For those of you that want a vegan version of traditional pumpkin pie, our pie crust just might be the best gluten-free crust you could ask for! With its almond flour crust, our pumpkin pie recipe is vegan and gluten-free — perfect for serving at holiday gatherings as it suits a variety of dietary needs. Use your xylitol or stevia sparingly and let the spices do the talking in this scrumptious pumpkin pie! The almond pie crust is the perfect substitution for all of your holiday treats — try it out for your other favorite pie recipes.
Core Plan approved
Advanced Plan approved
1 (15 oz.) can organic sugar-free pumpkin puree
1 ½ cups blanched almond flour
1 pinch of kosher or sea salt
½ pinch of stevia or xylitol to very lightly sweeten (for crust)
3 tablespoons extra virgin olive oil
¾ cup spoonable stevia or equivalent or ⅔ cup xylitol (for filling)
½ tsp salt1 teaspoon cinnamon
½ tsp ground ginger¼ tsp ground cloves
Freshly grated nutmeg
4 oz. organic coconut cream
8 oz. unsweetened almond milk, original or vanilla flavoor
To start the almond pie crust, mix dry ingredients. Add extra virgin olive oil and thoroughly combine. Press into glass pie plate.Bake at 350 degrees for 7–8 minutes. Set crust aside to cool slightly.Turn up the oven to 425 degrees.Combine all of the filling ingredients using a high-speed blender.Pour pie filling into the cooled almond pie crust.Bake 15 minutes at 425 degrees.Reduce heat to 350 degrees and bake for an additional 35–45 minutes.