Vegan Pumpkin Pie (paleo, grain-free, gluten-free, dairy-free)

This vegan pumpkin pie is also paleo and has a richer and creamier pumpkin filling than your traditional pumpkin pie! A great grain-free and gluten-free pie for Thanksgiving dessert. With a how-to recipe video.

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 vegan 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.

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.

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. With a how-to recipe video.

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!

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!

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. With a how-to recipe video.

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!

Prefer a cheesecake? This Vegan Pumpkin Cheesecake is one of my favorite recipes on the blog!

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.

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.

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. With a how-to recipe video.

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. :)

By the way, if you’re vegan, I recommend checking out my post on Is Maple Syrup Vegan? Some manufacturers use an animal product during production that you may or not be okay with.

If you’re paleo but not vegan, definitely also give my paleo pumpkin donuts a try! They’re seriously SO good!

And if you’re vegan but not paleo, check out this gluten-free pumpkin mousse pie for another great gluten-free pumpkin recipe.

And for the vegans, I have vegan pumpkin muffins! Which you also coat in cinnamon sugar, making them donut-like.

I’d love to hear what you think about this paleo pumpkin pie! It’s one of my very favorite recipes ever.

Vegan Pumpkin Pie (paleo, grain-free, gluten-free, dairy-free)

Rated 5.0 by 12 readers
Vegan Pumpkin Pie (paleo, grain-free, gluten-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8-12 slices


    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!)


  1. Position the rack in the lower third of the oven and preheat it to 350 °F (175 °C).
  2. Prepare the crust. You can either mix the dry ingredients together and then stir in the wet ingredients with an electric hand mixer or by hand (which will take some time and strength) until well combined or use a food processor. To use a food processor, 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 45-55 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!


  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.

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127 comments on “Vegan Pumpkin Pie (paleo, grain-free, gluten-free, dairy-free)” — Add one!

6 comments are awaiting moderation!

  • Anna Rappaport says
    November 26, 2019 @ 9:19 pm

    Do you think you could use this pie filling in a home-made graham cracker crust? I’m worried about the almond flour working out and don’t need it to be gluten free.

    • Erin replies to Anna Rappaport
      November 26, 2019 @ 9:27 pm

      I’d be worried that a graham cracker crust would burn during that long baking time. So I can’t really recommend it (though I may be wrong!). Sorry about that!

  • Holly
    October 17, 2019 @ 3:26 am

    Hey Erin- you said in your post you only like a cookie crust and I’m kind of the same way. I find most of the paleo crusts with almond flour get pretty soggy and weird after the first day or so. My question is why did you not make this pie with a cookie crust? I’m wondering if the crust from your pecan pie bar recipe would work here??? We purchase everything organic including nuts and maple syrup etc. so it’s super expensive when I make something therefore I always try to troubleshoot with the recipe offer before I begin! Thanks in advance & I hope you get this soon because I’m planning on making this tomorrow as a trial run for Thanksgiving.

    • Holly replies to Holly
      October 17, 2019 @ 3:27 am

      ***recipe author (sorry!)

    • Erin replies to Holly
      October 17, 2019 @ 1:38 pm

      Hello! I didn’t make it with a cookie pie crust because I’ve never found a paleo cookie pie crust that tastes good. I’ve tried over 100x over the years (seriously). I wanted to make this pie paleo so I didn’t try it with the cookie crust in the pie bars. I’m pretty sure that pie crust doesn’t work in a pie pan (just in an 8″x8″ as bars). Sorry I couldn’t be more helpful! This crust doesn’t get soggy and weird after the first day but it does get moist.

      • Holly
        replies to Erin
        October 18, 2019 @ 11:32 pm

        Erin, I made this yesterday and cut into it today per your advice. I always measure everything in grams (Btw-thank you for providing grams for your recipes!!) and I make sure the recipe is followed exactly and I made no modifications. Anyways, all of it around the perimeter set up to about the middle third which is kind of like a pumpkin mousse ie: sort of on the runny side. I’m wondering if maybe I didn’t cook it long enough? It was really hard to tell when it was done because it was browned and sort of puffy as you said. It still tastes absolutely phenomenal. I have been trying to master pumpkin pie with no eggs or cream/milk for years and have never been able to do it. WELL DONE!

        • Erin replies to Holly
          October 22, 2019 @ 9:58 pm

          I’m glad it still tastes good! And hmm. It shouldn’t be runny at all. Did you watch the recipe video in the post? At the very end, you can see exactly what the middle should look like when I cut off the end of my pie piece. If you didn’t make any changes at all, I’m guessing the only thing you could do is bake it longer. Or did you use a different size pan? Oven running on the low side? I’m sorry I’m not much help!

        • Holly
          replies to Holly
          October 23, 2019 @ 12:58 am

          Hi Erin, For some reason it wouldn’t let me reply to your comment so I’m replying to my own but I got your response. I’m pretty sure I under cooked it. I cooked it for 45 minutes and I couldn’t tell whether it was done or not. It’s all gone now though lol we devoured it! I want to make your pumpkin cheesecake next…what would you say the major differences are between this and the cheesecake? There’s so much less sweetener in the cheesecake recipe and I thought this pie had the perfect amount of sweetness so I wouldn’t want less I don’t believe. I found that you and I have about the same sweet tooth because I’ve seen the comments where a few people say some of your recipes are overly sweet. I don’t agree at all as they are perfect for our taste. Also, the crust for your cheesecake recipe…how does it hold up and compare to this one? Thanks so much!

        • Erin replies to Holly
          October 24, 2019 @ 9:16 pm

          I actually much prefer this crust! I like what the pecans (toasted ones!) add and it doesn’t get as soft as the baked one (but I think that’s normal). When I blended the pumpkin cheesecake filling, I thought it wasn’t very sweet and kind of tasted weird but after a few hours, it tasted great. It was sweet enough for me! I don’t post things if they’re not. ;) If you blend it and think that it’s definitely not sweet enough, you can add a little more maple or some coconut sugar. I’d love to hear how you like it! :)

  • Pavla says
    September 26, 2019 @ 9:27 pm

    Hi Erin, I made this pie twice now and the filling always cracked (pretty much split in half). It tastes good, but is not visually very appealing. Do you have any tips?

    • Erin replies to Pavla
      September 30, 2019 @ 12:03 pm

      Hello! Hmm. Are you following the recipe exactly and not making any subs at all? If so, the only thing I can think of is that your oven may be running too hot. I make it every year and haven’t had it crack yet so I’m not sure what the issue could be. Sorry about that! :/

    • Erin replies to Pavla
      September 30, 2019 @ 12:04 pm

      One thing you could do is open the oven door when it’s done baking and let it cool in there! I do that with cheesecakes.

  • Kim says
    December 10, 2018 @ 3:12 pm

    This is definitely the best pumpkin pie that I’ve ever eaten. The crust is tender, nutty and stays together well. The pumpkin filling is amazing! This is my new favorite holiday recipe

    • Erin replies to Kim
      December 14, 2018 @ 10:13 am

      Yay! I’m so happy to hear that. :D It’s mine, too. Thanks for your comment (and sorry for my slow reply!).

  • Jen says
    November 24, 2018 @ 7:50 pm

    This pumpkin pie recipe was an epic win!!! I love the cashews and how they take the place of the usual arrowroot powder of whatever weird thickener. The filling was creamy and delightful!

    I was super hesitant to use so much maple syrup, although we get it inexpensively from the Amish near us. That’s like 225g of sugar, not including the coconut sugar 😳
    So I used 1/2 c maple syrup, 1 TBSP coconut sugar and enough liquid stevia to pump up the sweetness to the perfect level.
    It turned out amazing! Everyone loved it, even my non-vegan brother and stepdad. I made a second pie with butternut squash (both pies were made with oven roasted squash from our garden) and it is also epic! Even sweeter, of course. 😋

    I used a frozen pie crust because circumstances required it for me- time was short. It was great, and I hope to try your crust in the future.

    Thanks so much for this recipe, Erin. You rocked it! 🤟🏼

    • Erin replies to Jen
      November 25, 2018 @ 8:11 pm

      I’m so happy that you liked the pie! I’m glad that it came out well for you with less syrup. :) I made this pie a few weeks ago and paid close attention to the sweetness since some other commenters also mentioned using 1/2 cup of sweetener. I must have an awful sweet tooth because that wasn’t enough for us and I couldn’t get it to blend easily, either (but even with the coconut sugar, it’s “only” 5 to 7.5 teaspoons of sugar for 8 or 12 pieces, so I’m not too upset at that number ;)) And that’s awesome that the non-vegan guys liked it! Woohoo. :D Thanks for your comment!

  • Davina says
    November 24, 2018 @ 3:25 am

    Great recipe! I’m soaking the cashews as I type! One question: any need to grease the pie tin?

    • Erin replies to Davina
      November 24, 2018 @ 5:30 pm

      Hi there and sorry for just now replying! No need to grease the pie plate (a recipe should always say if it’s supposed to be :)) I hope you enjoyed the pie!

  • Keith says
    November 22, 2018 @ 12:58 am

    I can already tell this is magic and it’s not even out of the oven. Firstly, I fought off my wife to lick the blender blades from the filling. Secondly, I think I nailed the crust as it looks heavenly at least.

    Lastly I always try recipes militantly faithful the first time to see if I need adjustments, so my food scale came to good use as I went by grams (glad I did because almond flour would vary greatly depending on if you packed it when measuring)

    Thanks again for this great recipe that we take to a vegan thanksgiving pot luck!

    • Erin replies to Keith
      November 25, 2018 @ 8:00 pm

      Yay! I’m happy to hear that it worked out well for you. :) And yes – always a great idea to use a scale! So much less room for error. I hope that it was a hit at the potluck! Thanks for your comment.

  • Ivory says
    November 16, 2018 @ 8:24 pm

    This pie filling is the seriously amazing! I have been making it using it baking my own pumpkins and squash instead of the canned pumpkin. I’ve been practicing for Thanksgiving. The crust is not my favorite, it turned out really hard and cardboard like. So, I am experimenting with different crusts. Today I am baking it with half almond flour and half gluten free gram crackers, if I find something amazing I will post what worked.

    • Erin replies to Ivory
      November 16, 2018 @ 8:30 pm

      I’m so happy you like the filling! But the crust definitely shouldn’t be like cardboard. I made this pie + crust about a week ago and have a failed pecan pie with this crust sitting in the kitchen right now. I hope your experiment goes well! Like I said in my post, the only crust I really like is cookie crust so your version sounds awesome to me. :) Thanks for your comment!

    • Monica replies to Ivory
      November 19, 2018 @ 1:01 am

      How did the crust with the graham cracker taste?

  • Yifat Karvounis
    October 24, 2018 @ 2:09 pm

    Amazing! The best pumpkin pie I Have ever had.

    • Erin replies to Yifat Karvounis
      October 24, 2018 @ 8:36 pm

      Woohoo! So glad to hear that. :) Thanks for your comment!

  • Jen @ keto diet says
    February 1, 2018 @ 7:36 pm

    Great idea for Valentines! Thanks for sharing this!

    • Erin replies to Jen @ keto diet
      February 3, 2018 @ 9:17 pm

      Definitely an interesting choice for Valentine’s Day! :)

  • Michaela says
    December 24, 2017 @ 4:01 am

    Can I use anything in place of Maple syrup? I just ran out after 3/4 of a cup!

    • Erin replies to Michaela
      December 24, 2017 @ 8:59 pm

      Sorry for just now seeing your question! You could use some honey (if not vegan) or even just omit it. Others have made it with less maple syrup with success. :)

  • Susan Stine says
    December 21, 2017 @ 8:44 pm

    Merry Christmas
    I am making the crust now but it doesn’t seem to ball up should I add another egg

    • Erin replies to Susan Stine
      December 22, 2017 @ 1:46 pm

      Merry Christmas to you, too! Sorry for just now replying to your question. I live in Europe so I was already sleeping when your comment came in. I wouldn’t add another egg. Did it end up working out?

  • Christa
    December 3, 2017 @ 10:54 pm

    I baked this pie for a holiday party yesterday and it was so good! Everyone loved it! Thank you for the recipe!

    • Erin replies to Christa
      December 4, 2017 @ 5:53 pm

      You’re welcome! I’m thrilled that everyone loved it. Yay! Thanks for your comment. :)

  • Michelle says
    December 1, 2017 @ 6:51 am

    This was a great recipe! I brought it to Thanksgiving thinking no one would like it as much as the store bought one, but they all liked it better. I need to practice placing the crust, but I will make this again!

    • Erin replies to Michelle
      December 2, 2017 @ 9:30 pm

      I’m happy to hear that it was well-received! And thank goodness they preferred it over the store-bought pie. :) It would have been a shame after all that work (and the cost!). Thanks a bunch for your comment. :)

  • Melanie J Maguire
    November 28, 2017 @ 5:02 am

    Best Pumpkin Pie I’ve ever had and I felt great the next day!!!
    Thank you so much for sharing this fabulous recipe!

    • Erin replies to Melanie J Maguire
      November 28, 2017 @ 3:48 pm

      Woohoo! So happy to hear that. :) Thanks a ton for your comment!

  • Jack says
    November 23, 2017 @ 8:53 am

    Hey I just made the pie and it’s not really “firm” and when I stick a knife in it, it still has pie goo on it lol.. I used already made pie crust but kept it in the oven an additional 20 mins but still has stuff on the knife when poking it..
    Will refrigerating it make it like a “normal” pumpkin pie?

    • Erin replies to Jack
      November 23, 2017 @ 9:15 am

      A knife probably won’t come out clean. Fluffy and brown are all that’s important. The pie will still be quite soft but firms up as it chills. Let cool completely, about 2 hours, and then refrigerate for another 2 hours. Happy Thanksgiving. :)

  • Bonny says
    November 23, 2017 @ 2:13 am

    I’m having a hard time telling if it’s cooked. It’s still wibbly & a knife doesn’t come out clean but it’s fluffy & brown.

    • Erin replies to Bonny
      November 23, 2017 @ 9:13 am

      Sorry for the slow reply! I’m 6 hours ahead of ET so your comment came in while I was already sleeping. Wobbly is fine and a knife probably won’t come out clean. Fluffy and brown are all that’s important. It’ll firm up as it chills! Happy Thanksgiving. :)

  • Yonah says
    November 22, 2017 @ 6:25 pm

    Hello! Excited to make this…. but almond flour is so expensive! I’d be using the entire $8 bag I just bought. Is there another GF option I could use to substitute in ~halfish? Flax seed?

    • Erin replies to Yonah
      November 22, 2017 @ 8:16 pm

      Hi there! Unfortunately, nuts flours aren’t interchangeable with non-nut flours. Do you have access to a cheaper kind of nut flour / meal? What about almond meal? That’s usually cheaper than almond flour! I’ve heard of people using sunflower seed flour as a sub but I’ve never tried it and have no idea if it’d work here. Sorry about that!

  • Ana says
    November 17, 2017 @ 9:01 pm

    Perfect recipe! Except I can’t have cashews. Any alternative suggestions? Thanks!

    • Erin replies to Ana
      November 20, 2017 @ 6:53 pm

      I wouldn’t try another type of nut but a few of the commenters below you made the pie cashew-free! I haven’t tried their versions so I have no idea how it compares to the original, though.

  • Natalie says
    November 16, 2017 @ 9:42 pm

    You drain the cashews and use the juice or you get rid of the juice and mix up the softened cashews with everything? I’m confused as to which you use!

    • Erin replies to Natalie
      November 16, 2017 @ 10:32 pm

      Drain and get rid of the water. Enjoy! :)

  • Maria Prinzi says
    November 12, 2017 @ 9:46 pm

    Delicious! I made this for my daughter-in-law who is vegan and it was delicious! I make this all the time now even though my husband and I are not vegan.

    • Erin replies to Maria Prinzi
      November 13, 2017 @ 10:55 pm

      I’m thrilled to hear that! That’s great. :) Thanks a bunch for your comment!

  • Amanda JS
    November 6, 2017 @ 7:44 pm

    I started this as an attempt to try making a vegan pie but somehow got distracted and had to use real eggs. I’m sorry but I must say it came out really well. I still need to work on my texture but it tasted very delicious, Erin. One question: what’s the importance of coconut sugar? I just used normal store sugar. Looking forward to more of your pumpkin recipes. Thanks.

    • Erin replies to Amanda JS
      November 7, 2017 @ 8:32 am

      But what did you use eggs in place of? Except for the chia egg in the crust, I’m not sure what you would have subbed eggs in for. But that’s great that it came out well! There is no importance of coconut sugar – I just wanted to make the pie paleo for the paleo folks and coconut sugar is one of the few granulated sugars that can be used. :) Brown sugar or granulated sugar works just as well! Thanks a bunch for your comment. :)

  • Jane says
    November 3, 2017 @ 6:56 am

    Do you think substituting 1/2 cup of the almond flour for pecan flour be tasty?

    • Erin replies to Jane
      November 3, 2017 @ 7:00 am

      I definitely do! Sounds delicious. :) I’d love to hear how it comes out!

  • Susan Benson says
    October 31, 2017 @ 8:34 pm

    This vegan doesn’t love pumpkin pie but her husband does! Being an elementary teacher on Halloween he always comes home a bit unsettled so I decided to make him a pumpkin pie. I fouind yours and because I LOVE cashews in everything decided to try it. Let me tell you, this could be the first pumpkin pie I am going to love as I couldn’t stop eating the filling before it went into the oven! I will be back to report how much we loved it after it finishes baking and we eat it! Thank you for this recipe!

    • Erin replies to Susan Benson
      November 1, 2017 @ 1:39 pm

      Aww. That’s so sweet you made him a pumpkin pie after his trying day at school! I’m with you on the filling. I have a hard time not eating a good deal of it before it’s time to put it in the crust. I hope you all enjoyed it after it was baked! Thanks a bunch for your comment. :)

  • Sussane Login
    October 18, 2017 @ 6:43 pm

    Hi, Can I use gluten free all purpose flour instead of almond flour? I’m allergic to almonds :(

    • Erin replies to Sussane Login
      October 18, 2017 @ 7:50 pm

      Hi there! Unfortunately, nuts flours aren’t interchangeable with non-nut flours. I’ve heard of people using sunflower seed flour as a sub but I’ve never tried it and have no idea if it’d work here. Sorry about that! :( You could always find a crust recipe using GF AP flour and use this filling.

  • M2 says
    April 16, 2017 @ 6:11 pm

    This looks delicious and meets all of my dietary issues except one — I can’t have that much sugar. I don’t even like stuff that sweet anymore, thankfully.

    If I reduced the amount of maple syrup to about 2-3 tbsp (1/8 – 1/4 c), do you think it would set properly?

    • Erin replies to M2
      April 16, 2017 @ 10:11 pm

      I think reducing it to 2-3 tbsp from 16 tbsp wouldn’t work. Like you said, I don’t think it’d have the right texture. Sorry about that! I could be wrong, but I’d hate for you to risk it and waste all those good ingredients.

    • Sue replies to M2
      October 17, 2017 @ 10:36 pm

      Oopps. I see it doesn’t call for egg, but still, the syruo is not a thickener. I’d just reduce the sweetner. I can’t imagine it would affect it…and it woild still be delicuous.

      • Shawna replies to Sue
        November 22, 2017 @ 8:46 pm

        I reduced the syrup to 1/2 cup and found it set much easier after baking! Way less sweet than he first time I made it with the full cup. I also omitted the coconut sugar with no issue.

        • Erin replies to Shawna
          November 24, 2017 @ 5:30 pm

          I’m happy you enjoyed it with less sweetener! I guess I have a bad sweet tooth because 1 cup with coconut sugar was perfect for me. ;) Thanks for the tip!

  • 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!

    • 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. :)

  • 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!

    • 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. :)

      • 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!

  • 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!

    • 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!

  • 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 !

    • 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!

      • 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

        • 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!

      • 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. :)

        • 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
    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!

    • 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!

  • 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!

    • 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!

  • 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?

    • 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!

  • 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!

  • Rana
    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…

    • 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!

  • 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!

    • 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!

  • 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!

  • 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!

  • 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!

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

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

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

    That is one beautiful pumpkin pie!!!

  • 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.

    • 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.

      • 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!

        • 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!

  • 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!

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

      I hope everyone will enjoy it!

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

    Beautiful pie! I would love a slice right now!

  • Charlotte Moore
    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.

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

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

  • 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!

  • 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

  • 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!

    • Erin replies to Katerina @ diethood .com
      November 1, 2016 @ 9:38 pm

      Come and get it! ;)

      • Sue replies to Erin
        October 17, 2017 @ 10:29 pm

        I cant see that reducing the maple syrup would have any effect on thickeniing. I’d just increase the egg or egg substitute by one. The egg is the binder, not the syruo.

        • Erin replies to Sue
          October 18, 2017 @ 7:53 pm

          Hi there! I’m not sure where you see that the maple syrup acts as a thickener? If anything, it makes it more runny. Like I said in the other comment, I don’t think reducing the maple from 16 down to just 2-3 tablespoons would work. That’s a lot of liquid to just omit from a recipe! But if you try it, good luck. :) Let us know how it goes! I bet the others would be interested, too.

  • 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!


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