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Home » Plant-Based Recipes » Holiday » Quick Gluten Free Vegan Pumpkin Pie

Quick Gluten Free Vegan Pumpkin Pie

By Bohemian Vegan Kitchen · Published: Nov 8, 2017 · Updated: Nov 11, 2021 27 Comments This post may contain affiliate links.

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This healthy vegan and gluten free pumpkin pie is mega flavorful, super pumpkin-y, and perfectly spiced! With a no-bake filling you spend less time in the kitchen. Topped with delicious whipped coconut cream, you get a sweet dairy free pumpkin pie that everyone loves.

Who has time to make a pumpkin pie from scratch these days? Personally, I can live with myself and take a few shortcuts. And if you need more than one pie for Thanksgiving, be sure to try my gluten free vegan lemon pie and the easiest vegan chocolate pie next.

Table of contents

  • Best ever healthy vegan pumpkin pie
  • Ingredients needed
  • Gluten free vegan pie crust options
  • How to make it
  • Storage
  • Frequently Asked Questions
  • Allergy Information
  • More vegan Thanksgiving and pie recipes

Best ever healthy vegan pumpkin pie

I have a confession guys: I’ve made pumpkin pie TWICE already this month. And you know what? I don’t even feel bad about it.

If there is one person to blame though, I can certainly point fingers at my son, who has been pestering asking me to please please please make pumpkin pie mom. Thankfully, I finally caved– I mean, how many times can I say no to a 5-year-old AND pie in the same day?

Plus, this pie is healthier than conventional pumpkin pie, which has lots of dairy, eggs, and heavy gluten in it. And when it takes only 15 minutes of my time and is vegan + gluten-free, there’s just no reason not to be granter of wishes.

Ingredients needed

Here’s what you need to make this gluten free vegan pumpkin pie. Be sure to check out the info on crust recommendations below.

  • Frozen gluten free vegan pie shell. I use Wholly Wholesome brand. Check out the other options for gluten free vegan pie crusts below.
  • Sugar. I use organic cane sugar. You can also use coconut sugar, brown sugar, or turbinado sugar. Just keep in mind that using an alternative sugar may change the flavor a touch.
  • Cornstarch. Look for non-GMO.
  • Pumpkin pie spice.
  • Salt. I use Himalayan pink salt.
  • Canned Pumpkin. Be sure to get pumpkin puree, not pumpkin pie mix.
  • Canned coconut milk. I use full-fat coconut milk for the creamiest texture.
  • Vanilla extract. Optional, but adds good flavor.
  • Vegan whipped topping. Optional, but who wants to skip out on whipped topping?

Gluten free vegan pie crust options

Wanna know what the best vegan and gluten free pie crusts there are? Try looking for these brands:

  1. Wholly Wholesome gluten free vegan frozen pie crust. Look for it in the frozen dessert section at the grocery store. This is the brand I used for this recipe.
  2. Bob’s Red Mill gluten free pie crust mix. Mix this up at home, and swap out the butter for vegan butter.
  3. King Arthur’s Flour gluten free pie crust mix. Mix this up at home, and swap out the butter for vegan butter.

If you want to be adventurous though and make your own pie crust, by all means, go for it! I’ve been making this easy filling for years, and used it with a variety of crusts, from raw to store-bought to homemade.

It’s always delicious, no matter what you choose!

How to make it

  1. Prepare crust according to package directions.
  2. Meanwhile, in a medium pot, add sugar, cornstarch, pumpkin pie spice, and salt. Stir.
  3. Add canned pumpkin, coconut milk, and vanilla. Heat on medium high, stirring occasionally, until filling starts to bubble and thicken.
  4. Remove from heat and pour into baked pie shell.
  5. Cover with plastic wrap, making sure plastic wrap touches pie filling to prevent film. Refrigerate for at least 4 hours, but BEST if chilled overnight. Serve with dairy-free coconut whipped topping.

Storage

  • Refrigerator (recommended): keep this vegan pumpkin pie in the refrigerator, wrapped in plastic wrap for up to 5 days.
  • Freezer: You can wrap this pie tightly with plastic wrap and freeze this pie for up to 2 months. To defrost, leave in the refrigerator overnight.

Frequently Asked Questions

Is canned pumpkin gluten free?

YES! Canned pumpkin puree is naturally vegan and gluten free.

How much should I expect this vegan pumpkin pie filling to solidify?

I recommend that you make this the day before, so it has plenty of time to set. That being said, the result should be creamy but solid. For extra-thick pumpkin pie, increase the cornstarch to 5 tablespoons.

Can this filling be used with regular (not gluten free) crust?

Yup! I listed my recommendations for gluten free vegan pie crusts above, but you can use any pie crust you desire.

Can you make this gluten free vegan pumpkin pie in advance?

Totally. I make mine the day before Thanksgiving, but you can always make the week before and freeze. Then defrost it overnight in the fridge before Thanksgiving.

Allergy Information

  • This easy pumpkin pie is 100% vegan, meaning it is dairy-free and egg-free. It is also naturally nut-free, soy-free, and gluten-free.
  • Make it coconut-free by switching out the coconut milk for another plant-based milk of your choice. Keep in mind though, that you may have to increase the cornstarch by a tablespoon or so.
  • For a super lazy version, serve this as a pudding topped with dairy-free whipped topping.

More vegan Thanksgiving and pie recipes

  • This Vegan Lemon Pie Will Be Your New Favorite
  • The Easiest Vegan Chocolate Pie in the World Ever
  • Sticky Sweet Easy Vegan Cinnamon Rolls for the Holidays
  • The Best Vegan Turkey to Satisfy All Cravings
  • Easy Southern Vegan Gravy Recipe that Goes Good on Everything!

Quick Gluten-Free Vegan Pumpkin Pie

Randi Tisdall
Celebrate the holidays the easy way with this simple gluten-free vegan pumpkin pie! With only 15 minutes prep time, and a no-bake filling, you can have this dairy-free pumpkin pie ready to go in a snap, so you can enjoy more time with your family (and spend less in the kitchen!).  
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Chill time 4 hours hrs
Total Time 10 minutes mins
Course Dessert
Servings 12
Calories 126 kcal

Ingredients
 

  • 1 gluten-free vegan frozen pie shell
  • ½ cup organic sugar
  • 4 tablespoons cornstarch
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 15 ounce canned pumpkin
  • 13.5 ounce canned coconut milk full fat
  • 2 teaspoons vanilla extract

Instructions
 

  • Prepare crust according to package directions.
  • Meanwhile, in a medium pot, add sugar, cornstarch, pumpkin pie spice, and salt. Stir.
  • Add canned pumpkin, coconut milk, and vanilla. Heat on medium high, stirring occasionally, until filling starts to bubble and thicken.
  • Remove from heat and pour into baked pie shell.
  • Cover with plastic wrap, making sure plastic wrap touches pie filling to prevent film. Refrigerate for at least 4 hours, but BEST if chilled overnight. Serve with dairy-free coconut whipped topping.

Notes

  • This pumpkin pie needs to be refrigerated for at least 4 hours until firm enough to cut. That being said, if you want “thicker” slices, please increase the cornstarch to 5 tablespoons.
  • The nutritional facts DO NOT include the pie crust, since it depends on what pie shell you use. 

Nutrition Information

Calories: 126kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 55mg | Potassium: 163mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5516IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
Tried this recipe? Tell me about it + share!Comment and let me know how it was! Then follow BVK on Pinterest @bohemianvegankitchen
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Thank you for taking the time to invest in your health and happiness!

Trust in the LORD with all thine heart; and lean not unto thine own understanding. In all thy ways acknowledge him, and he shall direct thy paths. Proverbs 3: 5-6

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About Bohemian Vegan Kitchen

I believe that wellness starts in your kitchen, but it doesn’t have to be complicated or boring! That's why I'm dedicated to sharing the best vegan comfort food and healthy recipes. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules. Bohemian Vegan Kitchen has been featured by VegNews, Delish, Beyond Meat, MSN, and HuffPost.

Reader Interactions

Comments

  1. Leanna

    December 10, 2017 at 1:39 am

    Pumpkin pie is my favorite dessert and your recipe looks perfect. My son just asked me this morning to make pumpkin pie for Christmas. Its so good.

    Reply
    • Randi Tisdall

      December 11, 2017 at 2:18 pm

      Thank you Leanna!

      Reply
  2. Alena Brenda

    December 06, 2017 at 2:25 am

    Its looking fabulous. I will make this gluten-free recipe on this christmas.

    Reply
    • Randi Tisdall

      December 07, 2017 at 12:31 pm

      Thank you so much Alena! I would love to hear how it turns out!

      Reply
  3. Anjali @ Vegetarian Gastronomy

    November 14, 2017 at 12:47 am

    10-minutes??? and gluten-free? Ok i need to try this!

    Reply
    • Randi Tisdall

      November 15, 2017 at 9:15 am

      Lol, YES you need to try this!! I’d love to hear how it turns out!

      Reply
  4. Jenna Urben

    November 13, 2017 at 10:10 am

    Perfect and just in time for the holidays! I love how you used Himalayan pink salt

    Reply
    • Randi Tisdall

      November 15, 2017 at 9:16 am

      Thank you Jenna!!

      Reply
  5. Amber Harrop

    November 12, 2017 at 4:39 pm

    I would love to try a slice of this 🙂

    Reply
    • Randi Tisdall

      November 15, 2017 at 9:16 am

      Thank you Amber! It’s perfect for any holiday party:)

      Reply
  6. Kimberly

    November 10, 2017 at 11:57 am

    Hi Randi!
    This looks so good. Is the canned coconut milk the full fat version? Thanks for sharing recipe.

    Reply
    • Randi Tisdall

      November 11, 2017 at 9:58 am

      Hey Kimberly! Thank you! Yes it is the full fat version- I should probably add that in the recipe notes, thanks for pointing that out:)

      Reply
  7. Mari

    November 10, 2017 at 3:20 am

    Oh, pumpkin pie! I’m always in for a slice. Or two 😉 Love both recipe and the photos!

    Reply
    • Randi Tisdall

      November 11, 2017 at 9:58 am

      Thank you Mari!!

      Reply
  8. Amy Katz from Veggies Save The Day

    November 09, 2017 at 8:14 pm

    This looks fabulous! I love how you use coconut milk in the filling. Yum!

    Reply
    • Randi Tisdall

      November 11, 2017 at 10:00 am

      Thank you Amy! The coconut milk really elevates this pie- I just love it!

      Reply
  9. Sarah Newman

    November 09, 2017 at 7:17 pm

    Wow! Love how easy this is! Do you have any recommendations for vegan + GF pie crust brands you’ve used before and like? Thanks!

    Reply
    • Randi Tisdall

      November 11, 2017 at 10:04 am

      Thank you Sarah! For this round I used the brand “Wholly Gluten-Free” vegan pie crust, but I normally enjoy making a raw crust using dates, almonds, walnuts, cinnamon, and coconut oil. I’ve also made your standard homemade pie crust (using vegan butter as a substitute) and that also turned out really well!

      Reply
  10. Jennifer Bliss

    November 08, 2017 at 8:05 pm

    We share some mutual blogging buddies and I thought I would stop by! SO glad I did! Your place is AMAZING!!!! Mind if I link you and visit and comment often!? Swing by and let me know! CHEERS!

    Reply
    • Randi Tisdall

      November 11, 2017 at 10:04 am

      Hey thanks Jennifer, I’d love that!

      Reply

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