Deep Dish Pumpkin Pie Recipe That’s Vegan and Gluten Free

Deep Dish Pumpkin Pie Recipe That’s Vegan and Gluten Free | DIY Joy Projects and Crafts Ideas

Image Credit: Vanessa Stump and Vegan via Instagram


Pumpkin season isn’t over until it’s over, so if you’re a pumpkin lover who wants a special treat but is also a vegan, worry not, because today’s recipe is definitely a must-try for you! Let us turn your classic pie into a special vegan and gluten-free pumpkin pie. This addicting and easy-to-do pumpkin pie is brought to us by Audrey Dunham, check out her other videos too, they’re all worth watching. Now, let’s get to the procedure of today’s special treat!



Gluten-Free Crust

  • 1 cup Almond flour
  • 1 1/3 cup Gluten free, all purpose flour
  • 2 tbsp Brown sugar
  • 3/4 tsp Salt
  • 8 tbsp Non-hydrogenated vegetable shortening

Pumpkin Pie Filling

  • 2 (15 oz) cans Pumpkin
  • 4 tsp Pumpkin pie spice
  • 1/2 cup + 1 tbsp Granulated sugar
  • 1/2 cup Brown sugar
  • 1/2 cup Corn starch
  • 1/2 tsp Salt
  • 1/3 cup Coconut cream
  • 1/3 cup + 2 tbsp unsweetened plain almond milk


Step 1: 

In a processor or mixing bowl, put in your gluten-free all purpose flour, almond flour, brown sugar and salt. Mix it thoroughly, add the shortening and continue mixing.

Step 2: 

Take your dough and put it in a parchment paper for shaping. Using your hands, shape the dough into a wide round shape that’s big enough to fit into a pie plate.


Step 3: 

Transfer the dough into the pie plate and smooth out the sides and spots not covered by the dough.

How to Make Gluten Free Pumpkin Pie
Image Credit: YouTube Audrey Dunham

Step 4: 

Bake the crust without the filling in a 350 degree oven for 12 minutes.

Step 5: 

Combine the canned pumpkin, pumpkin pie spice, granulated sugar, light brown sugar, coconut cream, non-dairy milk, corn starch and salt in a large mixing bowl. Using a hand mixer in a low setting, mix the filling. Ensure that there are zero clumps, then gradually increase into high speed.

Step 6: 

Take your pie crust, pour in the pumpkin filling and smooth it out.

easy vegan pumpkin pie filling
Image Credit: YouTube Audrey Dunham

Step 7: 

Bake in the oven for about 60 minutes until the edge of the crust turns into a nice medium to dark brown color. Chill in the fridge for 1-2 hour before serving.


*Thanks to Vanessa Stump and Vegan from Instagram for this recipe’s beautiful photo. Check out their other contents to know more.

Vegan, Gluten-Free Deep Dish Pumpkin Pie Recipe

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