There’s something undeniably cozy about a slice of pumpkin pie, especially as the air turns crisp and the leaves put on their autumn show. But let’s be honest—traditional pumpkin pie isn’t always the easiest treat for everyone to enjoy, especially if you’re navigating gluten or dairy sensitivities.
That’s where this Vegan and Gluten-Free Crustless Pumpkin Pie comes in, offering all the creamy, spiced decadence of the classic without any of the usual allergens.
This recipe has become a seasonal favorite in my kitchen for more reasons than one. Not only is it effortlessly simple to whip up, but it also eliminates the common challenge of soggy or cracked pie crusts.
Instead, the filling shines as the star—silky, custard-like, and bursting with warm spices like cinnamon, nutmeg, and cloves. Plus, with just a handful of wholesome ingredients, it’s a lighter option that doesn’t sacrifice flavor.
What makes this recipe even more exciting is its versatility. Whether you’re hosting a festive gathering or treating yourself to a quiet moment of indulgence, this pie is the ultimate guilt-free indulgence. So go ahead—grab your favorite mixing bowl, and let’s bake something magical together.
What I Didn’t Expect About This Recipe?
- It came together faster than I imagined. From blending the filling to popping it in the oven, this pie was ready to bake in under 15 minutes—a lifesaver for busy autumn days.
- The texture was pure perfection. I was amazed at how silky and custard-like the filling turned out without eggs or dairy, thanks to the creamy pumpkin and coconut milk combo.
- It fits seamlessly into my holiday menu. Not only did it look stunning, but it also pleased everyone at the table, from my gluten-free aunt to my vegan cousin.
- It’s lighter than a traditional pie. With no crust and fewer calories, I could enjoy a generous slice without feeling weighed down—a big plus during the indulgent holiday season.
- It’s endlessly adaptable. I’ve added a touch of maple syrup one week and swapped the coconut milk for almond milk another—both delicious twists!
Gluten-Free Pumpkin Pie Recipe
Equipment
- Food processor
- Measuring spoons
- Spatula
- Cooling rack
- Oven
- Pie pan
Ingredients
Crust
- 2 tbsp light brown cane sugar
- ½ cup dairy-free milk
- ¼ tsp sea salt
- 1 stick cold vegan butter
- 1½ cup gluten-free all-purpose flour
Filling
- ⅓ cup room temp coconut oil
- 2 tbsp almond butter
- 1 can of organic pumpkin purée
- 4 tbsp arrowroot powder
- 2 tbsp maple syrup
- 1½ tsp pumpkin pie spice
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F.
- In a food processor, blend the crust ingredients until a thick dough forms.
- Press the dough into the pie pan, making sure to evenly distribute it and press it up the sides, ensuring the crust is about 1/3 inch thick.
- For the filling, blend the ingredients in the food processor until smooth.
- Pour the filling into the prepared pie crust and bake at 350°F for 45 minutes.
- Allow the pie to cool on the counter.
- Refrigerate for at least 6 hours, preferably overnight, to fully set.
Notes
- Make sure to press the crust dough firmly to prevent it from shrinking during baking.
- The pie’s texture improves after being refrigerated overnight, allowing the flavors to fully meld.
| Nutrition | Value |
| Calories | 290kcal |
| Carbohydrates | 37g |
| Fibre | 4g |
| Fat | 16g |
| Protein | 3g |
Variations That Will Help You Customize Your Dish!
- Spices: Adjust the flavor profile by adding a pinch of nutmeg, ground ginger, or even a touch of cloves for extra warmth and depth. If you like a spicier pie, increase the amount of pumpkin pie spice.
- Sweeteners: Swap the maple syrup with agave nectar, coconut sugar, or your preferred sweetener. You can also experiment with a mix of sweeteners to balance the flavor.
- Nut Butter: If you don’t have almond butter, try cashew butter, peanut butter, or sunflower seed butter for a different taste and texture.
- Crust Alternatives: For a more traditional crust, use a gluten-free pre-made pie crust or make a crust using crushed gluten-free graham crackers or oats for added crunch.
- Add-ins: Stir in chocolate chips, raisins, or chopped nuts (like pecans or walnuts) into the filling for extra texture and flavor.
