The Best Grain-Free Vegan Pumpkin Pie

By foodiva

This grain-free vegan pumpkin pie will be the best Thanksgiving dessert at the table! It is made with coconut milk, sweetened with maple syrup, and is an easy-to-make dairy-free, gluten-free, vegan, and Paleo pumpkin pie recipe your whole family will love.

Ingredients

• 1 3/4 cup finely ground almond flour blanched
• 1/4 cup coconut flour
• 2 Tbsp. coconut oil melted
• 1 Tbsp. pure maple syrup
• 1 flax egg 1 Tbsp. ground flax meal, 2 1/2 Tbsp. water, whisk and let sit 10 minutes
• 1/2 tsp. salt
• 15 - oz. can pumpkin puree
• 1/2 cup canned coconut milk full fat
• 2 flax eggs 2 Tbsp. ground flax meal, 5 Tbsp. water, whisk and let sit 10 minutes
• 3/4 cup pure maple syrup
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• 2 Tbsp. arrowroot starch

Details

Servings 12
Preparation time 25mins
Cooking time 80mins
Adapted from evolvingtable.com

Preparation

Step 1

Instructions

Preheat oven to 350 degrees.For the Grain-Free Pumpkin Pie Crust:
In the bowl of a food processor combine almond and coconut flours. Pulse 10 times, or until ingredients are incorporated.
Add remaining crust ingredients and process until mixture begins to stick together.
Spray a 9-inch round pie pan with non-stick cooking spray.
Spread crust dough evenly in the pie pan, making sure to press it firmly so it sticks together.For the Vegan Pumpkin Pie Filling:
In the bowl of a food processor combine all pumpkin pie filling ingredients.
Process for 1-2 minutes, or until filling is completely smooth.
Pour pumpkin pie filling into the crust.
Cover the crust edges with a pie shield or make your own from strips of aluminum foil.* Keep this on during the entire baking process.
Bake pumpkin pie in preheated oven for 50-60 minutes, or until the center just barely jiggles.
Remove from oven and let pie sit at room temperature for 2 hours. Refrigerate for another 2 hours before serving.
Serve pumpkin pie with coconut whipped cream and enjoy!