Ah, pumpkin pie. One of the greatest inventions on the planet (in my humble opinion). Unfortunately, most pies (and desserts in general) are made with cane sugar which tends to leave me feeling super sick. In which case, I present to you Mr. Pumpkin Pie without cane sugar!


1.25 c gluten-free all purpose flour (or regular flour)
8 Tbsp (1 stick) earth balance butter (very cold)
1 Tbsp coconut sugar
1/4 tsp coarse sea salt
2 Tbsp ice water

2 16oz cans pumpkin puree (if you can only find 15oz cans they should work as well)
1/4 c coconut sugar
1/4 c + 1 Tbsp maple syrup
3 Tbsp arrowroot powder (or corn starch)
4 tsp vanilla extract
2 tsp pumpkin pie spice
1/4 tsp cinnamon
1 tsp coarse ground sea salt
2 Tbsp coconut oil (melted)
1/2 tsp apple cider vinegar


Pre-heat oven to 350 degrees.

Begin by making the crust. Leave the butter in the refrigerator until ready to use. Combine the flour, coconut sugar, and sea salt in a mixing bowl. Remove the butter from the refrigerator and cut into small cubes. Add the butter cubes to the flour mixture and begin mixing with a pastry blender or hands. You can also use a food processor for this. Once it is about 75% combined, add the ice water and continue mixing. If dough seems to be a bit dry add a little extra ice water.

Butter a 9” pie pan with Earth Balance or coconut oil. Set aside. Sprinkle flour onto a dry surface and roll out the dough. The next part is the tricky part – if you use regular flour this will be a piece of cake, but if you go the gluten-free flour route it tends to fall apart during transfer to the pan. Don’t let it scare you! If you need to add the dough to the pan piece-by-piece and then press the pieces together in the pan that’s ok. It’s like a gluten-free puzzle of deliciousness.

In a mixing bowl, combine all of the filling ingredients and then pour into the prepared pie pan.

Bake for 65 minutes uncovered and then cover with a sheet of tinfoil to prevent the crust from burning and bake for an additional 10 minutes. Allow pie to cool completely before serving.


-Making your pie the day before is usually the best bet. This allows it time to cool and firm up.
-The colder the butter, the flakier the crust. If you have time to chill your dough before placing it in the pie pan that is always an added bonus!