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

by Angela (Oh She Glows) on November 20, 2011

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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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{ 322 comments… read them below or add one }

Erika - The Teenage Taste November 20, 2011 at 3:42 pm

Wow, Angela! You are the pie queen! Thanks for sharing these recipes – I love the idea of a gluten-free one! It looks heavenly! :-)


Cait's Plate November 20, 2011 at 8:57 pm

I agree! You definitely win the “Pie Queen” award!! Incredible!


Angela (Oh She Glows) November 20, 2011 at 9:52 pm

heh thanks girls!


Rachel November 20, 2011 at 4:08 pm

OOO I was juuust asking about a pumpkin pie recipe that was cashew and tofu free…and you save the day, Angela!

Quick question…do you think it would be okay to use maple syrup or agave in the GF pie crust, instead of Brown Rice syrup? Also, walnuts in place of pecans?


Angela (Oh She Glows) November 20, 2011 at 4:10 pm

Hey Rachel, The pecan crust is very sensitive to changes, so I really can’t say if it would turn out or not. The brown rice syrup acts as a binder since it’s so thick, so my guess would be that agave or maple syrup wouldn’t hold together as well and may be crumbly. As for walnuts, I think they are more bitter, so you’d probably need more sweetener. I find the pecans really suit the pie though! Goodluck


mandi October 14, 2012 at 8:58 am

I made a version of the pie crust with maple syrup and it turned out great!


Angela (Oh She Glows) October 15, 2012 at 7:12 am

good to know, thanks!


Rebecca October 5, 2017 at 9:20 am

Did you use the same amount?


Kendra November 24, 2014 at 2:13 pm

Hi Rachel, I made the GF crust with half pecans and half walnuts, and it tasted delicious–nowhere near bitter. I would encourage giving 100% walnuts a try! Be sure to report how it goes!


Zoe November 20, 2011 at 4:10 pm

Wow! You put so much work in to your posts. Thank you for sharing so much information. I made my first green monster today and it ain’t grandmas sweet potato casserole. Both were great. Thanks again.


Char @ November 20, 2011 at 4:12 pm

Mmmmm and now I want PIE! :D

“If you want a sure way to loathe making pie, then my advice is to expect every outcome to be perfect.” <—- love this!! I made a beautiful blackberry pie in August, but when I tried to re-create the crust for a new recipe, it just wouldn't. I tried several times, yelling multiple curse words and finally throwing it in the garbage. Next time I make pie, I'll remember to enter the kitchen with patience :D


Kris | November 20, 2011 at 4:15 pm

You are AMAZING!!!!! Vegan Pumpkin Pie…I’m swooning over here. I think I would try the Spelt or the Peacn crust because I steer clear of wheat as much as I can, but they all look so gorgeous!!

Brown Rice Syrup is such a gorgeous touch and much healthier for you adding a nice flavor I bet!!

WOOOO HOOOO!! I’m gonna make PIE!!! YAY!


[email protected] November 20, 2011 at 4:16 pm

oh. my. goodness. I’m so excited to try out the GF crust — it looks fantastic!


Rebecca November 20, 2011 at 4:21 pm

Oh my. You take “dedicated foodie” to a whole new level!! That pecan crust looks absolutely divine…rethinking my T-giving dessert menu ;)


Averie @ Love Veggies and Yoga November 20, 2011 at 4:23 pm

Angela this all looks beyond amazing. Now I know why you mentioned last week you’d be revealing the results and the recipe(s) in a future post…you have about 10 combos and no doubt, MANY recipe trials that led up to the final result. And then some :)

I love the nut-based sweet n salty crust idea that turned out to be your fave. Two years ago I made a no-bake vegan GF pumpkin pie and just kept the crust very simple with almond meal, dates, agave, a few spices and just pushed that into the pie plate and for all my raw crusts, use a variation on that theme. And then the filling…easy to whip together. Sometimes no-bake has it’s benefits :)

What you did in this post with the recipes, the recipe testing, the photos!! My hat is soooo off to you. Amazing job!!!


Coco November 20, 2011 at 4:25 pm

Wow, that’s a heck of a pumpkin pie line-up! Funny, I just popped my gluten-free pumpkin pies into the oven as you put up this post.


Lauren @ What Lauren Likes November 20, 2011 at 4:37 pm

I have been waiting for this post! Yippppe! Everyone looks fantastic! I am definetly trying all the different crusts especially the GF one! :)


[email protected] November 20, 2011 at 4:49 pm

All of the pies look gorgeous.. amazing job and a great post to keep for ages!


Julie @ Shining From Within November 20, 2011 at 4:51 pm

Next time, try prebaking the crust without the filling to avoid that greasy uncooked texture! Then fill w filling and bake again until done rather than just filling and baking all together :)


Angela (Oh She Glows) November 20, 2011 at 6:13 pm

Yea I did that for all my trials…still wasn’t happy with it! :\


Laura @ Sprint 2 the Table November 20, 2011 at 4:53 pm

I’m jealous of your tasters! :) The gluten-free option sounds wonderful I love the pecans in the crust!


Amanda November 20, 2011 at 4:54 pm

I can’t wait to try the sweet and salty pecan pie crust! I generally don’t consider myself a crust person when it comes to pie (I love the filling!), but this may just convert me.

It’s obvious that so much thought and time went into this post. Thank you so much for sharing the outcomes of the various recipes!


Anna November 20, 2011 at 5:03 pm

i love the “rustic with a hint of dog breath.” LOL! that’s how it would be at my house!


Angela @ Eat Spin Run Repeat November 20, 2011 at 5:11 pm

Oh. My. Goodness. I’ve been waiting for this post and you did not dissapoint!!! These look amazing Ange, and major kudos to your for snapping that photo of you fluting the pie crust if you did it yourself!! ;) Pumpkin pie is my absolute favourite kind and I’d happily gobble any one of these up. You’re awesome!


Angela @ Eat Spin Run Repeat November 20, 2011 at 5:12 pm

And by dissapoint I meant disappoint. ;)


Gina @ Running to the Kitchen November 20, 2011 at 5:11 pm

wow, I bet this was one intense day (or couple of days) of pie making! This was seriously perfect timing though b/c literally as I was just reading this my husband is in the kitchen baking me a celebratory apple pie (ran a half today) and was just asking how to do a lattice design! haha


Tina November 20, 2011 at 5:26 pm

um. where is the classic filling recipe??


Alyssa November 20, 2011 at 5:41 pm

oooh, with the praline topping recipe too please:)


Angela (Oh She Glows) November 20, 2011 at 6:15 pm

I linked to the recipes :)

I didn’t post the praline recipe, but I’ll see if I can find it. It’s basically 1/2 cup chopped pecans, 2 tbsp butter, 1 tbsp flour, and 1/4 cup sugar I think?


Alyssa November 20, 2011 at 11:56 pm

Thank you so very much! I don’t know what I would do without your deliciousness!!


Robyn November 24, 2011 at 7:00 am

I don’t see the link to the classic filling recipe either- I guess I must be blind (even searched the recipage). Fell asleep last night while my silken tofu pumpkin pie was in the oven, And awoke to near petrified remains. which may be just as well since I don’t know that tofu is gonna do it for the omnivores I’m serving. This is my first time making a pie since I went vegan so I hope the soy flavor present in the filling goes away after baking?! Need to run out to grab more ingredients while the store is open this morning and was interested to see if this recipe includes it among the 5 ingredients.
Every other thing on the recipage with pumpkin looks deeeeeelicious.


Angela (Oh She Glows) November 24, 2011 at 8:06 am

Hey Robyn,

Both links are in the post to the full recipe…as well as the recipes are in recipage if you still can’t see them. Enjoy!


dana @ my little celebration November 20, 2011 at 5:36 pm

Wow! You did a lot of testing! Thanks for doing the hard work for us and delivering such a beautiful recipe!


Moni'sMeals November 20, 2011 at 5:52 pm

OH MY WORD!! Good Golly, I think when I say I love you and this post, I speak for all of us!

You said it right…”here is to a stress-free pie season!” You nailed this for sure.



Lisa (bakebikeblog) November 20, 2011 at 6:13 pm

I am so very impressed!!! They all look wonderful!


Sierra November 20, 2011 at 6:36 pm

Just in time for American Thanksgiving….I love you, Angela! You’re the best! :)


Rebecca November 20, 2011 at 6:40 pm

Thank you, thank you, thank you!!! I’ve been looking all week for a vegan, gluten-free pumpkin pie recipe. I did find one I was going to try but it was about a mile long in the list of ingredients and directions. This one looks fantastic! For once, we get to go someplace else for Thanksgiving dinner and it funny because I’m now going to make this pie but I’m also making your This Ain’t Grandma’s Sweet Potato Casserole (one of the best recipes on earth!). I could hug you! You make cooking healthy so easy!


Angela (Oh She Glows) November 20, 2011 at 9:54 pm

Aww thank you Rebecca…you are so sweet! Happy Thanksgiving! I hope you like the pie…let me know!


Rebecca November 21, 2011 at 9:20 am

I did a trial run of this recipe last night and the pie was absolutely delicious!!! I tried a tiny piece this morning before I left for work (it smelled too good to resist!) Thank you for all the work and effort you put into creating this! :-)


Tiff @ Love Sweat and Beers November 20, 2011 at 6:52 pm

How could I *not* make it this far? I love pie!!!


Sarah November 20, 2011 at 7:10 pm

Looks like I will have to torture my fiance with one more dairy-free pumpkin pie recipe! I bought crust covers last fall. They didn’t work well at all. I have the best results if I cover the entire pie with aluminum foil and remove towards the end to brown the crust a bit.


Kit-Kat November 20, 2011 at 7:16 pm

Very Delish looking!
My mom just made pumpkin pies from two of our pumpkins yesterday (the real deal is SO much better than the canned pumpkin! Mmmm!). She had a crust for one of the pies (rustic crust, almost EXACT in the ingredients you used!) and the other one was crustless: it had oats mixed with brown sugar coated on the bottom for the “crust”. Both were SO yummy! (One was for dessert lastnight, and the other was for this afternoon’s high tea). I love squashes, both summer and winter varieties!
Have you ever tried a “crustless” pumpkin pie?


Angela (Oh She Glows) November 20, 2011 at 9:56 pm

Wow I love the idea of oats and brown sugar on the bottom! Sounds amazing. I haven’t had a crustless pie before.


SarahT November 20, 2011 at 7:28 pm

This looks amazing. Can’t wait to try it.

I’m from Australia though and canned pumpkin isn’t sold here. If I were to make it from scratch do you have any suggestions as to the type of pumpkin I should use? Also would I just roast the pumpkin and then puree it? Is that all canned pumpkin is?

Thank you :)


Angela (Oh She Glows) November 21, 2011 at 11:24 am

Hey Sarah, I found this tutorial that may be helpful for you


SarahT November 21, 2011 at 7:54 pm

Thank you!!


Jen @ keepitsimplefoods November 20, 2011 at 7:31 pm

Delicious post! Love the step by step instructions and the hilarious take on “rustic” crust! You are a hoot! Will def be trying one of these recipes soon!


Margaret November 20, 2011 at 7:31 pm

Yes it was a long post and I really appreciate the time and effort you went to.
Mmmmmmm, pecans. :)


Erin Harris November 20, 2011 at 7:44 pm

Think almonds would work in place of pecans? Pecans make my husband’s mouth erupt in canker sores. Walnuts too.


Angela (Oh She Glows) November 20, 2011 at 10:01 pm

hmm I’m not too sure. I would think if you could get the almonds to the same texture of the processed pecans it MIGHT work (you can form the dough into a small ball with it in your hands), but the almonds will take longer to process as their oils don’t release as fast as the pecans. Goodluck if you try it and let me know how it turns out!


Deborah November 20, 2011 at 7:47 pm

Just curious about the crust. Why not try a nonhydrogenated shortening like Spectrum for the crust? Even before my vegan days I never could make a good pie crust using butter or margarine. I use Spectrum now and my crusts are always flaky and yummy.


Angela (Oh She Glows) November 20, 2011 at 9:58 pm

Hmm I didn’t think of that! I did try Earth Balance shortening…is it much different?


[email protected] November 20, 2011 at 7:51 pm

Thanks for all the effort! Your lattice pie is gorgeous, but I agree. Last time I made a traditional crust like that it was really oily and heavy, and not entirely tasty.


Casey @ Insatiably Healthy November 20, 2011 at 7:57 pm

Love you for making a gluten free, vegan, healthy, and delicious treat for the holidays. Someone has alreayd called making the pumpkin pie for the Thanksgiving potluck but I am definitely looking forward to making a smaller serving of this for myself!


Michaela November 20, 2011 at 8:02 pm

Angela, I cannot believe how much work you put into everything!
And now, can I please come over for some pie? ;)


Angela (Oh She Glows) November 20, 2011 at 10:04 pm

yes please do!


Ashley November 20, 2011 at 8:04 pm

Great post! I love seeing all the different variations you tried. You did such an amazing job of fluting the pie edges. Mine never turn out so beautiful. :)


Kat November 20, 2011 at 8:21 pm

Thanks for the step-by-step tutorial! I’m slightly less intimidated by pie-making now.




Angela (Oh She Glows) November 20, 2011 at 10:02 pm

you can do it! ;)


radioactivegan November 20, 2011 at 8:28 pm

Those look great! Thanks for the ideas. I have a Pampered Chef pie crust shield that works super well (I agree that tin foil is extremely finicky to use)


Angela (Oh She Glows) November 20, 2011 at 10:03 pm

Thanks I will try it out!


Allysia November 20, 2011 at 8:52 pm

So seriously, thanks for that lesson in lattices. I always ogle pies with latticed tops, and they’re one of those things that seem far too freakin’ intimidating to make. I mean, like you said, pie crusts are already intimidating enough to make, let alone this super elegant topping. The pecan crust looks great too, and I love making nut-based crusts because they’re so simple…it’s like playing with play-dough. Because I’m a little kid like that. I haven’t had a lot of luck in the pumpkin pie making department, so this whole tutorial/recipe extravaganza is a definite bookmark. Thanks again! :)


Lys November 20, 2011 at 9:00 pm

Wow, just wow. Thank you so much for putting all the effort into giving us all the options for healthier pies! This is so great! And it looks absolutely divine. :)


Natasha Kay November 20, 2011 at 9:04 pm

Thank you for this! My family are coming to visit and one of them is gluten-free while the other is allergic to dairy. The vegan GF pie is a perfect recipe for both!


Katie @ Healthy Heddleston November 20, 2011 at 9:20 pm

They totally have pie crust shields. I think my mom got ours from Bed Bath and Beyond.


Stacy @ Say it with Sprinkles November 20, 2011 at 9:29 pm

I will definitely be trying the vegan pumpkin pie with gluten-free pie crust! Might have to try the crust with other types of pie as well! Thanks for the recipe! =)


Kaila @healthyhelperblog! November 20, 2011 at 10:09 pm

This post got me SOOOO much more excited for Thanksgiving!!! I love how pretty the lattice pie looks….but the gluten free sounds delicious as well! And don’t let me forget spelt!! Its my face flour ever!!


JenATX November 20, 2011 at 10:13 pm

my, oh, my look at all that pie!


Jaclyn T November 20, 2011 at 11:05 pm

YUM! I have yet to make a naturally-sweetened sugar free pumpkin pie that makes the cut. I may be modifying your recipe with brown rice syrup…
–Jaclyn T

TrickArt Jewellery: Nature Inspired


Angela (Oh She Glows) November 21, 2011 at 7:33 am

Let me know how it turns out if you do! I find the flavour of brown rice syrup is quite strong, which is why I haven’t tried it as a sweetener in a pumpkin pie.


Christine November 21, 2011 at 12:43 am

I am so excited to make this!!! I look forward to your posts every day so thanks for doing this on a Sunday. Can’t wait for your cookbook too – I will be buying it for birthdays or xmas’s or whatever comes first for my girlfriends. Heading back to work tomorrow but hope to make this soon. My hubby and I are both working Christmas this year so maybe I’ll make it for a special treat for the 2 of us. Thank you as always for all your hard work. You are so appreciated.


Jen @newellnd November 21, 2011 at 4:54 am

The gluten-free pie looks delicious. I cannot wait to give it a try. The last time I made a gf pumpkin pie the crust was inedible but the filling was fantastic so I ended up scraping the middle out and having “pumpkin pie pudding”


Michelle | Gold-hearted Girl November 21, 2011 at 7:19 am

Thank you for this! Pumpkin pie is my favorite holiday dessert, and I’m always looking for a healthy version.


Varsha November 21, 2011 at 7:30 am

ooooh!! I love it!!
Pie fever is here to stay!!
Thanks for the lattice-crust tutorial. You are so thorough.


Jennifer @ Peanut Butter and Peppers November 21, 2011 at 8:02 am

All of your crusts look so beautiful, but I would most definitely go with the sweet and salty pecan,it looks the easiest to make. lol I think next I make pie, I’m going to try your pie crust, I like that it’s healthy and doesn’t use butter, well except 1 Tbsp. I can live with that!


Savannah @ Sweet and Savvy November 21, 2011 at 8:40 am

These all look AMAZING! The crust tutorials are great! The pecans added in the GF pie sound like a delicious touch! :)


Anne P November 21, 2011 at 8:41 am

Wow. This is epic. I wish I were coming to your Thanksgiving dinner ;)


char @ char on a mission November 21, 2011 at 8:52 am

I would love to try the spelt crust. I love spelt…not gonna lie. And pumpkin. Thanks for sharing the labour intensive processes!


Sara Grambusch November 21, 2011 at 8:52 am

I made the spelt crust last year with pumpkin and it was fantastic!


Jesse (OutToLunchCreations) November 21, 2011 at 9:10 am

The gluten free crust sounds amazing! I love the idea of using pecans and oats in the crust and it sounds so easy to make. I’ll have to try this crust with my Humble Apple Pie Crumble recipe. I use a spelt crust when I make pies and I still have to chill it, its interesting that you don’t chill yours, maybe I’ll skip this step next time I make my crust and see how it goes.


Sabrina @ Radioactive Runner November 21, 2011 at 9:43 am

oh my goodness… what a good pie baking tutorial. I will definitely keep this in mind and come back to it for future use.


Carolyn @ November 21, 2011 at 10:01 am

Williams Sonoma makes a nice (and inexpensive) pie shield: link.

Since I know you’re vegan, what do you use for “whipped cream”?


Angela (Oh She Glows) November 21, 2011 at 11:21 am

I whip chilled coconut cream (the full fat kind on the top of the can) you leave it in the fridge overnight and whip it with an electric mixer in a chilled bowl the next day. Much like whipped cream! You can add a bit of sugar to it as well.


Angela (Oh She Glows) November 21, 2011 at 11:22 am
Sharon @ Bit of the Good Stuff November 21, 2011 at 10:12 am

Amazing post Angela! I’ve never made pumpkin pie before, but I can’t wait to give it a try! We’ve got a big pumpkin in the garage which we totally neglected over Halloween. Forget scary carved faces, this pumpkin is destined for much greater things thanks to you ;)


Christina November 21, 2011 at 10:57 am

I can’t wait to make a pumpkin pie & I love the idea of a pecan crust!!! Do you think it would work for apple pie too??


Tatiana November 21, 2011 at 11:19 am

Hi Angela!
Thanks for this! Can’t wait to make it and WOW my family!
Question – what do you use to grease the pie dish?


Angela (Oh She Glows) November 21, 2011 at 11:23 am

Either earth balance or coconut oil, depending on what I’m using :)


Tatiana November 21, 2011 at 11:35 am

Was thinking coconut oil. Thanks.


Katie Zega November 21, 2011 at 11:21 am

I love love love the top of the pie with leaves and a flower. Very cute! It looks delicious, and I don’t even like pumpkin pie! :P


Heather Griffith November 21, 2011 at 11:30 am


Would it be possible to make these in individial 4″ tart pans??
I want to up the cute factor for my First Vegan Thanksgiving.
Thanks for the divine recipes you always provide.



HRCK November 21, 2011 at 11:37 am

Gosh golly, I don’t think I’ve ever seen as thorough a post about pie! You’ve given so many options– thank you!

I’m off to eat one that I’m sure will be largely inferior to all yours at a work Thanksgiving :)


Irina G (Fit Flexitarian) November 21, 2011 at 11:51 am

Thanks for the SUPER helpful diagram of how to make the lattice crust! I’ve always seen them in photos but was too scared to try it, but your photos are so easy to follow that I think I’ll be tackling it this year!


Yussy November 21, 2011 at 12:26 pm

OMG! You’re so talented! I love you and your blog sooooo much! Your writing is so light and fun! And your pictures… Oh my! Breathtaking! Thank you for bringing so many smiles to my life. God bless you <3


Sonia (the Mexigarian) November 21, 2011 at 12:39 pm

My older sis claimed dibs on the pumpkin pie making this year for our family T-Day (I’m on cheesecake duty). . . . but. . . I could make this for the Hubby’s family T-day. Though everyone makes faces and grumble whenever I mention it’s vegan/gluten free. Does this pie win over non vegans and gluten lovers alike? Or should I wait until after they had some to tell them what it is? Lol.


Ashley @ Cooking for John November 21, 2011 at 12:40 pm

Oh my gosh, thank you so much for this gluten free crust recipe- I am definitely making it!!!! :)


Jess @ Jess Go Bananas November 21, 2011 at 12:41 pm

Another great and quick pie crust-crumbled cookies mixed with a lil earth balance!


Anna @ The Guiltless Life November 21, 2011 at 12:50 pm

I love how organized and ordered your posts are – they totally appeal to the organizational freak within me :). And yay that your gluten-free crust was the best one, I always try to avoid eating gluten if I can – though I’m not sensitive – and the gluten-free buy-your-own pie crusts are so expensive!


Erica November 21, 2011 at 1:05 pm

Awesome, this is perfect timing, I was just looking for pumpkin pie recipes my daughter and I could bake together, and I was hoping to find a vegan one!


Tatomme @ Fresh Potater November 21, 2011 at 1:37 pm

Wow — I now know what I’m making for Christmas dinner…Or dessert rather, if I can wait.


[email protected] November 21, 2011 at 1:46 pm

hahaha send ’em all throughout the world! That’s alotttttttta pies! You worked hard, girl~ :D And how funny! Last night I made a “pumpkin pie bar” that turned out vegan and uses almond meal as crust base. It was delicious and miraculously vegan since mid-way of making it, I realized that I ran out of eggs! :P


[email protected] November 21, 2011 at 1:47 pm

Ohhh!! And I loooove that lattice crust!! it looks so perfect it looks fake :P


K November 21, 2011 at 2:21 pm

You’ve inspired me! I think I’ll have to make the pecan crust one over the holidays!


hannah alehandra November 21, 2011 at 2:21 pm

Fantastic post, Angela! Got me drooling yet again! Kiss from England.xo


Amber K November 21, 2011 at 2:21 pm

I am truly impressed with the amount of work you did Angela! And I’m so glad the gluten-free crust turned out so well, because it looks delicious! It totally inspires me to do some experimenting in the kitchen!


Addy November 21, 2011 at 3:16 pm

Haha, your perspective on ‘rustic’ is the same as mine :) Once again, thank you for doing all the difficult work, Angela! These pies look so delish, I can’t wait to try one out this week. Hope you recover your desire for pie pretty soon!


Rachael @ FreshlyMinted November 21, 2011 at 4:13 pm

Haha – love the use of “rustic” – I like to toss in “authentic” and “old fashioned” to cover slightly tragic recipe flaws as well :)

Looking forward to trying the pecan crust!


Leanne @ Healthful Pursuit November 21, 2011 at 4:47 pm

Wow… pie. I love that your favorite was the gluten-free crust! That’s awesome!!


Beth November 21, 2011 at 4:51 pm

I SO can’t wait to try these! I may do the gluten-free one for Thursday and the others for Christmas! Thank you for being the one to experiment so we don’t have to!


Judy November 21, 2011 at 5:05 pm

Thanks for the step-by-step pictures for the lattice. I have always wondered how that was done. lol I have a simple ring that I use for part of the baking time and it works well. I think it was a Dollar Store purchase.


Lia November 21, 2011 at 5:13 pm

Thank goodness for you! I was in desperate need of a better crust recipe that my GF brother would eat. Angela saves the day again!


Marian November 21, 2011 at 6:33 pm

It’s as if you made this post just for me. I was in need of a vegan and gf pumpkin pie. Thanks Angela:)


Kathy November 21, 2011 at 7:38 pm

Thanks for sharing these 3 awesome recipes!
I can’t wait to make a pie from scratch this year, rather than let my cousin and aunt order a frozen, pre-made pie with who-knows-what ingredients!


LEM November 21, 2011 at 8:20 pm

I am so excited to make this pie! Thank you for creating wonderful things to eat!!


Christine @ The Brighter Side of Life November 21, 2011 at 10:04 pm

Wow – these look fantastic! Multiple versions of my favourite pie! I don’t have much experience with making crusts, so I look forward to trying the pecan. In the past I tried all-purp flour and whole wheat flour crusts, and found the ww to be very dry – the crust split way too easily before it was even put in the oven! Thanks so much for taking the time to put all the details and beautiful pics together. It makes the process much less intimidating for us pie crust newbies!


Michelle @ Turning Over a New Leaf November 21, 2011 at 10:50 pm

I tell you what, I am SO excited to see a vegan pumpkin pie recipe that does not use tofu! I’m pretty sure I have some intolerance to eggs, so I’ve been looking for a vegan pumpkin pie filling, but I didn’t know how to go about replacing the eggs without using tofu (definitely intolerant to processed soy). Thanks so much!


Kirstie @ Musings of a Happy Life November 22, 2011 at 3:22 am

I’ve never tried either pumpkin or pecan pie. After you post I feel I need to rectify this!!


Drisana (SoulShineBlog) November 22, 2011 at 4:45 am

Yum! I’ve never been a big fan of traditional pumpkin pie crust, but the GF pecan looks awesome!!!


tweal November 22, 2011 at 6:47 am

Wowee that’s a lot of pie! And a lot of pie research! What a yummy responsibility that must have been. Though I understand how you may not want to see pumpkin pie for a while now.


LizAshlee November 22, 2011 at 7:56 am

I was making a raw pumpkin pie…quick n easy and Travis asked me to bake of course I made my own special creation and I made the crust with oats…it actually turned out really yummy! Too bad I didn’t write the recipe down-it seems like a lot of the time my recipes turn out best when I am just creating and not measuring! Does that happen to you?


Angela (Oh She Glows) November 24, 2011 at 8:08 am

Yes that does happen to me a lot! Although I’m trying to be better about writing stuff down lately…


Shirah November 22, 2011 at 8:23 am

I made the salted pecan crust/classic pie yesterday. Turned out amazing!! I had to cover the crust edges earlier because it was starting to get toasty (I covered them right after I put the filling in). I didn’t have a pumpkin so I used butternut squash and I don’t think anyone would be able to tell a difference. yummm. and I split the recipe in half to make a smaller pie (even had a little filling left over to put on my oatmeal this morning). Thanks for the great recipe


Angela (Oh She Glows) November 24, 2011 at 8:08 am

So happy you enjoyed it!


LauraJayne November 22, 2011 at 3:34 pm

This GF pie recipe just made my day! I can’t wait to try it!


Coby November 23, 2011 at 3:42 pm

I made your pecan crust today and it was fabulous! I used a rolled 5 grain hot cereal instead of plain oats and honey instead of brown rice syrup. It turned out well and held together. I pulled one completely out of the pan to serve. I used individual pot pie pans to make mini pies and my own vegan pumpkin filling (a mixture of spices, molasses, sugar, almond milk, pumpkin and cornstarch). As someone who never eats the crust, it was nice to have one I actually liked! Thank you!


Angela (Oh She Glows) November 23, 2011 at 4:36 pm

Hey Coby, I’m so happy to hear that the crust turned out so well for you!


Jesica November 23, 2011 at 10:49 pm

AH! So delicious. I was super pumped about making version #3 … the pecan crust and classic filling — the pecan crust dough tasted fantastic & my family (a little suspicious of my GF and often vegan cooking) thought it delicious as well. I pre-baked at 425 for 14 minutes as directed (in an oven I’ve been baking in all day with no problems), and the crust turned into charcoal. :( Wanted to check in to see if you had any suggestions, or a different temperature, or something. Ended up using the filling in another GF crust I whipped up – hoping it’ll turn out okay!


Angela (Oh She Glows) November 24, 2011 at 8:02 am

Hey Jesica, I’m so sorry that happened…it’s supposed to be 350F and not 425F :( I’m so sorry for my typo…I will change it now.


Lauren November 24, 2011 at 8:35 am

:( This happened to me too. I thought I did something wrong.


Angela (Oh She Glows) November 24, 2011 at 7:22 pm

I’m so sorry Lauren…I feel terrible! :(


Stephanie November 24, 2011 at 10:49 am

Hi!! I am so excited about trying this–but almost blew the crust. Your printer version notes to pre-bake the crust at 425, not 350, for 15 minutes. I think I can save it by just running aluminum foil for the whole bake time, but hopefully I haven’t altered the taste too much. (I ran it for about 9 and it smelled like it was starting to burn.) Thanks for such a great recipe, btw!! Steph in Austin, Texas


Angela (Oh She Glows) November 24, 2011 at 7:19 pm

Hey Stephanie, I’m so sorry about the discrepancy! Someone let me know today and I changed it this morning. I feel horrible…esp after spending so much time testing it. :\ I hope it still turns out for you…if anything it was a lesson to triple check my recipes! Happy Thanksgiving!


Stephanie November 24, 2011 at 10:54 am

Gonna scrap off the burny bits and call it “rustic.” HA!! :)


Ashley the "Ashleytarian" November 24, 2011 at 1:57 pm

I’m currently attempting to make the GF Pumpkin pie. Should be interesting to see how it turns out considering I totally left the finely powdered GF Oats in the Vitamix! Yes, really. I didn’t put it in when I made the crust. Whoops. ;) Accidents make some of the best recipes….right? Thanks about for putting up these great recipes. Happy Eat A Lot Day to all you Gobblers out there! Gobble Gobble!


Dawn November 25, 2011 at 7:56 am

I made the GF pecan crust with the classic filling= it was amazing! Thanks for the great recipe :)


Lauren November 25, 2011 at 10:40 am

I used your Vegan pumpkin pie recipe for thanksgiving dinner and it turned out great! I used date sugar instead of brown sugar and I thought the results were great. The pumpkin flavor was strong (not too sweet) and the crust was the perfect consistency for the creamy filling. Thank you again for the recpipe!! I will be making it again and again. :) Lauren


Lauren November 25, 2011 at 10:43 am

p.s. I too baked the pie crust at 425 degrees per the print instructions, but I also saved it by covering the edges when I noticed the crust getting a little too brown.


Stephanie November 25, 2011 at 11:03 am

THANK YOU THANK YOU THANK YOU! The sweet & salty pecan crust was AMAZING even though I used the old instructions with the 425 typo. It will become my new go-to pie crust for SURE. I bet it will go swimmingly with apple and peach goo, too. I wonder if one could make a top out of it, if one were very careful? Thanks again!


Teresa C November 25, 2011 at 11:55 am

The pie was excellent! I wondered about the pie crust temp, but reading other comments I will definitely make that change the next time I make it. Mine is slightly burned, but still delicious. I can’t wait to make it again with a less “rustic” outcome. Thanks!


Angela (Oh She Glows) November 25, 2011 at 1:29 pm

Hey Teresa, I’m sorry about the temperature mix-up! What a lesson in not only double checking things but triple checking! I guess it was my fault posting 3 long recipes ;) Happy Thanksgiving!


Teresa C November 25, 2011 at 11:58 am

I also wondered about a top, but not a pie top, maybe a topping for apple or peach crisp.


Anna Fisher November 25, 2011 at 1:20 pm

Wow. you saved my thanksgiving! not only was it vegan but also gluten free?! that’s incredible! i made the one with the pecans for crust and the traditional filling -it and it was phenomenal!

seriously, thank you so much for this.
i did substitute the oat flour for brown rice flower and i used agave instead of honey but just to let everyone know that turned out just fine.


Angela (Oh She Glows) November 25, 2011 at 1:27 pm

I’m so happy to hear that Anna! :)


Lexi November 26, 2011 at 1:43 am

Agree! I forgot to mention that I did the same with substituting honey with agave syrup and it turned out phenomenal. :)


Haley November 25, 2011 at 7:00 pm

Great post, I just wanted to mention that the image at the end was made by – She is super awesome, you should check her out :)


Vanessa Thiel November 25, 2011 at 9:02 pm

I made the coconut/pumpkin gluten free recipe and LOVED it! I have been eating it for breakfast, lunch, and dinner. It is SO much better than the tofu/pumpkin combo. Thanks!


Lexi November 26, 2011 at 1:42 am

I just saw your comment on your home page that the temperature wasn’t supposed to be 425; I ofcourse baked my gluten-free pecan crust pie before seeing that update! but, I ended up covering the slightly burnt edges early enough to keep them from burning further, and cut down on the baking time a little, and it turned out delicious anyways!

You were right; just call it “rustic” and nobody will even care! Everyone in my family still loved it.
Also made your gingerbread w/ buttercream frosting; my mom is still telling me how amazing it is!
Thanks for giving us the chance to be master bakers like you!
[or at least get to pretend!]

You are so inspirational, Angela; thank you :)


Angela (Oh She Glows) November 26, 2011 at 5:41 am

Thanks for your feedback Lexi!


Alli December 18, 2011 at 11:21 am

I just wanted to tell you how wonderful the pumpkin pie was. We especially loved the pecan crust. My husband is newly diagnosed with a gluten intolerance and it’s been pretty frustrating for him to give up the foods he loves. This made him very happy and so me happy as well. The crust was delicious enough for his family too which is amazing bc they think the way we eat is weird. It was nice to show them gluten free can be just as good and in this case better than the way they eat! HA!


Angela (Oh She Glows) December 18, 2011 at 2:29 pm

Im so happy to hear that Alli!


Deanna December 20, 2011 at 3:12 pm

How many pie crust does the recipe for the “sweet and spicy spiced pecan crust” make?

Thank you


Angela (Oh She Glows) December 20, 2011 at 7:17 pm

it makes 1 pie crust Deanna. Enjoy!


Rebecca C December 25, 2011 at 8:45 pm

Pumpkin pie is my favorite holiday treat. This is the first time I’ve had it in ages. It is delicious! I made the GF crust and it is like candy. The filling is super pumpkin-y, firm, and delicious. I’ve already eaten half the pie by myself. Thanks for such an amazing recipe.


Kat August 18, 2012 at 5:16 pm

How long does this keep in the fridge? Also, can it be frozen? I made it for my boyfriend’s birthday three days too early, and don’t want it to spoil before I can give it to him.


Angela (Oh She Glows) August 19, 2012 at 8:27 am

It should keep in the fridge for up to 4-5 days. Im not sure about freezing it, but let me know if you try it!


Stacey Shepard August 30, 2012 at 2:33 pm

Hi Angela,

I’m relatively new to your web-site, but I must say, I’m ADDICTED!! You’ve got some really amazing recipes, and you present them so beautifully with the perfect amount of humor mixed in.
I have a quick question about the GF pecan pie crust. I was thinking of making it and using your chocolate pudding recipe as well as the coconut whipped cream as filling. Obviously the pudding and cream don’t need to be baked, but how long should I bake the pie crust?
Thanks so much, and you are so appreciated!!


Angela (Oh She Glows) August 30, 2012 at 4:50 pm

Hey Stacey, Thank you so much for your kind words!
I would probably bake it for 12-14 minutes, watching closely during the last 4 mins of baking so it doesn’t burn. Allow it to completely cool. Let me know how it goes…sounds great! I was thinking of doing a similar recipe for my book. maybe banana cream pie would be nice too.


Kate September 20, 2012 at 3:35 am

For the Sweet & Salty Gluten Free Crust, can we sub oil or nuts or should we sub egg replacer for that? I like abroad and am having trouble finding flax seed. I can order online… but that means I have to wait and I don’t want to! haha Please let me know. This looks AWESOME! Thank you ^^


Gloria September 30, 2012 at 10:17 pm

I’m definitely making the pecan crust version this weekend! I can’t wait :)


Lily October 3, 2012 at 9:30 pm

I am so looking froward to making your pecan crusted pit. I do have a few question, I have never heard of earth balance – it is not available in Montreal. Is is an alternative to butter? Also your GF oats – what they stand for ? do we food processs the oats until its powdery. For the pecas is it best to burst on-off or let the shred automatically for awhile. Thank your for help. Do also have vegan punpkin cookie recipe !!!


Angela (Oh She Glows) October 5, 2012 at 9:23 pm

Hi Lily, Earth balance is a vegan replacement for butter. I also believe Becel makes one, but I havent tried it in cooking before. GF oats = gluten-free oats, but you can use regular rolled oats if that works for you. :) For the pecans, I think in the directions I wrote that you process them for about 30-35 seconds constantly. I hope this helps!


Lindsay October 5, 2012 at 3:47 pm

Thank you!!! This is what I’m going to make for our Canadian Thanksgiving this weekend!!


BA Knowles October 8, 2012 at 7:12 am

Just made your winning pie yesterday and it was a huuuuuge success. All of our Thanksgiving dinner guests raved about it. I topped it with homemade whip from a can of coconut milk and everyone said it tasted like something they would order in a fancy restaurant. And our kids had 2nds and wanted thirds! Thanks for coming up with this amazing recipe!


Angela (Oh She Glows) October 8, 2012 at 12:12 pm

awww that is so great to hear! THanks for letting me know. Happy Thanksgiving!


Ginny October 8, 2012 at 8:17 pm

Hi there, I just wanted to leave a comment to let you know that your recipe for the vegan pie with the pecan crust was a total hit at our Canadian Thanksgiving dinner this weekend. I used honey instead of agave and coconut oil instead of Earth Balance and it all turned out amazingly. Both my kids said that they were “proud” of my pie and that it was their favorite part of the meal (I’d have to agree!!)

I feel like I am so lucky to live in a time where I can type some very precise words into a search engine and be connected with a lady in another country who has just the right words of wisdom and support for me to get exactly what I need. Thank you!


Sandra October 9, 2012 at 5:24 pm

This was hands-down the best pumpkin pie I’ve ever tasted. It was easy to make and it turned out exactly as pictured. Thank you for posting this recipe, I am officially a new fan of your website.


Angela (Oh She Glows) October 10, 2012 at 8:26 am

Aw thank you Sandra! I appreciate it :)


Clarissa October 24, 2012 at 9:16 pm

I’d really like to try making this pie with the classic spelt crust but I don’t have any spelt flour on hand. Is there any substitute for it?


Angela (Oh She Glows) October 25, 2012 at 12:12 pm

I haven’t tried it with another flour, but I suspect an all-purpose would work fine. let me know how it goes!


Clarissa November 6, 2012 at 7:22 am

I tried it with all purpose flour and I think it was fine. However I over baked it and it was too hard to eat although I liked munching on it like a biscuit :x I’m a crust lover teehee.


Kuwanna October 27, 2012 at 6:15 pm

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 at 12:37 am

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 at 4:11 pm

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 at 8:46 am

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


Heather November 1, 2012 at 11:38 am

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 at 12:49 pm

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 at 10:02 am

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 at 11:33 am

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 at 10:39 pm

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 at 5:34 pm

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 at 7:42 am

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


Valerie November 20, 2012 at 9:54 am

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 at 10:08 am

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 at 10:13 am

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 at 10:25 am

I want those brussels sprouts! Yummy.


Kristi Powell November 21, 2012 at 11:11 am

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 at 11:30 am

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


Lisa November 21, 2012 at 7:24 pm

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 at 11:29 am

Wow that is such a good idea!


Sara November 22, 2012 at 10:04 pm

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 at 11:10 am

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 at 10:15 am

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


AnnR November 26, 2012 at 8:21 pm

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 at 9:20 am

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 at 7:49 pm

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 at 8:19 pm

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 at 1:45 pm

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 at 10:10 pm

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


Saloni January 23, 2013 at 10:28 pm

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 at 10:43 am

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 at 3:13 pm

Thank you Nicole! So glad you enjoyed it


Beth July 15, 2013 at 10:20 am

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 at 8:57 am

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 at 3:32 am

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 at 12:15 am

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 at 1:43 pm

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


Rachael October 10, 2013 at 9:16 am


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 at 7:25 pm

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 at 2:25 pm

Can I use brown sugar for the pecan pie crust?


Angela (Oh She Glows) October 13, 2013 at 9:36 am

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 at 7:42 pm

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


Fawn October 15, 2013 at 2:54 pm

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 at 6:19 am

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


A K October 16, 2013 at 4:06 pm

This post is so confusing!


Joy October 16, 2013 at 10:49 pm

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 at 6:14 am

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


Joy October 19, 2013 at 10:11 am

It’s fixed! Thanks so much!


Rachel October 24, 2013 at 1:42 pm

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 at 10:35 am

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


Angela October 30, 2013 at 10:33 pm

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 at 8:45 am

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 at 10:39 am

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 at 10:42 am

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 at 9:54 pm

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 at 7:32 pm

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 at 9:20 am

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 at 3:11 pm

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 at 1:46 pm

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


Katrina cook November 12, 2013 at 1:34 am

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 at 8:11 am

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 at 5:50 pm

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 at 8:56 am

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


Kristie November 21, 2013 at 10:14 am

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


Kelsey November 23, 2013 at 3:32 am

Your pies look fantatic!! Can I use ground chia instead of ground flax for the pecan crust? I don’t have flax :(


Danielle November 25, 2013 at 9:42 pm

My first Thanksgiving living with a host of food sensitivities, but your blog is inspiring me so much! I am just getting into the world of alternative baking and can’t wait to try the pecan crust since it has such rave reviews. Just one question… I am sensitive to oats, is pthere any other type of flour I can sub it with? I saw a comment about brown rice flour, does this work in place? Thanks!


Jennifer November 26, 2013 at 9:18 am

Can I use regular cow’s milk instead of the coconut cream/almond milk? I need an egg-free pie, but we’re OK w/ milk.



Christina Jeffrey November 27, 2013 at 10:45 am

To answer your question about the pie shield- pampered chef has a really good one :) Thanks for the recipes and tips


cl November 27, 2013 at 1:13 pm

I also make it with no crust, right in the pan. Yummy! Or I mix melted butter and almond flour and press into pan. Works well and easy to do.


Jordan November 27, 2013 at 11:16 pm

Hi! Love the recipes. I’ve made this pie twice and both times I had trouble getting it to cook in the middle. I’d bake it for 55-60 minutes and it would still be totally jelly in the middle like it hadn’t been cooked at all! I’ve used two different ovens and also two different pans and crust thickness. Has anyone else had this problem and found a solution?? Oh and I made the gluten free pecan crust :)


Angela (Oh She Glows) November 29, 2013 at 8:49 am

Hey Jordan, Did you let it sit overnight in the fridge? It needs time to set, so keep that in mind.


Ingrid November 28, 2013 at 4:45 pm

Hi Angela.
I just wanted to thank you for the Salty and Spicy Pecan Crust recipe. I used it last year and loved it. There are quite of few of my colleagues at work who are also gluten free and/or vegan. It was great to be able to recommend your recipe and say, “it works and is delicious.”. I pies for this year are currently cooling :) I also just made the Cranberry, Orange and Apple Vinaigrette. Delicious.
All that to say I Thankful on this Thanksgiving for your website and recipes.
Bon Appetite.


Angela (Oh She Glows) November 29, 2013 at 8:48 am

So happy to hear this Ingrid! Thanks for trying it :)


Andrew Lane November 29, 2013 at 8:19 pm

I just made the rustic GF pie crust and classic pumpkin filling for Thanksgiving. Ive made vegan pumpkin pie before but usually with a store bought crust. This was the best crust and the best filling ever. I altered a few things which I wanted to share:

Crust – we dont use added oils so I used a nonstick pan. Didnt pre-grease, added a TB of applesauce instead of the oil for the crust. I also used half honey and maple syrup instead of the brown rice syrup. Cooked the pie for 50 minutes – the crust was a bit too thick right at the corner of the side and the bottom of the pan. The crust also got a bit too dark. I didnt mind the thickness as it is similar to the best oatmeal pecan cookie one has ever had. next time I will try to go thinner.

Filling – used a TB of applesauce – it set really well and was just so flavorful. I didnt use the clove but used a bit more cinnamon.

Greatest pumpkin pie ever… thank you


Angela (Oh She Glows) November 30, 2013 at 7:56 am

This is great to hear, thanks Andrew!


Courtney November 30, 2013 at 1:52 am

I made the gluten free pie crust, as my mom avoids it as much as possible. It was the best pie I’ve ever tasted, the crust didn’t try to mimic a regular crust and just tastes absolutely wonderful. I can hardly stay way from the leftovers. I love all your recipes I’ve tried and this is surely no different. Keep up the tasty treats and great posts.


Angela (Oh She Glows) November 30, 2013 at 7:55 am

Hi Courtney, Awesome, thanks for letting me know! :)


Christine Poganski December 2, 2013 at 6:15 pm

Thank you! I made the pecan/gf oatmeal crust ang pumpkin pie for our guests and it was a hit!


Judy December 3, 2013 at 2:46 pm

Awesome gluten free pie crust!!!! I made this version of the pie crust for both pumpkin bars and pecan bars (had to serve almost 20 people on Thanksgiving, so pies would have been too small!) The crust was soo delicious with both, although the pecan bars earned the most rave reviews at the potluck. And this was a gathering where people weren’t commenting on the food being delicious unless it really was. I used maple syrup instead of brown rice syrup since I had it on hand, and also used coconut oil, not earth balance. I pre-baked one crust for 9 minutes and the other for 11, and the longer baked one held up better to added ingredients. Maybe it was the maple pecan pie filling I put on top of the 9-minutes-baked crust, but the crust floated up into the filling on that one. It was still amazingly delicious!! The pumpkin pie crust (11-minutes-baked) stayed put. Definitely keeping this recipe – Thank you!!


Charity December 10, 2013 at 7:18 pm

I love that you show the three different ways to make vegan pumpkin pie! I did make the second one for thanksgiving and my non vegan family loved it. I also like your step by step photos and how you write, its clear and easy to understand. Thank you for your blog, I’m always telling my friends about it.


Vanessa December 11, 2013 at 10:39 am

I wanted to let you (and everyone else) know that I made your Vegan Pumpkin Pie Filling with your Gluten Free Crust and it was by far the best pie I have ever tried. This is the way this pie should always be made. The Pumpkin Filling was almost the star of the show, however, the pecan crust put this recipe over the top. AMAZING!!!!! AMAZING!!!!


Angela (Oh She Glows) December 11, 2013 at 12:48 pm

Awesome to hear! Thanks for your feedback :)


Julie December 11, 2013 at 12:26 pm

I made the Sweet & Salty Spiced Pecan Crust (Gluten-free) again this year for Thanksgiving and my 6yo and I could NOT stop eating those pies. So good! I need to try it with cheesecake next.


Emma December 27, 2013 at 3:49 pm

Made the GF version, but with sunflower seeds and pumpkin seeds- because we were also a nut-free (eating wise… we are nuts, rest assured…). It was sooooooo good and soooooo easy!!!!!! THANK YOU!
Then I used Chocolate Covered Katie’s Healthy Pumpkin Pie filling recipe- two winners right there!

Thanks, Angela!


Julie March 7, 2014 at 9:18 pm

This is sooooooo good! We made this with the pecan-oat crust and it was INCREDIBLE! This is my first pumpkin pie in 4 years (since going vegan) and it is a wonderful recipe! That crust…. = Wow!

Thank you so much Angela, this has totally made my year, and definitely my Thanksgiving next year!


Angel June 11, 2014 at 12:56 am

Very awesome pumpkin pie! I love it!
I would also love to see a cherry pie recipe, since it is a favorite for some of my loved ones.
Flan and berry pies are also loved in my family so I hope to find some of these kinds of recipes in this website.
All of the recipes I have tried so far have been great so I would love to see many more.


VC July 20, 2014 at 8:58 pm

WHERE is the Classic pie FILLING recipe? I see the classic crust recipe but there is no classic filling recipe.


Jessica September 2, 2014 at 10:02 pm

Hi! I had a question about the recipe where it said:

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

Does that mean use a can of coconut cream, but drain the juice and blend it? Just a little confused on the “soften” part :)

Looks soo delicious! I just want to make sure I follow it exactly so it can turn out as perfect as yours!


Angela (Oh She Glows) September 3, 2014 at 8:04 am

Hey Jessica, Sorry for the confusion! Yes, I do use the cream from the full-fat cans of coconut milk. I find when refrigerated the cream can get really hard (depending on the brand), so sometimes softening it is necessary (whether that is leaving it at room temp or a gentle heat in a pot) hope this helps! By all means, almond milk works too – it’s just not quite as decadent.


Stephanie September 29, 2014 at 9:55 am

I am wondering if the spiced pecan crust would also be suitable for an apple pie. Has anyone tried this crust with other fillings?
I’m also wondering: is the ‘chill for 3 hours’ step needed to set the filling, or is it necessary to set the crust?


Ashley October 9, 2014 at 12:38 pm

Can you reheat the classic pumkin pie with pecan crust to serve or will it crumble?


Angela (Oh She Glows) October 10, 2014 at 4:19 pm

Hi Ashley, Im not certain but I think it would reheat ok in the oven at a low temperature. Maybe test 1 slice just to be sure?


shelley October 11, 2014 at 9:54 am

Hi Angela,

How did you do the pecan praline topping? It looks delicious and i wanted to try it with the spelt crust.


JUlia October 11, 2014 at 11:48 am

Once chilled, can I bring it to room temperature before serving? I don’t like cold pie!


Expatkerri October 13, 2014 at 1:18 pm

I made the pie with the pecan crust, and it’s in the oven now for Canadian Thanksgiving! It smells amazing, thank you!


Chris October 13, 2014 at 4:36 pm

What a winner, even my ‘I don’t want any Vegan. healthy or anything that you’ve fiddled with Mom’, daughter ate all all this pie and didn’t know the difference (still doesn’t)!!! I used the pecan crust though didn’t quite have 2 cups so added almonds and it was great.
A sure winner and will definitely make again.


Connie October 17, 2014 at 11:22 pm

Hi, I’m probably very late with this suggestion but I found a great pie crust shield at Bed Bath and Beyond. It’s silicone and adjustable to different sizes pie plates. I can’t tolerate spelt. Is there a substitute flour or blend I could use instead? I am having such frustration finding a dough pie crust that doesn’t crumble when I roll it. Thanks for your help. PS. I have your book and love it. Regards from Winnipeg.


Flo October 25, 2014 at 5:21 pm

My daughter has had ALL grains, including rice removed from her diet – is there any way I can make a pie crust that would be edible? Please and Thanks,


Lindsay October 27, 2014 at 12:44 pm

I’ve made the pecan crust/classic filling version twice now and it’s been a massive hit! In fact, everyone (all non-vegans) said it was the best pumpkin pie they’ve ever had! (The second time around I blitzed the filling in the blender and the result was buttery smooth bliss.)

Well done, Angela – the pecan crust is especially amazing!


Kristen October 28, 2014 at 7:35 pm

I absolutely love the filling recipe! Any experience freezing pumpkin pies? Not sure if freezing/thawing would ruin everything! Thanks :)


Dani November 5, 2014 at 4:24 pm

I have a store bought graham cracker crust. Would I be able to use one of the filling recipes with it?


MenuTrinfo November 20, 2014 at 4:38 pm

Thanks for sharing! The spiced pecan crust sounds delicious and a great option for gluten-free diners.


Anita November 28, 2014 at 2:20 pm

What a hit this pie was at our family Thanksgiving! I used roasted blue Hubbard squash instead of pumpkin and the taste and texture of the filling was divine. Though it didn’t taste burnt, the crust seemed overdone. It was hard. If mixed properly I think you could reduce the prebake time because it bakes so long with the filling. I used a metal crust shield, but still the edges looked burnt. Was it perhaps because I used honey as a binder? In all,a definite winner and now part of our holiday tradition! Thank you. P. S. Also added the vegan Caesar salad!


Laura M. December 25, 2014 at 10:45 pm

Sweet & Salty Spiced Pecan Crust (Gluten-free)… After being vegetarian for 5 years, I’m a new vegan trying to become GF as well… This is my first ever vegan dessert, I followed the recipe to the letter and it was scrumptious, delicious, PERFECT! I didn’t miss anything from my “previous” life. Thanks Angela for sharing such a wonderful recipe for free! I’m subscribed to your posts and have tried several recipes from your blog –Although this is my first time commenting or pinning on a recipe. You are a fabulous cook, Congratulations on your gorgeous baby…


Tina Venema December 27, 2014 at 10:37 am

Hi Angela!
Thank you for sharing these recipes! I added a vegan touch to our family Christmas dinner with the spelt flower traditional pumpkin pie. Everybody loved it! I served it with a scoupe of ice.

Greetings from the Netherlands,



Saskia February 2, 2015 at 11:17 am

Hi Angela,
Thank you so much for your great book and your homepage!
I´ve been making your red lentil-kale soup for what feels like a couple of weeks over and over and over again. (OMG, I could live in it!) and decided I have to move on. Now I wanted to give your raw pumpkin-maple pie a shot for my mums birthday and was wondering, if I could use freshly pureed pumpkin puree from my mixer instead of canned? (In my typical German supermarket I would´t know where to look for it…)
And if so, does it have to be raw or should I bake the pumpkin first and puree it then?
Your help would be very much appreciated! Thanks!


Erin March 14, 2015 at 3:47 pm

On the pumpkin pie with spelt crust, one of the ingredient lines states “1/4 cup full-fat coconut cream (or almond milk)*, softened”
but the astrix after almond milk isn’t explained anywhere. Is it a typo or did you forget to add “*the pie has a 67% chance of spontaneously combusting if you use almond milk.” because that may be an important detail… Thanks!


cherie October 5, 2015 at 8:12 am

I just made this but with a traditional, non-vegan frozen crust because that’s what I had (family is not vegan) and it turned out just great. It set up wonderfully without even the refrigeration time. I used coconut cream and cornstarch.
Flavor note – it is definitely not the traditional custard-y, evaporated milk creamy pie you are used to if non-vegan! It tastes wonderful and my kids thought it was perfect but don’t expect the same level of “creaminess” if you are just new to vegan cooking:-) I will be making it forever with the spelt crust in future!


karen October 12, 2015 at 8:50 am

Pampered Chef makes a good pie crust shield.


Darlene October 30, 2015 at 10:00 pm

I just discovered your site and love it!
I have a question about the pie filling…. do you have any suggestions to thicken it up a bit? I like a pumpkin pie that is a little firmer and I tried to add more arrowroot but it didn’t bake/set all the way through. Any suggestions? Thanks!


Angela (Oh She Glows) October 31, 2015 at 1:59 pm

Hi Darlene, What about a tablespoon of coconut flour? It absorbs really well!


Carol November 1, 2015 at 5:04 pm

I just made the classic filling pecan crusted pie. I used maple syrup and it turned out fabulous
I also cut all the sugars in half as I do with all my baking and there were no negative effects from that. I will for sure be making this again!!


Katie November 2, 2015 at 7:02 am

I made your pie last night and had a taste test this morning. Pie for Monday’s breakfast? YES. I followed the crust instructions to a T and ghost baked for 9-10 minutes. For the filling, I followed everything except cut down the total sugar (brown sugar and maple syrup) to a combine total of 3/4 cup instead of 1 cup. I checked at 37-38 minutes and it looked DONE. I let it cool a bit in the oven with the door propped but I still had some separation from the crust and just the very beginning of a crack on the surface. Edges were just slightly turning burnt. As for the taste, loved the pumpkin flavor but the texture was a little thick for me. Was it the chilled, solid coconut cream I used? I think I’ll add 1/2 cup of almond milk in addition and cook for around 33-34 minutes and cool in the oven. Crust was good but didn’t have that spice-kick I was looking for. Will try the addition of more spices and maybe dates? This was my first vegan dessert since making this lifestyle change and it’s set me on a path of exploration! Thank you!!


Ruby Ernst November 6, 2015 at 10:34 am

I am wanting to make your pumpkin pie recipe but I have never seen full fat coconut cream before. Where can I find this and what brand? Thank you.


cali November 24, 2015 at 2:25 pm

This recipe looks amazing! will it still turn out using regular 1% or skim milk. My father has a nut allergy so unfortunately I cannot use coconut or almond milk. Thank you!


Betsi November 26, 2015 at 12:55 pm

Angela!! Thank you so much for all your work on these recipes! I took your advice and made the pecan GF crust (using honey as my sweetener) and fresh roasted pumpkins in my filling. I’ve just eaten my mini for breakfast this morning and WOW I can’t believe I made this and I also am so impressed at how delicious a vegan version I pumpkin pie tastes. I actually like it way better than the original. The pumpkin, maple syrup, and spices really shine. I can’t wait to share this with my family today. Especially since they usually think what I eat as a veggie is icky hehe not this one! Icecream and whip cream will be served as well. Oooeee! Thankyou happy thanksgiving! I love your blog. Xo Betsi


Kristin November 30, 2015 at 1:58 pm

Hi Angela – I love your recipes, and probably don’t comment as often as I should! I just made the pumpkin pie with GF pecan crust this past weekend, except instead of making one regular sized pie, I used my muffin tin to make mini pumpkin pies! So cute! AND ABSOLUTELY DELICIOUS!!! Best pumpkin pie I’ve ever eaten, hands down. No whip necessary :) There is no doubt, I will be using this recipe for every single Thanksgiving from here on out.


Kristin December 22, 2015 at 12:37 pm

P.S. – for other readers, I used maple syrup in place of the brown rice syrup and coconut oil in place of the Earth Balance – turned out great! Also, when I made this a second time, the texture of the pies was actually a lot different. I am attributing it to using a different arrowroot powder the second time than what I used for the first time (which I think is more likely the culprit than the fact that I used non-organic canned pumpkin the first time and organic canned pumpkin the second time). Still wonderful flavor both times!! ALSO, I found that thai kitchen has a new product – specifically just “coconut cream”! I could never get into using the leftover coconut milk in the can for smoothies/whatnot, and now it won’t go to waste since I can get just the cream all by itself! Thanks again!


Adrianna May 20, 2016 at 12:46 pm

Hi Angela,

I made the pie exactly like you directed but the filling is WAY too sweet and was also quite liquidy, is there a way to remedy that? Because I did taste before adding the brown sugar and thought it might be a bit sweet but thought for a first time it would be best to follow the recipe exactly. Also, for puree options, can there be substitutions for other squashes and sweet potatoes?




Angela Liddon May 27, 2016 at 12:18 pm

Hey Adrianna, Thanks for your feedback and I’m sorry you found it too sweet! It’s possible that the brown sugar was packed too tightly in the cup. I tend to use cane sugar in this recipe. Did you taste the pie after baking? I find the flavours tend to mellow a bit after baking. :) If you try it again feel free to add the sweetener to taste next time. As for other purees, I haven’t tried anything, but I would guess that butternut squash puree might work too. Enjoy!


Adrianna May 28, 2016 at 12:22 am

Thank you for answering – that’s never happened before! It was a bit better after baking but still way too sweet, I’ll try adjusting to my tastes next time :)


Michelle k October 1, 2016 at 11:58 am

This looks fantastic! Have you frozen the pecan crust with raw filling? Looking to do some prep before our (Canadian) thanksgiving next weekend!


David Bickel November 15, 2016 at 4:20 pm

I use Stevia instead of sugar. Stevia is sweeter than sugar and it is natural. 1 tsp of Stevia equals 3 tsp sugar. Stevia has no calories.


Zoe November 23, 2016 at 12:57 pm

Hi! I thought I remembered making the cashew filling recipe that you included as part of this post a year or two ago, but now I’m not seeing it. Currently it appears that all the filling recipes are the same in the different links. Do you still have it or am I imagining it? Thanks for all you do!


Erika December 15, 2016 at 2:08 pm

The filling is great! I made the gluten free crust- I would definitely look into the ‘crust shield’ she recommends, as I used aluminum foil to cover the crust and it was badly burned before the timer even went off. I’ve never heard of a crust shield, but based on my experience, it is necessary for this recipe!


Mariarose April 8, 2017 at 12:45 pm

For a traditional style piecrust, with out the greasy taste from EarthBalance.
For one 9″ or 10″ pie crust.
1 3/4 cup good quality flour (King Arthur)
1 tsp salt
1/2 cup canola oil (organic / non-gmo Spectrum)
3 Tb cold water
Bring ingredients together with a fork, do not overwork this dough!
Roll out between two layers of floured wax paper.
Remove top paper. Slide hand under the middle of the lower paper. Flip gently onto pie pan. Press into place. Gently remove paper. Crimp crust as desired.


GipseeInc May 15, 2017 at 3:17 am

Thank you! I made the pecan oatmeal crust and pumpkin pie for our guests and it was a hit! The spiced pecan crust becomes delicious & really amazing.. Thanks for sharing these recipes – I love the idea of a gluten-free one!


Kaylee Stock October 2, 2017 at 5:52 pm

I am not able to print the recipes for the Pecan crust and classic filling. When I click the link, it takes me to a blank page. Can you help! I have made them before, and LOVED it, but I can’t find my recipes!


Angela (Oh She Glows) October 3, 2017 at 9:50 am

Hey Kaylee! I’m so sorry that print function isn’t working for this recipe. It’s because it uses an old recipe system that we no longer have in use. I will make a note to update this recipe in the future. In the meantime, hopefully you can cook from the page or copy and paste it into a word doc? Happy cooking!


Kaylee Stock October 5, 2017 at 9:30 pm

Yes, I should be able to, thanks!


Kelsie October 7, 2017 at 9:45 am

Hi Angela,

I can’t get your recipages to work to see the full recipe/instructions for the pecan crust option. I make it every year, but this is the first year I can’t get it to open up on a new page!! Can you help me?!



Angela (Oh She Glows) October 7, 2017 at 11:05 am

Hey Kelsie,
I’m so sorry about that as this recipe uses the old Recipage system! Would you be able to copy and paste it into a Word doc and print it that way?


Cristina October 9, 2017 at 7:39 am

Hi Angela!
I want to make the winner filling using your Homemade Pumpkin Pie Spice Mix, should I just replace the same amounts of spices with the mix? That would be 2 tsp and a pinch.
Thanks for the recipes!


Angela (Oh She Glows) October 9, 2017 at 2:00 pm

Hi Cristina, Oh good question! I haven’t made this using my homemade mix yet, so I’m not positive if it would make for a good 1:1 sub. I tend to find that the pumpkin pie spice mix can taste quite strong, so I would probably add it slowly to 1/2 teaspoon increments. I hope this helps!


Alisha November 17, 2017 at 9:28 am

This may be a silly question – but do I measure the pecans BEFORE processing them, or after? I know it could make a big difference and I don’t know what the general rule is.


Angela (Oh She Glows) November 18, 2017 at 2:19 pm

Hey Alisha, Measure the pecans before processing…hope this helps! :)


Tawny November 19, 2017 at 12:28 am

The links are not working for me :(


Angela (Oh She Glows) November 19, 2017 at 10:38 am

Hey Tawny, I updated the links…please let me know if they work now!


Amy Lewis November 19, 2017 at 3:00 pm


When I clicked on the link for the combined GF crust/filling link yesterday, it said I had the option to sub almond milk for the coconut cream. It looks different today for some reason, and the almond milk option for the filling is no longer there. Can I use the almond milk, or do I need the coconut cream?



Angela (Oh She Glows) November 19, 2017 at 3:05 pm

Hey Amy, So sorry about that! Yes almond milk is an option, but it won’t taste quite as rich as the coconut cream.


Amy Lewis November 19, 2017 at 5:23 pm

Thanks for replying! Would coconut cream be the stuff at the top of a can of coconut milk?


Angela (Oh She Glows) November 20, 2017 at 8:27 am

Yes, you got it! Thanks for clarifying Amy


Amy Lewis November 22, 2017 at 12:32 am

Awesome! Thank you!!


Marlene December 2, 2017 at 7:17 pm

Hi, Thanks for your recipes. I have a question about the pumpkin pie with gluten free crust. Can it be made in a fluted tart pan? Thanks, Marlene


Angela (Oh She Glows) December 3, 2017 at 8:16 am

Hey Marlene, I don’t think I’ve tried it in a fluted pan before. My guess is that there would be some cracking in the crust when removing the pie (not the end of the world, I’d say!) If you try anything please let me know how it goes.


Lisa Chiappinelli Sutherland November 11, 2018 at 2:52 pm

Hi Angela – is the pie filling for this pecan crust still available online? The link is not working on my end. I’ve made this in past years and it is wonderful!


Angela (Oh She Glows) November 21, 2018 at 8:17 am
Brook B November 17, 2018 at 3:36 pm

Hey there! I haven’t noticed anyone else commenting on this, so maybe it’s something with the print out. The recipe “Pumpkin Pie with a Gluten-Free Pecan Crust” is missing directions for the oat flour, sugar, flax, cinnamon and salt. It only says to process the pecans and then stir in the Earth Balance and rice syrup. What are the steps for adding the other ingredients?


Angela (Oh She Glows) November 21, 2018 at 8:19 am

Hi Brook, Sorry for the confusion! I just checked the recipe and it says “Melt earth balance with brown rice syrup for about 30 secs in microwave. Stir. Transfer clumpy pecan mixture into a large bowl and mix with the rest of the ingredients.” (so this just means to stir it with the rest of the crust ingredients…it’s an older recipe, but if I was going to re-write it I would list them all out to avoid confusion! ;) I hope this helps!
This is the recipe I was looking at by the way:


Trish November 21, 2018 at 10:42 am

I’ve been making your salty & spiced pecan crust vegan pumpkin pie for years now since I read this post and I freaked out a little when I saw the link wasn’t there. It’s a fantastic pie, and the crust is so darn good. I’m making it again this year! Happy holidays.


Angela (Oh She Glows) November 21, 2018 at 4:04 pm

Hi Trish, So glad you love it so much! Here is the recipe link (It’s pretty buried in the post!)


Julie Levy October 6, 2019 at 7:32 pm

Hello!! I was wondering if you think it would be possible to sub maple syrup for the brown rice syrup/honey?



Christina November 25, 2019 at 8:11 am

Can you substitute agave nectar for the brown rice syrup?


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