Vegan Pumpkin Pie, Three Ways: Classic, Rustic, & Gluten-Free


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Making a pie from scratch has to be one of the most feared tasks of all time. I would say it ranks right up there with bread baking, public speaking, and drinking something green. I always had this expectation that everything had to go perfectly for the pie to turn out. If my dough ripped while putting it in the dish I would just about have a heart attack.


These days I’m more relaxed when tackling a pie crust. That comes from practice (and a bit of bourbon-spiked apple cider doesn’t hurt the process either!). I’ve learned that each pie crust tends to turn out a bit differently. Some of them I like to burn to hell, while others I’m more mindful of the timer function. Anyway, when a pie crust doesn’t turn out as expected, you call it a “rustic” pie and everyone thinks you are a culinary genius. bahaha… fools!

burn the crust? It’s rustic.

the crust crumbles to pieces? rustic

Pie explodes when you cut it? yup, rustic

you find your dog licking the pie before dinner? it’s rustic with a hint of dog breath

No biggie.

If you want a sure way to loathe making pie, then my advice is to expect every outcome to be perfect. If you want to have fun with the process and get a bit better with practice, then stick around for pie crust class!


Check out my pages of scribbled notes and recipes galore over the past couple months. Why must I insist on writing my recipes in chicken scratch and losing them all over the house? I am truly my own worst enemy.


When it was all over, I think I said the words “never again” and “if I see another pumpkin pie I may hurl”.

With that being said, I think you will love these recipes!

I tested 3 kinds of crusts:

Classic flaky pie crust:


My rustic spelt pie crust from 2009:


A gluten-free pie crust made from pecans, GF oats, etc.:


I also tested 3 kinds of pumpkin pie fillings:

  • Classic pumpkin pie filling using arrowroot or cornstarch powder
  • Cashew cream pumpkin pie filling for extra creaminess
  • Coconut flour pumpkin pie filling to thicken filling


The results:

Favourite pie crust winner –> Sweet & Salty Spiced Pecan Crust (gluten-free, all-natural, amazing flavour, paired perfectly with the filling!!)

Runner up: Rustic Spelt Crust (super easy to prep, no chilling dough, healthier flour)

Least favourite pie crust: Classic flaky (the most curb crust appeal, but lacking flavour, greasy, and very labour intensive/fussy)


Favouite pie filling winner: Classic (the most classic tasting pie filling whisked together in just 5 mins)

Least favourite pie fillings: 1) Coconut flour (it dried out the filling a bit too much although it set much quicker) & 2) cashew cream (I could detect the cashew taste slightly, fussy prep with cashews, and it took longer to set)

First up, I’ll talk about the classic pie crust:


Classic Pie Crust Ingredients (least favourite crust):

While this has the most traditional flaky crust and appearance, it was not my favourite tasting and greasy on the bottom! Make at own risk!

  • 3/4 cup Earth Balance (I used 1 shortening stick and 1/4 cup soy-free Earth Balance), frozen
  • 2 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1 tbsp sugar
  • 7-8 tbsp ice water


I followed the directions to a tee for making a classic pie crust here. I tested this crust using a few different combinations of Earth Balance and was just never impressed with the outcome. The top crust baked well, but the bottom was always quite greasy and bland.

It did make a gorgeous lattice crust though! I also paired it with a pecan praline on top of the filling.


Pretty, but lacking in the taste department.


Next up, the hearty spelt crust and classic filling!


Vegan Pumpkin Pie with Rustic Spelt Crust

While this spelt crust is anything but classic and flaky it’s one of my favourites simply because it’s easy, there’s no chilling required, and it’s healthier than than most. The crust is very dense and firm with a hearty, lightly spiced, sweet flavour. The filling is quite traditional, however not too sweet to let the pumpkin flavour shine. Serve with non-dairy ice cream or whipped coconut cream and a sprinkle of cinnamon and nutmeg.

Print this recipe

for the crust (from here):

  • 1 cup whole grain spelt flour
  • 1 cup unbleached all-purpose flour
  • 1/4 cup dry sugar (Natural cane sugar, brown sugar, or Sucanat)
  • 2 tbsp ground flax seed
  • 1 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/2 cup almond milk
  • 1/2 cup coconut oil, melted OR Earth Balance, melted


for the filling:

  • 2 & 1/4 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 cup natural cane sugar or brown sugar
  • 1/4 cup full-fat coconut cream (or almond milk)*, softened
  • 1 tbsp Earth Balance, softened
  • 1/4 cup pure maple syrup (other sweeteners may work, but the flavour will change slightly)
  • 3 tbsp arrowroot powder (or cornstarch)
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • pinch of ground cloves


For the directions, and to print the recipe, click here.


The beauty of this spelt crust is that you don’t chill the dough! It’s hands down the quickest pie crust I have made.

(note: these pictures are from my classic crust dough and not the spelt):

Tuck under the overhanging dough:

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Now crimp/flute your pie edge using your fingers. Work your way all around the edge.


Prick crust with a fork and pre-bake for 7 minutes at 425F. Cool for 10 mins. Add filling and smooth.

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Add your cut-out shapes on top (I cut 4 big leaves, 12 small leaves, and 5 balls)

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[These photos are of the actual spelt crust now!]

Before baking the spelt crust:


Bake at 350F for 45 minutes, remove and cover crust with a shield or tin foil, and bake for another 15 minutes at 350F. Cool on rack for 1 hour and transfer to fridge for a minimum of 3 hours to set. <—very important step!


Does anyone know the best method for covering the edges of a pie crust? I find tin foil so annoying to use…it always falls off! Any good crust shields out there?


While I enjoyed the spelt crust, my favourite crust award goes to the gluten-free Sweet & Salty Pecan crust! It wins in the flavour department by a landside and it’s worth every single calorie.


Sweet & Salty Spiced Pecan Crust (Gluten-free)

Absolutely worth every calorie and then some! It’s a bit sweet, buttery, lightly spiced with cinnamon, and enhanced with a bit of salt to bring out the flavours. This crust goes so nicely with the pumpkin pie filling! This crust is very sensitive to changes, so I caution against changing things in the recipe.

Print this recipe.

Inspired by Manifest Vegan.


  • 1 cup GF certified rolled oats, processed into a fine flour OR 1 cup GF oat flour
  • 2 cups raw pecans
  • 2 tbsp sugar
  • 3 tbsp ground flax
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 cup brown rice syrup (acts as the binder, honey may work if you prefer that)
  • 1 tbsp coconut oil or Earth Balance


For the directions and to print the full recipe (including filling) recipe, click here.

The pecans need to be ground very finely until they release their oils and start sticking to the side of the machine (this took me 35 secs exactly in my processor, fyi). You should be able to form a ball with the pecans. If you don’t process the pecans enough the crust will be too dry. With that being said, you don’t want to make pecan butter either!

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After mixing all the ingredients, the dough should be a bit sticky like this:


You should be able to form a big ball with it. If it’s too dry, add a touch more melted Earth Balance, a teaspoon at a time.

Crumble it into a greased pie dish:


Press down and outward to form the crust (press firmly!) and pre-bake for 10-12 mins at 350F. Cool for 10 mins before scooping in filling and baking. Make sure you let the pie chill for at least a few hours in the fridge before carefully slicing with a sharp knife.

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Ding, ding, ding we have a winner!


This pie crust also makes the house smell divine. Mmm. For the full recipe (including filling) to print, click here.




If you made it this far, bless your soul. That was one long post!

Here’s to a stress-free pie season!


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{ 284 comments… read them below or add one }

Kuwanna October 27, 2012

I just baked your recipe with the whole wheat-all purpose flour crust with pumpkin I baked last weekend. I’ve been looking around for a vegan pumpkin pie recipe, as I don’t eat eggs and my daughter is allergic to them. It turned out out great and I wanted to thank you for sharing this! xoxo


Kathryn October 28, 2012

for the spelt crust could I sub whole wheat in place of spelt? I’d do it to the recipe if I hadn’t run out of flour D:


cidy steiler October 28, 2012

I just found your site a few weeks ago and have made a few of your recipes. All have been really good but this pumpkin pie recipe with the pecan and oat crust is AMAZING! I made it last night as a practice run before Thanksgiving and it is so yummy. I topped it with a little cashew cream sweetened lightly with maple syrup and even the non-vegans in attendance had nothing but good things to say about it:) Thank you so much!


Angela (Oh She Glows) October 29, 2012

So happy to hear that the test run was a hit! Have a great Thanksgiving.


Heather November 1, 2012

I was wondering if you have a suggestion for a substitute for the oat in the GF crust mix? I am hoping to make a pie for our family working around food allergies of: egg, dairy, wheat, oat, barley. I tried to sift through the previous comments to see if anyone else had asked/addressed this issue, but there were so many . . . ! Testament to a good site, I will be bookmarking and coming back for more! Thanks!


Marisa Voorhees, The Food-Sensitive Foodie November 1, 2012

Oh my goodness! I was searching around for vegan pumpkin pie fillings since my first attempt was a non-setting FAIL. :) Your post is awesome and so generously full of info. And the Sweet & Salty Spiced Pecan Crust…swoon! I just adore what you cook-up in the kitchen.


Aaron November 16, 2012

1/4 cup full-fat coconut cream (or almond milk)*, softened

Is this a can of coconut milk or something different? The ‘softened’ comment is making me question…or coconut butter or coconut oil?


Angela (Oh She Glows) November 16, 2012

Hi Aaron, Sorry for the confusion! I scooped the cream from the top of a can of full fat coconut milk. Sometimes if its in the fridge, it can get hard so just let it sit at room temp if need be.


Peter R. Wood November 17, 2012

Made a taste-test version of this tonight using the gluten free crust and classic filling. Delicious! Didn’t have a food processor, so I used a chopper, rolling pin, and a bit of extra oil to make the pecan dough. Didn’t use much of the ginger or cloves. Also substituted honey for brown rice syrup since I didn’t have that.

I am wondering if you have any idea how long this would stay fresh if I made it ahead of time? Could I store it for four days if I kept it refrigerated?


Angela (Oh She Glows) November 18, 2012

Hi Peter, I’m so happy you enjoyed it. Yes I do think it will last 4 days in the fridge (just thinking back to last year when I tested a gazillion pies!) I think you should be fine if wrapped up.


A November 20, 2012

How can I replace the cane sugar with liquid stevia for the filling? Thanks!!!


Valerie November 20, 2012

Can you be more specific on the Earth Balance in the recipe? Is it butter or shortening?

Thank You


Angela (Oh She Glows) November 21, 2012

Hey Valerie, I used the soy free butter spread in the red container. Im sure any of their spreads would work, but I probably wouldnt use the shortening simply because I dont think the flavour is as nice.


Shannon November 20, 2012

We love the gluten-free version of this pie so much. I blogged about it this year! Thanks for all of the wonderful recipes!


Angela (Oh She Glows) November 21, 2012

I want those brussels sprouts! Yummy.


Kristi Powell November 21, 2012

I am so thrilled to have found your blog! My family is newly vegan and try to stick to eating mostly whole foods. I LOVE to bake and thought that I could no longer make amazing baked goods…until I found your blog. Thank you thank you thank you for sharing your fantastic recipes! I just made the pecan pie crust and pumpkin pie recipe and can’t wait to try it. My daughters birthday was in October and I used your chocolate cupcake and icing recipe and we all really enjoyed them:) Have a wonderful holiday season!


Angela (Oh She Glows) November 22, 2012

Hey Kristi, It’s a pleasure to meet you! Thanks for your kind words. :)


Lisa November 21, 2012

Regarding the burnt crust issue – I’ve not tried it, but in the old days bakers would cut strips of old, clean sheets, soak them in water, wring them, and then form them around the edge of the crust. Those crust shields never fit your pie perfectly.


Angela (Oh She Glows) November 22, 2012

Wow that is such a good idea!


Sara November 22, 2012

angela this recipe (i used the classic filling) was absolutely delicious and sooooo easy to make. my family loved it – said it was the best pumpkin pie they have ever had! i subbed in potato starch for corn starch and used half honey half maple syrup… i also didn’t have cloves or ginger but added pumpkin pie spice. i will definitely be making it again very soon! thank you so much!!


Katie November 23, 2012

I just wanted to thank you for this recipe! I made the Sweet & Salty Spiced Pecan Crust with the classic filling and it was by far the best pumpkin pie I’ve ever had. Only thing I changed was I used coconut oil instead of Earth Balance. Everyone liked this pie better than the non-gluten free pies!! Thanks so much! I will definitely be making this again!


Angela (Oh She Glows) November 25, 2012

Hi Katie, That is so great to hear! Thanks so much for letting me know. :) Happy belated Thanksgiving!


AnnR November 26, 2012

The gluten free crust is amazing! I’m going to try to turn this into a gluten free vegan cookie (sort of a pecan shortbread) by baking it flat on a cookie sheet and then cutting it into squares…maybe a thin layer of dark chocolate on top to keep it from falling apart. Have you ever tried that? And if it falls apart, I’ll eat it with a spoon! Your pumpkin pie recipe (and fluffy pull apart dinner rolls) helped me through my first vegan Thanksgiving. Even my omni family loved them. Thanks for all the great recipes – I can’t wait to start planning Christmas Eve!


Angela (Oh She Glows) November 27, 2012

That is funny you said this because I just made a recipe for my cookbook that sounds a bit similar (just without nuts). Eric thinks its the best thing since sliced bread.


AnnR November 28, 2012

Yum! I tried it last night – I was almost out of pecans so I increased the oats and added some almonds and topped it all with melted dark chocolate. It worked really well and held together just like the shortbread cookies my mom used to make for Christmas every year. I’m sure your version will be even tastier. I can’t wait for your cookbook…okay, I can’t even wait for your next blog! Hopefully more Christmas cookie ideas soon? :)


Francis Janes December 2, 2012

I tried the Gluten Free Pumpkin Pie With Pecan Crust for Thanksgiving and it was a huge hit. As the recipes notes, it is sensitive to changes so please follow the ingredients carefully. This is especially critical to having the crust turn out right.

But I did sub out agave Nectar for both the Brown Rice Syrup and the Maple Syrup as my preferred liquid sweetener and it turned out fine.


roger January 3, 2013

You asked for a good crust shield idea: Double the thickness above the filling! This was my aunties trick and it works a treat! Roger


Melissa January 13, 2013

The gluten free version was amazing! Even ate some leftovers for breakfast a couple days later


Saloni January 23, 2013

I am making your fav crust and filling tomorrow for my sister! Do you think the almond milk or coconut cream tastes better and more traditional? I have unsweetened almond milk and canned coconut milk at the house


nicole April 9, 2013

I made your favourite recipe for pumpkin pie with the salty and sweet pecan pie crust for my family this Easter dinner and topped it with the coconut whip cream! it was to die for and my family loved it!!! I have never made a pie before and this was super easy and pretty quick to make.

Love your site and recipes!


Angela (Oh She Glows) April 9, 2013

Thank you Nicole! So glad you enjoyed it


Beth July 15, 2013

I made your gluten-free pecan crust over the weekend because I needed a gluten-free recipe. It was so easy and delicious! I left out the cinnamon because I made a berry-rhubarb filling. I’m so glad to have found a gluten-free pie crust recipe that doesn’t have a million weird ingredients!


Mayon September 11, 2013

I just did this beauty, using your almond crust recipe but with pumpkin (butternut squash actually) filling. I never had pumpkin pie in my life ( I’m french), I’m excited! My mom seems to be excited too ! :)


Mayon September 13, 2013

This pie is the best I have ever eaten of my life ! Wow I don’t know how I am not going to do it every week. Wait, no problem, I will.


Anna September 20, 2013

I made this today using fresh butternut pumpkin. It was amazing. My husband would have eaten the whole thing with my 1yr old for company!

I also figured out the soggy base thing…!! (For the classical middle part only)

Pre cook the base.

Then instead of placing the uncooked pumpkin stuff in and baking; place into a saucepan and cook, whisking all the while…when done pour into pre cooked base and let set. Works like a dream! (-;


Little Table September 24, 2013

The pecan pumpkin pie crust was amazing and even wowed the hard to please non-vegan inlaws!


Rachael October 10, 2013


how far in advance can you make this recipe?

We’re having dinner on Sunday and I wanted to get a headstart today.

Thanks :)


Ashley October 10, 2013

Hi Angela,

The links do not take me to the full recipes. They go to a blank page with “recipage” at the top. I would really like the full recipe for the pecan crust and classic filling!



Tina October 11, 2013

Can I use brown sugar for the pecan pie crust?


Angela (Oh She Glows) October 13, 2013

Hi Tina, Yes you can replace the sugar for brown sugar if you prefer. :) I wouldn’t replace the brown rice syrup though as it acts as a binder. Hope this helps!


Lana October 11, 2013

I dont have earth balance, would coconut oil work?
i cant wait to make this:)


Fawn October 15, 2013

Mmmm, my mouth is watering! I’m having the same problem as Ashley, though — the “Recipage” is blank, so no filling recipe. *sob*


Angela (Oh She Glows) October 18, 2013

Hi Fawn, It should be working now, sorry about that! Recipage had some issues last week.


A K October 16, 2013

This post is so confusing!


Joy October 16, 2013

Hey Angela,

I LOVE this recipe but when I click on the links to get a printable version the recipe doesn’t come up! Can you fix this?


Angela (Oh She Glows) October 18, 2013

Hi Joy, It should be fixed now :) Recipage had some issues last week.


Joy October 19, 2013

It’s fixed! Thanks so much!


Rachel October 24, 2013

Wow, I made the Sweet & Salty Spiced Pecan Crust for an Apple pie. I needed a top, so I made another 1/2 batch and kept the oatmeal whole and cut in a little butter to make a crumb topping…..Absolutely delish!! Thanks so much for the recipe!!


Shellie October 28, 2013

I am going to try the pecan crust with apples too.


Angela October 30, 2013

Ha – your chickenscratch wrinkley pages look just like mine. :) Nice work on this blog, I’m going to try the pecan crust…with walnuts as that’s what I have on hand.

Happy Halloween!


Sofia October 31, 2013

I was very eager to try your Gluten Free Pecan Crust and saved up to buy all the ingredients. Followed all your instructions to the t and while the crust turned out great, the filling did not set right. :( I am quite disappointed as it was a lot of work. I think that cooking the filling on the stove top may help set the pie? I put it in the fridge overnight – is there anything I can do so it sets?


Angela (Oh She Glows) October 31, 2013

Hey Sofia, I’m sorry about the middle not setting – I’ve made this many times and never had it not set on me! Did you change anything to the ingredients or use something inadvertently? is your oven temp correct? There are many factors that go into it, so it’s very hard for me to know why this happened to you.


Sofia November 30, 2014

I made this again for thanksgiving this year and it helped to cook the filling on the stovetop for a few minutes for it to to set. Served with coconut cream and it was delicious!


Bridgette November 1, 2013

Hi! I made the classic filling with the pecan crust. It is absolutely delicious. I have been vegan for just over a year, and last year’s attempt at vegan pumpkin pie was lackluster. This is my new replacement for the non-vegan version. Thanks so much for sharing such wonderful recipes! I know I can trust that all of them will be delicious.


Jules November 3, 2013

I made the your classic pumpkin pie filling in a store bought GF crust today as a test run for thanksgiving. The filling was delish!! But the crust, surprise surprise, was a fail. I want to try again with your GF Pecan Crust but I have a family member who is allergic to flax- what can I use instead?


Angela (Oh She Glows) November 5, 2013

Hey Jules! You might be able to try ground chia seed? I havent tried it, but thats what I would use if I was going to. It absorbs more water than flax though, so maybe only use 2 tbsp ground chia (just guessing) Let me know how it turns out if you make it!


Kimberly November 5, 2013

Hi! I just made your vegan gf pumpkin pie and its really good! I was worried about the crust at first…it looked like a lot for my pan but it was great. I love that its not too sweet but just enough. I was wondering if you can use pumpkin pie spice instead of the spices you listed?


Angela (Oh She Glows) November 6, 2013

Yes you probably can…just add it slowly to taste :)


Katrina cook November 12, 2013

I am very interested in trying out the classic pumpkin pie filling for this thanksgiving but was wondering, does the coconut cream have a strong presence in the flavor of the pie? I know it is needed as a binding agent, but I’m not a huge fan of coconut and am wary of it being very prominent in flavor. P.s this is my favorite food blog of all time! I refer to it above anything else :)


Angela (Oh She Glows) November 12, 2013

Hi Katrina, Yes you can taste the coconut in the filling, but I wouldn’t say it’s overly prominent. Hope this helps!


Kristie November 20, 2013

I see an asterisk after “coconut cream or almond milk” in the vegan filling recipe, but I don’t see an explanation. I assume some modification needs to be made if using almond milk?


Angela (Oh She Glows) November 21, 2013

Hi Kristie, There doesn’t need to be any modification at all…I’ll clarify this in the recipe. thanks!


Kristie November 21, 2013

Thank you! I didn’t want to ruin my first attempt ;-)


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