Vegan Pumpkin Pie

Vegan Pumpkin Pie

Dietary gluten-free, paleo, vegan

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 40 minutes

Servings 12


Pie Filling

1.5 cans Farmer's Market Organic Pumpkin

1 cup coconut milk

1/3 cup maple syrup

2 tbsp brown sugar

1 tbsp pumpkin pie spice

3 tbsp organic corn starch

1/2 tsp sea salt

1 tsp pure vanilla extract

dairy free whipped cream for serving

Gluten-Free Crust

2 cups almond flour

1/4 cup arrowroot starch

1/4 tsp sea salt

3 tbsp melted coconut oil

1 tbsp maple syrup


For the Crust

1. Preheat the oven to 350 F.

2. Add almond flour, arrowroot, and salt to a medium-sized bowl and

whisk to combine.

3. With a rubber spatula or spoon, stir in the coconut oil and syrup until

the mixture is crumbly but sticks together when pressed. Add a little

water if the mixture is still too dry, but 1 tbsp should be enough.

4. Form a ball with the dough. Press into a tart or pie dish, and prick the

bottom and sides of the pie crust with a fork to prevent bubbling. Place

the crust in the freezer for 5 minutes.

5. Pre-bake for about 10 minutes to prevent it from getting soggy.

For the Pie

1. Preheat the oven to 350 F.

2. In a medium-sized mixing bowl, whisk together the pumpkin, coconut

milk, syrup, brown sugar, pumpkin pie spice, corn starch, salt, and

vanilla until very smooth.

3. Pour into the pre-baked pie crust and carefully transfer to the oven.

4. Bake for 35 - 45 minutes, until the pumpkin pie filling has set. Be sure

to check halfway through baking and cover the crust edges with foil or

a crust shield if they are getting dark.

5. Remove from the oven and let the pie cool completely. Transfer to

the refrigerator to set up overnight. Serve chilled with dairy-free

whipped cream.


Recipe courtesy of