Paleo Vegan Pumpkin Pie

This paleo vegan pumpkin pie has a richer and creamier pumpkin filling than your traditional pumpkin pie! A great grain-free and gluten-free dessert for Thanksgiving.

I’m SO excited about this recipe. I made it about a month ago and have been trying to be patient and not post it before Halloween. But according to the people on Instagram, it’s never too early for pumpkin pie so here we are!

Pumpkin pie has never been a favorite of mine because of the texture. To me, it’s just kind of bla. But this paleo pumpkin pie?! Definitely the opposite of bla. :D I’ve made some no-bake cashew-based desserts before, like these no-bake paleo vegan key lime pies and this paleo vegan maple frosting but this one is different in that it’s baked.

Paleo Vegan Pumpkin Pie – has a richer and creamier pumpkin filling than your traditional pumpkin pie! A great grain-free, dairy-free and gluten-free dessert for Thanksgiving.

The result is a super creamy, rich and decadent pumpkin pie. I’m not vegan nor paleo but I’m telling you… if I had the choice between this filling and one with sweetened condensed milk and eggs, I’d much rather have this one. Nobody will know that it’s allergy-friendly and made healthier.

Before I made this, I tried some recipes that basically just used coconut milk in place of the evaporated / sweetened condensed milk and coconut sugar instead of brown sugar. But nope. I can’t have any coconut taste in my pumpkin pie.

I did use some whipped coconut cream on one piece, but to be honest, it was just because I wanted the pie to look more interesting for the pictures. I then wiped it off and put it in a smoothie because coconut taste is not welcome here. ;) And seriously – the texture in this cashew-based recipe is so much better than the coconut milk based ones!

This paleo vegan pumpkin pie has a richer and creamier pumpkin filling than your traditional pumpkin pie! A great grain-free, gluten-free and dairy-free dessert for Thanksgiving.

The crust is the same one I used in this paleo chocolate fudge pie and like I said in that post, the only kind of crust I really like is a cookie crust.

This isn’t at all a cookie crust but it’s still a great crust (if you like regular pie crust!). I used a chia egg in the pictured pie but a regular egg works just as well!

If you can eat grains and aren’t vegan, the whole wheat cookie crust in this blueberry cream cheese pie would be my favorite crust to use in this (or really – any!) pie. I’m not sure if you’d need to pre-bake the crust, though. I’m guessing not but I’m not positive!

There are a few downsides to this pie. I think it’s really best to prepare it the day before serving (or the day of). I didn’t cut into the pie until after it had chilled overnight and both the crust and filling were perfect.

This paleo vegan pumpkin pie has a richer and creamier pumpkin filling than your traditional pumpkin pie! A great dairy-free, grain-free and gluten-free dessert for Thanksgiving.

The next day (so two days after I had made it), I thought the crust wasn’t as good. It had gotten kind of soft. And I thought the filling started tasting a little weird on the fourth day.

If you’re worried about not being able to eat it all before the funkiness sets in, freeze it! I’m pretty sure it’d freeze well, though I doubt the crust would be as crisp.

The other negative thing about this paleo vegan pumpkin pie is that it uses a full cup of maple syrup. If maple syrup is super expensive in your neck of the woods, you could try using half agave or brown rice syrup (if you’re not paleo) or half honey (if you’re not vegan). By the way, I haven’t tried any of these ideas – they’re just suggestions. :)

Paleo Vegan Pumpkin Pie

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Rated 5.0 by 3 readers
Paleo Vegan Pumpkin Pie
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8-12 slices

Ingredients

    For the crust:

  • 2 cups (200 grams) blanched almond flour
  • 2 tablespoons coconut sugar
  • 1/4 teaspoon salt
  • 2 tablespoons + 1 teaspoon (33 grams) coconut oil
  • 1 chia egg1 or 1 large egg (50 grams, out of shell) for a non-vegan version
  • For the filling:

  • 1 1/3 cups (193 grams) raw unsalted cashews, soaked and drained2
  • 1 cup (240 milliliters) maple syrup, room temperature
  • 2 tablespoons coconut sugar
  • 1 15-ounce (425-gram) can pumpkin puree
  • 2-3 teaspoons pumpkin pie spice3
  • 1 teaspoon vanilla extract
  • 3/8 teaspoon salt
  • For garnish:

  • I used whipped coconut cream and healthier maple candied walnuts (just to make the pictures look nice – I don't think the pie needs it!)

Directions

  1. Position the rack in the lower third of the oven and preheat it to 350 °F (175 °C).
  2. Prepare the crust. Place the almond flour in the bowl of a food processor fitted with an S-blade. Sprinkle the sugar and salt over the top and then add the coconut oil and egg / chia egg. Pulse just until a ball forms.
  3. Press the mixture up the sides and over the bottom of a 9" pie plate. Set aside while preparing the filling. If you don't have a pie shield then you should create one now out of foil. Set it aside until you need it after it's baked for about 20 minutes.
  4. Blend all the filling ingredients in a high-powered blender (I don't think this will work in a food processor) at medium or high speed for about 1 or 2 minutes or until completely creamy and no lumps remain.
  5. Pour the filling over the unbaked pie crust and bake for 50-55 minutes or until the topping looks slightly puffy and has turned slightly brown. I put a pie shield over my crust after about 20 minutes to prevent it from browning too much. The pie will still be quite soft but firms up as it chills.
  6. Let cool completely, about 2 hours, and then refrigerate for another 2 hours. Best served on the day of making or the next day. Keep refrigerated for up to 2 days and freeze leftovers after that. By the way, the pictured slices are WAY too big. I didn't realize how rich the pie was until after I had sliced them!

Notes

  1. To make a chia egg, mix together 1 tablespoon of ground chia seeds and 2 1/2 tablespoons water. Let sit 5-15 minutes or until goopy like an egg.
  2. To soak the cashews, place them in a large mug, small pot, or some kind of container that's safe to pour boiling water into. Pour enough boiling water over the cashews to cover them. Let them sit 2 hours.
  3. Since everyone's ideal amount of pumpkin pie spice is different, I recommend starting off with 2 teaspoons, blending, tasting and adding more, if desired. I used 3 teaspoons.

Crust adapted from Elana's Pantry.

Recipe by  | www.texanerin.com

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57 comments on “Paleo Vegan Pumpkin Pie” — Add one!

  • Sergio says
    December 21, 2016 @ 12:57 am

    Thank you Erin! In Chile is very difficult to find anything with pumpkin. I love pumpkin and as a Fligh Attendant i can buy a lot everytime i fly to USA. My work has some benefits!

    Reply
    • Erin replies to Sergio
      December 22, 2016 @ 11:58 pm

      It’s also very difficult in Germany to find anything with pumpkin. You can find actual pumpkins everywhere, but nothing sweet with pumpkin. And haha. That is a nice benefit of being a flight attendant. :)

      Reply
  • Sergio says
    December 19, 2016 @ 6:38 am

    I love your recipes. I will definitely try it! Do you now what happen if i put an egg or an egg yolk to the filling. It would be more dense?… Sorry for my english… I’m from Chile in South America. Thank you so much!

    Reply
    • Erin replies to Sergio
      December 19, 2016 @ 11:50 pm

      Your English is great! I wouldn’t recommend adding an egg to this filling. I think the filling is perfectly creamy and quite dense as it is. It’d also make everything out of proportion. I hope you’ll enjoy it! Do people in Chile do much baking with pumpkin? I’m just curious. :)

      Reply
      • Sergio replies to Erin
        December 21, 2016 @ 12:53 am

        Thank you Erin! In Chile is very difficult to find anything with pumpkin. I love pumpkin and as a Fligh Attendant i can buy a lot everytime i fly to usa. My work has some benefits!

        Reply
  • Christa says
    November 28, 2016 @ 8:02 pm

    I made 2 pumpkin pies for Thanksgiving – this one and the recipe on the back of a can of Libby’s pumpkin. Both delicious. I’d bet most people couldn’t tell them apart if you didn’t tell them beforehand that one was vegan. My vegan daughter loved it, as did I. We didn’t think the filling tasted “weird” after 4 days.

    I was lazy and used a store-bought crust (Marie Callender’s). Next time I’ll try your crust recipe.

    I love it when you post vegan recipes!

    Reply
    • Erin replies to Christa
      November 29, 2016 @ 7:34 pm

      I’m glad to hear that you and your daughter enjoyed the pie! And I’m happy you like my vegan recipes. I’m trying to post more vegan options when I can but the eggs get me almost every time! I’ll keep trying. :) Thanks a bunch for your comment!

      Reply
  • Noelle Malpeso says
    November 22, 2016 @ 10:51 pm

    You’re recipes have been a life savor!! Can’t wait to try and make this for Thanksgiving ! Sorry for such a last minute question but what would you recommend to use instead of the cashews ? I am not a vegan however I can not have eggs nor wheat so i resort to most vegan options and gluten free options! This might defeat the purpose of making it vegan but all the other ingredients help me out a ton! I appreciate your feedback ! xox Happy Holidays !

    Reply
    • Erin replies to Noelle Malpeso
      November 22, 2016 @ 10:59 pm

      Don’t be sorry! And it’s not last minute. :) Check out the comment from Robin below (two below yours). Sorry I don’t have a better / more helpful answer! I’m so happy you like my recipes and I hope you’ll enjoy the pie if you try it out. :) I’d love to hear how it goes! Thanks a bunch and happy holidays to you, too!

      Reply
      • Noelle Malpeso replies to Erin
        November 25, 2016 @ 8:12 pm

        Hi again! So instead of using the cashews I just subbed some almond milk (same measurement 1 1/3 cup) As well added about 90 grams of almond butter! I used the almond butter because I felt as if my batter was to liquidy and not thick. I assumed that because i’m sure the fat content in the cashews contributed to the texture and thickness so I just googled what the fat content of the 190grams of the cashews would be and just put the same about of almond butter! It turned out amazing!! so yummy

        Reply
        • Erin replies to Noelle Malpeso
          November 25, 2016 @ 8:21 pm

          Hi there! You and the other commenter below, Laura, are brave with your cashew subs. :D I’d never have even dared! You’re awesome for figuring out the right amount of almond butter. I really want to try your version! Thanks so much for coming back to let me know how it turned out. :)

    • Laura replies to Noelle Malpeso
      November 23, 2016 @ 8:08 pm

      I’m going to try using soaked pepitas/raw pumpkin seeds instead of cashews! Will let you know how it goes. I use them for my dairy alternative dips too!

      Reply
      • Erin replies to Laura
        November 23, 2016 @ 8:11 pm

        Oh, that’s interesting! I would have never imagined that’d work. Thanks so much for the tip and I can’t wait to hear how it goes. I’ll keep my fingers crossed for you. :)

        Reply
        • Laura replies to Erin
          November 24, 2016 @ 7:38 pm

          It worked and tastes great! I soaked the raw pumpkin seeds just like cashews and although the pie was a funny yellow (raw pumpkin seeds are green) it browned up and tasted great! Especially with whipped coconut topping ❤️

        • Erin replies to Laura
          November 24, 2016 @ 7:40 pm

          Aww, yay! I’m so happy to hear that it worked out well. Thanks a bunch for your tip! I’m sure it’ll help the others who need a cashew-free version. :) I’d also like to try it! Thanks again and happy Thanksgiving.

  • Emma
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    November 22, 2016 @ 1:58 am

    Once again, you save the day! This might sound hyperbolic but I seriously don’t know what I would do without your wonderful recipes! I made this recipe 1-2 weeks ago under the guise of “recipe testing” for Thanksgiving – although being honest with myself, I knew it would turn out perfect and I didn’t need to do a test run; I just wanted pumpkin pie ASAP :) I’ve made/eaten my share of paleo pumpkin pies over the past few years and I told myself they were good enough but they were coconutty, more liquidy, and you could taste all the ‘alternative’ ingredients. When I saw you had made a paleo pumpkin pie, I got SO excited (I’m serious about pumpkin pie, can you tell ;D) because I knew it would turn out “legit”, as the kids say. I used a real egg, and ghee in the crust since my coconut oil was unrefined and I didn’t want to even risk having the slightest coconut taste. I also only had darker grade maple syrup so next time (aka when I make this again in two days!) I will use less- 3/4 of a cup, or just use lighter grade maple syrup instead. Even still, the pumpkin pie looked and tasted just how it should – amazing! – and, as evidenced by this long review, it meant WAY too much to me :) People who don’t eat paleo had some of the pie too and couldn’t tell the difference; they loved it. The pie barely lasted 2 days. Thank you, thank you!! And happy Thanksgiving!

    Reply
    • Erin replies to Emma
      November 22, 2016 @ 9:37 pm

      This is one of the nicest comments I’ve ever gotten! Thanks so much. You have totally made my week (it’s only Tuesday, I know, but nothing will top this ;)) And haha – nothing wrong with “recipe testing” when it comes to desserts! You wouldn’t want to disappoint anyone. ;) I’m thrilled that the non-paleo eaters enjoyed it, too! Thanks again for your lovely comment and happy Thanksgiving!

      Reply
  • Robin says
    November 21, 2016 @ 10:00 am

    Any suggestions for a substitution for someone allergic to cashews? Will any other kind of nuts work? I’m allergic to peanuts, cashews and pistachios, but I can have other nuts. This looks so good!

    Reply
    • Erin replies to Robin
      November 21, 2016 @ 10:55 am

      Hmm. That’s a difficult one since the filling is cashew-based and they’re quite special in how creamy and soft they are once soaked. I found this conversation where people recommend pine nuts and macadamia nuts. I’ve never really baked with either but one person has used macadamia nuts in place of cashews in one of my cashew-cream based recipes (like this one). I’d love to hear how it comes out if you try it!

      Reply
  • Lauren says
    November 20, 2016 @ 10:14 pm

    Sounds silly, but do you drain the cashews after they’ve soaked or use both the water and the cashews?
    Thanks!

    Reply
    • Erin replies to Lauren
      November 20, 2016 @ 10:15 pm

      Not silly at all! You’ll definitely want to drain them. :) I’d love to hear how it comes out if you try it!

      Reply
  • Brandy | Nutmeg Nanny says
    November 15, 2016 @ 2:52 pm

    I’m not a huge pumpkin pie fan, but this looks really incredible. Most pumpkin pies are really thin and not amazing, but this is the exact opposite!

    Reply
  • Rana
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    November 8, 2016 @ 7:14 am

    Love LOVE how easy, simple, and healthy this recipe is!! Tastes so delicious and so light .. unlike the traditional pumpkin pies ! I also used 3/4 cup of the maple syrup and was sweet enough for me ;) will definitely do it again…

    Reply
    • Erin replies to Rana
      November 9, 2016 @ 11:11 am

      I’m so happy you liked it! And that’s great that 3/4 cup maple syrup was enough. :) Thanks so much for your feedback!

      Reply
  • Cliff Clover says
    November 7, 2016 @ 8:18 pm

    My Daughter says, “daddy can we make a pumpkin pie together?” I say, “of couse sweetheart I have to go to Mrs.Erin to tell us what to do!” I crossed my fingers for a texerin pumpkin Paleo pie and BINGO!! You are touched by the finger of God himself your recepies are handsdown AWESOME!! My cookies, pancakes make me a rockstar thanks to you!! Thanks for sharing your gift with the world!

    Reply
    • Erin replies to Cliff Clover
      November 7, 2016 @ 10:16 pm

      Hi Cliff! It’s great to hear from you again. Thanks so much for your lovely comment. :) It made my day! Did you already make the pumpkin pie? Or you’re planning on it? Either way, I’m happy you found the recipe! And good timing because I just posted it a week ago. :D Thanks again for stopping by!

      Reply
  • Kimberly @ The Daring Gourmet says
    November 5, 2016 @ 11:17 pm

    That pie looks perfect and I love the sound of the almond crust, I’ll have to try that!

    Reply
  • Ashley @ Wishes & Dishes says
    November 2, 2016 @ 4:36 am

    I agree – never too early for pumpkin pie! But this is great timing because we are all just starting to think about what to make for Thanksgiving!

    Reply
  • Megan | Allergy Free Alaska says
    November 2, 2016 @ 1:29 am

    Vegan and Paleo, Erin?! Well done! That’s not an easy feat. This looks and sounds so rich and decadent!

    Reply
  • Patricia @ Grab a Plate says
    November 1, 2016 @ 10:52 pm

    This surely looks rich and decadent! I’d love to dig in!

    Reply
  • Alyssa | EverydayMaven says
    November 1, 2016 @ 9:22 pm

    That is one beautiful pumpkin pie!!!

    Reply
  • Carla says
    November 1, 2016 @ 7:44 pm

    I’ve been hanging onto my last can of pumpkin puree for just the right recipe and here it is! I’m not sure that I’ll wait until Thanksgiving.

    Reply
    • Erin replies to Carla
      November 1, 2016 @ 9:42 pm

      I think this pie is worthy of your last can. :) I’d love to hear how it comes out! If you have a Kaufhof, they have Libby’s in the American section for 3.29.

      Reply
      • Carla replies to Erin
        November 2, 2016 @ 2:47 pm

        Sadly, our KL does not have an American section but does have a Russian section. Although they now have their own line of vegan products so I can’t be too upset!

        Reply
        • Erin replies to Carla
          November 4, 2016 @ 8:27 pm

          Kaufhof, not Kaufland! ;)

  • Sandi (@fearless_dining) says
    November 1, 2016 @ 4:03 pm

    What a creamy looking pie. I love that this is paelo!

    Reply
  • Sabrina says
    November 1, 2016 @ 6:20 am

    This is a perfect recipe to try out at my next dinner party! I can’t get enough pumpkin during the Fall season!

    Reply
    • Erin replies to Sabrina
      November 1, 2016 @ 9:39 pm

      I hope everyone will enjoy it!

      Reply
  • Anna @ Crunchy Creamy Sweet says
    November 1, 2016 @ 3:49 am

    Beautiful pie! I would love a slice right now!

    Reply
  • Charlotte Moore
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    November 1, 2016 @ 12:59 am

    I have never cared for pumpkin pie either. I sure do like a good sweet potato pie. My mother made the best I have ever had. Never used a recipe. One of those kind. Ha!!!

    This really looks creamy.

    Reply
    • Erin replies to Charlotte Moore
      November 1, 2016 @ 9:39 pm

      Haha. Have you tried recreating her recipe?! I want to try it!

      Reply
  • Renee - Kudos Kitchen says
    October 31, 2016 @ 11:29 pm

    I love how your pumpkin pie looks. It’s creamy and delicious and that crust looks to die for!

    Reply
  • The Food Hunter says
    October 31, 2016 @ 10:12 pm

    This sounds like an amazing pie. I need to consider it for Thanksgiving this year

    Reply
  • Katerina @ diethood .com says
    October 31, 2016 @ 9:57 pm

    Oh my goodness, this pie looks so delicious!! I can’t wait to try it!

    Reply
  • Stephanie says
    October 31, 2016 @ 4:11 pm

    I think I need to try this version. I don’t love traditional pumpkin pie either, but this sounds great!

    Reply

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