The Best Allergy-Free Vegan Gluten-Free Pumpkin Pie {Oil-Free, Soy-Free, Dairy-Free}

The best vegan gluten-free pumpkin pie recipe is dairy-free, egg-free, soy-free and oil-free, helping you provide your guests with an allergen-friendly vegan pumpkin pie recipe. Decorate it with coconut whipped cream for Thanksgiving dessert to wow your guests!

The best vegan gluten-free pumpkin pie recipe is dairy-free, egg-free, soy-free and oil-free, helping you provide your guests with an allergen-friendly vegan pumpkin pie recipe. Decorate it with coconut whipped cream for Thanksgiving dessert to wow your guests!

Hosting Thanksgiving is no easy feat in my house. I am gluten free, my son is lactose-intolerant, some of our friends are vegan or allergic to egg, and others are pregnant and therefore avoiding raw eggs. Occasionally there are also nut allergies and soy allergies to worry about.

That's why for Thanksgiving this year, I ended up with 7 different gluten free pies and pastries!

This easy allergy-free vegan gluten free pumpkin pie is the result of extensive recipe testing and looking for the BEST gluten free vegan pumpkin pie recipe to please everyone.

Made with gluten free flour blend, vegan shortening, coconut milk and homemade pumpkin spice, this is the ULTIMATE ALLERGY-FREE GLUTEN FREE PUMPKIN PIE.

How to Make Vegan Gluten-Free Pumpkin Pie From Scratch?

There is a sense that making a gluten free pumpkin pie from scratch is not for the faint of heart - but I don't agree with this statement.

To make a vegan and gluten-free pumpkin pie from scratch, you'll need a gluten-free pie crust and vegan pumpkin pie filling ingredients.

Start with a From-Scratch Gluten-Free Pie Crust

Over the last 10 years, I have baked many pies, galettes, tarts and other pastries. I have developed my favorite paleo pie crust, an all-butter gluten free pie crust, and a foolproof olive oil and yogurt gluten free pie crust.

But for pumpkin pie, I go back to my tried-and-true gluten free pie crust with shortening. This is the flakiest gluten-free crust I've ever tried, and it goes beautifully with my pumpkin pie filling.

How to Make Vegan Pumpkin Pie Filling

Making a vegan pumpkin pie is easier than you might think! Most of the traditional ingredients remain the same, including the crust.

The filling ingredients are where you'll make some adjustments. Instead of using cream or evaporated milk, opt for coconut milk (I will teach you how to extract coconut cream from it!).

You'll also want to add ginger, cinnamon, and nutmeg to give the filling that signature pumpkin pie flavor. (You can also use store-bought pumpkin spice, but I like making my own!)

Homemade Pie Filling: Canned vs Homemade

When it comes to pumpkin pie, you can either use canned pumpkin or homemade pumpkin puree. While it's easy to just use canned pumpkin, and that's what I normally do, many people prefer the taste of homemade.

To make your own pumpkin puree, you'll need to roast a pumpkin. This can be a bit time-consuming, but it's definitely worth it if you're looking for the best flavor.

How to Make Homemade Pumpkin Purée?

To make your own pumpkin purée at home, start by roasting your pumpkin in the oven. Cut the pumpkin in half and scoop out the seeds, then brush the flesh with olive oil. Place the pumpkin halves cut-side down on a baking sheet and roast for 30-40 minutes, until they're soft all the way through. Once they're done, scoop the flesh into a food processor and blend until smooth.

You can use this purée recipe to make vegan pumpkin pie filling, or to make a purée out of any winter squash (like for my Hubbard squash pie).

What is a substitute for eggs in the best vegan pumpkin pie?

Unlike many recipes, I don't bother with egg substitutes in pumpkin pie, since the eggs don't play a large role in the final dish. You can simply omit the eggs and your pie will still turn out fine! Instead, I like to thicken my dairy free pumpkin pie with coconut cream, which creates a thick, luxurious, creamy texture.

The Ingredients for Vegan Gluten-Free Pumpkin Pie

For homemade gluten free crust:

This is the same shortening pie crust recipe that I like to use.

• all-purpose gluten-free flour blend - you can make a homemade gluten free flour blend, or purchase one you like. King Arthur gluten free 1:1 blend, Bob's Red Mill 1:1 Gluten Free Flour, or the Thomas Keller Cup4Cup blend are good American blends. The Irresistibles gluten free flour blend and the PC gluten free flour are what I use in Canada.
• salt - needed to balance sugar
• shortening, chilled - shortening makes for a flakier dairy-free pumpkin pie crust than butter ever could - and I've tried them all! This has to be cold, as that's how you get great crust.
• cold water - mix cold water with ice for really cold water.
• white vinegar - helps to keep the gluten strands short, and makes the gluten free pastry crispy.

For dairy free pumpkin filling:

• cooked or canned pumpkin or squash puree - whether you use canned pumpkin puree or homemade squash puree (see section above on how to make your own puree!), the results will be the same though the flavor may vary slightly (homemade pumpkin puree tends to be a bit more watery than store-bought, and has a more nuanced flavor)
• coconut milk - this vegan pie is so good thanks to coconut milk!
• brown sugar - traditional pumpkin pie recipes use only white sugar, but I find that mixing brown and white sugar gives this pie a richer flavor. I've made this pumpkin pie with only white sugar, and it's fine too!
• white sugar - this is the source of sweetness in our pie.
• salt
• ground cinnamon - perfect pumpkin pie starts with pumpkin flavor - and thanks to the amygdala in our brains, the strongest association between pumpkin recipes in our brain is with pumpkin pie spice. Along with the next four spices, cinnamon replicates the flavor we've come to associate with baked pumpkin pie. You can also use your favorite store-bought pumpkin pie spice.
• ground ginger
• ground nutmeg or allspice
• ground cloves

For coconut whipped topping:

• coconut milk, chilled - to make healthy vegan pumpkin pie, I like to decorate the top with dairy-free whipped topping. Coconut milk is at the heart of making this vegan pumpkin pie without soy or commercial replacements, so don't skip it!
• white sugar

Recommended gluten free flour blends:

Bob's Red Mill 1:1 Gluten Free Flour

King Arthur's Gluten Free Blend

Thomas Keller Cup4Cup blend

How to Make Gluten-Free Vegan Pumpkin Pie (Step-By-Step Instructions)

Make this pie crust

To make this vegan pie crust in the food processor: Process flour, sugar and salt in the food processor for 10 seconds. Add chilled shortening and pulse until mixture is uniform and shortening resembles large peas. Do not overwork. With the motor running, slowly add in water and vinegar.

To make the vegan crust by hand: Combine flour, sugar and salt in a mixing bowl. Cut chilled shortening into flour with two knives or a pastry cutter until the mixture is uniform and shortening resembles large peas. Do not overwork. In a small bowl, whisk together water and vinegar. Pour evenly over the flour mixture. Stir with wooden spoon until well combined and all of the mixture is moistened.

Without overworking it too much, shape dough into a ball and lightly flatten into a circle of about 10 cm. Wrap and chill for 30 minutes (or longer, if making ahead). If freezing, double wrap in plastic and freeze for up to 3 months.

Make the vegan pie filling

While dough is chilling, mix all filling ingredients together (pumpkin, coconut milk, sugar and spices).

Assembling and Baking the Gluten-Free Pumpkin Pie

When the crust has cooled and you're ready to bake the pie, Preheat oven to 425 F. Cover your working surface with parchment paper. Lightly dust it with flour. Transfer dough onto the lightly floured piece of parchment paper, and cover with another piece of parchment paper. Roll dough between the two pieces of parchment to a uniform thickness with light, even strokes. Roll out a circle about 1 inch larger than an upside-down pie plate, to about ½-inch thickness.

Remove the top layer of parchment paper (if parts tear off, simply stick them back together). Using the bottom piece of parchment paper, transfer the gluten free pie crust onto the pie plate. Invert it, and press onto the pie plate using the parchment paper. Gently remove the paper, and patch any holes or tears. Flute the edges as desired.

Pour pie filling into the pie crust and smooth with an offset spatula. Cut strips of aluminum paper and try to wrap those around your pie edges to prevent burning. Bake in a 425 F oven for 15 minutes, then reduce heat to 350F and bake for another 45 minutes, or until an inserted knife comes out mostly clean.

Make vegan whipped cream

Serve with sweetened vegan whipped cream on top of the pie. To make whipped coconut cream, take chilled coconut milk and remove only the fatty top layer - this makes about ½ to ⅔ of the can. Whip the chilled coconut cream with 2 tablespoons of sugar using an electric mixer until fluffy can be piped into stiff peaks. Pipe using a pastry bag or ziplock bag with the end cut off. (You can also use dairy-free cream cheese instead).

Hint: Double the pie crust to make decorations to top the pie. You can also use leftover filling and bake it in individual little ramekins for crustless mini pumpkin pies.

Equipment

There's a few basic things you'll need to make this gluten free pie pastry.

• Pie dish
• Parchment paper
• Mixing bowls
• rolling pin
• pastry cutter

You can also use a food processor.

Cutting the Perfect Slice of Pie

A pie is not a pie if it is not sliced - and sometimes, the best looking pie is the one where a bite has been taken out!

It is essential to know how to cut the perfect slice of pie. First, make sure your sharp knife is completely clean and dry - the best thing to do is to rinse it under hot water and dry it between every cut.

Then, find the center of the pie. Once you have found the center, cut around the circumference of the pie to make sure it's easy to release from the pan.

Next, take your knife and make a shallow cut into the center of the pie. Then deepen the cut, going right into the center to cut the pie. This will ensure that your slice of pie is perfect.

As a bonus, try to get some whipped coconut topping on each slice.

How to Serve Your Pie

Some people serve their pumpkin pie warm, and you are welcome to do just that. But I prefer to keep my pumpkin pie in the fridge and serve it fully chilled. I find that this heightens the flavors and makes everything more creamy and luxurious!

The truth is, I had some leftover cold pumpkin pie this morning, and it was some of the best tasting pie I've ever had. So don't forget to send your pie to the fridge after it's cooled!

Pumpkin Pie Topping Ideas

You can top this pumpkin pie with:

• vegan whipped topping
• maple dulce de leche (get the recipe from my gluten free pecan pie)
• Leaf decorations made from leftover dough (use leaf-shaped cookie cutters to make pretty cutouts for the pie. Bake these for about 10 minutes, and then top your finished pie with them when it’s cooled).
• Caramelized pecan praline (like in my pumpkin pecan pie)

FAQ

Pin for Later!

More Gluten-Free Pies and Tarts

Here are some of my favorite gl pie and tart recipes:

More Thanksgiving Dessert Recipes

DID YOU MAKE THIS RECIPE?

tag me on social media (@immigrantstable), and please leave a comment and a star rating below!

Recipe

The Best Allergy-Free Vegan Gluten-Free Pumpkin Pie {Oil-Free, Soy-Free, Dairy-Free}

Ksenia Prints

The best vegan gluten-free pumpkin pie recipe is dairy-free, egg-free, soy-free and oil-free, helping you provide your family and friends with an allergen-friendly vegan pumpkin pie recipe. Decorate it with coconut whipped cream for Thanksgiving dessert to wow your guests!

5 from 54 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Cooling time 8 hours hrs 30 minutes mins

Total Time 10 hours hrs

Course Dessert

Cuisine American

Servings 8 slices

Calories 433 kcal

Equipment

• Pie dish
• Parchment paper
• Mixing bowls
• Rolling Pin
• pastry cutter
• Food processor

Ingredients

  

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For crust:

• 1 ¼ cup all-purpose gluten free flour
• 2 ml ¼ teaspoon salt
• ½ cup shortening chilled
• 4 tablespoons cold water
• 1 tablespoon white vinegar

For filling:

• 1 ½ cups cooked or canned pumpkin puree
• 1 cup of coconut milk chilled for at least 8 hours
• ¼ cup brown sugar
• ⅓ cup white sugar
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ⅓ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg or allspice
• a pinch of ground cloves

For vegan topping:

• 1 can coconut milk chilled
• 2 tablespoons sugar

Instructions

 

• To make this crust in the food processor: Process flour, sugar and salt in the food processor for 10 seconds. Add chilled shortening and pulse until mixture is uniform and shortening resembles large peas. Do not overwork. With the motor running, slowly add in water and vinegar.
• To make the crust by hand: Combine flour, sugar and salt in a mixing bowl. Cut chilled shortening into flour with two knives or a pastry cutter until the mixture is uniform and shortening resembles large peas. Do not overwork. In a small bowl, whisk together water and vinegar. Pour evenly over the flour mixture. Stir with wooden spoon until well combined and all of the mixture is moistened.
• Without overworking it too much, shape dough into a ball and lightly flatten into a circle of about 10 cm. Wrap and chill for 30 minutes (or longer, if making ahead). If freezing, double wrap in plastic and freeze for up to 3 months.
• While dough is chilling, mix all filling ingredients together (pumpkin, coconut milk, sugar, and spices).
• When the crust has cooled and you're ready to bake the pie, Preheat oven to 425F. Cover your working surface with parchment paper. Lightly dust it with flour. Transfer dough onto the lightly floured piece of parchment paper, and cover with another piece of parchment paper. Roll dough between the two pieces of parchment to a uniform thickness with light, even strokes. Roll out a circle about 1 inch larger than an upside-down pie plate, to about ½-inch thickness.
• Remove the top layer of parchment paper (if parts tear off, simply stick them back together). Using the bottom piece of parchment paper, transfer the gluten free pie crust onto the pie plate. Invert it, and press onto the pie plate using the parchment paper. Gently remove the paper, and patch any holes or tears. Flute the edges as desired.
• Fill pie shell with filling. Cut strips of aluminum paper and try to wrap those around your pie edges to prevent burning). Bake in a 425F oven for 15 minutes, then reduce heat to 350F and bake for another 45 minutes, or until an inserted knife comes out mostly clean.
• Serve with sweetened coconut cream cream. To make whipped coconut cream, take chilled coconut milk and remove only the fatty top layer - this makes about ½ to ⅔ of the can. Whip the chilled coconut cream with 2 tablespoons of sugar using an electric mixer until fluffy can be piped into stiff peaks. Pipe using a pastry bag or ziplock bag with the end cut off.

Notes

You can top this pumpkin pie with:

• vegan whipped topping
• maple dulce de leche (get the recipe from my gluten free pecan pie)
• Leaf decorations made from leftover dough (use leaf-shaped cookie cutters to make pretty cutouts for the pie. Bake these for about 10 minutes, and then top your finished pie with them when it’s cooled).
• Caramelized pecan praline (like in my pumpkin pecan pie)

Nutrition

Calories: 433kcalCarbohydrates: 39gProtein: 4gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 2gSodium: 209mgPotassium: 300mgFiber: 4gSugar: 22gVitamin A: 7150IUVitamin C: 4mgCalcium: 47mgIron: 3mg

Keyword brown sugar, coconut cream, coconut milk, dairy-free, fall, gluten-free, healthy, oil-free, pie, pumpkin, shortening, soy-free, squash, Thanksgiving, vegan, white sugar

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