Easy Vegan & Gluten-Free Pumpkin Pie


Thanksgiving is, perhaps, the biggest foodie holiday of the year. From the turkey to the savory sides to the dessert – it’s quite a celebration with tons of food! Those with dietary restrictions often don’t have a lot of options when it comes to food at holiday gatherings, so we’re sharing a super easy, semi-homemade recipe, that is both vegan and gluten-free!


Pie Shell:

Wholly Wholesome Gluten-Free Pie Shells (these are vegan too!)

Pumpking Filling:

  • 2 3/4 cups Farmers Market pumpkin puree
  • 1/3 cup unsweetened non-dairy milk (we’re using almond milk)
  • 1/4 cup brown sugar
  • 1/8-1/4 cup maple syrup (adjust to your liking)
  • 1 Tbsp melted coconut oil
  • 2 1/2 Tbsp cornstarch
  • 1/4 tsp sea salt
  • 1 3/4 tsp pumpkin pie spice (adjust to your liking)


So Delicious Coco Whip (or your choice of non-dairy whipped cream)


  1. The Wholly Wholesome Pie Shells come frozen, so please allow time for them to defrost when you’re ready to start baking preparations.
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. Blend all of the pie filling ingredients in a blender until smooth.
  4. Pour pie filling into the pie shell. Place the pie in the oven and bake for 60-65 minutes or until the pie crust is a light golden brown. The pie filling should only have a slight jiggle and cracks on the top when ready.
  5. Remove the pie from the oven carefully (it’s hot!) and let it cool.
  6. Cover then transfer to the refrigerator. Let it set overnight (at least 6 hours).
  7. Add the So Delicious Coco Whip or your favorite non-dairy whipped cream on top and enjoy!

What’s you favorite dessert to make for Thanksgiving? Share it with us in the comments below!

Happy Thanksgiving!

Words, recipe, & photography by: Teresita Santos