This clean-eating pumpkin pie delivers all the warm, familiar flavors of a traditional pumpkin pie while using wholesome ingredients. It’s vegan and dairy-free, relies on maple syrup for sweetness, and uses coconut flour to help thicken the filling. A whole-grain crust adds a pleasant, nutty depth that pairs beautifully with spiced pumpkin.
The filling has a deep, rich taste from pure maple syrup and a satisfyingly dense texture thanks to a small amount of coconut flour. If you enjoy the nuttier flavor profile of whole-wheat or spelt crusts, that savory note complements the sweet, spiced pumpkin very well. This recipe focuses on simple, real-food ingredients so you can enjoy dessert without refined sugar or dairy.
November and the cooler months bring a lot of reasons to bake and gather. A seasonal pie like this is ideal for holiday tables or for simple family dinners. It’s also a comforting recipe to bake with kids while sharing traditions, like listing things you’re grateful for or creating a “thankful tree” to hang notes on throughout the month. Good food and family make for easy celebrations.
Clean Eating Pumpkin Pie Recipe
- Author: Rebecca Baron
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 90 minutes
- Yield: 1 9-inch pie (or 4 mini pies)
- Category: Dessert
- Cuisine: Vegan
Description
This pumpkin pie is allergen-friendly, vegan, and free of eggs and butter. The combination of maple syrup and warm spices gives it a rich, cozy flavor while the coconut flour helps the filling set without traditional eggs. It’s a lighter, nutrient-forward take on classic pumpkin pie that still feels indulgent.
Ingredients
- Clean Eating Pie Crust (use your favorite whole-grain crust or spelt crust in a 9-inch pie pan or divide into mini pans)
- 1 (15-ounce) can pumpkin puree
- 1/2 cup almond butter
- 3/4 cup pure maple syrup
- 1/3 cup almond milk (or other plant milk)
- 2 tablespoons coconut flour
- 2 teaspoons pumpkin pie spice (or a blend of cinnamon, ginger, nutmeg, and cloves)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the pie crust in a 9-inch pie pan or in four mini pie pans. If you prefer, use a store-bought whole-grain crust.
- Prick the crust with a fork or line it with parchment and add pie weights or dry beans. Blind-bake the crust for 10–15 minutes, or until it begins to lightly brown.
- While the crust bakes, whisk together the pumpkin puree, almond butter, maple syrup, almond milk, coconut flour, and pumpkin pie spice in a large bowl until smooth and well combined.
- Pour the pumpkin mixture into the pre-baked crust and smooth the top.
- Bake the pie for another 35–45 minutes, until the filling is set at the center and the edges are slightly puffed.
- Allow the pie to cool to room temperature, then refrigerate for at least a couple of hours to fully set before slicing and serving.
Notes
Almond butter varies in consistency. If yours is very runny, add 1–2 extra tablespoons of coconut flour to help the filling thicken. Taste and adjust spices and sweetness before baking.
Serving suggestions: Top slices with a dollop of coconut whipped cream, a sprinkle of cinnamon, toasted pepitas, or a few toasted chopped nuts for texture.
Storage: Store leftover pie covered in the refrigerator for up to 4–5 days. For longer storage, you can freeze individual slices wrapped tightly and thaw in the refrigerator before serving.
Substitutions: If you prefer a different nut butter, you can substitute sunflower seed butter to keep it nut-free. Use any plant-based milk in place of almond milk. If you don’t have maple syrup, a mild liquid sweetener like brown rice syrup can work, though it will slightly change the flavor.
Baking tip: If the crust edge browns too quickly, cover it loosely with foil for the remainder of the bake time to prevent over-browning while the filling finishes cooking.
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