This vegan pumpkin pie is also paleo and has a richer and creamier pumpkin filling than your traditional pumpkin pie! A great grain-free and gluten-free pie for Thanksgiving dessert. With a how-to recipe video.
I’m SO excited about this recipe. I made it about a month ago and have been trying to be patient and not post it before Halloween. But according to the people on Instagram, it’s never too early for pumpkin pie so here we are!
Pumpkin pie has never been a favorite of mine because of the texture. To me, it’s just kind of bla. But this vegan pumpkin pie?! Definitely the opposite of bla. :D I’ve made some no-bake cashew-based desserts before, like these no-bake paleo vegan key lime pies and this paleo vegan maple frosting but this one is different in that it’s baked.
The result is a super creamy, rich and decadent pumpkin pie. I’m not vegan nor paleo but I’m telling you… if I had the choice between this filling and one with sweetened condensed milk and eggs, I’d much rather have this one. Nobody will know that it’s allergy-friendly and made healthier.
Before I made this, I tried some recipes that basically just used coconut milk in place of the evaporated / sweetened condensed milk and coconut sugar instead of brown sugar. But nope. I can’t have any coconut taste in my pumpkin pie.
I did use some whipped coconut cream on one piece, but to be honest, it was just because I wanted the pie to look more interesting for the pictures. I then wiped it off and put it in a smoothie because coconut taste is not welcome here. ;) And seriously – the texture in this cashew-based recipe is so much better than the coconut milk based ones!
The crust is the same one I used in this paleo chocolate fudge pie and like I said in that post, the only kind of crust I really like is a cookie crust.
This isn’t at all a cookie crust but it’s still a great crust (if you like regular pie crust!). I used a chia egg in the pictured pie but a regular egg works just as well!
If you can eat grains and aren’t vegan, the whole wheat cookie crust in this blueberry cream cheese pie would be my favorite crust to use in this (or really – any!) pie. I’m not sure if you’d need to pre-bake the crust, though. I’m guessing not but I’m not positive!
Prefer a cheesecake? This Vegan Pumpkin Cheesecake is one of my favorite recipes on the blog!
There are a few downsides to this pie. I think it’s really best to prepare it the day before serving (or the day of). I didn’t cut into the pie until after it had chilled overnight and both the crust and filling were perfect.
The next day (so two days after I had made it), I thought the crust wasn’t as good. It had gotten kind of soft. And I thought the filling started tasting a little weird on the fourth day.
If you’re worried about not being able to eat it all before the funkiness sets in, freeze it! I’m pretty sure it’d freeze well, though I doubt the crust would be as crisp.
The other negative thing about this paleo vegan pumpkin pie is that it uses a full cup of maple syrup. If maple syrup is super expensive in your neck of the woods, you could try using half agave or brown rice syrup (if you’re not paleo) or half honey (if you’re not vegan). By the way, I haven’t tried any of these ideas – they’re just suggestions. :)
By the way, if you’re vegan, I recommend checking out my post on Is Maple Syrup Vegan? Some manufacturers use an animal product during production that you may or not be okay with.
If you’re paleo but not vegan, definitely also give my paleo pumpkin donuts a try! They’re seriously SO good!
And if you’re vegan but not paleo, check out this gluten-free pumpkin mousse pie for another great gluten-free pumpkin recipe.
And for the vegans, I have vegan pumpkin muffins! Which you also coat in cinnamon sugar, making them donut-like.
I’d love to hear what you think about this paleo pumpkin pie! It’s one of my very favorite recipes ever.
Vegan Pumpkin Pie (paleo, grain-free, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8-12 slices
Ingredients
- 2 cups (200 grams) blanched almond flour
- 2 tablespoons coconut sugar
- 1/4 teaspoon salt
- 2 tablespoons + 1 teaspoon (33 grams) coconut oil
- 1 chia egg1 or 1 large egg (50 grams, out of shell) for a non-vegan version
- 1 1/3 cups (193 grams) raw unsalted cashews, soaked and drained2
- 1 cup (240 milliliters) maple syrup, room temperature
- 2 tablespoons coconut sugar
- 1 15-ounce (425-gram) can pumpkin puree
- 2-3 teaspoons pumpkin pie spice3
- 1 teaspoon vanilla extract
- 3/8 teaspoon salt
- I used whipped coconut cream and healthier maple candied walnuts (just to make the pictures look nice – I don't think the pie needs it!)
For the crust:
For the filling:
For garnish:
Directions
- Position the rack in the lower third of the oven and preheat it to 350 °F (175 °C).
- Prepare the crust. You can either mix the dry ingredients together and then stir in the wet ingredients with an electric hand mixer or by hand (which will take some time and strength) until well combined or use a food processor. To use a food processor, place the almond flour in the bowl of a food processor fitted with an S-blade. Sprinkle the sugar and salt over the top and then add the coconut oil and egg / chia egg. Pulse just until a ball forms.
- Press the mixture up the sides and over the bottom of a 9" pie plate. Set aside while preparing the filling. If you don't have a pie shield then you should create one now out of foil. Set it aside until you need it after it's baked for about 20 minutes.
- Blend all the filling ingredients in a high-powered blender (I don't think this will work in a food processor) at medium or high speed for about 1 or 2 minutes or until completely creamy and no lumps remain.
- Pour the filling over the unbaked pie crust and bake for 45-55 minutes or until the topping looks slightly puffy and has turned slightly brown. I put a pie shield over my crust after about 20 minutes to prevent it from browning too much. The pie will still be quite soft but firms up as it chills.
- Let cool completely, about 2 hours, and then refrigerate for another 2 hours. Best served on the day of making or the next day. Keep refrigerated for up to 2 days and freeze leftovers after that. By the way, the pictured slices are WAY too big. I didn't realize how rich the pie was until after I had sliced them!
Notes
- To make a chia egg, mix together 1 tablespoon of ground chia seeds and 2 1/2 tablespoons water. Let sit 5-15 minutes or until goopy like an egg.
- To soak the cashews, place them in a large mug, small pot, or some kind of container that's safe to pour boiling water into. Pour enough boiling water over the cashews to cover them. Let them sit 2 hours.
- Since everyone's ideal amount of pumpkin pie spice is different, I recommend starting off with 2 teaspoons, blending, tasting and adding more, if desired. I used 3 teaspoons.
Crust adapted from Elana's Pantry.
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127 comments on “Vegan Pumpkin Pie (paleo, grain-free, gluten-free, dairy-free)” — Add one!
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Once again, you save the day! This might sound hyperbolic but I seriously don’t know what I would do without your wonderful recipes! I made this recipe 1-2 weeks ago under the guise of “recipe testing” for Thanksgiving – although being honest with myself, I knew it would turn out perfect and I didn’t need to do a test run; I just wanted pumpkin pie ASAP :) I’ve made/eaten my share of paleo pumpkin pies over the past few years and I told myself they were good enough but they were coconutty, more liquidy, and you could taste all the ‘alternative’ ingredients. When I saw you had made a paleo pumpkin pie, I got SO excited (I’m serious about pumpkin pie, can you tell ;D) because I knew it would turn out “legit”, as the kids say. I used a real egg, and ghee in the crust since my coconut oil was unrefined and I didn’t want to even risk having the slightest coconut taste. I also only had darker grade maple syrup so next time (aka when I make this again in two days!) I will use less- 3/4 of a cup, or just use lighter grade maple syrup instead. Even still, the pumpkin pie looked and tasted just how it should – amazing! – and, as evidenced by this long review, it meant WAY too much to me :) People who don’t eat paleo had some of the pie too and couldn’t tell the difference; they loved it. The pie barely lasted 2 days. Thank you, thank you!! And happy Thanksgiving!
This is one of the nicest comments I’ve ever gotten! Thanks so much. You have totally made my week (it’s only Tuesday, I know, but nothing will top this ;)) And haha – nothing wrong with “recipe testing” when it comes to desserts! You wouldn’t want to disappoint anyone. ;) I’m thrilled that the non-paleo eaters enjoyed it, too! Thanks again for your lovely comment and happy Thanksgiving!
Any suggestions for a substitution for someone allergic to cashews? Will any other kind of nuts work? I’m allergic to peanuts, cashews and pistachios, but I can have other nuts. This looks so good!
Hmm. That’s a difficult one since the filling is cashew-based and they’re quite special in how creamy and soft they are once soaked. I found this conversation where people recommend pine nuts and macadamia nuts. I’ve never really baked with either but one person has used macadamia nuts in place of cashews in one of my cashew-cream based recipes (like this one). I’d love to hear how it comes out if you try it!
Sounds silly, but do you drain the cashews after they’ve soaked or use both the water and the cashews?
Thanks!
Not silly at all! You’ll definitely want to drain them. :) I’d love to hear how it comes out if you try it!
I’m not a huge pumpkin pie fan, but this looks really incredible. Most pumpkin pies are really thin and not amazing, but this is the exact opposite!
Aww, thanks!
Love LOVE how easy, simple, and healthy this recipe is!! Tastes so delicious and so light .. unlike the traditional pumpkin pies ! I also used 3/4 cup of the maple syrup and was sweet enough for me ;) will definitely do it again…
I’m so happy you liked it! And that’s great that 3/4 cup maple syrup was enough. :) Thanks so much for your feedback!
My Daughter says, “daddy can we make a pumpkin pie together?” I say, “of couse sweetheart I have to go to Mrs.Erin to tell us what to do!” I crossed my fingers for a texerin pumpkin Paleo pie and BINGO!! You are touched by the finger of God himself your recepies are handsdown AWESOME!! My cookies, pancakes make me a rockstar thanks to you!! Thanks for sharing your gift with the world!
Hi Cliff! It’s great to hear from you again. Thanks so much for your lovely comment. :) It made my day! Did you already make the pumpkin pie? Or you’re planning on it? Either way, I’m happy you found the recipe! And good timing because I just posted it a week ago. :D Thanks again for stopping by!
That pie looks perfect and I love the sound of the almond crust, I’ll have to try that!
I hope you’ll enjoy it!
I agree – never too early for pumpkin pie! But this is great timing because we are all just starting to think about what to make for Thanksgiving!
Well. I do think August is too soon, but I’m cool with October 31. ;)
Vegan and Paleo, Erin?! Well done! That’s not an easy feat. This looks and sounds so rich and decadent!
Thanks, Megan! :)
This surely looks rich and decadent! I’d love to dig in!
It really is! :)
That is one beautiful pumpkin pie!!!
Thanks!
I’ve been hanging onto my last can of pumpkin puree for just the right recipe and here it is! I’m not sure that I’ll wait until Thanksgiving.
I think this pie is worthy of your last can. :) I’d love to hear how it comes out! If you have a Kaufhof, they have Libby’s in the American section for 3.29.
Sadly, our KL does not have an American section but does have a Russian section. Although they now have their own line of vegan products so I can’t be too upset!
Kaufhof, not Kaufland! ;)
What a creamy looking pie. I love that this is paelo!
Thanks, Sandi!
This is a perfect recipe to try out at my next dinner party! I can’t get enough pumpkin during the Fall season!
I hope everyone will enjoy it!
Beautiful pie! I would love a slice right now!
Same here! I’m so sad it’s gone.
I have never cared for pumpkin pie either. I sure do like a good sweet potato pie. My mother made the best I have ever had. Never used a recipe. One of those kind. Ha!!!
This really looks creamy.
Haha. Have you tried recreating her recipe?! I want to try it!
I love how your pumpkin pie looks. It’s creamy and delicious and that crust looks to die for!
Thanks so much!
This sounds like an amazing pie. I need to consider it for Thanksgiving this year
Why not do a test run?! :)
Oh my goodness, this pie looks so delicious!! I can’t wait to try it!
Come and get it! ;)
I cant see that reducing the maple syrup would have any effect on thickeniing. I’d just increase the egg or egg substitute by one. The egg is the binder, not the syruo.
Hi there! I’m not sure where you see that the maple syrup acts as a thickener? If anything, it makes it more runny. Like I said in the other comment, I don’t think reducing the maple from 16 down to just 2-3 tablespoons would work. That’s a lot of liquid to just omit from a recipe! But if you try it, good luck. :) Let us know how it goes! I bet the others would be interested, too.
I think I need to try this version. I don’t love traditional pumpkin pie either, but this sounds great!
You really should! :)