Vegan Gluten Free Pumpkin Pie Recipe for Fall Treats

Welcome to a delightful journey into the world of autumn flavors with this vegan gluten free pumpkin pie recipe that’s sure to become a staple in your holiday celebrations. Whether you’re vegan, gluten-sensitive, or simply looking for a wholesome dessert that doesn’t compromise on taste, this pumpkin pie ticks all the boxes.

It’s creamy, spiced just right, and features a perfectly crumbly crust that holds the luscious pumpkin filling beautifully. This pie brings together the warmth of cinnamon, nutmeg, and ginger with the natural sweetness of pumpkin and maple syrup, delivering a comforting treat that everyone can enjoy.

Making a pumpkin pie that’s both vegan and gluten free can sometimes feel challenging, but this recipe simplifies the process with accessible ingredients and clear steps. No eggs, no dairy, no gluten – just pure plant-based goodness.

You’ll also find tips to customize the pie to your liking and ideas for serving that make it a crowd-pleaser. Ready to impress your family and friends?

Let’s dive into why this pie is so special!

Why You’ll Love This Recipe

This vegan gluten free pumpkin pie stands out for several delicious reasons:

• Inclusive and Allergy-Friendly: Perfect for those avoiding dairy, eggs, and gluten without sacrificing flavor or texture.
• Simple Ingredients: Uses pantry staples and wholesome, natural sweeteners like maple syrup for a clean label dessert.
• Rich and Creamy Filling: Silky pumpkin puree combined with coconut milk creates a smooth, decadent texture that mimics traditional pie.
• Crisp, Gluten-Free Crust: Made from almond flour and gluten-free oats, it’s sturdy yet tender with a nutty aroma.
• Customizable Spices: You can adjust cinnamon, nutmeg, and ginger to suit your taste or add a pinch of cloves for extra warmth.
• Perfect for Holidays or Any Time: This pie is an ideal centerpiece for Thanksgiving, Halloween, or simply a cozy fall dessert.

Ingredients

• For the crust:
• 1 ½ cups almond flour
• ½ cup gluten-free rolled oats
• 3 tablespoons coconut oil, melted
• 2 tablespoons maple syrup
• ¼ teaspoon sea salt
• For the filling:
• 1 ½ cups canned pumpkin puree (make sure it’s 100% pumpkin)
• 1 cup full-fat coconut milk (well shaken)
• ⅔ cup maple syrup
• 2 tablespoons cornstarch or arrowroot powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (optional)
• ½ teaspoon vanilla extract
• ½ teaspoon sea salt

Equipment

• 9-inch pie dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Food processor or blender (optional, for crust)
• Spatula
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Prepare your pie dish by lightly greasing it or lining it with parchment paper.
2. Make the crust: In a food processor, pulse the gluten-free rolled oats until they become a coarse flour. In a mixing bowl, combine the almond flour, processed oats, melted coconut oil, maple syrup, and sea salt. Mix until the dough is slightly sticky and holds together when pressed.
3. Press the crust mixture into your pie dish. Use your fingers or the back of a spoon to spread it evenly across the bottom and up the sides of the dish, creating a firm, even layer. Bake for 10-12 minutes until lightly golden. Remove and set aside to cool.
4. Prepare the filling: In a medium bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cornstarch, cinnamon, ginger, nutmeg, cloves (if using), vanilla extract, and sea salt until smooth and well combined.
5. Pour the filling into the cooled crust. Smooth the top with a spatula for an even finish.
6. Bake the pie for 50-60 minutes. The filling should be set but still slightly jiggly in the center. To avoid overbaking, start checking at 50 minutes by gently shaking the pie; it should have a slight wobble.
7. Remove the pie from the oven and let it cool completely on a cooling rack. Then refrigerate for at least 4 hours or overnight to allow the filling to fully set.
8. Serve chilled or at room temperature, garnished with vegan whipped cream or chopped toasted pecans if desired.

Tips & Variations

“For a nut-free crust alternative, swap almond flour for sunflower seed flour and ensure oats are processed finely for the best texture.”

• Sweetener Options: You can substitute maple syrup with agave nectar or coconut sugar, adjusting the quantity to taste.
• Spice Customization: Add a pinch of cardamom or allspice for an interesting twist on the traditional pumpkin pie spices.
• Make Mini Pies: Use muffin tins to create individual pumpkin pies perfect for parties or gifts.
• Crust Variations: For a more chocolatey crust, add 1 tablespoon of cocoa powder to the crust mixture.
• Alternative Thickeners: Tapioca starch or arrowroot powder can replace cornstarch for thickening the filling.

Nutrition Facts

Serving Suggestions

This pumpkin pie is divine served with a dollop of vegan whipped cream or a scoop of your favorite dairy-free ice cream. Toasted pecans or walnuts sprinkled on top add a satisfying crunch and extra flavor.

For an elegant presentation, dust with a little cinnamon or cocoa powder before serving.

Try pairing your slice with a hot cup of spiced chai tea or freshly brewed coffee to complement the warm spices in the pie. It also works beautifully alongside a festive vegan cheese board or fresh fruit salad for a well-rounded holiday dessert spread.

For more delicious vegan dessert ideas, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or whip up a batch of soft, homemade loaves with our Vegan Bread Machine Recipe for Soft, Delicious Loaves.

If you’re in the mood for creamy sauces, our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes is a must-try!

Conclusion

This vegan gluten free pumpkin pie recipe is the perfect way to celebrate the season’s best flavors while accommodating a variety of dietary needs. It’s approachable, satisfying, and bursting with cozy spices that evoke the essence of fall.

Whether you’re making it for a special holiday meal or a casual treat, this pie promises rich taste and delightful texture without any compromise.

By choosing wholesome ingredients and simple preparation, you can enjoy a dessert that’s not only delicious but also nourishing and inclusive. We hope this recipe inspires you to explore more vegan and gluten-free baking adventures in your kitchen.

Happy baking, and may your pie bring warmth and joy to your table!

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