I’ve finally come out with a recipe for gluten free vegan pumpkin pie that is going to seriously spice up your life! This pumpkin pie is both vegan and paleo, with an incredibly flaky crust & delicious pumpkin filling. It’s the absolute perfect addition to your table this holiday season!
When I say vegan pumpkin pie, you should get REAL excited!
I’ve been trying to wrap my head around why I don’t have a pumpkin pie recipe on my site for a while now. The truth is, I created the filling for this recipe years ago, and everyone I fed it to absolutely loved it. However, I wasn’t completely sold on the crust I had made.
I basically made a raw crust and made this pie in a springform pan. I knew I dug the flavor of the filling but wanted to come up with a crust that was flaky and more closely resembled a traditional pumpkin pie.
Incoming: this fabulousness! I usually restrain myself from using almond flour because I don’t do well when consuming a ton of almonds. However, it was an absolute must for me when trying to perfect the flaky paleo crust.
I had tried it two times previously with raw cashews, but they didn’t produce the texture I was going for. I knew after incorporating the almond flour that this recipe was going to be a winner, and it really is one!
What’s awesome about this paleo and vegan pumpkin pie is that you would NEVER know it is just that. After trying his first (of many) pieces, Tim was like: “Wow, this tastes better than the real thing!” He doesn’t even like pumpkin pie, you guys. His words of praise truly mean something this go around 😉
Bring this gluten free vegan pumpkin pie to Thanksgiving, just trust me!
What I love most about this pumpkin pie is the amount of sweetness it has. I decided to not get too heavy handed with the maple syrup because I knew that after a really large holiday meal, the last thing I want is to drown in sugar.
I know not everyone will agree with me about that, but I prefer my desserts to not to be overpowering… at least not with the sugar content. There is a perfect balance of warm, fall spices in this pie, too. You could alternatively add a few teaspoons of pumpkin pie spice if you don’t want to stock up or don’t have all of the spices on hand.
I recommend dipping your finger into the raw better (it won’t kill ya!) and checking to see if it has the right amount of spice. That’s how I recipe test any and everything… and it works like a charm!
Be sure to show off with the best vegan pumpkin pie recipe in all the land
If you want to impress the family or bribe some of your buds during Friendsgiving, making this vegan pumpkin pie is the way to do it! I shared this pie with my husband and my sister, but that is all! If we’re going to be hosting Thanksgiving at our place this year, I know I will need to make *at least* a few of these. Our family loves on desserts so, so much.
If you’re into all of the pumpkin things (like me), I suggest you start acquiring all of the ingredients for this pie. BUTTTTT if you want to check out some other pumpkin themed desserts, I just so happen to have your back with that, too!
In fact, have you seen my paleo pumpkin desserts roundup? I made it last year, and it was a serious hit. I decided to update it with even more recipes that I have come across and loved again this year.
In the roundup, you’ll find everything from other fabulous pumpkin pie recipes to blondies and bars. All of the deliciousness!
More like this:
Add vegan pumpkin pie to your “to-make” list
Really though- this gluten free vegan pumpkin pie is such a crowd pleaser, and I absolutely cannot wait for you to try it. Between the scrumptious and flaky crust and that warm and cozy filling, you’re going to be going in for seconds… thirds… hell, maybe fifths!
I know we have about one slice left of this pie in the freezer, and I’m going to need to take some extra precautions in order to hide it from my hubs.
Be sure to add gluten free vegan pumpkin pie into the mix of things this year. You’re going to make all of your friends and family super happy… and their bellies won’t be mad at ya either. It’s a win-win if you ask me 🙂
The pie crust recipe was adapted from Paleo Running Momma!
Gluten Free Vegan Pumpkin Pie
- 15 ounces canned pumpkin
- 1/4 cup canned coconut milk
- 3 large eggs + 1 egg yolk or 3/4 cup unsweetened applesauce for vegan
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground ginger
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon sea salt
- 1/16 teaspoon black pepper *just trust me*
- Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position.
- In the bowl of a food processor, pulse all of the crust ingredients except for the egg. Pulse a few times (for about 30-45 seconds) until you see thick crumbs begin to form. Add in the egg and pulse a few more times until a dough begins to form.
- Roll the dough into a ball and wrap it tight in plastic wrap. Let it chill in the refrigerator for 15 minutes.
- Carefully roll your dough into a circle about 9" large between two sheets of parchment paper with a rolling pin and transfer it into a 9" pie dish. You can alternatively just press the dough into the plate without rolling it. Just be patient and if the dough begins to get sticky, refrigerate it again. Do your best to make sure it is dispersed evenly throughout the pie dish.
- Once the dough has been pressed into the pit dish, gently pierce it throughout with a fork. This will allow for steam to escape while it is baking.
- Bake at 375 degrees Fahrenheit for about 12 minutes until the bottom has set. Remove the pie crust from the oven and let cool for at least 10 minutes before adding the filling. Turn the oven temperature down to 350 degrees Fahrenheit.
- Whisk all of the filling ingredients in a large bowl until smooth or blend on medium high in a high-speed blender until smooth throughout.
- Pour the filling into the cooled pie crust. You do not need to use ALL of the filling if you are only making one pie *please see notes!*
- Tap the pie dish on the counter a few times to release any air bubbles and smooth over the top if you'd like with an offset spatula.
- Transfer the pumpkin pie into the oven and bake at 350 degrees Fahrenheit for 40-45 minutes, until the custard has set but is still slightly jiggly in the center. Turn off the oven and leave it cracked open for 30 minutes while the pie cools down. This will prevent it from cracking over the top.
- Transfer it to the counter to completely cool down and serve with homemade whipped cream.
- To make the filling vegan, simply substitute 3/4 cup of unsweetened applesauce for the eggs!
- To make the crust vegan, substitute 1 flax egg for the regular egg. There is a wonderful tutorial on how to do so here.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.