You’ve Never Had Pumpkin Pie This Good (And It’s Vegan)

Picture this: a creamy, spiced pumpkin pie so rich no one will believe it’s vegan. No eggs, no dairy, just pure dessert magic. Why settle for store-bought when you can make a pie that’ll have your friends questioning their life choices?

This isn’t just another recipe—it’s the one you’ll bookmark, screenshot, and maybe even tattoo on your arm (okay, maybe not that far). Ready to bake the pie that breaks the internet? Let’s go.

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Why This Recipe Slaps

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

Most vegan pumpkin pies taste like sadness and cardboard.

Not this one. The secret? Coconut milk for creaminess, maple syrup for depth, and just the right blend of spices to make your taste buds throw a party. The crust?

Crispy, buttery (without the butter), and foolproof. Even your carnivore uncle will ask for seconds.

Ingredients You’ll Need

  • For the crust: 1 ½ cups almond flour, ¼ cup coconut oil (solid), 2 tbsp maple syrup, pinch of salt.
  • For the filling: 1 15-oz can pumpkin puree (not pie filling), ¾ cup full-fat coconut milk, ½ cup maple syrup, ¼ cup cornstarch, 1 tsp vanilla extract, 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, ¼ tsp salt.

Step-by-Step Instructions

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  1. Make the crust: Mix almond flour, coconut oil, maple syrup, and salt in a bowl until it looks like wet sand. Press into a pie dish and bake at 350°F for 10 minutes.
  2. Blend the filling: Dump all filling ingredients into a blender.

    Blend until smoother than a TikTok influencer’s pitch.


  3. Pour and bake: Pour filling into the pre-baked crust. Bake at 350°F for 45–50 minutes until the center barely jiggles.
  4. Cool it: Let the pie cool for 2 hours. Yes, waiting is the hardest part.

    Distract yourself.


How to Store This Masterpiece

Cover the pie with foil or plastic wrap and refrigerate for up to 4 days. Want to freeze it? Slice it first, wrap each piece tightly, and freeze for up to 2 months.

Thaw in the fridge overnight—no microwave shortcuts unless you enjoy soggy crust.

Why This Recipe Is a Game-Changer

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discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

It’s vegan, but you’d never know. No cholesterol, no dairy, and still decadent. The almond flour crust adds protein and healthy fats, while the pumpkin packs vitamin A.

Plus, it’s gluten-free if you’re into that. Basically, you can eat pie and feel virtuous. Win-win.

Common Mistakes to Avoid

  • Using pumpkin pie filling: That’s pre-spiced and sweetened.

    You want pure pumpkin puree, or your pie will taste like a candle.


  • Overbaking: The pie sets as it cools. If the center doesn’t jiggle slightly at 50 minutes, you’ve gone too far.
  • Skimping on cooling time: Cutting into a warm pie is a one-way ticket to Slop City. Patience, grasshopper.

Swaps and Subs

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No almond flour?

Use oat flour or gluten-free blend. Hate coconut milk? Cashew cream works.

Maple syrup too pricey? Agave or date syrup will do. Just don’t skip the spices—unless you want bland pie, and honestly, who does?

FAQs

Can I use fresh pumpkin instead of canned?

Sure, if you enjoy extra work.

Roast and puree a sugar pumpkin, but drain excess liquid or your filling will be soup.

Why is my pie cracking?

You baked it too long or cooled it too fast. Next time, check at 45 minutes and let it cool gradually.

Can I make this ahead?

Absolutely. Bake it the day before and refrigerate.

The flavors get even better. Science!

Is this pie keto-friendly?

Not really. Maple syrup and pumpkin have carbs.

Swap syrup for keto sweetener and cross your fingers.

Final Thoughts

This pie isn’t just dessert—it’s a flex. It proves vegan food can be indulgent, easy, and downright addictive. Whether it’s Thanksgiving or a random Tuesday, this recipe delivers.

Now go bake it, slice it, and watch everyone lose their minds. You’re welcome.

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

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