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Vegan Pumpkin Pie Time is The Best Time!

Vegan Pumpkin Pie Time Is The Best Time!

We all love holiday pies, but they are filled with eggs and dairy.  Here is a no-compromises Thanksgiving vegan pumpkin pie recipe that is also gluten-free!

It Started with a Family Favorite

Years ago (I’m talking about 30 years) I tweaked a recipe for pumpkin pie from Yankee Magazine. It became a huge family favorite and the standard by which all pumpkin pies were judged. However, when we made the transition to a vegan diet, I knew that creating the taste and texture without eggs or cow’s milk to make a vegan pumpkin pie would be a real challenge.

Last year I was able to get the taste. Then, this year, much to my delight, and for Greg’s birthday pie, I was able to get the texture right. This time I used a gluten-free crust but will also share a fool-proof vegan pie crust in case you want a more traditional crust.

Vegan Pumpkin Pie with all the flavor of the season!

We like our pies with a lot of flavor and spice and this one is no different. It has plenty of the wonderful spices associated with this time of year (at least in North America).

I am delighted to share this recipe for vegan pumpkin pie. Enjoy it. Enjoy the season.

close up of pie crust
Yummy gluten-free crust!


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Vegan Pie Crust (gluten-free and wheat versions)

  • Author: Georgia @



Vegan Gluten Free Crust

  • 3 cups rolled oats
  • 3/4 cup walnuts
  • 4 tbs organic safflower oil
  • 3 tbs sugar
  • 3 tbs agave or maple syrup
  • 1 1/2 tbs lemon juice
  • 1 tsp salt
  • 12 tbs water for desired texture

Traditional Vegan Crust (can be doubled for a 2 crust pie)


Gluten-free Crust

  1. Combine all ingredients in food processor and blend, scraping down sides until it is crumbly.
  2. Add water to help it hold together when pressed between fingers.
  3. Spoon into a pie plate and press evenly on bottom and up the sides.
  4. Set aside.

Traditional Vegan Crust

  1. mix flour and salt.
  2. Cut in shortening and Earth Balance until mixture is like coarse crumbs.
  3. Add water and vinegar, mixing with fork.
  4. Form into ball and chill.
  5. Roll out to form crust.

Vegan Pumpkin Pie serving
Just look at that color! This slice of vegan pumpkin pie won’t last long! (this is the vegan wheat flour crust)
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close up of pie crust

Vegan Pumpkin Pie

  • Author: Georgia @



Pumpkin Pie

  • 3 chia “eggs”* (instructions here)
  • 1 Tbs flour (omit for gluten-sensitive)
  • 1/2 tsp salt
  • 1 tsp ginger
  • 1 heaping tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp pepper
  • 1/4 tsp cloves
  • 1 cup sugar
  • 1 can (or 1 & 1/2 cups) pumpkin purée
  • 1 cup plant-based creamer (we use So Delicious brand Coconut Coffee Creamer, but Silk also makes a good one)
  • 1 tsp agar


  1. Preheat oven to 400°F (or 204°C)
  2. Combine creamer and agar in blender (our Vitamix is great, but any blender should handle this) and process for 1 minute.
  3. Add remaining ingredients and blend until smooth and creamy.
  4. Spoon or pour into prepared crust and spread evenly, filling to the edges.
  5. Bake for 50 minutes in the middle of the oven.
  6. Cool completely before serving.




Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).

This Post Has 4 Comments
  1. OMG! Thank you for having a gluten free option for pie crust. I have had to avoid a lot of things since finding out I’m a celiac. This will make a huge difference in my culinary life!

  2. I want to try making your pumpkin pie but I only have agar agar. Can you tell me what the conversion would be using agar agar instead of super agar?

    1. Hi Debbie!
      You can simply use agar in the same quantity. I actually have run out and done that very thing – it works just as well (and we’re changing the recipe to just be agar).

      I’m so glad that you’re trying the pie! 🙂


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