Sweet, spicy, and indulgent – this vegan and sugar-free pumpkin pie will have you wondering why anyone adds the sugar and cream anyway.

A traditional recipe that’s incredibly easy to make and stocked full of good vitamins and minerals! I often enjoy mine as a breakfast treat…

Serves 8-12



  • 1½ cup almonds
  • 1½ cup walnuts
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil
  • 1 pinch salt


  • 1 small/medium pie pumpkin (about 3 cups pureed)
  • 1 cup plant milk, unsweetened
  • ¾ cup maple syrup
  • ¼ cup arrowroot starch
  • 1 tsp vanilla
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ¼ tsp ground clove
  • coconut oil for greasing


1. Preheat oven to 375 degrees. Wash pumpkin, cut in half, and remove seeds (I set the seeds aside to be used later).

2. Roast pumpkin in glass or ceramic dish for 45-50 minutes, or until soft. Set it aside and let it cool while you begin the crust.

3. Add almonds and walnuts a food processor and pulse until you have coarse bits.

4. Add in the maple syrup, coconut oil, and salt, and continue to process until a smooth and sticky dough forms.

5. Press the dough into the bottom of a 9-inch spring form pan greased with coconut oil, pressing the crust about 1 ½” – 2” up the side of the pan. Set crust aside while you work on the filling.

6. When pumpkin has cooled enough to handle, scoop the flesh out of the skin and into your food processor. I don’t even bother washing out the remnants of the crust before doing this cuz why get rid of the extra flavour?!   Add the plant milk, maple syrup, vanilla, salt, and spices. Stir in arrowroot starch. Pour into crust and smooth top.

7. Bake at 400 degrees for 10 minutes. Lower the heat to 350 degrees and bake an additional 45-50 minutes. Let cool to room temperature, then refrigerate overnight so the filling can set.

8. Serve chilled.