Pretzel Crusted Vegan Pumpkin Pie {gluten free}

A fun twist on a the classic pumpkin pie. This vegan pumpkin pie is made with a simple pretzel crust making this pie the sweet and salty combination of your dreams.

vegan pumpkin pie with pretzel crust

What you need to make this vegan pumpkin pie with pretzel crust

You guys, this pretzel crusted pumpkin pie was just a wild idea I had in the middle of my work day and I literally dropped everything I was doing to make it.

And I’m so glad I did!


Ingredients you will need

Okay, so here’s what you need to make this vegan pumpkin pie with salty pretzelty goodness.

  • mini pretzels twists (gluten free if necessary)
  • coconut sugar (or brown sugar or cane sugar or any granulated sweetener)
  • vegan butter
  • condensed sweetened coconut milk (full fat coconut milk will also work but won’t be as sweet so maybe consider adding more sugar)
  • pumpkin puree
  • tapioca flour or arrowroot flour
  • vanilla extract
  • cinnamon
  • pumpkin pie spice
  • sea salt
  • vegan whipped topping

THAT’S IT! Can you believe it? This simple plant based pumpkin pie is the best!

vegan pumpkin pie with pretzel crust

can’t get enough holiday recipes?

I hear ya! check out the most popular gluten free recipes on the blog! Here are few of my favorites: 

Vegan and Gluten Free Gingerbread Cookies

Pecan Pie with Chocolate Chips

Gluten Free Cinnamon Swirl Muffins

Here is the complete list of healthy dessert recipes on this site – enjoy!

vegan pumpkin pie with pretzel crust

If you are still reading this far, you definitely deserve some vegan pumpkin pie and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!

Also, don’t forget to leave me a comment after the vegan pumpkin pie recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.

Happy Baking!

vegan pumpkin pie with pretzel crust
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Pretzel Crusted Pumpkin Pie

Plant based pumpkin pie is wrapped up in a crunchy pretzel crust for the perfect amount of sweet and salty in every bite.
Pin Recipe
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American, gluten free, vegan
Keyword: gluten free pumpkin pie, pretzel pie, pumpkin pie, vegan pumpkin pie
Servings: 10 slices


pretzel crust

  • 3 cups mini pretzels gluten free if necessary
  • 3 tbsp coconut sugar or granulated sweetener of choice
  • cup vegan butter melted

pumpkin pie filling

  • 1 7 oz can sweetened condensed coconut milk Let's Do Organic
  • 1 15 oz can pumpkin puree
  • ½ cup coconut sugar or granulated sweetener
  • ¼ cup tapioca flour (starch) or arrowroot flour
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ¼ tsp sea salt


  • vegan whipped topping optional


  • Preheat the oven to 350 F. Place the pretzels and sugar into a food processor or high performing blender and blend until fine crumbles form. Add in the melted butter and pulse just until combined. Press the pretzel crust into the bottom and up the sides of a 9-inch pie pan. Place the pan on a piece of tin foil and fold the tin foil over so that it just covers the crust.
  • Rinse the food processor or blender and then add the filling ingredients. Blend until smooth. You may need to stop and scrape the sides as needed.
  • Pour the filling into the crust and use a spatula to smooth the filling to the edges. Bake the pie for 40-50 minutes. The center will still fill jiggily but will set as it cools. Once the pie has cooled, chill it for at least 4 hours before serving.


This pie is best if served within 48 hours. Store in an air-tight container or gently wrapped in plastic wrap.

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I'm Ciarra

Welcome to Peanut Butter Plus Chocolate, where I share indulgent dessert recipes. Here you can find healthier versions of your favorite desserts.



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