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November 17, 2017

by Alyssa Rimmer

Vegan Pumpkin Pie with Almond Flour Pie Crust

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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!

Facebook logoTwitter logoPinterest logoPERFECT 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.

Facebook logoTwitter logoPinterest logoHow 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!

Facebook logoTwitter logoPinterest logoHow 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)

Facebook logoTwitter logoPinterest logoVegan 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!)

Facebook logoTwitter logoPinterest logoPERFECT Vegan Pumpkin Pie served in a flakey, grain-free almond flour crust!

Facebook logoTwitter logoPinterest logoPERFECT 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!

Facebook logoTwitter logoPinterest logoPERFECT Vegan Pumpkin Pie served in a flakey, grain-free almond flour crust!

Facebook logoTwitter logoPinterest logoPERFECT 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!

Facebook logoTwitter logoPinterest logoPERFECT Vegan Pumpkin Pie served in a flakey, grain-free almond flour crust!

How to make the Vegan Pumpkin Pie

 

More Holiday Desserts to Try:

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! 
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 257kcal
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Facebook logoTwitter logoPinterest logoVegan Pumpkin Pie Recipe
4.56 from 9 votes

Ingredients

for the crust

for the filling

Instructions

  •  Preheat the oven to 350ºF. Grease a 9" pie dish and set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Slice and serve (with a garnish of coconut whip if you want)!

Video

Nutrition

Calories: 257kcal | Carbohydrates: 22g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 118mg | Fiber: 4g | Sugar: 13g
Facebook logoTwitter logoPinterest logovegan pumpkin pie with almond flour crust
Facebook logoTwitter logoPinterest logovegan pumpkin pie with almond flour crust

 

 

Facebook logoTwitter logoPinterest logoGrain-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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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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    • Hi! This recipe is vegan, so I’m a teeny bit confused about what you’re trying to replace? Let me know and I’m happy to provide a suggestion!

  1. Will this work with regular self rising or plain flour? I am allergic to nuts of any kind so I am unable to use almond flour or almond milks etc. Need a good substitute for anything with nuts.
    Thanks

    • I haven’t tested. I’d say go with a traditional pie crust recipe using vegan butter and then using this as the filling 🙂

  2. […] Vegan Pumpkin Pie with Almond Flour Pie Crust […]

  3. 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!

  4. […] Vegan Pumpkin Pie with Almond Flour Pie Crust […]

  5. 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.

  6. […] Vegan Pumpkin Pie with Almond Flour Pie Crust […]

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