top of page

Vegan gluten free baked pumpkin pie

When one of your friends surprise you with a huge pumpkin just couple days before your daughter's birthday, you know that this year the birthday cake is going to be unconventional!

I have made no-bake pumpkin pies before that I LOVE but my kids were not a big fan! So I decided to bake one for the first time!

I took the risk and made this pie as the main birthday "cake" celebration and to my surprise, my daughters loved it!! I could only have a slice the day of the birthday!

They wanted to have a slice for school and another one for breakfast, and another one after lunch!

The 3rd day, as they were getting ready to go to school in the morning, the pie was already gone, only couple crust crumbs were sitting there on the table with 2 happy "we couldn't help it mom" faces :)

So needless to say this recipe was a success!

The crust is gluten free, made of a combination of almond and oat flour, spices, maple syrup and a little grapeseed oil.

The filling is made out of fresh cooked pumpkin, coconut sugar, maple syrup, arrowroot powder, spices, plant-based milk, and a dash of grapeseed oil.

This recipe is so easy to make, you just gotta be patient pressing the crust evenly so you end up with a beautiful holding together crust even when you cut your pie!

I always tell my clients who sign up for cooking classes, it is not the recipe that matters, it is how much love and patience you are willing to put in the making of it.

Ok, let's get started with the recipe, I hope you like it and make it soon, or maybe for thanksgiving :) In all cases, let me know if you have any questions and how it turned out out in case you made it.


Preparation time: 30 minutes

Baking time: 1 hour

Servings: 8 to 10



For the crust:

1 & 3/4 cup oat flour

4/3 cup almond flour

1/4 tsp cinnamon powder

1/4 tsp pumpkin spice

pinch sea salt

3 tbsp. +1 tsp grapeseed oil

3 tbsp. maple syrup

For the filling:

3 cups pumpkin puree ( You can use pumpkin puree cans or make it from scratch like I did - See note below*)

1/4 cup unsweetened soy milk (or plantbased milk of choice)

1/2 tbsp grapeseed oil

1/4 maple syrup

1/2 cup coconut sugar

1 tsp pumpkin spice

1/2 tsp cinnamon powder

pinch nutmeg

2 tbsp. arrowroot powder


1 tbsp coconut sugar


To make the crust:

grease a 9 inch springform pie with 1/2 tsp of grapeseed oil and set aside.


If you do not have a springform pan, line your pan with lightly greased parchment paper).

In a big bowl, combine the oat flour, almond flour, spices, salt and mix.

Add maple syrup and grapeseed oil and mix with a spoon, the mixture may look like it is still to powdery, do not worry, use your hands to combine all the ingredients together and form a dough-like that holds together between your hands.

Transfer your crust mixture to the pie pan and start pressing it down evenly and onto the edges of the pan to form the crust for your pie.

Be patient in this process to create a beautiful even crust that holds well together.

This should take around 5 to 10 minutes.

Set aside.

To make the filling:

To make the pumpkin puree from scratch, refer to the Note* below.

Combine all the filling ingredients in a high speed blender, make sure the lid is well closed, and blend until smooth and creamy.

You can adjust spices and sweetener to taste (but don't go overboard, a little goes a long way).

Preheat your oven at 350 F or 180 C.

Pour your filling into the crust.

Tap the pan gently on the counter to even the surface and remove any bubbles.Sprinkle with a tbsp. of coconut sugar.

Bake for 55 to 60 minutes or until the crust and filling are golden brown.

Let the pie cool completely in the pan before removing it.

Refrigerate until it is time to serve.

You can serve it chilled or warm by heating it a little in the oven prior serving.

Serve with coconut whip cream and enjoy.

Will keep for a week in the fridge and 2 months in the freezer.

I would recommend, freezing it in individual slices to enjoy on the go!

This pie will make a delicious and nutritious breakfast if you are on the sweet side!

Note*: To make the pumpkin puree from scratch, like I did, follow these steps:

Cut your pumpkin in half.

Remove the seeds (you can preserve them to bake into a delicious snack)

Cut each half into 4 quarters.

Transfer to a BIG pot.

Add water to cover the pumpkins at least by half.

Add a pinch of sea salt.

Bring top a boil, pot uncovered.

Lower the heat and let simmer, pot covered, for an hour or so or until the pumpkin flesh is soft.

Drain the water and let the pumpkin cool a little.

Peel off the skin using a knife.

Cut the pumpkin into big chunks.

Add to a high speed blender and blend until puree.

Use for the amount needed for the recipe and preserve leftovers for future ones in the freezer in a sealed container.

If you like this recipe, I would love to see your recreation, don't forget to tag me @nathaliesader so I can repost on my instagram stories or page :)

193 views0 comments
bottom of page