sweeteners for This Recipe? 


I have only used coconut sugar and maple syrup together for this recipe, so I can’t recommend you accurately how other sweeteners will turn out. 


If you use only liquid sweeteners like maple syrup, honey, etc., you will need to adjust the ingredients in order to balance the extra liquid. So, I would suggest you stick with brown or coconut sugar and maple syrup.   

Expert Tips on Preparing Vegan Pumpkin Pie


  • To get a smooth pie surface use a spoon to even out the upper layer of the pie. 
  • You can use a pie crust shield if you worry about burning them, even though mine didn’t have any issues. 
  • Once the baking is done, take it out from the oven and allow it to cool to room temperature before serving or storing. 
  • Use a sharp, strong chef’s knife to get a sleek, straight-line cut. Start from the center and slowly cut down to the edge before reaching the hardest crust. Use the flat side of your knife and lift the slice slowly.  

Serving Suggestions 

Adding topping to your pumpkin pie when you serve it is optional, but it makes the dish look more delicious, so I highly recommend it! You can use coconut whipped cream on top of the pie. You can prepare homemade whipped cream the day before serving it. 


You can also serve your pie with, 


  • Vegan Coconut Whipped Cream
  • Vegan Ice cream
  • Strawberries or any type of berries
  • Store-bought dairy-free whipped cream
  • Sugared cranberries
  • A dusting of powdered cinnamon  
  • Prepare an extra bit of crust, give it a cloudy design and place it on top of the pie filling before baking.  

Other Delicious Vegan Holiday Desserts


Friends, let me know if you prepare these delicious Vegan Gluten-Free Pumpkin Pie! Share your thoughts in the comments. Everyone who reads your thoughts and experiences benefits, including me!

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Vegan Gluten-Free Pumpkin Pie on white plate

Vegan Gluten-Free Pumpkin Pie

This amazing vegan gluten-free pumpkin pie is unbelievably flavorful with just the right amount of sweetness and spice. This vegan pumpkin pie will definitely be a hit at your Thanksgiving table.
5 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Gluten-Free Pumpkin Pie
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 10 servings
Calories: 189kcal


  • 1- 15 ounce can pumpkin puree not pumpkin pie filling
  • 3/4 cup coconut milk full fat
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 batch gluten-free vegan pie crust


  • 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.
  • 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.
  • 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.
  • Delicious served with coconut whipped cream.


Calories: 189kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 207mg | Potassium: 167mg | Fiber: 2g | Sugar: 12g | Vitamin A: 7060IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg

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  1. 5 stars
    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!!

    1. 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. 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!!

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