• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
G-Free Foodie logo
  • Recipes
    • Appetizers & Snacks
    • Baked Goods
    • Beverages
    • Dairy Free
    • Desserts
    • Kid Zone
    • Main Dishes
    • Paleo Friendly
    • Quick & Easy
    • Recipes & Techniques by Cooks We Love
    • Salads & Dressings
    • Side Dishes
    • Soups
    • Tips & Tricks
    • Vegan
  • Articles
    • Dining Tips
    • G-Free Foodie Guides
    • G-Free Foodie Mommies
    • G-Free Foodie Product Reviews
    • Gluten Free Advice + Experts
    • KC's Blog
  • About
  • Shop
  • Help!
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Browse Recipes
  • Articles
  • About
  • Shop
  • Help!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home / Recipes / Desserts

    Gluten-Free Pumpkin Pie | Dairy-Free | Vegan

    Leave a Comment

    Gluten-Free Pumpkin Pie | Dairy-Free | Vegan

    The pumpkin pie is a classic Thanksgiving dessert, but Sarah Bakes Gluten Free has worked her magic to create a creamy, scrumptious vegan and gluten-free pumpkin pie just as delicious as the original.

    Baked GoodsDairy FreeDessertsPumpkin Everything!Recipes & Techniques by Cooks We Love

    Share

    Jump to Recipe Print Recipe

    Pumpkin pie is a classic Thanksgiving dessert, and our friend Sarah works her magic to create a creamy, scrumptious gluten-free pumpkin pie (dairy free and vegan too) as delicious as the original.

    Article courtesy of Sarah Hornacek, Sarah Bakes Gluten Free Treats

    Thanksgiving is a from-scratch holiday for us.

    For as long as I can remember, Thanksgiving has always been a big deal in our family. Everyone comes together for a day of sharing family memories, eating lots of yummy food and having hearts of thankfulness. My mom always creates an over the top menu, with everything being made from scratch. From the stuffing, to the rolls, to the mashed potatoes, to the cranberry sauce. No cans being used in our kitchen. My mom is an amazing cook! She always put her heart and soul into preparing a gorgeous feast.

    gluten-free pumpkin pie

    It wasn’t until I got older, that I realized how much work goes into Thanksgiving. I remember the first time I hosted at our house and how overwhelmed, yet totally excited I was! I love, love, love hosting. It brings me great joy to have people over for a meal.

    We do easy décor.

    When hosting at your house, start with the table decor. You don’t need much, nor do you need to spend much. I just covered the table with a cream tablecloth, which I already had. Made a simple burlap runner to go down the center. Placed a few silk fall leaves, different size small pumpkins, a few candles on neutral stands and place cards. Simple cardstock place cards are great, handwritten or printed. Add a nice touch with a leaf stamp or even gluing on acorns (thats my fave!). I remember one year I had my daughter draw those hand turkeys for place cards, using her tiny hands. Adorable and personal.

    whole gluten free pumpkin pie dairy free vegan

    Creating an allergy-friendly Thanksgiving:

    Figuring out the menu can be overwhelming, but it doesn’t have to be! I always stick with what I know and what everyone looks forward to having on Thanksgiving. Turkey, stuffing, mashed potatoes, sweet potatoes, fresh green beans, cranberry sauce, a beautiful fall salad, and gluten free rolls. Hosting definitely makes it much easier to control our food allergy needs. When we do have it at my mom’s house, I just make sure I’m in the kitchen helping. That way I can see what ingredients are used, keep an eye on preparation and prepare my own dishes as well.

    It's all about dessert, isn't it?

    Let’s get to the most important part of Thanksgiving…the desserts! I mean, besides being thankful for the outpouring of blessings in my life. Thank you, Jesus! Those sweet treats are the ones we look forward to all year long. I start all of my baking one or two days before the big day. There is no need to do any of the baking on Thanksgiving. Plan ahead! Bake those pies and make your traditional cookies.

    Gluten-Free Pumpkin Pie: Dairy Free + Vegan too.

    The classic pumpkin pie. Really, the only dessert anyone in my family cares about. It’s just not Thanksgiving without it. Who would have thought you could make it without gluten, eggs and dairy? I’m here to tell you gluten-free pumpkin pie is totally possible and completely delicious. The perfect buttery pie crust, the silky pumpkin spice filling and the must have, creamy So Delicious CocoWhip on top. Oh heavens! I totally don’t wait until Thanksgiving to make this dessert. I’ve already made one and I’m sure they’ll be many more.

    Now that I’ve shared a few tips and traditions on our family’s Thanksgiving, I’d love to hear from all of you! What are some of your Thanksgiving traditions, how you do this holiday “allergen-free” and are there any recipes you would love to see made gluten, dairy and egg free? Share away, my gluten free friends and enjoy my recipe for the classic gluten-free pumpkin pie!

    chocolate swirled gluten-free pumpkin pie

    Try this too: Chocolate Swirled Gluten-Free Vegan Pumpkin Pie

    Everyone's favorite Thanksgiving treat with a delicious twist: chocolate! This swirled gluten-free pumpkin pie recipe is rich and decadent, and also completely vegan!

    slice of dairy free gluten free pumpkin pie

    Gluten-Free Pumpkin Pie | Dairy-Free and Vegan

    Sarah Bakes Gluten Free
    The pumpkin pie is a classic Thanksgiving dessert, but Sarah Bakes Gluten Free has worked her magic to create a creamy, scrumptious vegan and gluten-free pumpkin pie just as delicious as the original.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Chill time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 8 people
    Calories 277 kcal

    Ingredients
      

    pie dough

    • 1 ½ cups Sarah’s gluten free flour blend or your favorite AP gluten-free flour blend
    • 2 tablespoon organic cane sugar
    • ½ teaspoon salt
    • 4 tablespoons Earth Balance vegan butter, cold
    • 3 tablespoons organic non-hydrogenated shortening
    • 4 tablespoons ice-cold water
    • 1 teaspoon apple cider vinegar

    pumpkin filling

    • 2 cups pure pumpkin puree
    • 1 cup So Delicious original culinary coconut milk, stirred
    • ½ cup cane sugar
    • 2 tablespoons pure maple syrup
    • 1 teaspoon pure vanilla extract
    • ¼ cup cornstarch or tapioca starch
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • So Delicious CocoWhip dairy free whipped topping or whipped coconut cream

    Instructions
     

    • Sift together flour blend, sugar and salt. Add vegan butter and shortening. Using pastry cutter, combine ingredients until resembles a course meal and butter pieces are less than pea-size. Pour in 4 tablespoons cold water and vinegar. Continue to blend until dough comes together (add another tablespoon of water if needed). Pat dough into round disc, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
    • Preheat oven to 350 degrees F.
      Grease a 9-inch pie pan with extra shortening or cooking spray. Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll out into 13-inch round with rolling pin. Remove plastic wrap from top and place pie pan upside-down onto dough. Carefully flip the pie pan, along with the dough. Remove other piece of plastic wrap. Press dough into pie pan, press together any cracks and crimp edges.
    • To make pie filling, mix together pumpkin puree, coconut milk, sugar, maple syrup and vanilla. Add cornstarch, cinnamon, ginger and nutmeg. Whisk until smooth and well blended. Pour filling into pie crust. Bake for 50-55 minutes or until center is set. Allow to cool on cooling rack.
      Refrigerate for 2 hours or overnight. To serve, slice and top with coconut whipped topping.
    • *If you are unable to find So Delicious culinary coconut milk, simply use 1 cup full-fat canned coconut milk, stirred.

    Notes

    Enjoy it all!

    Nutrition

    Calories: 277kcalCarbohydrates: 44gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 2gSodium: 195mgPotassium: 144mgFiber: 4gSugar: 21gVitamin A: 9533IUVitamin C: 3mgCalcium: 40mgIron: 2mg
    Keyword gluten-free baking, gluten-free dessert recipes, gluten-free pie recipe, gluten-free thanksgiving recipes

    Homemade Pumpkin Butter is a classic.

    Alison's homemade Sugar & Spice Pumpkin Butter recipe is a thing of pure beauty. It's perfect on pancakes, muffins, toast, in sandwiches, on ice cream - even stirred into coffee.

    homemade pumpkin butter in jar
    gluten free pumpkin squares

    Gluten-Free Pumpkin Squares or Bars

    Try this killer Thanksgiving (or otherwise) recipe for gluten-free pumpkin squares from Taylor Miller, for the perfect gluten-free family dessert - as long as you can manage to share.

    Here's how to make Pumpkin Puree from a whole pumpkin:

    Pumpkin puree is simply pumpkin cooked until soft and then blended until it is smooth. You can make pumpkin puree from scratch with the pumpkin of your choice.

    homemade pumpkin puree

    You May Also Like

    • conversation candy hearts
      Gluten Free Valentine's Candy List
    • chocolate swirled gluten-free pumpkin pie
      Chocolate Swirled Gluten-Free Vegan Pumpkin Pie
    • biggest cooking mistakes
      The Most Common Cooking Mistakes!
    • paleo pumpkin pie pots
      Pumpkin Custard Recipe + Coconut Whipped Cream:…
    « Pumpkin Butter Gluten-Free Toaster Strudels
    Gluten-Free Vegan Peppermint Candy Ice Cream | Rachelle, Footloose And Flour Free »

    Share

    Reader Interactions

    5 from 6 votes (6 ratings without comment)

    Let Us Know What You Think Cancel reply

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

    Recipe Rating




    Primary Sidebar

    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

    Featured Recipes

    baked pie shell Gluten-Free Pie Crust

    Best-Ever Gluten-Free Pie Crust Recipe

    Glass bottle filled with tomato vinaigrette in front of a salad on a wooden table.

    Tomato Vinaigrette: An Easy Salad Dressing To Try Now

    tomato water

    Tomato Water | The Fresh Tomato Recipe You Didn't Know You Needed

    meat dolma

    Meat Dolma: Armenian Stuffed Grape Leaves

    SHOP GLUTEN FREE FAVES

    Popular Categories

    • Appetizers + Snacks
    • Beverages
    • Desserts
    • Dining Tips
    • Main Dishes
    • Quick + Easy
    • Salads + Dressings
    • Soups
    • Tips + Tricks

    Footer

    People

    • About Us
    • Meet K.C. Cornwell
    • G-Free Foodie Gluten Free Advocates + Experts

    Business

    • Partnerships
    • Contact
    • Gluten Free Consulting Services
    • Privacy Policy & Disclaimer
    • Links & Cool Stuff

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • TikTok

    G-Free Foodie © 2025 · All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.