Gluten-Free & Vegan Pumpkin Pie!                                                            Jump to Recipe

Halloween is here!! So, let’s get cooking and eating a Super Healthy Pumpkin pie, I do not think you can make it healthier than this! 🙂 If you can then please do let me know.


As I have promised, this season is going to be all about creating new recipes with pumpkin. Even though this is my first attempt to make pumpkin pie I am so thrilled with the result. I thought I would have to make this a couple of times to create the perfect recipe but I can tell you that the first attempt was pretty satisfying!

What is better than making your own homemade pumpkin pie from scratch to satisfy all your taste buds?

This Pumpkin Pie recipe is a great choice of dessert to celebrate such a beautiful and colorful autumn, almost matching the leaves falling from trees! Make the pumpkin pie for Halloween or Thanksgiving to share it with your loved ones. It may seem to you that it does take a long time to make but you know what?It may 🙂  However, if you are like me then we can work on our patience together as I am not the most patient person either!  But to make a perfect pie, patience is the key.  Let’s enjoy the journey by making a beautiful herbal tea and listening to your favorite music while making this delight!

Now that pumpkins are in season and you can get a variety of colors and shapes, it is the best time to make this yummy Pumpkin Pie. I talked about and shared a blog post 3 days ago regarding 7-health-benefits-of-pumpkin/if you haven’t read it, check it out as you would be surprised after reading it!



The color came out very rich and intense when I took it out of the oven it was still very wobbly. I was a bit worried that I did something wrong or the pie had not cooked properly.  But like, I stated earlier, we need to be a bit patient, so I gave it time and left it on the kitchen counter for a while before I placed it into the fridge overnight. When I took it out in the morning, it was very firm and nice! I gave myself a thumbs up!

Also, I was not sure how the crust was going to taste because it looked like it was going to be soggy due to the amount of filling I had to pour on top But because I have blind cooked (cooked the crust with no filling and add some dry beans to weigh it down and eliminated any bubble to form) it first for 15 minutes, it helped maintain the firmness, so everything came out perfect! yayyyyy!!!

The vegan whipped cream on top with the sprinkle of cinnamon was a genius Idea and took this pie to the next level. It was so easy and quick to make. This whipped cream will easily get more use in future recipes too, like pumpkin spiced latte. because it is so creamy, fluffy and soft you can add it to hot chocolate or dip your berries in it too!  It is healthier than normal dairy whipped cream and does not contain sugar as it is naturally sweet.  If you want it sweeter, feel free to add 1 tsp of maple syrup for extra kick but I used it by itself and it is divine.

I hope you will make this and enjoy it as much as I did this morning and I am going to have more tonight when I get home! 🙂 Oh! I am making pumpkin risotto and pumpkin brownies next. Make sure to come back and check out those recipes. For now, have a great weekend ahead full of nourishing foods and mindful eating.

Make sure to chew your food properly and slow down while eating. Growing up, I was one of the fastest eating kid in the World! haha.  As my mum always said to me, is someone chasing you? I use to not chew at all and just swallow my foods. Years later, I realized what I had done to my body and now I try to help my clients avoid that bad habit, especially the ones with digestive issues.

Please leave me a comment and let me know or tag me when you make any of my recipes! I can’t wait to see your creations.


Note: I am giving my blog a new look and took down lots of my previous recipes, please be patient until I update everything.


Thank you and have a great Friday evening. xo



Pumpkin pie, Gluten-free & vegan

This Pumpkin Pie not only is gluten free, dairy free, refined sugar-free but also is vegan and super tasty. If you would like to celebrate Halloween or prepare yourself for Thanksgiving, this recipe is the "must" to make and share your gratitude with family and friends. let's make this! 

Course Dessert, Snack
Cuisine American, glutenfree, Modern, vegan
Prep Time 1 hour 10 minutes
Cook Time 50 minutes
Total Time 2 hours
Servings 8
Author Monica


  • 1 1/2 cup gluten-free flour
  • 1/2 tsp baking powder
  • 2 tsp coconut oil solid
  • 1 tsp pinch of salt
  • 1/2 chilled almond milk
  • 1/2 cup extra flour
  • 1 pastry pan 9 inch
  • 2 baking sheets
  • 1 can pumpkin puree 100% organic and pure
  • 1/4 cup maple syrup
  • 1/4 cup cornstarch or arrowroot
  • 4 pitted soaked Medjool dates
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 tsp pumpkin spice mixture of cinnamon, nutmeg, clove, ginger
  • 1 can full fat coconut cream
  • 2 tsp maple syrup or coconut blossom sugar


  1. To make the crust make sure your bowl is cold (you can put it in the fridge in advance), also your almond milk has to be chilled too.
  2. - For the gluten-free flour mixture, either you can use a premade flour baking mixture from wholefood or make your own by adding 1 cup oat flour +1/2 cup tapioca flour.
  3. - Then add the baking powder, salt, and coconut oil.
  4. - Use a fork or your hand to break the coconut oil with flour until mixture resembles coarse breadcrumbs.

  5. - Slowly add the chilled almond milk and corporate it into the mixture while you are mixing the rest of the ingredient with your hand, you have to be quick otherwise your body temperature would affect the mixture forming. do not add too much liquid. when you see the dough is forming, knead it a bit and it should not stick to your hand at this stage.

  6. - Cover it with cling film and leave it in the fridge for 1 hour to chill.

  7. - In the meanwhile make the pumpkin pie filling.


  9. - Pour the pumpkin puree into a food processor and add the dates and blend well to a smooth paste.
  10. - Add the arrowroot or cornstarch and blend again till there is no lump.
  11. - Add the rest of the ingredients and mix well.
  12. - taste it, if you would prefer to add more spice, cinnamon or maple syrup you can do at this stage. for me, this was perfect.

  14. - Remove pastry from the fridge, let it sit at room temperature for 5 minutes. This step will make your rolling easier and also avoid cracks in the pastry.
  15. - Roll pastry between 2 sheets of parchment paper. Remove top sheet of pastry and invert onto a pie dish, peel off parchment paper gently. Trim off edges leaving about a 1.5cm overhang. Fold edge underneath. Flute dough as desired.
  16. - To bake the pie crust, bake at 200 C / Gas 5 for 15- minutes, prick bottom and sides.
  17. - Remove from the oven and add your pie filling, bake it for another 50 minutes and reduce the temperature to 180 C/ Gas 4.
  18. - Remove from the oven and let it cool down on the kitchen counter before transfer it to the fridge for 6 hours.


  20. - Place the can of coconut cream in the fridge overnight, the cream and water would get separated and you can easily remove the coconut cream from the top part which is very solid.
  21. - pour all the coconut cream into a glass bowl and break it down with a fork and add the rest of the ingredients, you can add tiny bit vanilla extract but it may change the colour.
  22. - Whisk it for 1-2 minutes till you get a smooth and fluffy texture.

  23. - Decorate your pie with the whipped cream and sprinkle some cinnamon on top.

  24. It was my first time making Pumpkin pie and absolutely thrilled with the result.
  25. Enjoy making and sharing with your loved ones. if you make this, don't forget to tag me in as I would love to see your creation. xo

Recipe Notes

Enjoy making and sharing with your loved ones. if you make this, don't forget to tag me in as I would love to see your creation. xo

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