Vegan Pumpkin Pie {Gluten Free & Paleo}

This vegan pumpkin pie has a sturdy but tender and flaky crust with a perfectly spiced, slightly sweet, creamy filling. Plus, it’s gluten free and Paleo!

I LOVE pumpkin pie!!! I make it every year and every year I wonder why I don’t make it all year around because I love it so much. This year though, I tried my hand at making not only a gluten free and Paleo Pumpkin Pie, but I made it vegan too! And I have to say, I think it’s just as good as the original 🙂

It has a sturdy but tender and flaky crust with a perfectly spiced, slightly sweet, creamy filling – my favorite!

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Note- Even though it seems like there are a lot of steps for the pie crust, it’s actually quite simple! Click HERE to see my easy step-by-step pictures 🙂

Serve with Coconut Whipped Cream or Non-Dairy Ice Cream

Vegan Pumpkin Pie {Gluten Free & Paleo}

For Homemade Baking Powder combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (potato, tapioca, or arrowroot)

Course dairy free, Dessert, gluten free, paleo, Vegan
Cuisine American
Keyword egg free pumpkin pie, gluten free and vegan pumpkin pie recipe, gluten free pumpkin pie, paleo and vegan pumpkin pie recipe, paleo pumpkin pie, vegan pumpkin pie
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 Slices
Calories 418 kcal


Crust (See link above for step-by-step pictures):

  • 1 C Blanched Almond Flour very finely ground
  • 3/4 C Potato Starch I'd imagine Tapioca or Arrowroot would work but I haven't tried it
  • 2 Tbsp. Whole Psyllium Husks NOT Powdered or you would need much less
  • 1/4 tsp. Sea Salt
  • 4 Tbsp. Ghee or Non-Hydrogenated Shortening
  • 1/2 tsp. Baking Powder*
  • 1 Tbsp. Ground Chia Seeds
  • 1 Tbsp. Maple Syrup
  • 3-6 Tbsp. Cold Water


  • 1 15 oz. Can Pure Pumpkin Puree NOT Pumpkin Pie Filling
  • 1 15 oz. Can Full Fat Canned Coconut Milk
  • 3/4 C Coconut Palm Sugar
  • 1 1/2 - 2 tsp. Ground Cinnamon
  • 1/8 -1/4 tsp. Ground Cloves
  • 1 tsp. Ground Ginger
  • 1/4 tsp. Ground Nutmeg
  • 1/2 tsp. Sea Salt
  • 1 tsp. Pure Vanilla
  • 4 tsp. Agar Powder NOT Flakes or you would need much more



  1. In the bowl of a food processor, add the almond flour, potato starch, psyllium husks, salt, baking powder, and chia seeds. Whirl until combined.
  2. Then, add the non-dairy butter or shortening and pulse until it's well combined and looks like coarse sand.
  3. Next, add the maple syrup and water. Process on low until until the dough forms a ball in the processor and has the texture of soft play-dough and holds together well. If your mixture is too crumbly add 1 Tbsp. of cold water at a time or if it's too wet add 1 Tbsp. of potato starch at a time until you achieve the desired texture.
  4. Now form it into a disc and wrap it in plastic wrap or put in a sealed baggie and let it get cold in the fridge, I usually let mine sit in the fridge from a few hours to overnight.
  5. Once the crust gets nice and cold, it should be firm enough to roll out (if it’s too hard to roll out or is cracking, let it rest on the counter 30 minutes or even add in 1 tsp. of cold water if needed). Place the crust between 2 pieces of parchment paper and roll out from the center of the crust.
  6. Now here’s a little trick I learned – after you roll it out, flip it over so the bottom parchment is now the top, then slowly peel off the parchment. I do this because it seems like the bottom parchment is always harder to get off and I would rather take off the harder side now and the easier side when I lay it over the pie 🙂
  7. Then invert onto greased and floured pie pan and slowly pull off the parchment paper. Patch up any cracks and apply any decorative effects.
  8. Bake at 350 degrees for 15-20 minutes or until lightly browned. Set aside to cool.


  1. Add all of the ingredients except the agar flakes to a pot and bring to a simmer. Whisk in the agar powder and continue whisking for about a minute. Mixture should start to thicken.
  2. Pour into pie crust and place in the refrigerator until set, a couple of hours.
  3. Store in the refrigerator.
Nutrition Facts
Vegan Pumpkin Pie {Gluten Free & Paleo}
Amount Per Serving
Calories 418 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 18mg 6%
Sodium 229mg 10%
Potassium 431mg 12%
Total Carbohydrates 40g 13%
Dietary Fiber 7g 28%
Sugars 15g
Protein 6g 12%
Vitamin A 176.5%
Vitamin C 5.5%
Calcium 8.2%
Iron 15.1%
* Percent Daily Values are based on a 2000 calorie diet.


Posted November 18, 2017 by Cassidy in Desserts, Egg Free, Paleo, Pies, Vegan / 0 Comments


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