The Easiest Pumpkin Pie You’ll Ever Make – Vegan and Gluten Free

Not that your pie needs to be “healthified” for the holidays—or ever—but I love this pumpkin pie because it’s easy, approachable, and uses ingredients you probably already have on hand. Nothing fancy. Just a stinkin’ good pumpkin pie that tastes like fall in every bite.

It’s perfect for cozy mornings, Sunday baking, or any time you want a little fall magic without fussing over complicated recipes.

Ingredients

Pumpkin Pie Crust –  or use store-bought pie crust!

• 1 + 1/3 cup GF oat flour

• 1/4 cup natural almond butter (no fillers!)

• 1/4 cup coconut oil

• Pinch of salt

• 2–4 tbsp warm water

Filling

• 15 oz can organic pumpkin purée

• 1/4 cup natural almond butter (no fillers!)

• 1/2 cup maple syrup

• 3/4 cup milk of choice

• 3 tbsp tapioca starch

• 1 tbsp pumpkin pie spice

• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 425°F.

2. Make the crust (or skip if using store-bought!!): Combine all crust ingredients in a large bowl and form a dough ball.

3. Roll it out: Between two pieces of parchment paper (or reusable mats — these are my faves from Amazon).

4. Transfer to pie pan: Flip the dough into a pan and press + crimp the edges. Don’t stress if it’s not perfect—I’m still perfecting this step myself!

5. Blend the filling: Combine all filling ingredients in a high-speed blender and blend until smooth.

6. Assemble: Pour filling into crust.

7. Bake: Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for 40–45 minutes.

8. Cool: Let the pie rest for 1 hour, then refrigerate overnight. This step is key for the texture to set perfectly.

9. Serve: Add coconut whipped cream and an extra sprinkle of pumpkin pie spice if you’d like.

Tips + Tricks

• Crust hacks: If the dough is sticky, chill it for 10–15 minutes before rolling.

• Mixing: Don’t over-blend the filling—just enough to get it smooth and creamy.

• Serving: Slice with a sharp knife for clean edges. A warm pie cutter works wonders.

• Extra cozy: Serve with a cup of coffee, chai latte, or a hot cocoa for ultimate fall vibes.

Why I Love This Pie

It’s simple, approachable, and amazingly flavorful without requiring any exotic ingredients. You’ll feel like a baking pro, even if you usually shy away from pies. I was honestly shocked at how epic it turned out the first time I made it—and it’s officially my new go-to for holiday baking.

If you make this, tag me on Instagram @WhatRobinEats so I can see your fall bakes!

The Best Ever Healthy Pumpkin Pie - Vegan and Gluten Free

Not that your pie needs to be healthified for the holidays or ever, but I love this pumpkin pie becuase it’s easy to make and uses ingredients you most likely already have on hand. Nothing fancy, just a stinkin’ good pumpkin pie.

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Print Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Dessert

Servings 8 people

Equipment

• Oven
• Blender

Ingredients

  

1x2x3x

• 1 + 1/2 cup gluten free oat flour*
• 1/4 cup natural almond butter - no fillers!!
• 1/4 cup coconut oil, melted
• Pinch of salt
• 2-4 tbsp warm water

Filling

• 15 ounce can organic pumpkin purée - not pumpkin pie filling
• 1/4 cup natural almond butter - no fillers!!
• 1/2 cup maple syrup
• 3/4 cup milk of choice
• 3 tbsp tapioca starch
• 1 tbsp pumpkin pie spice
• 1 tsp vanilla extract

Instructions

 

• Preheat your oven to 425°F
• Combine your crust ingredients in large bowl to form a dough ball. 
• Roll the dough out between two pieces of parchment paper or two reusable mats.
• Flip the flattened crust into a pie pan, press and crimp the edges. I’m still perfecting this!
• Then add all your filling ingredients into a high speed blender and blend until smooth. 
• Pour into your pie crust and bake at 425°F for 15 minutes. Reduce the heat to 350°F and bake for 40-45 minutes.
• Remove from the oven and then cook for one hour before refrigerating overnight. It must chill overnight in the fridge!!!
• Serve with coconut whipped cream and more pumpkin pie spice if you’d like.

Notes

• I have tried whole wheat flour, it works but it definitely needs more warm water and to be rolled thinner. Oat flour is best.

Keyword baking, pie, pumpkin pie

Tried this recipe?Let us know how it was!