Primarily Paleo

A path to wellbeing

A Paleo Vegan Pumpkin Pie to Delight All this Thanksgiving



Photo Credit: Primarily Paleo

Are you looking for an egg, dairy, and grain-free pie recipe for Thanksgiving? Look no further! This recipe will please everyone at your holiday table. Not only does it taste delicious, but also it’s nutrient dense and healthy.

The Primarily Paleo Vegan Pumpkin Pie filling is creamy, with just the right sweetness to finish a meal without sending you into a sugar coma. It is also versatile enough that you can eat the filling straight away as a warm pudding, or place in a ramekin to chill in the fridge for a more solid pumpkin pudding.

Unlike typical Paleo and Vegan crusts, the Primarily Paleo Vegan Pumpkin Pie crust doesn’t rely on dates to hold it together, which I find way too sweet for my palette. It is flaky and much simpler to make than a traditional crust that require you to roll it out to a desired thickness. This pie is perfect for your Thanksgiving celebration. Let me know what you think!

Happy Thanksgiving from Primarily Paleo!

Primarily Paleo Vegan Pumpkin Pie

For the crust:


1 1/2 cup almond flour

3/4 cup hazelnut flour

1 tablespoon melted coconut oil

2 tablespoons honey

1 flax egg (1 Tbsp. flaxseed meal OR ground raw flaxseed and 2 1/2 Tbsp. water)

  1. To make the flax egg, add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken.
  2. Add the flax egg to the flours, melted coconut oil, and honey in a large mixing bowl.
  3. Work the ingredients into a dough by using your hands or two forks to cut the wet ingredients into the flours completely.
  4. Press the dough (it might be crumbly until this point) into an 8 or 9-inch springform pan, spreading it up the sides and covering the bottom.
  5. Prick a few shallow holes in the crust with a fork to keep it from rising during baking.
  6. Bake the crust at 325 degrees for about 10 minutes.
  7. Remove it from the oven and cool for 10 minutes.


For the pumpkin pie filling:


1 1/4 cups raw cashews, soaked in water for about an hour, then drained

1/2 cup melted coconut oil

1 1/2 cups cooked pumpkin puree (canned or fresh)

1 teaspoon pumpkin pie spice

1/3 cup maple syrup

pinch of sea salt

  1. Place the cashews, coconut oil, pumpkin, pumpkin pie spice, and maple syrup in a high-speed blender or food processor, along with another pinch of sea salt.
  2. Blend till silky smooth (this may take a minute or two).
  3. Pour the filling over the cooled crust. Use a spatula to smooth the top over.
  4. Transfer the pie to the fridge, and let it set for about four hours, or overnight.
  5. Cut and serve!



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