Go Back
–+ servings
A single piece of gluten-free pumpkin pie with whipped cream on the top for dessert.
4.5 from 8 votes
Print

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.

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 242 kcal
London Brazil

Ingredients

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

Instructions

  1. Preheat oven to 350 degrees.

For the Grain-Free Pumpkin Pie Crust:

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

For the Vegan Pumpkin Pie Filling:

  1. In the bowl of a food processor combine all pumpkin pie filling ingredients.

  2. Process for 1-2 minutes, or until filling is completely smooth.
  3. Pour pumpkin pie filling into the crust.
  4. 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.
  5. Bake pumpkin pie in preheated oven for 50-60 minutes, or until the center just barely jiggles.
  6. Remove from oven and let pie sit at room temperature for 2 hours. Refrigerate for another 2 hours before serving.
  7. Serve pumpkin pie with coconut whipped cream and enjoy!

Recipe Video

Recipe Notes

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

Nutrition Facts
The Best Grain-Free Vegan Pumpkin Pie
Amount Per Serving
Calories 242 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Sodium 91mg4%
Potassium 164mg5%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 15g17%
Protein 4g8%
Vitamin A 5515IU110%
Vitamin C 1.7mg2%
Calcium 80mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.