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Vegan Pumpkin Pie Recipe

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 257kcal


for the crust

for the filling


  •  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)!



Calories: 257kcal | Carbohydrates: 22g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 118mg | Fiber: 4g | Sugar: 13g