Clean Eating Pumpkin Pie Recipe

Clean Eating Pumpkin Pie

5 from 1 reviews

This Clean Eating pumpkin has a deep, rich flavor from the maple syrup and is allergen friendly and Vegan with no eggs or butter.




  1. Preheat oven to 350 degrees.
  2. Make the pie crust in a 9 inch pie pan or 4 mini pie pans.
  3. Poke air holes in the crust with a fork, or place dry beans in the pie pan and bake 10-15 minutes or until crust starts to lightly brown.
  4. Combine the remaining ingredients in a large bowl.
  5. Pour into the baked pie crust.
  6. Bake another 35-45 minutes.
  7. Allow to cool and serve.


Not all almond butter is created equal, if your almond butter is on the runny side, you may want to add 1-2 more Tbsp of coconut flour. The recipe turned out great for me as is.

Keywords: Clean Eating, Rich flavor, Vegan, Thanksgiving