Healthy Pumpkin Pie {vegan & gluten-free}

I have an ever-growing dilemma. Do I just throw my food intolerances out the the door and eat the delicious dessert that may or may not give me a stomach ache? Or do I modify the dessert to my dietary needs and potentially not be satisfied? I’ve found that both have their pros and cons and it’s very hard to decide what to do. Thus, I plan on standing in the middle for a while until someone gives me reason to move. Last week, I was dying for a good ‘ole chocolate chip cookie, so I made a batch. Physically, my stomach was not the happiest, but mentally and emotionally, I was 100% satisfied. I’m calling it a win. But this week, I’m back on the allergy-friendly baking train, determined to find a dessert that checks all the boxes. 

Healthy Pumpkin Pie_1

This train has pumpkin pie on board. And this pumpkin pie has revived my hope in healthy desserts. I could not stop eating it. Since it doesn’t have grains or refined sugar and is filled with protein and a healthy fruit (who knew pumpkin was a fruit?), I justified starting and ending my day with it. So, I give you full reign to decide what meal it is…breakfast, dessert, snack? Whatever you decide, I’ll be waiting nearby with a fork in hand.

Healthy Pumpkin Pie_2

I found out from making these vegan pumpkin cookies, that omitting the egg and dairy while baking with pumpkin doesn’t dramatically change the taste. Which is all a girl can ask for! The pumpkin filling still tastes like good ‘ole pumpkin filling to me. 

Healthy Pumpkin Pie_Filling

As for the pie crust, I’m surprisingly not sold on it as it normally is. Which made modifying the crust’s flavor a welcome change. I think nut flavors pair so well with fall spices (i.e. almond milk chai latte) so I went with a nut meal crust, inspired by my energy bites and this raw pecan pie. The raw crust doesn’t pass the appearance test (it’s very flaky when trying to take a piece) but I can honestly say that I like it better than a normal pie crust.

Healthy Pumpkin Pie_Crust

And it’s even easier to make! Just blend up the ingredients and throw it in your pie pan. 

Healthy Pumpkin Pie_Crust2

Form it to the pan and refrigerate. It really doesn’t need to be baked, but the pie filling does, so it goes in the oven anyways. 

Healthy Pumpkin Pie_Crust3

Pour the filling in and bake for about 40 minutes. Or just long enough that only the center of the pie has a slight wiggle. 

Healthy Pumpkin Pie_Filling2

Don’t forget to let it sit! It needs at least four hours to cool. 

Healthy Pumpkin Pie_4

Mine cracked, and let’s face it; yours may too. But you know what? It’s still going to taste great. You are probably going to eat it standing up, straight out of the pan, first thing in the morning anyways. It won’t last ’til Thanksgiving. You’ll make a new one by then and you can read all about how to not let your pie crack. Maybe I should have read that before too? 

Healthy Pumpkin Pie_3

I guess I was too busy licking the bowl. 

Healthy Pumpkin Pie {vegan & gluten-free)
Serves 8
Vegan pumpkin pie filling combined with a pecan and walnut crust makes a delicious and healthy pumpkin pie for this Thanksgiving! Vegan, Gluten-Free, (practically) Paleo
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Prep Time
25 min
Cook Time
40 min
Total Time
1 hr 5 min
Prep Time
25 min
Cook Time
40 min
Total Time
1 hr 5 min
  1. 1 cup pecans
  2. 1 cup walnuts
  3. 1/4 cup unsweetened shredded coconut
  4. 1/4 cup ground flax seeds
  5. 5 medjool dates, pitted
  6. 1/4 cup coconut oil, melted
  7. 1/4 teaspoon sea salt
Pumpkin Filling
  1. 2 cups pureed pumpkin
  2. 1/2 cup maple syrup (1/3 cup is fine too, depending on how sweet you like it)
  3. 1/4 cup milk of choice (use non-dairy to make it vegan)
  4. 1 tablespoon coconut oil, melted
  5. 1 teaspoon vanilla extract
  6. 3 teaspoons pumpkin pie spice
  7. 1/2 teaspoon sea salt
  8. 3 tablespoons corn starch
  1. Preheat the oven to 180 degrees C, 350 degrees F.
For the crust
  1. Using a blender or food processer, blend the pecans, walnuts, coconut, and flax until they have become a fine meal. Add in the medjool dates and process until they are finely chopped. Blend in the coconut oil and salt. Form the mixture into a 9-inch pie crust and refrigerate until ready to use.
For the filling
  1. Place all the ingredients into a blender and blend until the ingredients are combined. Pour the mixture into the crust. Bake for 40- 45 minutes, or until the filling is set. Let the pie cool on a wire rack for at least 4 hours before serving.
  1. You can probably replace the corn starch with arrowroot powder, which would make it completely grain-free, but I did not personally test it.
Caitlin Ball

6 Responses

  1. oh my gosh, i love that crust. Bookmarking this one! Also, I just hung the Be Merry Garland from your giveaway last year (I think?!) and just love it! Thank you again 🙂

  2. Awesome. This crust recipe will replace my pricey macadamia nut crust next week. Thanks for the awesome recipe! So excited to use the pumpkin I roasted and serve a pie my mom can eat.

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