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Pumpkin Cream Pie with Coconut-Pecan Crust is a simple holiday dessert! Gluten-free + Vegan | saltedplains.com

Pumpkin Cream Pie With Coconut-Pecan Crust (gluten-free + vegan + refined sugar-free)

This Pumpkin Cream Pie with Coconut-Pecan Crust is gluten-free, vegan, and easy to prepare. Make the filling the night before for quicker assembly.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 -10 slices
Author Tessa Fisher


Coconut-Pecan Crust

  • 2 cups whole pecans
  • 1 cup shredded unsweetened coconut
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • 1/4 cup coconut oil melted and cooled
  • 2 tablespoons maple syrup (I prefer grade B)
  • 1 tablespoon warm water
  • 1/2 teaspoon pure vanilla extract


  • 2/3 cup organic coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • pinch of ground cloves
  • pinch of sea salt
  • 2 tablespoons arrowroot starch cornstarch works here too
  • 1 cup pumpkin puree
  • 1 1/2 cup dairy-free milk of choice I used unsweetened almond milk
  • 1 teaspoon pure vanilla extract

Coconut Whipped Cream

  • 1 can organic coconut milk full fat, refrigerated overnight.
  • 1-2 tablespoons maple syrup
  • 1/2 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees Fahrenheit. In a food processor, blend pecans and shredded coconut until you get a coarse meal.
  2. Transfer to a medium bowl, add cinnamon, baking soda, and salt, whisking to combine. Add coconut oil, maple syrup, water, and vanilla extract. Mix with a fork until evenly incorporated. With your hands, continue mixing a bit more, then transfer to a 9-inch pie pan. Press crust mixture into pan and up sides, evening edges.
  3. Bake for 12-14 minutes. Remove from oven and cool on wire rack.
  4. While the crust is baking and cooling, combine all the dry ingredients for the filling in a medium saucepan. Whisk to combine. Add pumpkin puree and whisk again. Slowly add dairy-free milk, stirring to combine.
  5. Heat saucepan over medium heat, stirring frequently to ensure coconut sugar dissolves. Keep at a low boil for 5 minutes, scraping sides with rubber spatula often. At about 5 minutes the filling mixture should have thickened, keep on heat an extra minute or two if it has not. Remove from heat and let cool for 10 minutes.
  6. Transfer filling to a glass bowl. Cover with plastic wrap, making sure wrap does touch surface to avoid a film forming. Refrigerate for at least 1 hour.
  7. To make coconut whipped cream, scoop the solid waxy part out of coconut milk can into a medium bowl. Add other two ingredients and whip with an electric mixer until you get soft peaks.
  8. Before assembling pie, carefully run a knife around the edges of the crust to loosen it. To assemble pie, pour filling into cooled crust. Spread coconut whipped cream on top of filling, leaving at least an inch of pumpkin filling visible around the perimeter.

Recipe Notes

Adapted and inspired by the Lemon Cream Pie from Nicole Spiridakis's Flourless.

Cook time include refrigeration time for pie filling.