Simple Paleo and Vegan Pumpkin Pie

I love fall, mostly because, pumpkin spice. And if that makes me basic, then so be it!

Pumpkin pie is my fave!

But when I became vegan, I had no idea how I was going to have my pie, and eat it too.

I perused the internet for pumpkin pie recipes and honestly, what I found was a bunch of sugar filled, gluten rich pies that were not up my alley. When I went vegan I was interested in, yes, living in alignment with my yoga practice, but that also meant eating foods that actually supported my health, not overly processed ones.

I’ve said it before, and I’ll say it again – going vegan DOES NOT mean you need to give up your favourite foods, and certainly does not mean that those foods need to be unhealthy.

So instead of relying on these sugar-filled recipes, I went to work creating my own.

And honestly, it wasn’t too hard!

This recipe comes together really easily, and you can make the whole thing in a food processor or bowl if you’d like!

It also uses simple, REAL ingredients (that you can actually pronounce) so you can feel good about what you’re putting into your body this holiday season.

It technically classifies as “paleo” if that means anything to you. I find these labels a bit unnecessary, but basically paleo means it’s made from real food ingredients, and is grain-free! YAHOO!

I don’t subscribe to a fully “paleo” or grain free vegan diet, but I truthfully do my best to reduce the amounts of a grains I consume. I find for me, and my body, having too many grains creates inflammation, and doesn’t make me feel the best.

So, this pie is:

• Sweet and pumpkin-spicey
• Grain-Free
• Smooth
• DeliciousAF

It’s made with simple ingredients you can actually pronounce, and I’m so excited to share the recipe with you!

The one disclaimer I should make, that I didn’t realize several thanksgivings ago when I made this recipe the mere hours before I had to be somewhere, was that pumpkin pie needs like 8 hours to set in the fridge.

Give yo’self time peeps. Try making this recipe the night before you need to be somewhere with it. But be patient, it’s worth it I promise!!

Alright, here is the recipe! Let me know what you think. If you make this bad boy puhhhleeeeease take a picture and post it on instagram or facebook and tag @melissasinghwellness.

Happy Baking Yogis!

Print Recipe

Simple Paleo and Vegan Pumpkin Pie

Prep Time

10 minutes

Cook Time

40 minutes

Servings

People

Ingredients

Pie Crust

• 2 cups blanched almond flour
• 2 tbsp coconut sugar
• 2.5 tbsp coconut oil
• 1 chia egg 1 tbsp chia seeds to 1/4 cup of water and let sit for 5 minutes
• pinch salt

Pie Filling

• 1 14 oz can Pure organic pumpkin
• 1/3 cup coconut sugar
• 1/4 cup maple syrup
• 1.5 tbsp arrowroot starch
• 2 tsp vanilla extract
• 1.5 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• pinch ground cloves
• pinch himalayan salt

Prep Time 10 minutes Cook Time 40 minutes Servings People Ingredients Pie Crust 2 cups blanched almond flour 2 tbsp coconut sugar 2.5 tbsp coconut oil 1 chia egg 1 tbsp chia seeds to 1/4 cup of water and let sit for 5 minutes pinch salt Pie Filling 1 14 oz can Pure organic pumpkin 1/3 cup coconut sugar 1/4 cup maple syrup 1.5 tbsp arrowroot starch 2 tsp vanilla extract 1.5 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg pinch ground cloves pinch himalayan salt

Instructions

1. Preheat the oven to 350. Place flour and sugar in a food processor first, and pulse until combined. Add in the rest of the crust ingredients, and pulse until a thick "bally" consistency is achieved.
2. In a well oiled pan, firmly press the pie crust into the bottom, and edges of the pan as evenly as you can.
3. Bake at 350 for 8-12 minutes (each oven is slightly different) or until it is lightly browned on the outside.

Pie Filling

1. In a small bowl, whisk together the arrowroot powder and maple syrup until no clumps remain. Add this, and all the other pie ingredients to a bowl and whisk together. (If you have a food processor you can pulse them together in there)
2. Pour the pie filing into the pie crust, and smooth out the top as much as possible.
3. Place uncovered in the oven for about 40 minutes until the filling has darkened, and is semi-firm to the touch.
4. Let cool for about an hour before covering and placing into the fridge overnight or for several hours. Serve with some whipped cream (coconut obv) and enjoy!

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