This paleo and vegan pumpkin pie is such a delicious winter treat! It would make the perfect addition to the holiday table. The best part is that it’s all made with healthy real food ingredients!
When fall comes around I have to say I definitely get swept up into pumpkin-fever. I do love pumpkin flavored things. However, I do try to avoid all the sugar-filled processed pumpkin things that you see at stores and coffee shops. That’s why I make my own seasonal pumpkin things. In fact, you can check out all my pumpkin recipes here.
This paleo and vegan pumpkin pie is a great healthier version of your fall holiday favorite! It is gluten free, dairy free and egg free and uses natural sweeteners.
Delicious Paleo & Vegan Pumpkin Pie:
- 2 cups pumpkin puree
- 1/3 cup coconut sugar
- 1/4 cup coconut milk full fat, canned
- 2 tbsp arrowroot flour
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 2 tbsp ground flax seeds *soaked in 2 tbsp warm water
- 2 tbsp honey or maple syrup
- *To grind the flax seeds, process in a coffee grinder like this one.
- First, use this recipe to prepare the pie crust.
After you've cooked the crust for 5 minutes, set the oven to 325°. To prepare the filling, first combine the ground flax seeds and water in a separate dish and set aside to gel.
- Once the flax mixture has gelled, use a food processor or hand mixer/blender to mix all the ingredients together until it is smooth.
- Pour the filling into the pie shell and bake at 325° for 30-40 minutes. Once it is done baking, allow it to cool and set for at least an hour.
Nutrition facts below are for 1 slice (1/8 of the pie) including the crust.
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I love coconut oil on my gluten free toast, and in everything I used to use butter or other oils for; it’s so delicious and I love knowing I’m eating “health” instead of fat. I also love it in so many DIY products. It’s one of Gods perfect creations.