This gluten-free and dairy-free pumpkin pie with almond milk gives you a smooth, warmly spiced pumpkin filling inside a tender homemade pastry crust, all without traditional dairy or wheat flour. Maple syrup and brown sugar add balanced sweetness, while a long chill helps the filling become firm and beautifully sliceable.
This is a great pie to make when you need a classic fall dessert that works for a gluten-free, dairy-free table. The filling comes together quickly in a blender, so most of the hands-on work goes into preparing and shaping the simple pastry crust.
The combination of pumpkin purée, pumpkin pie spice, maple syrup, and brown sugar creates familiar autumn flavor without making the filling overly complicated. Cornstarch provides the structure that would normally come from eggs in many traditional pumpkin pies.
Just remember that chilling is an important part of the process. The center may still have a slight jiggle when the pie leaves the oven, but several hours in the refrigerator transform it into a firm filling that holds together neatly when sliced.
Ingredients
Gluten-free all-purpose flour: Forms the base of the pastry crust while keeping the pie free from wheat-based flour.
Plant-based butter: Adds richness to the dough and helps produce a tender pastry. Keep it thoroughly chilled until you are ready to mix the crust.
Salt: A small amount seasons the pastry and balances the sweeter pumpkin filling.
Ice-cold water: Brings the crust dough together. Add it gradually because gluten-free flour can vary in how much moisture it needs.
Pumpkin purée: Creates the thick pumpkin base and provides the signature flavor and body of the filling.
Unsweetened almond milk: Loosens the pumpkin mixture while keeping the filling dairy-free.
Pure maple syrup: Adds sweetness along with a subtle maple note that pairs naturally with pumpkin spice.
Brown sugar: Deepens the sweetness and complements the maple syrup.
Cornstarch: Thickens the filling as it bakes and helps it become firm enough to slice once chilled.
Pumpkin pie spice: Supplies the warm cinnamon-forward spice profile associated with classic pumpkin desserts.
Sea salt: Keeps the filling balanced and prevents the sweet ingredients from tasting flat.
Olive oil: Adds a little extra richness and moisture to the blended pumpkin filling.
Coconut whipped cream: An optional dairy-free topping for serving.
How to Make This Pumpkin Pie
STEP 1: Start with the gluten-free crust. Whisk the flour and salt together in a large bowl, then add the cold pieces of plant-based butter. Use a pastry cutter or fork to work the butter into the flour without warming it too much with your hands.
STEP 2: Add the ice-cold water a little at a time, stirring after each addition. Stop as soon as the mixture begins holding together as a crumbly dough. Shape it gently into a disc about 1/2 inch thick, wrap it well, and refrigerate for at least 30 minutes. You can also prepare it up to two days ahead.
STEP 3: While the pastry chills, heat the oven to 350°F. Add the pumpkin purée, almond milk, maple syrup, brown sugar, cornstarch, pumpkin pie spice, sea salt, and olive oil to a blender. Blend until completely smooth, scraping the sides when necessary so no pockets of cornstarch or pumpkin remain.
STEP 4: Let the chilled pastry sit at room temperature briefly if it feels too firm to roll. Place it between two sheets of parchment or wax paper and carefully roll it into a circle large enough to cover the bottom and sides of a 9-inch pie dish.
STEP 5: Remove the upper sheet of paper and use the remaining sheet to help transfer the delicate dough into the pie dish. Gently press the pastry into the bottom and sides rather than stretching it. If cracks form, patch them with small scraps of excess dough.
STEP 6: Pour the smooth pumpkin filling into the prepared crust and spread the top evenly. Bake for 58 to 65 minutes. The pastry should look lightly golden, and the center of the filling can still have a gentle jiggle when you remove it from the oven.
STEP 7: Allow the pie to cool completely at room temperature. Cover it loosely and refrigerate for at least 4 to 6 hours, although overnight chilling gives the filling the most reliable set. Slice only after the center is thoroughly chilled and firm.
Helpful Tips
- Keep the crust ingredients cold. Cold plant-based butter and ice water make the gluten-free dough easier to handle and help maintain a tender texture.
- Add water gradually. You may not need the entire 6 tablespoons. Stop adding water once the dough can be pressed together without becoming wet or sticky.
- Do not judge the filling while it is hot. A slight wobble after baking is expected. The cornstarch-thickened pumpkin filling continues to firm as the pie cools and chills.
Can I make this pumpkin pie ahead of time?
Yes. In fact, this pie is especially well suited to advance preparation because the filling needs several hours in the refrigerator before slicing. Bake it the day before you plan to serve it, cool it completely, and refrigerate overnight for the most dependable texture.
You can also prepare the pastry dough up to two days in advance and keep the wrapped disc refrigerated until you are ready to assemble the pie.
Why is my pumpkin pie still jiggly after baking?
A small amount of movement in the center is normal when the pie first comes out of the oven. The filling contains cornstarch and is designed to finish setting as it cools and chills.
Allow the pie to reach room temperature before refrigerating it for at least 4 to 6 hours. Avoid cutting it early, because the warm filling will be much softer than the fully chilled filling.
Can I use another dairy-free milk?
Almond milk is the liquid specified for this version and provides enough moisture without making the filling overly rich. Another unsweetened plant-based milk may behave somewhat differently depending on its thickness and ingredients, so almond milk is the most reliable choice when you want results closest to the original recipe.
Why does my gluten-free crust crack?
Gluten-free pastry naturally has less elasticity than dough made with traditional wheat flour, so small cracks are not unusual. Rolling the dough between sheets of parchment makes it easier to move without tearing.
If cracks appear after transferring the crust, simply press a small piece of extra pastry over the damaged area. There is no need to completely reroll the dough.
Serving Ideas for Pumpkin Pie
A spoonful of coconut whipped cream is a simple topping that keeps the dessert dairy-free while adding a light, creamy contrast to the dense pumpkin filling.
For a colder dessert pairing, serve each slice with a small scoop of vegan pumpkin pie ice cream. This works particularly well when the pie has been chilled overnight.
You can also finish individual slices with a light sprinkle of cinnamon, nutmeg, or pumpkin pie spice. Keep the garnish subtle so it enhances rather than overwhelms the maple-sweetened pumpkin filling.
How to Store & Reheat
Once the pie has completely cooled, cover it loosely or place it in an airtight pie container and keep it refrigerated. Because chilling is necessary for the filling to set properly, the refrigerator is also the best place for storing any leftovers.
For the best texture, enjoy refrigerated leftovers within about 3 to 4 days. Keep toppings such as coconut whipped cream separate until serving so the surface of the pie stays neat.
The pie is designed to be served chilled or allowed to sit briefly at room temperature before eating, so reheating is generally unnecessary. If you prefer it less cold, remove individual slices from the refrigerator about 10 to 20 minutes before serving.
For longer storage, individual slices can be wrapped carefully and frozen. Freeze them only after the pie has completely set in the refrigerator. Thaw frozen slices in the refrigerator rather than at room temperature so the filling maintains its structure and the gluten-free crust softens gradually.
This pumpkin pie is particularly convenient for holiday meals because so much of the work can be completed in advance. With the crust chilled before rolling and the finished pie given plenty of refrigerator time, you get a creamy, warmly spiced dessert that cuts cleanly and can go straight from the refrigerator to the dessert table.
Gluten-Free and Dairy-Free Pumpkin Pie with Almond Milk
Ingredients
Gluten-Free Crust
- 6 tablespoons chilled plant-based butter divided into small pieces
- 1/4 teaspoon salt
- 4 –6 tablespoons ice-cold water added only as needed
- 1 1/4 cups gluten-free all-purpose flour such as Bob’s Red Mill 1-to-1 Baking Flour
Pumpkin Filling
- 1/4 cup pure maple syrup
- 1/3 cup unsweetened almond milk
- 2 3/4 cups pumpkin purée such as Libby’s for a consistent texture
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/4 cup packed brown sugar
- 1 3/4 teaspoons pumpkin pie spice
- 2 1/2 tablespoons cornstarch used as the thickener
Optional for Serving
- Coconut whipped cream
- Vegan pumpkin pie ice cream
Instructions
- Place the gluten-free flour and salt in a large mixing bowl and whisk until evenly blended.
- Add the pieces of cold plant-based butter. Using a pastry cutter or fork, work the butter into the flour mixture without excessively handling the dough.
- Pour in the ice water gradually, stirring with a wooden spoon after each addition. Use only enough water for the mixture to begin holding together, and do not exceed 6 tablespoons.
- Once the mixture forms a crumbly dough, place it on a sheet of parchment paper or plastic wrap. Gently shape it into a disc approximately 1/2 inch thick, wrap securely, and refrigerate for at least 30 minutes or for as long as 2 days.
- Before rolling, allow the chilled dough to soften slightly at room temperature. It should become workable without turning overly soft.
- While the dough is chilling, preheat the oven to 350°F (176°C).
- Place the pumpkin purée, almond milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, sea salt, and olive oil in a blender. Process until completely smooth, stopping to scrape down the blender sides whenever necessary.
- Taste the mixture and adjust the seasoning as needed, then set the filling aside.
- Remove the chilled dough from its wrapping and position it between two large sheets of parchment or wax paper.
- Using a rolling pin, carefully roll the dough into a round large enough to fit a 9-inch pie dish. Small cracks are acceptable, as they can be repaired after the crust is placed in the pan.
- Peel away the upper sheet of parchment or wax paper. Position the pie dish upside down over the rolled pastry.
- Using the lower sheet of paper for support, carefully turn the crust and dish over together. Press the pastry gently into the bottom and along the sides of the pan.
- Handle the dough as little as possible. Patch any cracks with small pieces of excess pastry, using the warmth of your fingers to help seal them.
- Pour the blended pumpkin mixture into the prepared gluten-free crust.
- Bake for 58–65 minutes. When ready, the pastry should appear lightly golden, while the center of the pumpkin filling may retain a gentle jiggle. Some cracking across the surface is also normal.
- Remove the pie from the oven and allow it to cool completely. Once cooled, cover it loosely and place it in the refrigerator for 4–6 hours, preferably overnight, so the filling can fully set.
- After the pie has thoroughly chilled and firmed, cut it into slices and serve with coconut whipped cream if desired.
- For additional flavor, garnish with a light dusting of cinnamon, nutmeg, or pumpkin pie spice. Vegan pumpkin pie ice cream may also be served alongside the pie, with brown sugar pecans as an optional accompaniment.
Notes
- Keep the plant-based butter and water very cold while preparing the crust, and avoid excessive mixing or handling.
- Add only enough ice water to bring the pastry together; the full 6 tablespoons may not be necessary.
- Minor cracks in the gluten-free pastry can be patched after transferring it to the pie dish.
- The baked filling may remain slightly jiggly when it first comes out of the oven. Refrigerating it for at least 4–6 hours is necessary for the proper set and texture.