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Vegan Pumpkin Pie with Almond Flour Pie Crust

Author - Alyssa Rimmer

This vegan pumpkin pie recipe is so simple to make! Baked inside a grain-free almond flour pie crust, this recipe doesn't use any gluten, dairy or eggs!

PERFECT Vegan Pumpkin Pie served in a flakey, grain-free almond flour crust!

If I could eat one dessert for the rest of my life, it would be pumpkin pie.

I am fully aware of my pumpkin obsession (I make my pumpkin spice matcha latte at least once per day), so whenever Thanksgiving rolls around I go for it. Like literally make ALL the pumpkin things with no shame at all.

But one thing I've been missing, and a recipe that tons of you have been asking for, is a vegan pumpkin pie.

How to make the BEST grain-free almond flour pizza crust with just 4 ingredients!

So today we're doing it. We're making a simple vegan pumpkin pie (yes, that means egg-less!) and we're putting it all inside an amazing grain-free almond flour pie crust.

Almond flour pie crusts aren't “traditional” per se, but I absolutely adore how simple this crust is to make. No rolling, no strange gums,  no grains and zero sugar.

It only uses 4 ingredients and it's surprisingly flakey!

How to make the BEST grain-free almond flour pizza crust with just 4 ingredients!

I actually based this recipe from one I found on Elena's Pantry but swapped in a vegan butter to give it a more buttery flavor and used a vegan egg.

For my almond flour crust, I went with the Bob's Red Mill egg replacer, but I also think a flax egg will work. (and if you can tolerate real eggs, you can totally do that as well)

Vegan Pumpkin Pie with a grain-free almond flour crust! [gluten-free + vegan]

In terms of the filling, it's pretty straightforward. I based this recipe off one I saw from Minimalist Baker. I loved the simple ingredient list and I love the tweaks I made.

We've got pumpkin of course, then we're sweetening with a blend of raw organic sugar and maple syrup, adding in some arrowroot powder to help it thicken and then our pumpkin pie spice, some coconut oil, a splash of vanilla and some full-fat coconut milk to make it nice and rich and creamy.

And guess what? This entire recipe is made in the food processor! (<– if you don't have one yet, NOW is the time!)

PERFECT Vegan Pumpkin Pie served in a flakey, grain-free almond flour crust!

PERFECT Vegan Pumpkin Pie served in a flakey, grain-free almond flour crust!

I love serving this vegan pumpkin pie with some coconut whip on top, but you could also do some vegan vanilla ice cream or just go as is. And it's absolutely delicious served chilled or slightly warmed in the microwave.

Breakfast leftovers anyone? That's definitely how we roll in this house!

PERFECT Vegan Pumpkin Pie served in a flakey, grain-free almond flour crust!

PERFECT Vegan Pumpkin Pie served in a flakey, grain-free almond flour crust!

If you end up making this recipe, we'd love to see a pic! Tag @simplyquinoa or #simplyquinoa on Instagram so I can find your photo and give you some love in return!

Hope you ❤️ this recipe!

PERFECT Vegan Pumpkin Pie served in a flakey, grain-free almond flour crust!

How to make the Vegan Pumpkin Pie

Vegan Pumpkin Pie Recipe
5 from 1 vote
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Vegan Pumpkin Pie with Almond Flour Crust

This vegan pumpkin pie recipe is so simple to make! Baked inside a grain-free almond flour pie crust, this recipe doesn't use any gluten, dairy or eggs! 

Course Dessert
Cuisine American
Keyword almond flour, dairy-free, gluten-free granola, pumpkin, pumpkin pie, thanksgiving, vegan pie
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 257 kcal

Ingredients

for the crust

  • 2 cups blanched almond flour
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons vegan butter melted
  • 1 vegan egg either flax or a store bought egg replacer

for the filling

  • 2 1/2 cups pumpkin puree
  • 1/4 cup maple syrup
  • 1/3 cup coconut milk
  • 1/4 cup organic cane sugar
  • 2 tablespoons arrowroot powder
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice or a blend of cinnamon, nutmeg, ginger and cloves
  • 1/4 teaspoon sea salt

Instructions

  1.  Preheat the oven to 350ºF. Grease a 9" pie dish and set aside.
  2. To the bowl of a food processor, add the crust ingredients. Process until a dough starts to come together. You should be able to squeeze it between your fingers and it will hold together.
  3. Dump the "crust" into the pie dish and press it into the bottom and then up the sides. Feel free to smooth the edges over with your fingers. Set the crust aside.
  4. Rinse and dry the bowl of the food processor and put it back on the base. Add the filling ingredients and process until smooth. Pour the filling into the prepared crust and smooth over with a spatula or spoon.
  5. Bake the pie for 60 - 65 minutes until the crust is golden brown and the filling is just a little giggly. The crust may brown rather quickly depending on the heat in your oven, so if this happens, cover the edges with tin foil or a pie crust protector.
  6. Remove the pie and let cool for at least 1 hour, then transfer to the fridge and cool another 4 - 6. For best results, cool the pie overnight.
  7. Slice and serve (with a garnish of coconut whip if you want)!
Nutrition Facts
Vegan Pumpkin Pie with Almond Flour Crust
Amount Per Serving
Calories 257 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 6g 30%
Cholesterol 16mg 5%
Sodium 118mg 5%
Total Carbohydrates 22g 7%
Dietary Fiber 4g 16%
Sugars 13g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Grain-Free & Vegan Pumpkin Pie 😍 made entirely in the food processor, with an almond flour pie crust and topped with coconut whip!

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  1. Bonjour Alyssa. My english is bad, sorry. I made your recipe today and we appreciate it very much. Your pie is so delicious, thanks a lot. Have a nice day!

  2. Thanks for your recipe! I used it to make a pie for our family pie contest held every Thanksgiving, where everyone is a winner. I used hazelnut flour as I was out of almond flour. I hope it works.

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