This grain-free vegan pumpkin pie will be the best Thanksgiving dessert at the table!  It is made with coconut milk, sweetened with maple syrup, and is an easy-to-make dairy-free, gluten-free, vegan, and Paleo pumpkin pie recipe your whole family will love.

Want a few other healthy pumpkin recipes?  You might also enjoy these Healthy Pumpkin Muffins, these Paleo Pumpkin Pancakes, and this Coconut Flour Pumpkin Bread.

A single piece of gluten-free pumpkin pie with whipped cream on the top for dessert.

Vegan Pumpkin Pie Recipe

My pumpkin pecan waffle candle is lit right now in honor of this vegan pumpkin pie recipe.

I have been waiting to share this grain-free and Paleo pumpkin pie recipe with ya’ll for what feels like foreeeeeevvvveeeerr!!  <– I think it’s only really been about 2 weeks?!

If any of you saw my Instagram stories, there were definitely a couple of attempts at conquering a gluten-free pumpkin pie without wheat, grains, refined sugar, or animal products.

Two pieces of paleo pumpkin pie on white plates with a pumpkin on the side.

Paleo Pumpkin Pie Attempts

The first grain-free vegan pumpkin pie attempt was such a flop that the entire pie plate actually came crashing down from our refrigerator in a shatter of glass and gooey pumpkin filling.

Ya… that one was fun to clean up.

But it didn’t stop me from testing out another Paleo pumpkin pie recipe.

A piece of a gluten-free pumpkin pie recipe on a plate for a healthy dessert.

Why is this Pumpkin Pie Healthy and Awesome?

In one word… everything!

Perfectly crisp crust.

Wonderfully pumpkin pie spiced filling.

Super creamy pumpkin goodness.

Grain-Free.  Gluten-Free. Paleo.

Dairy-Free.  Vegan.

(If you’re on the plant-based train, check out this Vegan Chocolate Pie next!)

A piece of vegan pumpkin pie on a white plate for the holidays.

The BEST Grain-Free Vegan Pumpkin Pie Tips:

After a few failed attempts at perfecting this grain-free vegan pumpkin pie, I wanted to make sure that you will succeed when making yours for Thanksgiving (or any other special Fall occasion!):

  • Use blanched super fine almond flour.  It works the best, trust me!
  • When making a flax egg use 1 Tablespoon ground flax : 2 1/2 Tablespoons warm water, whisk, and let sit for 10 minutes!
    • Trust me, this is the perfect ratio for flax eggs!
  • Use a pie shield.
    • This is super important.  The pie crust will burn if you do not use a pie shield.  Period.
    • You can make one with aluminum foil by cutting strips about 2 inches thick and covering just past the crust.
  • You must refrigerate it!
    • If you are not one who likes chilled pies, then this may not be the pumpkin pie for you.  This grain-free vegan pumpkin pie definitely requires chilling for AT LEAST 2 hours.  It helps the filling set up.
    • For the best consistency, let it sit for at least 10 minutes, but no longer than about 30, before serving.
  • There is no substituting almond for coconut flour or vice versa.  The liquid ratios will be way off if you do.

A piece of easy pumpkin pie on a plate with a fork for Thanksgiving dinner.

How Can You Evolve this Grain-Free Vegan Pumpkin Pie?

To be honest, I would not do too much tweaking to this recipe.  However, there are a couple of alterations you can try that should yield pretty similar results:

  • It will no longer be vegan, but feel free to use honey in place of the maple syrup.
  • Change up the spice level:  2 teaspoons pumpkin pie spice is about the equivalent of the spices used in the pumpkin pie filling.
  • Cornstarch or tapioca starch can be used in place of the arrowroot starch.
  • Make a Low Carb Sugar Free Pumpkin Pie instead!

Tap stars to rate!

4.56 from 9 votes

The Best Grain-Free Vegan Pumpkin Pie

This grain-free vegan pumpkin pie will be the best Thanksgiving dessert at the table!  It is made with coconut milk, sweetened with maple syrup, and is an easy-to-make dairy-free, gluten-free, vegan, and Paleo pumpkin pie recipe your whole family will love.
A single piece of gluten-free pumpkin pie with whipped cream on the top for dessert.
Yield 12 servings
Prep 25 minutes
Cook 55 minutes
Total 1 hour 20 minutes


Pumpkin Pie Crust:

  • 1 ¾ cup finely ground almond flour blanched
  • ¼ cup coconut flour
  • 2 Tbsp. coconut oil melted
  • 1 Tbsp. pure maple syrup
  • 1 flax egg 1 Tbsp. ground flax meal, 2 ½ Tbsp. water, whisk and let sit 10 minutes
  • ½ tsp. salt

Pumpkin Pie Filling:

  • 15- oz. can pumpkin puree
  • ½ cup canned coconut milk full fat
  • 2 flax eggs 2 Tbsp. ground flax meal, 5 Tbsp. water, whisk and let sit 10 minutes
  • ¾ cup pure maple syrup
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • ¼ tsp. ground cloves
  • 2 Tbsp. arrowroot starch


  • Preheat oven to 350 degrees.

For the Grain-Free Pumpkin Pie Crust:

  • In the bowl of a food processor combine almond and coconut flours. Pulse 10 times, or until ingredients are incorporated.
  • Add remaining crust ingredients and process until mixture begins to stick together.
  • Spray a 9-inch round pie pan with non-stick cooking spray.
  • Spread crust dough evenly in the pie pan, making sure to press it firmly so it sticks together.

For the Vegan Pumpkin Pie Filling:

  • In the bowl of a food processor combine all pumpkin pie filling ingredients.
  • Process for 1-2 minutes, or until filling is completely smooth.
  • Pour pumpkin pie filling into the crust.
  • Cover the crust edges with a pie shield or make your own from strips of aluminum foil.* Keep this on during the entire baking process.
  • Bake pumpkin pie in preheated oven for 50-60 minutes, or until the center just barely jiggles.
  • Remove from oven and let pie sit at room temperature for 2 hours. Refrigerate for another 2 hours before serving.
  • Serve pumpkin pie with coconut whipped cream and enjoy!

Tap stars to rate!

4.56 from 9 votes



*This step is very important. If you do not cover the crust, it will burn during baking!


Calories: 242kcal, Carbohydrates: 26g, Protein: 4g, Fat: 14g, Saturated Fat: 5g, Sodium: 91mg, Potassium: 164mg, Fiber: 4g, Sugar: 15g, Vitamin A: 5515IU, Vitamin C: 1.7mg, Calcium: 80mg, Iron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

Want more recipes like this Grain-Free Vegan Pumpkin Pie?

Coconut Flour Pumpkin Bread with Crumb Topping

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Pumpkin Granola with Maple Syrup

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Recipe Rating


  1. 5 stars
    I literally never leave reviews but this pumpkin pie was fantastic. I followed the recipe to a T and am so thrilled with the results. It was absolutely AMAZING and tasted just like the real thing! I’ll use a little less cloves next time but it was wonderful.

  2. 5 stars
    Made this for Thanksgiving yesterday and it was PHENOMENAL!!!! I followed the recipe exactly and I never post comments for recipes but I had to for this one because I was so impressed!! I rarely find grain free, dairy free, and egg free that I love this much!!!! Thank you!!!!

    1. Yay!! So so happy you enjoyed it, Samantha. It’s crazy how good you can make GF, DF, and egg-free recipes taste. Thanks so much for your kind comment and rating!

  3. 5 stars
    Wow. I can’t believe this crust is grain free. Thanks for doing all the hard work to come up with this recipe, it looks absolutely incredible!

    1. Absolutely, Celeste! It’s amazing how delicious grain-free recipes can be. Thanks so much for your comment and rating!