• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Allergies
  • Substitutions
  • Guides
  • About
  • Shop

Living Beyond Allergies logo

menu icon
go to homepage
  • Recipes
  • Allergies
  • Substitutions
  • Guides
  • About
  • Shop
  • Follow Along!

    • Facebook
    • Pinterest
    • Tumblr
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Allergies
    • Substitutions
    • Guides
    • About
    • Shop
  • Follow Along!

    • Facebook
    • Pinterest
    • Tumblr
  • ×

    HOME » Pies & Tarts

    Dated: October 11, 2021 Last Modified: November 25, 2022 by Laura This post may contain affiliate links.

    Easy Pumpkin Pie - Gluten Free + Vegan Recipe

    I love when you share my recipes!

    • Facebook
    • Twitter
    Jump to Recipe - Print Recipe

    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

    a whole pumpkin pie is shown with pumpkins and spices surrounding it

    There are pumpkin sugar cookies, pumpkin muffins, but nothing beats a delicious slice of pumpkin pie!! 

    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. 

    Jump to:
    • Pie Crust 
    • Pumpkin Filling Ingredients 
    • Fresh or Canned Pumpkin? 
    • Instructions 
    • Allergy Variations 
    • How to Store
    • Other Recipes you'll love
    • Recipe

    Pie Crust 

    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. 

    a pie crust is shown with crimped edges in a metal pan shown from an above angle. surrounding the pie are various kitchen equipment items like a rolling pin and metal scoop with more flour inside

    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. 

    Brown + White Sugar - Sugar makes it sweet! If you are vegan, make sure that your white sugar is not bone charred sugar. Wholesome Sugar is always vegan and is free from common allergens.

    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. 

    a slice of pumpkin pie on a small white plate with the rest of the pie in the background

    Instructions 

    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. 

    Allergy Variations 

    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

    • easy dairy free caramel sauce being poured into a small glass jar with a yellow towel behind it
      3 Ingredient Vegan Caramel Sauce (nut + coconut free!)
    • pumpkin chai ice cream in three cones with cinnamon sticks on a white marble table // livingbeyondallergies.com
      Pumpkin Chai Ice Cream (egg free + no churn!)
    • close up of pumpkin sugar cookies cut out in ghosts and mummies on a white table
      Perfect Pumpkin Sugar Cookies (gluten + dairy free)
    • gluten free vegan pie crust in pan before baking on the kitchen table
      Easy Gluten-Free + Vegan Pie Crust

    If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!

    Recipe

    a whole pumpkin pie is shown with mini pumpkins and spices surrounding it

    Easy Pumpkin Pie - Gluten Free + Vegan Recipe

    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.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 15 minutes
    Course: Dessert
    Cuisine: Baked Goods
    Diet: Gluten Free, Vegan
    Keyword: allergy friendly, celery free, coconut free, dairy free, egg free, gluten free, nightshade free, nut free, sesame free, soy free, vegan, wheat free
    Yield: 12 slices
    Calories: 228kcal
    Author: Laura // Living Beyond Allergies

    Equipment

    • mixing bowls
    • mixing spoons
    • measuring cups
    • measuring spoons
    • pie pan
    • food processor
    • sauce pan

    Ingredients

    Pie Shell

    • 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

    Pumpkin Filling

    • 15 oz pumpkin puree
    • 2 cups milk can be dairy free
    • 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

    Instructions

    Pie Shell

    • 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.

    Pumpkin 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!

    Notes

    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.
    If you’re allergic to corn, swap the corn starch with either tapioca flour or arrowroot powder! Use the same amount when replacing.
     
    LivingBeyondAllergies.com

    Nutrition

    Calories: 228kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 214mg | Potassium: 152mg | Fiber: 2g | Sugar: 22g | Vitamin A: 5582IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Love this recipe?Mention @livingbeyondallergies or tag #livingbeyondallergies!

    More Pies & Tarts

    • Overview of a blueberry pie made with frozen blueberries with a lattice crust resting on a blue and white towel on a wood table.
      Easy Blueberry Pie Filling with Frozen Blueberries 
    • up close dairy free pumpkin pie with lots of pie crust cookies on top. pie is on top of a teal napkin and cinnamon sticks on the side.
      Dairy Free Pumpkin Pie
    • crimped gluten free pie crust in a glass pie pan on top of a striped towel on a wood table. a wood rolling pin is next to the pie crust.
      Gluten Free Pie Crust - Easy, No Fail
    • peach pie with a lattice crust is shown on a wood table with fresh peaches and herbs surrounding it
      Peach Pie Filling with Canned Peaches

    I love when you share my recipes!

    • Facebook
    • Twitter

    Reader Interactions

    Comments

    1. Ashley says

      November 22, 2021 at 10:32 am

      Hi! How do you recommend storing this pie? And is this something that could be made in advance and frozen and then thawed out before serving? Thanks!

      Reply
      • Laura says

        November 23, 2021 at 9:40 am

        Oh, good point! I’ll update the recipe to answer this. 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.

        Then fill and bake as directed!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Connect with me!

    • Facebook
    • Pinterest
    • Tumblr

    Never miss a recipe! Delivered weekly right to your inbox.

    Thanks!

    Laura, a white woman with red hair, is standing in front of a gray mural with floral details. She is wearing a black top, long Burgundy skirt, and black leather jacket.

    Hi, I’m Laura! Welcome to Living Beyond Allergies, a mix of healthy + indulgent allergy free recipes, plus a sprinkle of health resources. All eaters welcome! To learn more about me, click here!

    Spring Baking

    • a gluten free angel food cake rests on a glass cake stand and is topped with whip cream and berries. a serving spoon is lifting a slice of cake away from the cake.
      Gluten Free Angel Food Cake
    • three carrot cake cupcakes without nuts in a row with swirls of frosting and crushed pumpkin seeds
      Easy Carrot Cake Cupcakes without Nuts
    • a gluten free lemon poppyseed cake tin a bundt shape is resting on a white plate on the kitchen countertop surrounded by a linen towel and lemons
      Gluten Free Lemon Poppyseed Cake
    • single gluten free soft sugar cookie on a dark background surrounded by sprinkles with a bite taken out of the cookie
      Gluten Free Soft Sugar Cookies - Lofthouse Copy

    Most Popular Recipes

    • gluten free nut free granola in a glass bowl on parchment paper
      Easy Gluten Free and Nut Free Granola
    • close up of a pizza covered in tomato free pizza sauce and large pepperoni on a white parchment paper with herbs surrounding it
      Tomato Free Pizza Sauce
    • bowl of brown sugar cinnamon oatmeal
      Brown Sugar Cinnamon Oatmeal
    • close view of tomato free bbq sauce in a jar with a. spoon dipping in the sauce
      Tomato Free BBQ Sauce
    Subscribe for Recipes and More!

    Footer

    ↑ back to top

    About

    • About Living Beyond Allergies
    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy
    • Nutrition & Allergen Policy

    Recipes by Diet

    • Gluten Free
    • Vegan
    • Dairy Free
    • Egg Free
    • Nut Free
    • Top 9 Free

    Contact

    • Contact
    • Work With Me

    Affiliate links to products I love are sometimes used in articles. I will earn a small commission from qualifying purchases. Thank you for your support.

    Copyright © 2023 Living Beyond Allergies