If you have been searching for a comforting and delightful dessert that fits both gluten-free and vegan lifestyles, look no further than this Homemade Pumpkin Pie (Gluten-Free & Vegan) Recipe. This pie is a perfect harmony of creamy, spiced pumpkin filling nestled in a flaky, gluten-free crust, promising the warm flavors of fall without any compromises. Whether it’s for a holiday gathering or a cozy night in, this recipe will quickly become one of your cherished favorites, showcasing that indulgence can be both healthful and utterly satisfying.
Ingredients You’ll Need
This Homemade Pumpkin Pie (Gluten-Free & Vegan) Recipe shines because of its straightforward yet thoughtfully selected ingredients. Each one plays a crucial role: from the natural sweetness of maple syrup to the richness of coconut milk, they blend harmoniously to create that classic pumpkin pie taste without gluten or animal products.
- Homemade gluten-free pie crust: Provides a buttery, crisp base that holds the filling perfectly without any gluten.
- 15 oz. pumpkin puree (homemade or canned): The star ingredient delivering smooth texture and authentic pumpkin flavor.
- ½ cup pure maple syrup: Adds natural sweetness with a subtle depth that sugar alone can’t offer.
- ¼ cup coconut sugar: Enhances caramel notes while keeping the sweetness balanced.
- ½ cup full-fat canned coconut milk: Brings creaminess and moisture, replacing dairy beautifully in this vegan pie.
- 2 large eggs: Bind the filling together, creating the perfect custard-like consistency; use flax eggs for a fully vegan swap.
- 1 tsp. vanilla: Lifts the flavors with a warm, aromatic background.
- 1 ¾ tsp. pumpkin pie spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves that makes this pie unmistakably fall.
- 2 Tbsp. tapioca starch: Helps thicken the filling so it sets just right without cracking.
How to Make Homemade Pumpkin Pie (Gluten-Free & Vegan) Recipe
Step 1: Preheat and Prepare the Crust
Begin by heating your oven to 375 degrees Fahrenheit. This temperature ensures your gluten-free crust starts baking just right, setting the foundation for the filling. Partially bake your 9-inch homemade crust for 15 minutes to get it crisp and golden, which prevents it from becoming soggy once the filling is added.
Step 2: Whisk Together the Filling
Next, gather your pumpkin puree, maple syrup, coconut sugar, coconut milk, eggs, vanilla, pumpkin pie spice, and tapioca starch. Place everything into a large food processor for about 20 to 30 seconds, pausing to scrape down the sides halfway through. This step ensures a perfectly smooth, well-incorporated pumpkin filling bursting with warm spices.
Step 3: Assemble and Bake
Pour the luscious pumpkin filling into the parbaked crust and carefully spread it out evenly. Bake at 375 degrees for 15 minutes, then lower the temperature to 350 degrees and continue baking for another 30 to 35 minutes. You’ll know it’s done when the center no longer jiggles with a gentle shake, indicating a beautifully set custard.
Step 4: Cool Completely Before Serving
Patience is key here — allow the pie to cool at room temperature for at least 2 to 3 hours. This resting time lets the flavors meld and the texture firm up, so every slice holds together perfectly when served.
How to Serve Homemade Pumpkin Pie (Gluten-Free & Vegan) Recipe
Garnishes
A generous dollop of homemade coconut whipped cream or a sprinkle of toasted pecans takes this pumpkin pie to new heights. A dusting of cinnamon on top adds a touch of elegance and an extra layer of spice.
Side Dishes
Serve alongside a cup of spiced chai or a warm mug of vanilla almond milk to round out this comforting experience. If it’s holiday time, fresh fruit like cranberries or a simple citrus salad complement the richness wonderfully.
Creative Ways to Present
For a festive twist, consider individual mini pumpkin pies in ramekins or sprinkling edible gold dust for a touch of sparkle. You can also layer the pie filling into parfait glasses with gluten-free crumbled crust pieces for a trendy deconstructed pumpkin pie dessert.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pie tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days, making it perfect for prepping ahead of any occasion.
Freezing
This pumpkin pie freezes beautifully! Wrap it securely in foil or freeze-proof containers and store for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge before serving.
Reheating
Warm up leftover slices gently in a 300-degree oven for about 10 minutes, or enjoy it chilled if you prefer. Reheating enhances the spices and gives that freshly baked comfort feeling again.
FAQs
Can I make this Homemade Pumpkin Pie (Gluten-Free & Vegan) Recipe completely vegan?
Absolutely! Simply substitute the eggs with flax or chia eggs (1 tablespoon ground flax/chia seed + 3 tablespoons water per egg) to keep it 100% plant-based and maintain the perfect texture.
Is it better to use homemade or canned pumpkin puree for this pie?
Both work wonderfully. Homemade pumpkin puree offers a fresher taste and natural sweetness, while canned pumpkin is convenient and reliable. Just ensure it’s plain pumpkin puree, not pumpkin pie filling.
Can I use other non-dairy milks instead of coconut milk?
Coconut milk is best for its richness and creaminess which mimic dairy well. However, you can try oat or cashew milk, but consider adding a bit of coconut oil or vegan butter to boost moisture and texture.
How can I prevent the gluten-free crust from becoming soggy?
Partially baking the crust before adding the filling is essential. This step creates a firm barrier that prevents excess moisture from soaking in, keeping your crust flaky and crisp.
What’s the best way to serve this pie if I want to impress guests?
Top it with freshly whipped coconut cream and a sprinkle of toasted nuts or cinnamon. Serve with a side of warm spiced coffee or chai tea for a cozy and elegant presentation that everyone will love.
Final Thoughts
This Homemade Pumpkin Pie (Gluten-Free & Vegan) Recipe is a testament to how inclusive and joyful baking can be. Whether you’re catering to dietary needs or simply love the cozy flavors of pumpkin, this pie delivers on all fronts without sacrificing taste or texture. Give it a try and watch it become a beloved staple in your dessert repertoire — it feels like fall is baked right into every bite!
Print
Homemade Pumpkin Pie (Gluten-Free & Vegan) Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegan
Description
This homemade pumpkin pie recipe offers a delicious, gluten-free, and vegan alternative to the classic dessert. Made with a gluten-free pie crust and a creamy pumpkin filling sweetened naturally with maple syrup and coconut sugar, this pie is perfect for those with dietary restrictions or anyone seeking a wholesome treat. The pie is baked to perfection with a smooth, spiced filling that captures the essence of fall flavors.
Ingredients
Pie Crust
- 1 homemade pie crust (gluten-free)
Filling
- 15 oz. pumpkin puree (homemade or canned)
- ½ cup pure maple syrup
- ¼ cup coconut sugar
- ½ cup coconut milk (full-fat, canned)
- 2 large eggs
- 1 tsp. vanilla
- 1 ¾ tsp. pumpkin pie spice
- 2 Tbsp. tapioca starch
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the pie crust and filling.
- Parbake Pie Crust: Partially bake the 9-inch gluten-free homemade pie crust for 15 minutes to ensure it sets and prevents a soggy bottom.
- Prepare Filling: In a large food processor bowl, combine pumpkin puree, maple syrup, coconut sugar, coconut milk, eggs, vanilla, pumpkin pie spice, and tapioca starch.
- Blend Filling: Process the mixture for 20-30 seconds, scraping down the sides halfway through to ensure all ingredients are smoothly combined.
- Fill Pie Crust: Pour the prepared pumpkin filling into the parbaked pie crust and spread it evenly for uniform baking.
- Bake Pie: Bake the pumpkin pie in the preheated oven at 375 degrees Fahrenheit for 15 minutes. Then reduce the oven temperature to 350 degrees and continue baking for an additional 30-35 minutes until the filling is set.
- Check Doneness: The pie is done when the center no longer jiggles when the pie is gently shaken.
- Cool Pie: Allow the pie to cool completely on a wire rack for at least 2-3 hours to enable the filling to fully set.
- Serve: Serve the pumpkin pie with a dollop of homemade coconut whipped cream for an extra creamy touch and enjoy!
Notes
- To make this pie nut-free, ensure the pie crust does not contain any nut flours.
- Use full-fat canned coconut milk for a creamier filling and better texture.
- For a smoother filling, ensure the pumpkin puree is pure and free of excess water.
- The cooling time is essential to help the filling set properly; resist the urge to cut into the pie too soon.
- This pie can be stored in the refrigerator covered for up to 4 days.
