Gluten Free Vegan Pumpkin Pie

The holiday season, starting with Thanksgiving is my very favorite time of year! I love the flavors of the season-sage, rosemary, thyme…and pumpkin! I am approaching the five year anniversary of my gluten and dairy free lifestyle in January, and also have eliminated eggs earlier this year, so needless to say my holiday recipes often require some modifications!

I’d like to share my Gluten Free, Vegan Pie recipe with you! This recipe is Paleo friendly, and gluten free, egg free, dairy free. and refined sugar free. It is sweetened with maple syrup and coconut sugar to keep that nice touch of sweetness that is fun to treat ourselves with around the holidays. I hope you enjoy it as much as I do and have a wonderful Thanksgiving!

Gluten Free Vegan Pumpkin Pie (grain free, paleo, refined sugar free, dairy free, egg free)



2 cups (200 grams) almond flour
1/4 teaspoon salt
2 tablespoons coconut sugar
2 tablespoons plus 1 teaspoon coconut oil (33 grams)
1 Chia egg (2.5 tablespoons water with 1 tablespoon water, set 5 minutes until seeds pop)


1 15-ounce carton or can pumpkin puree (425 gram)
1 1/3 cups (193 grams) raw cashews, soaked overnight or a few hours and drained)
1 cup (240 milliliters) maple syrup, room temperature
2 tablespoons coconut sugar
3 teaspoons pumpkin spice
1 teaspoon vanilla extract
3/8 teaspoon salt


  1. Preheat oven to 350, and lower rack in your oven. Grease a standard size pie pan with spray coconut oil or similar
  2. Start by preparing the crust. Mix the dry ingredients: flour, coconut sugar, salt, stirring with a fork to combine. Then add the coconut oil and chia egg, mixing with a hand mixer or food processor.
  3. Press the mixer into the bottom and sides of your pie plate. Set aside.
  4. Blend the filling ingredients using high powered blender until creamy and no lumps remain.
  5. Pour the filling over the unbaked pie crust. Place in the oven and bake for 45-55 minutes until slightly brown. If you’re concerned about it browning too much, add a pie shield or foil around edges after 20 minutes or so. It will firm up more in the fridge.
  6. Let pie cool completely, at least 2 hours before placing in fridge. Refrigerate for 2 hours before serving. It works best to make it the day before, if possible.

Coconut Whipped Cream

1 can full fat organic coconut milk (find near Asian foods in your market), chilled at least overnight or a couple days so fat will separate to the top.
2 Teaspoons Maple syrup
1 Teaspoon Vanilla

Open Coconut milk can and you should see the thick milk fat has risen to the top and separated from the water. This is what you want. Use a metal spoon or firm scraper to scoop the milk out, avoiding the water. Reserve the water to thin the cream if needed. Wait to sweeten and add vanilla until you whip it. Using a mixer, whip the cream until you see peaks form, 1-2 minutes. If it’s too thick, add reserved water from can to reach desired consistency. Then add the vanilla and maple syrup, adding more or less to personal taste. Makes the perfect alternative whipped cream topping for pie, vegan ice cream, desserts, and apple dip. It’s also great whipped cream for vegan hot chocolate or coffee.