Vegan Pumpkin Pie – Gluten Free (Video)
By Jessica Hylton -
- Updated
This Vegan Pumpkin Pie is made with coconut milk, homemade pumpkin puree and all natural healthy ingredients! It’s refined-sugar free, gluten free and bakes JUST like classic pumpkin pie!
Welcome to basically the only real pie recipe on Jessica in the Kitchen! After making this vegan pumpkin pie, friends, I am HOOKED on pie. Since this pie I’ve made Pumpkin Pie Chia Pudding and Apple Pie Bars, and plan to do another full pie soon because how of much I loved this. I always thought making pies were hard, but after making this super simple vegan pumpkin pie, I’ve learnt that it really isn’t! Speaking of which, one bite and you’ll be hooked too. This pie is the perfect pie for Thanksgiving, that is a fact. The Mr., who grew up eating pumpkin pie at Thanksgiving, verified that 100% for me.
The three slices I had also verified this fact. Oops. P.S. love this? You’ll love my Vegan Pumpkin Cheesecake too!
I’ll admit: I did a lot of research on vegan pumpkin pie and was determined to make one without tofu. There’s nothing wrong with tofu, and while I’m adventurous, I just kind of wanted something super simple.
In walks with pie. It’s made with coconut milk, lots of real pumpkin puree, maple syrup, cane sugar, spices, and cornstarch. Like, that’s it! Reading this, I just realised just how beautifully simple with pie is, actually.
Speaking of the cornstarch, despite the bad rap it gets, it’s not actually bad for you. It’s made from corn, and high in carbs. That’s really about it! It’s the perfect thickener and you probably already have it in your pantry. I use organic cornstarch. Best part, it’s already gluten free!
This vegan pumpkin pie baked so beautifully. Like, I was so impressed that I almost literally gave myself a pat on the back. My cool factor is very low right now, so I only mentally did that. It came out as thick as regular pumpkin pie, which was the most important part for me.
In terms of taste, WOW. I actually had to give away this pie the same day I made it. Like, I would have been out of control otherwise. It tastes absolutely amazing!! The maple syrup and pumpkin puree flavours blended SO well, and the spices really shone through. Also, the coconut milk added a beautiful silkiness to the pie.
PIE TIPS
Okay, now some tips for this pie. For best results, I recommend making it just like I have. Substitutions can be extremely tempting, but this is fool-proof and already tested so many times that you don’t need to. The only substitutions I’ll “allow” would be using agave nectar instead of maple syrup, and coconut sugar for the cane sugar. I made this using both and loved them both in this.
One last note. Apparently I have a deep dish pie dish, so you may have some extra batter if you don’t. DO NOT (*screams*) fill the pie dish to the top of the dish since it puffs up while baking and will overflow (horrors). Fill it up to a bit before the crust ends and you can just freeze the extra, or more mini pies out of it. Then eat those mini pies immediately.
I also highly recommend making this, cooling it completely, and then refrigerating overnight. That way the flavours are absolutely outstanding. I even made my batter ahead of time (about an hour) and let it sit for the flavours to blend. This isn’t necessary, but if you have the extra time, it makes the pie even better!
YOUR QUESTIONS ANSWERED
Q: Can I freeze this vegan pumpkin pie?
A: YES! You can freeze this for up to 4 days and it’ll still taste exactly the same. Or, you can freeze it for up to a month and it’ll taste very similar, although not as fresh at just baked. Wrap the pie in saran wrap, then in foil, and then place in a freezer safe zipped plastic bag. This ensures that smells and freezer burn will not affect your pie. When thawing, place in the fridge to thaw. Do not thaw on the counter as this will cause your crust to get soggy. If you have raw fish in your freezer, remove this first since this will be the first smell to seep into your pie.
Q: Do you have a vegan gluten free pie crust recipe?
A: Yes and there’s a video! Here you go: Vegan Gluten Pie Crust
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Vegan Pumpkin Pie - Gluten Free
This Vegan Pumpkin Pie is made with coconut milk, homemade pumpkin puree and all-natural ingredients! It bakes JUST like classic pumpkin pie (and gluten free)!
Ingredients
- 2 cups homemade pumpkin puree (450g)
- 1/2 teaspoon sea salt
- 1 cup coconut milk from the can, the fat creamy white portion (230g)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon all spice
- 1/4 cup maple syrup (84g)
- 1/2 cup brown sugar, cane sugar or coconut sugar (105.3g)
- 1/4 cup cornstarch (60g)
Instructions
Instructions
- Preheat oven to 350°F/180°C.
- Pre-bake pie crust for 10 minutes. Set aside. In a large bowl, add all the pie ingredients. Blend together well with a whisk until cornstarch is completely whisked out. Alternatively, mix all the dry ingredients together first blend out the cornstarch, then add the wet ingredients.
- You can leave this to set for an hour covered with a kitchen towel first to allow ingredients to completely blend together, or bake immediately. To me, it tastes even better when ingredients are left to sit a bit.
- Pour the batter into the pie crust. Bake for 60 minutes in the oven on the lower shelf or highest shelf depending on your oven (furthest away from heat).
- Remove from oven and let set and cool completely.
- Cover with saran wrap or foil and set in the fridge for at least 4 to 6 hours, ideally overnight. Remove and cut the pie and serve. Dollop each slice with delicious vegan coconut whipped cream. Enjoy!
NOTES
Notes:
0. If you’re having issue separating the white creamy part in the can. This is ONLY if you have been having difficulties. For cans of coconut milk the can usually separates into milk and water, but you can also separate it yourself.
Here are the instructions: Refrigerate the can the night before. After being refrigerated overnight, turn the can upside down (don’t shake!) and pour out the clear-ish liquid on top. Then scoop the white solids of the coconut milk out of the jar until you reach 1 cup. You can set the little liquid that’s left back in the fridge or drink it. P.S. this is totally optional for help! I usually just open the can from my pantry, scoop out the creamier white parts, and move on. 🙂 1. I recommend making this recipe exactly as made. If you want to, you can substitute the maple syrup for agave nectar however. To test if your pie is finished baking, stick a toothpick into the corner of the pie. It should be solid. Try not to touch your pie – it’ll leave some imperfections. 2. When your pie comes out, it may be two different colours. This is from the spices in the pie. As it cools and settles, it’ll change to one solid colour. 3. You could spruce this pie up even more by adding a few cookie cutter leaves on top with the extra pie dough. HOW TO STORE 4. You can store this baked pumpkin pie in the fridge wrapped with saran wrap or foil for up to 5 days. 5. You can freeze this for up to 4 weeks. It will taste the same after a week of freezing, and only slightly different after that. Wrap the pie in saran wrap, then in foil, and then place in a freezer safe zipped plastic bag. This ensures that smells and freezer burn will not affect your pie. When thawing, place in the fridge to thaw. Do not thaw on the counter as this will cause your crust to get soggy. If you have raw fish in your freezer, remove this first since this will be the first smell to seep into your pie.
If you try this Vegan Pumpkin Pie please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
0. If you’re having issue separating the white creamy part in the can. This is ONLY if you have been having difficulties. For cans of coconut milk the can usually separates into milk and water, but you can also separate it yourself.
Here are the instructions: Refrigerate the can the night before. After being refrigerated overnight, turn the can upside down (don’t shake!) and pour out the clear-ish liquid on top. Then scoop the white solids of the coconut milk out of the jar until you reach 1 cup. You can set the little liquid that’s left back in the fridge or drink it. P.S. this is totally optional for help! I usually just open the can from my pantry, scoop out the creamier white parts, and move on. 🙂 1. I recommend making this recipe exactly as made. If you want to, you can substitute the maple syrup for agave nectar however. To test if your pie is finished baking, stick a toothpick into the corner of the pie. It should be solid. Try not to touch your pie – it’ll leave some imperfections. 2. When your pie comes out, it may be two different colours. This is from the spices in the pie. As it cools and settles, it’ll change to one solid colour. 3. You could spruce this pie up even more by adding a few cookie cutter leaves on top with the extra pie dough. HOW TO STORE 4. You can store this baked pumpkin pie in the fridge wrapped with saran wrap or foil for up to 5 days. 5. You can freeze this for up to 4 weeks. It will taste the same after a week of freezing, and only slightly different after that. Wrap the pie in saran wrap, then in foil, and then place in a freezer safe zipped plastic bag. This ensures that smells and freezer burn will not affect your pie. When thawing, place in the fridge to thaw. Do not thaw on the counter as this will cause your crust to get soggy. If you have raw fish in your freezer, remove this first since this will be the first smell to seep into your pie.
If you try this Vegan Pumpkin Pie please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.Nutrition
Calories: 282kcal
by Jessica
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Hi! I am currently making this pie and I’m super excited to see how it comes out! I used canned pumpkin purée and didn’t have allspice so I used pumpkin pie spice instead.
In regards to the canned coconut milk, I used the solid portion but it was not enough to make 1 full cup so I just added 1/3 cup of liquid from the can to make 1 cup.
Hope it turns out great! I will keep you posted.
Hi Brittania, let me know and I hope it does too!!
This is absolutely delicious, it turned out perfectly!! Thanks so much for the recipe, Jessica!
Hi Kathy, Oh I’m so happy to hear this!! You’re so very welcome!!
My daughter is allergic to eggs, dairy and corn. Do you think a tapioca starch might work? Corn is so hard to avoid! Or do you have another recommendation?
Hi Sarah,
Yes you can! This article lists all the substitutes that you can use: https://www.healthline.com/nutrition/substitutes-for-cornstarch#section4
Oh and to clarify I haven’t tested it, but did some research for you and you can use two tablespoons of tapioca starch to one tablespoon cornstarch so you’d want ½ cup for this! Like I said I haven’t tested it out, so I’m not 100% sure it’ll work but it should!
My oven is older and the knobs aren’t exact. What’s the best way to tell when the pie is fully baked?
Hey Jay!
I would recommend buying an oven thermometer which would definitely help to know that it’s on the right temperature. Otherwise, the pie is finished when the top is set, but slightly wobbly in the centre. I hope that helps!
Hi! Just made this and the pie
Filling is amazing. I had to use coconut cream bc the coconut milk I had even in the fridge wouldn’t harden. So weirdo q
Sorry last comment got sent before I could finish. Just made this and the pie Filling is amazing. I had to use coconut cream bc the coconut milk I had even in the fridge wouldn’t harden. So weird but question is I made the crust and it was really hard and overly crispy. What did I do wrong? I added like 8 tbsp of water and it was still pretty dry should I have added more? Thanks
Hi Carrie,
So glad you enjoyed the filling! Sounds like something went wrong with your crust! Did you weight out the ingredients? It helps to know so that I can help you out!
Hi there! I made this pie for Thanksgiving yesterday and my boyfriend who is super against any vegan food, said it was the best pumpkin pie he’s ever had! I only changed up the spices (1/2 tsp cinnamon, 1/8 tsp ginger, 1/8 tsp cloves, 1/8 tsp nutmeg) but it was amazing! Thank you for the recipe 🙂
Hi Steph,
Aww I’m sooo happy to hear that!! You’re so very welcome and thank you so much for sharing!!
I love this pie! I made it for myself for Thanksgiving and was blown away by its silky texture and delectable pumpkin flavor. Sometimes coconut can be a bit overpowering in vegan desserts, but here it simply added a delicate richness. Needless to say, I will be making this again. Thank you Jessica!
Thank you for this amazing recipe!!! My son has food allergies to nuts/grains/eggs/dairy/etc. and I didn’t have to make any modifications to this recipe (except that I made it without a crust). We all LOVED the pie! It’s incredibly flavorful and so creamy (almost like a mix between a pumpkin pie and a custard. I have made it twice now and it’s worked great both times. Because I didn’t use a crust, I decreased the baking time by 5 minutes. The first time, the kids ate all of my homemade pumpkin puree, so I had to use canned pumpkin and it still came out great.
Thanks again–I think we’ll be making this often 🙂
Hi there! I love all of your recipes….and of course this one because pumpkin pie is a favorite of mine. I did make 1 substitute. I replaced the cornstarch with 1/3 cup of chickpeas (from the can) as I find it gives it the density I like in pumpkin pie. I know this sounds strange but it really works 🙂 thanks for all the great recipes ( I’m making your salted caramel sauce as I type)…lol
Hi Gord! We’re so happy that you love our recipes! Trust me using chickpeas doesn’t sound weird to us at all! We hope everything works out well with the caramel sauce and thank you so much for not only reading but trying our recipes!