Vegan Pumpkin Pie

This week’s bonus recipe comes in honor of Sharing Every Bite’s Facebook hitting 100+ likes (it’s the little victories in life) and of course, Thanksgiving! I’m extremely excited to introduce my very first vegan, gluten, dairy, soy, and egg free Pumpkin Pie! Nothing but pure delicious… Eat-half-a-pie-in-one-sitting delicious. Not that I’m speaking from personal experience or anything. *ahem*

This special little pumpkin pie recipe was born two days ago, actually.

To give you a little history on my less-than-extensive pie history…this is my very first homemade pie, ever. In the history of all my cooking and baking, somehow I’ve never made my own pies. That’s probably because the only pie I really like is pumpkin. I live for everything pumpkin. You better believe I have recipes in my cookbook for pumpkin parfaits, pancakes, and smoothies, so it’s the natural progression that pie was next.

Yeah, yeah. I may have gone above and beyond “basic white girl” status

Thanks a (pumpkin spice) latte. 😉 It took two tries to get the spices just right, but the crust and filling were solid from the start. Does that mean I’m natural born pie expert? Probably not. I think it means I’m turning into a pumpkin.

This is the point where my mom would burst in shouting, “Too many pumpkins!” in reference to the book we would read every year around this time. Even if you’re all grown up, I still recommend reading it. Even if it’s just for the cuteness factor.

Before we go further

I must give a HUGE shout out and “thank you” to my photographer for this recipe, Hillary. We’ve been friends since Girl Scout camp a decade ago, and she’s an amazing friend who seriously knows her way around a camera. She’s been doing a great job teaching me, too. I can’t wait to get my hands on my own DSLR camera.

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Vegan Pumpkin Pie

Prep Time: Overnight prep + 10 minutes day-of
Cook Time: 10 minutes + 30-35 minutes
Total Time: 55 minutes
Difficulty: Medium-hard  //
Servings: 8 servings (1 whole pie)  //
Serving Size: 1/8 of the pie  //
Calories: 279*


  • 1 c. GF oat flour
  • 1/4 c. almond meal
  • 1/4 c. flax meal
  • 1/2 c. shredded coconut
  • 1/2 Tbs. baking Truvia
  • 1/2 tsp. each: ginger, nutmeg, clove, cinnamon
  • 1/2 tsp. Himalayan sea salt
  • 1 Ener-G egg replacer
  • 1 Tbs. extra virgin coconut oil
  • 2 Tbs. maple syrup
  • 1.5 Tbs. molasses
  • 15 oz. can pumpkin puree (about 2 c.)
  • 1/3 c. chopped cashews (soaked for 12 hrs.+)
  • 1 Tbs. extra virgin coconut oil
  • 2 Ener-G egg replacers
  • 1 tsp. vanilla extract
  • 1 Tbs. coconut flour
  • 1/2 c. packed brown sugar (add 1/4 c. more if you'd like it sweeter)
  • 1/2 Tbs. cinnamon
  • 1 tsp. ginger
  • 1 tsp. nutmeg
  • 1/2 tsp. clove


Directions (CRUST)

  1. Soak the cashews overnight in a covered container. Make sure the water covers the cashews completely.
  2. Mix all the dry crust ingredients in a large bowl until they are completely combined. (oat flour, almond meal, flax meal, shredded coconut, spices, salt, baking Truvia.)
  3. In the same bowl, add the egg replacer*, coconut oil, maple syrup, and molasses.
    • *To make an Ener-G egg, warm 2 Tbs. water in the microwave for no more than 15 seconds. You should be able to hold your finger in the water without being burned. If you let it get hotter than that, the “egg” will bond to itself instead of the ingredients when it’s baked. Add 1.5 tsp. Ener-G powder to the water and whisk together with a fork. Once all the clumps are beaten out, add to the bowl of ingredients.
  4. Knead all the ingredients until the wet and dry are thoroughly combined. It should be dark and somewhat sticky, but not gooey. If your pie dough looks too wet, add a one Tbs. of oat flour at a time until it thickens.
  5. Preheat the oven to 350° F.
  6. Using a small amount of water on your fingers or a wooden spoon, press the dough evenly around the pie pan. The water helps the dough not stick.
    Sharing Every Bite | Pumpkin Pie3
  7. Bake crust in the oven for 12-15 minutes or until top edges are slightly brown and crispy

Directions (FILLING):

  1. While the pie crust is in the oven, add all filling ingredients in a heavy duty blender or food processor. (I like using the smoothie-sized attachment to my blender so it is extremely creamy. It should not have a grainy texture.)
  2. When the crust is finished, pour in the filling and smooth it to the edges of the crust.
  3. Bake the filled pie for 30-35 minutes at 350° F.
*I don't count calories. My recommendations on calorie counting and nutrition can be found here

Sharing Every Bite | Pumpkin Pie9

And there you have it! Get that puppy out of the oven and top it with some whipped cream for a satisfying fall dessert. Please use your imagination for the coconut whipped cream atop this piece of pie. After no luck whisking the coconut cream with a fork in a bowl (LOL), I tried borrowing a hand mixer to no avail, and finally decided to brave holiday drivers and buy one of my own. Problem solved! AND IT DIDN’T FLUFF UP INTO WHIPPED CREAM. But as much of a whipped cream lover as I am, the pie tastes fine and dandy on its own. Enjoy!