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A homemade gluten-free pie crust and a perfectly spiced pumpkin filling make this vegan pie very delicious and is great for Thanksgiving!
Duration1 hr 5 mins
Cook Time50 mins
Prep Time15 mins


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


Pie Crust:

  • 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.
  • 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.
  • 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:

  • Process all filling ingredients in a food processor or blender until completely smooth.
  • Pour the pumpkin filling into the uncooked pie crust and spread it with a spatula.
  • 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.
  • 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.
  • Decorate the pumpkin pie with whipped coconut cream. Enjoy! Store pie leftovers covered in the fridge for up to 6 days. 
Pumpkin Pie Filling:


Michaela, otherwise known as Ela, is a vegan food blogger and founder of the incredibly successful blog elavegan,com. Ela does all the food styling, writing, recipe creating and photography for the blog, and has been vegan since 2011. She stopped eating meat when she was only 6 years old, due to her love for animals and nature. "Going vegan was the best decision in my life. Knowing that I don’t participate in the torture and exploitation of farm animals brought an inner peace to myself. I feel much more energized since eating plant-based food, I lost some weight and I cured my cystic acne!"The...