slice of pumpkin pie on a white plate with full pie in the background on wooden table
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The Best Vegan Gluten-Free Pumpkin Pie

This healthy vegan gluten-free pumpkin pie is so good, you'll want to eat it regularly! Free from gluten, dairy, oil, refined sugar, soy, and eggs.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free, pumpkin pie, vegan
Servings: 10 people
Calories: 202kcal

Ingredients

Crust:

  • 1 1/4 cups fine almond flour (I like Anthony’s Organic)
  • 1/3 cup tapioca flour
  • 2 tbsp. ground flax + 5 tbsp. water
  • 1/2 tsp. sea salt

Filling:

  • 1 medium butternut squash (about 3 cups roasted)
  • 1/3 cup maple syrup
  • 1/3 cup coconut milk
  • 2 tbsp. arrowroot powder
  • 1 3/4 tsp. pumpkin pie spice
  • 1/4 tsp. sea salt

Coconut Whipping Cream:

  • 1 cup coconut milk
  • 1/4 cup organic cane sugar
  • 1 tsp. tapioca flour
  • 1/4 tsp. vanilla extract

Instructions

  • Turn on the oven to 370ºF. Put a bowl in the freezer for the coconut whipping cream.
  • Cut the butternut squash in half, scoop out the seeds, and place in the oven in a glass dish with a little bit of water, face down. Let roast for 45 minutes.
  • In the meantime, for the crust, combine the ground flax with water in a bowl and let sit for 5 minutes to thicken. 
  • Add almond flour, tapioca flour, and salt into a bowl, and whisk until well combined. 
  • Add in the flax/water mixture until a dough forms. The dough should not stick to your fingers, so if it is, add in a couple more teaspoons of almond flour until you hit the desired texture (damp, but not sticky).
  • Place the ball of dough between two sheets of parchment paper and roll out until it is the side of a 9-inch round pie pan. Remove the top parchment paper, and then place the pie pan on top of the almond crust. Flip over, and then remove the other sheet of parchment, which should now be on top. 
  • Press down the crust until it covers the entire surface area of the pie pan. Poke a few holes on the bottom of the crust. 
  • Cover the dough with parchment paper and add some dried beans or pie weights to help weigh down the pie crust as it cooks. If the butternut squash is not done roasting, just put the pie crust right beside it in the oven. Cook for 15 minutes, and remove and let cool for 5 minutes. 
  • Once the butternut squash is done roasting, measure out 3 cups and add it to a high-speed blender or food processor. Turn down the oven to 350ºF. 
  • Add the rest of the filling ingredients, and then blend on high until the texture is smooth. 
  • Pour the filling into the freshly baked pie crust, and then bake in the oven for 30 minutes. Once finished baking, let cool in the fridge for 1-2 hours so that the filling can set.
  • While the pie is baking, the coconut whipping cream can be prepared. To do this, add the cane sugar and tapioca flour to a coffee grinder to make your own confectioner’s sugar. 
  • Take the bowl out of the freezer, and add the coconut milk, sugar, and vanilla. Whip with a hand mixer until peaks start to form. 
  • Cut a piece of pumpkin pie and add a dollop of coconut whipped cream on top. Enjoy!

Notes

If you don't want the pie crust edges to burn in the final stages of cooking, you can cut out a circle of parchment paper that has the inner circle cut out. You should be left with a giant ring that you can place on the crust edge while the pie cooks.