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Homemade Vegan Pumpkin Pie

As the days grow shorter and the air gets crisper I have been craving some delicious seasonal baked goods! This overcast cold Sunday was the perfect day to create an organic, vegan Pumpkin Pie!

This my own recipe so I wasn't sure how it would come out, but I just took a small slice before writing this blog and oh my goodness, it is deeeeelicious! And the added bonus is my whole cottage smells heavenly!


Pie Crust:

Organic Almond Flour - 2 cups

Organic Chia Seeds - 1 TBSP

Salt (I use pink Himlayan Salt) - 1/2 tsp

Organic Extra Virgin Coconut Oil - 2 TBSP

Organic Cinnamon - 1 tsp

Pie Filling

Organic Canned Pumpkin - 1 can

Organic Cinnamon Spice - 1 tsp

Organic Ginger Spice - 1/2 tsp

Organic Nutmeg Spice - 1/4 tsp

Organic Maple Syrup - 1/2 cup

Organic Chia Seeds- 2 TBSP

Unsweetened Organic coconut milk - 1/2 cup


*Make the pie crust first.

*Preheat oven to 375

*Lightly grease 9" glass pie pan with coconut oil and set aside

*Make a chia egg by taking 1 TBSP of chia seeds and mix with 2.5 TBSP of water, mix together and put in the fridge for a few minutes until it becomes gelatinous.

*Mix almond flour, salt and cinnamon in a large bowl

*Melt 2 TBSP of coconut oil and add to mixture

*Then add in the chia egg.

*Use your hands to combine all the ingredients into a dough and then evenly form a crust into

the glass pie pan.

*Bake for 15 minutes at 375

*As the crust is baking make 2 chia eggs (2 tablespoons of chia seeds mixed with 5 tablespoons of water) and put in the fridge for approx 5 minutes for the mixture to become gelatinous.

* Combine 1 can of pumpkin with nutmeg, cinnamon, ginger and maple syrup in a bowl. Then add in 1/2 cup of coconut milk (or any other nut milk you prefer) along with the chia eggs.

* When crust is done put pie filling into crust and bake for another 25 minutes at 375.

*Technically you should let it cool and then cover and chill for 2 hours...but I took a taste after 30 minutes of cooling at it was DIVINE!

Happy Healthy Baking!

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