Easy and delicious pumpkin pie that is gluten free and vegan! Silky, rich, and packed full of flavor, this homemade pie tastes amazing! Perfect for holidays or anytime you want a slice of cozy comfort.
Free from: wheat, gluten, dairy, casein, eggs, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more
This recipe is made with my super easy allergy friendly pie crust to make this recipe the star of your holiday gathering!
Testing this perfect pumpkin pie was a little more complicated than first you might think! Is canned or fresh pumpkin better? What is the best dairy-free milk to use? What if someone is allergic to corn? I thought about all these things and more when putting together this recipe! I wanted to make sure that everyone could enjoy a slice of this pie.
A good pie all starts with a good pie crust! My homemade allergy free pie crust uses shortening and apple juice (a secret ingredient! Shh!) to make the most tender pie crust that won’t fall apart. You can roll it out with no issues.
For a more detailed look at how to make this pie crust, pop over to the in depth article on my pie crust.
Don’t worry, the pie crust ingredients are included in this recipe.
Pumpkin Filling Ingredients
Milk of choice - If you can use dairy products, feel free to use evaporated milk in this recipe. If you are avoiding dairy, use your favorite non-dairy milk. I have found that soy milk and rice milk make my personal favorite pies because of their smoothness. I would avoid coconut milk unless you don’t mind the coconut flavor that will be imparted into the pie.
Cornstarch - A thickener is important to the pie to help bring it together, especially since we are not using eggs! If you can’t use cornstarch, feel free to swap it out for tapioca starch or arrowroot powder.
Spices - What is a pumpkin pie without delicious spices? I love to use a blend of cinnamon, ginger, nutmeg, cloves, and allspice.
Fresh or Canned Pumpkin?
Both taste amazing in this pie recipe. However, I find that the pie itself is more stable when using canned pumpkin. Not to mention that it is a lot quicker and easier to use a can of pumpkin!
The best canned pumpkin that I have found is hands down Libby’s 100% Pure Pumpkin. There are no other spices or hidden ingredients in this pumpkin. That makes it perfect for those of us who need to avoid foods because of allergens or other intolerances!
Did you know that some companies mix pumpkin with other ingredients like butternut squash or acorn squash and try to call it pure pumpkin? It’s true! That’s why I like to stick with Libby’s because they are always pumpkin.
First, we need to make an evaporated milk (if using a non-dairy milk). In a small saucepan on the stove over low-medium heat, bring the 2 cups of the milk of choice to a boil. Let the milk boil, making sure to stir frequently to avoid burning, until it is reduced to 1 ½ cups of milk. This should take about 10 minutes, depending on the milk you are using. Set it aside and let cool.
Next, preheat the oven to 425F.
Let’s make the pie crust! Combine all the dry ingredients into the food processor and give it a quick blitz. Add the shortening (or butter of choice) into the food processor and pulse until small pea-sized dough balls form. Now add the cold apple juice and apple cider vinegar. Pulse until it comes together into a dough ball.
Roll the pie crust out onto lightly floured parchment paper and transfer to your pie pan. Set it aside in the fridge while you make the filing.
In a large mixing bowl, combine the pumpkin, cooled milk, sugar, cornstarch, and all spices. Mix this well with a hand whisk.
Pour the pumpkin pie filling into the prepared shall. Cover the edges of the pie with tin fiol to prevent it from burning.
Bake the pie at 425F for 15 minutes Reduce the heat to 350F and cook for an additional 35-45 minutes. The pie is done when only a slight jiggle remains.
Remove from the oven and let it cool completely.
If you’re allergic to corn, swap the corn starch with either tapioca flour or arrowroot powder! Use the same amount when replacing.
How to Store
If you want to make this in advance, you can! I recommend making the pie crust and then freezing it before baking. Then, fill and bake as directed.
This pie crust keep well if you tightly wrap in in cling film for a few days in the fridge and up to I would say 2 weeks in the freezer. Any longer and I find that the pie crusts just dry out.
To use it from frozen, pop it out of the freezer and into the fridge and allow it to thaw. You’ll know it’s ready when you can gently press a fingertip into the crust and it leaves a mark.
After it is thawed, fill and bake with no other changes to the recipe!
Other Recipes you'll love
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- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- pie pan
- food processor
- sauce pan
- 1 ¼ cup gluten free flour
- ½ teaspoon kosher salt
- ½ cup vegetable shortening or butter of choice
- 1 ½ teaspoon apple cider vinegar
- 3-5 tablespoons apple juice
- 1 tablespoon sugar
- 15 oz pumpkin puree
- 2 cups milk of choice
- ½ cup white sugar
- ½ cup brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅛ teaspoon allspice
- ½ teaspoon kosher salt
- In a medium mixing bowl, sift together gluten free flour, sugar, and salt.
- In a food processor, add the flour and vegetable shortening. Pulse until tiny pea-sized dough balls form.
- Now add the apple juice and apple cider vinegar. Pulse again until a large dough ball comes together.
- To roll out the shell, lightly flour a piece of parchment paper. Cover with a second piece of parchment paper and roll to desired size for the pie pan. Remove the cover parchment paper and flip the shell into the pie pan. Crimp edges as desired.
- Place in the fridge to chill while you make the filling.
- In a small saucepan on the stove over medium low flame, bring 2 cups of milk of choice to boil and reduce to 1 ½ cups. Let cool.
- Preheat the oven to 425F.
- In a large mixing bowl, combine pumpkin, cooled milk, white sugar, brown sugar, cornstarch, and all spices and salt. Mix well.
- Pour pumpkin pie mix into the prepared shell. Cover the edges of the pie with tin foil to prevent burning.
- Bake at 425F for 15 minutes. Reduce heat to 350F and bake for an additional 35-45 minutes. Pie is done when a slight jiggle remains.
- Remove from the oven and let it cool before serving. Enjoy!