This Vegan Pumpkin Pie with a Buttery Almond Flour Crust is the perfect dessert for fall and holiday gatherings. With a creamy, spiced pumpkin filling and a tender, nutty almond flour crust, this pie is indulgent yet wholesome. It’s entirely plant-based, gluten-free, and full of autumnal flavors that everyone will love.
Whether you’re serving this at Thanksgiving or simply enjoying a slice with a cup of tea, this pumpkin pie is sure to impress!
Why You’ll Love This Recipe
- Rich and Creamy Filling: Made with warm spices and natural sweetness.
- Gluten-Free Crust: Almond flour creates a buttery, melt-in-your-mouth base.
- Plant-Based Perfection: Dairy-free, egg-free, and packed with pumpkin goodness.
- Crowd-Pleasing Dessert: A holiday favorite that everyone, vegan or not, will enjoy.
Ingredients
For the Almond Flour Crust:
- 2 cups almond flour
- 1/4 cup coconut oil, melted (or vegan butter)
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
For the Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- 1 cup full-fat coconut milk
- 1/3 cup maple syrup
- 1/4 cup brown sugar
- 2 tablespoons cornstarch (or arrowroot powder)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Ingredient Breakdown
Almond Flour Crust
Rich, buttery, and naturally gluten-free, almond flour creates a tender crust that pairs beautifully with the spiced pumpkin filling.
Pumpkin Filling
Smooth and creamy, the filling gets its flavor from real pumpkin and warm spices like cinnamon, nutmeg, and cloves.
Coconut Milk
Provides a luscious, creamy texture while keeping the filling dairy-free.
Instructions
Step 1: Make the Almond Flour Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the almond flour, melted coconut oil, maple syrup, and salt until a dough forms.
- Press the dough evenly into a 9-inch pie pan, pressing it up the sides to form a crust.
- Bake the crust for 10 minutes, then set it aside to cool slightly.
Step 2: Prepare the Pumpkin Filling
- In a large mixing bowl, whisk together the pumpkin puree, coconut milk, maple syrup, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, cloves, ginger, and salt until smooth and well combined.
Step 3: Assemble and Bake
- Pour the pumpkin filling into the pre-baked crust, smoothing the top with a spatula.
- Bake the pie for 50-55 minutes, or until the filling is set but still slightly wobbly in the center.
Step 4: Cool and Serve
- Allow the pie to cool completely at room temperature, then transfer it to the fridge to chill for at least 4 hours (or overnight) to fully set.
- Serve with a dollop of vegan whipped cream or a sprinkle of cinnamon, if desired.
Picture Gallery
Tips and Variations
- Make It Nut-Free: Use an oat flour crust or store-bought vegan pie crust instead of almond flour.
- Add a Crunchy Topping: Sprinkle chopped pecans or walnuts on top of the filling before baking.
- Spice Adjustments: Customize the spice blend to your preference—add more cinnamon or a pinch of cardamom for a unique twist.
- Storage Tips: Store leftovers in the fridge for up to 4 days. This pie also freezes well for up to 2 months.
Nutritional Information (Per Slice – 1 of 8)
- Calories: 270
- Protein: 4g
- Carbohydrates: 28g
- Fat: 16g
- Fiber: 3g
- Vitamin A: 150% of the daily value
- Iron: 10% of the daily value
This pie is a nutrient-packed treat that satisfies your sweet tooth without feeling heavy.
Conclusion
This Vegan Pumpkin Pie with a Buttery Almond Flour Crust is everything you want in a holiday dessert: creamy, flavorful, and made with wholesome ingredients. With its velvety pumpkin filling and tender crust, this pie is bound to become a staple in your seasonal dessert lineup.
Have you made this recipe? Share your thoughts in the comments below! Don’t forget to share your pie photos on social media and tag us—we’d love to see your festive creations.
Frequently Asked Questions
1. Can I use a different crust?
Yes! A store-bought vegan pie crust or a homemade oat crust works just as well.
2. Can I make this pie ahead of time?
Absolutely. This pie tastes even better after chilling overnight, making it perfect for prepping ahead.
3. What’s the best way to store this pie?
Store it in the fridge, covered, for up to 4 days. If freezing, wrap the pie tightly in plastic wrap and store for up to 2 months.
4. Can I substitute coconut milk?
For a lighter option, use unsweetened almond milk, but note that the filling may be slightly less creamy.
5. How do I prevent the crust from burning?
If the edges of the crust brown too quickly, cover them with foil or a pie shield halfway through baking.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.