The Best Gluten Free Vegan Pumpkin Pie

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  • 1 and 1/4 cup almond flour
  • 3 Tbsp. solid coconut oil
  • 1 and 1/2 tsp. cinnamon, divided
  • 1/2 Tbsp. coconut sugar
  • 1 15-oz. can pumpkin puree
  • 12 oz. full-fat canned coconut milk (a little less than 1 can)
  • 1 tsp. pumpkin pie spice
  • 1/4 cup maple syrup
  • 2 Tbsp. coconut flour


  1. Preheat the oven to 350 degrees F. Grease a pie plate with coconut oil. Set aside.
  2. Make the crust: Add almond flour, coconut oil, 1/2 tsp. cinnamon, and 1/2 Tbsp. coconut sugar to a food processor, and pulse until a coarse meal forms. When you squeeze it, it should be able to come together.
  3. Press your crust ingredients into the prepared pie plate. Be sure to press up the sides of the pie plate as well. Bake for 15 minutes.
  4. While the crust is baking, make the filling: Add pumpkin puree, coconut milk, pumpkin pie spice, 1 tsp. cinnamon, maple syrup, and coconut flour to a blender and blend until combined.
  5. When your crust is finished, carefully pour the filling mixture on top of the hot crust, and increase your oven temperature to 425 degrees F.
  6. Immediately put your pie back in the oven for 15 minutes (no need to wait for it to come up to the new temperature). Then, decrease the temperature to 350 degrees F and bake an additional 30-40 minutes, or until the edges look browned.* It’s going to be bubbling. It’s going to look like a hot mess. But relax. It will all come together.
  7. Remove the pie from the oven and allow to cool to room temperature on a cooling rack, then place in the fridge to cool overnight.
  8. The next morning, serve with whipped cream and pomegranate seeds!


*My edges got a little dark near the end of my cooking time, so I just carefully cut them off when the pie was completely cool. This was probably because my crust didn’t go all the way up my pie plate, so some of the filling was actually touching the plate. I definitely didn’t mind though. The dark edges tasted like a fall campfire.

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