Best Vegan Pumpkin Pie Ever – Classic Thanksgiving Pumpkin Pie – Gluten Free Pumpkin Pie Recipe

Best Vegan Pumpkin Pie Ever – Classic Thanksgiving Pumpkin Pie – Gluten Free Pumpkin Pie Recipe Recipe

By Vgn Bites

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 50 mins


Pie Filling:

15 oz(425 g)  Pureed Pumpkin (not pumpkin pie filling) *

¾ cup(180 ml) Coconut milk canned (full-fat)

½ cup(100g)  Coconut sugar or brown sugar *

2½ tbsp(50g) Maple syrup or any other liquid sweetener

3 tbsp(24g) Cornstarch or tapioca flour *

2½ tsp Pumpkin pie spice*

1 tsp Vanilla extract

1/3  tsp salt

Whipped coconut cream (optional)

Pie Crust

1 cup(260g) all purpose flour* (See notes for GF option)

1 tsp salt (skip if using salted butter)⁣

2 tsp sugar⁣

225 g unsalted vegan butter * cubed room temperature ⁣or coconut oil*

115 ml coconut milk full fat or vegan whipped cream


1I recommend using a kitchen scale for this recipe. There is also a video for easy visual instructions.

2Put flour, sugar, salt, milk & unsweetened vegan butter (room temperature) into the bowl of a food processor and whisk or pulse 6 to 8 times until combined.

3Using your hands, quickly pack the dough into a smooth ball.

4Wrap the dough disk tightly in plastic wrap, then refrigerate for at least 1 hour.

5Once your pie dough is chilled, remove from fridge and let it warm up on floured surface for a few minutes.

6Roll out with a rolling pin , always start at the center of the crust, on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.

7Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.

8Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

9Using a fork make some holes in the bottom of the pie.

10Put the pan into the fridge (while you make the filling) and preheat the oven to 350°F (180°C)

11Process all filling ingredients in a food processor or blenderuntil completely smooth.

12Pour the pumpkin filling into the uncooked pie crust and spread it with a spatula.

13Bake in the oven for 50 minutes. Turn off the oven and let the pie in the oven but open the door of the oven. Wait for a further 5 minutes, then take it out of the oven and let cool at room temperature. The middle of the pie will still be a bit wobbly and that's normal.

14After the pie has cooled on the counter for a while, place it into the fridge to firm up. This takes at least 2 hours but preferably leave it there overnight.

15Decorate the pumpkin pie with whipped coconut cream. Enjoy! Store pie leftovers covered in the fridge for up to 6 days.

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