The Ultimate Gluten Free & Vegan Pumpkin Pie

There are few things I love more than the dessert table on Thanksgiving! Pies, pies and more pies! This year will be my first meat free, dairy free, gluten free thanksgiving. Last year after Thanksgiving dinner I was a huge mess after dinner and dessert. The stomach pain was just so bad. I vowed that afternoon to never have another painful Thanksgiving again. And it’s so easy to do, too! There are so many options with pies (and everything else you eat at dinner) these days!

The little turkey on the left is one of my students’! We had a holiday craft fair today and I ran this craft in the art room. This were one of the cute little turkeys that came out of the bunch! Adorable and perfect for the holiday table! (I made a whole set of them for last year).

Anyways… I knew I had to start cooking up some ideas for Thanksgiving dinner (no pun intended)! I found a lot of gluten free pies, vegan pies, raw pies, even, but nothing that was exactly what I wanted. Which led me to tweak ingredients here and there to come out with something exactly like I wanted. I think I have found it. This recipe is super easy, it does not have a lot of ingredients, and tastes amazing. The Ultimate Gluten Free & Vegan Pumpkin Pie. This will be a sure winner with everyone at the table - gluten free and vegan or not! Promise! With a pretty crust tutorial, too!

Serves 8

crust inspired by Mark’s Daily Apple


for the crust:

  • 1 cup raw almonds
  • 1 1/2 cups raw walnuts
  • 1 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 2 tablespoons coconut oil (melted)

for the pie filling:

  • 1 1/2 cups pumpkin puree
  • 2/3 cup honey
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon arrowroot powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice


1. Preheat the oven to 350 degrees.

2. Buzz all pie ingredients in a food processor or blender until dough forms.

3. Spread out the dough into a pie plate so it covers the bottom and sides. I made mine a little thinner so I had extra at the top to make the pretty pie crust edges.

4. To make the pie edges, I used my index finger and thumb finger on the outside, pinching the dough. I used my index finger on my other hand to push the dough into the pinch at the same time. One of my readers commented the pie looked like a sunflower (I gave a sneak peak on Instagram this past week)!

5. Cook pie crust in the oven for 15 minutes at 350 degrees.

6. While the pie crust is cooking, mix all pie filling ingredients together until smooth (you can use a whisk or put everything in the food processor).

7. When pie crust is done pre-baking, pour filling into the pie crust and place back in the oven for 30-35 minutes. note: Pumpkin pie is a little bit tricky to figure out when it’s done, as it thickens in the refrigerator after. I waited until I could put a knife in mine somewhere around the middle, only half way down, and it came out clean.

8. Place in the refrigerator for 4-6 hours (I like to leave mine in overnight, though).

9. Serve with coconut milk whip cream (find a recipe here).

Nutritional Information: Calories:  368   Fiber:  6g   Sugar:  26g

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