A homemade gluten-free pie crust and a perfectly spiced pumpkin filling make this vegan pie very delicious and is great for Thanksgiving!

Pumpkin pie is a classic dessert for the holiday season and we actually can't get enough of it! Since this recipe is quite healthy, you cmake it several times a year and never regret it.

THANKSGIVING: Healthy Vegan Pumpkin Pie

THANKSGIVING: Healthy Vegan Pumpkin Pie

  • Duration
  • Cook Time
  • Prep Time
  • 9Servings

Ingredients

Pie Filling

    • 15 oz (425 g) pureed pumpkin (not pumpkin pie filling) (*see notes)
    • 3/4 cup (180 ml) coconut milk canned (full-fat)
    • 1/2 cup (100 g) coconut sugar or brown sugar (*see notes)
    • 2 1/2 tbsp (50 g) maple syrup or any other liquid sweetener
    • 3 tbsp (24 g) cornstarch or tapioca flour (*see notes)
    • 2 1/2 tsp pumpkin pie spice (*see notes)
    • 1 tsp vanilla extract
    • 1/3 tsp salt
    • Whipped coconut cream (optional)

Pie Crust

    • 1 cup + 1 tbsp (160 g) gluten-free flour (*see recipe notes)
    • 1/2 cup (60 g) almond flour (*see recipe notes)
    • 2 flax eggs (2 tbsp ground flax seeds + 1/4 cup water)
    • 2 1/2 tbsp (30 g) coconut oil softened
    • 2 tbsp (20 g) coconut sugar or brown sugar
    • Pinch of salt

Preparation

Pie Crust:

  1. To make the flax egg, simply put 2 tbsp ground flax seeds (or ground chia seeds) to a small bowl, add 1/4 cup of water and mix with a whisk. Set aside for 5 minutes.
  2. Put all dry crust ingredients into a medium-sized bowl, then add the wet ingredients, stir with a spatula or fork. Then use your hands to knead the dough until it holds together or use a food processor! If the dough appears too dry, add a tiny bit of cold water.
  3. Press the dough into the bottom of a greased 9-inch pie pan and about 2 inches (5 cm) up the sides. Put the pan into the fridge (while you make the filling) and preheat the oven to 350°F (180°C).

Pumpkin Pie Filling:

  1. Process all filling ingredients in a food processor or blender until completely smooth.
  2. Pour the pumpkin filling into the uncooked pie crust and spread it with a spatula.
  3. Bake in the oven for 50 minutes. Turn off the oven and let the pie in the oven but open the door of the oven. Wait for a further 5 minutes, then take it out of the oven and let cool at room temperature. The middle of the pie will still be a bit wobbly and that's normal.
  4. After the pie has cooled on the counter for a while, place it into the fridge to firm up. This takes at least 2 hours but preferably leave it there overnight.
  5. Decorate the pumpkin pie with whipped coconut cream. Enjoy! Store pie leftovers covered in the fridge for up to 6 days. 

This recipe was republished with permission from Ela Vegan. Find the original recipe here.

Nutrition Information

  • Serving Size: 9

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