Morning made simple

This Vegan Pumpkin Pie has a crisp almond flour crust and a creamy, flavorful inside. Cinnamon, nutmeg, ginger, cloves and allspice from pumpkin pie seasoning will make your kitchen smell wonderful.


  • 1 can pumpkin purée
  • ¼ cup maple syrup
  • ¼ cup brown sugar
  • ¼ cup Forager Project® Sour Cream
  • 4 tablespoons coconut oil
  • ¼ cup plus 1 teaspoon potato starch
  • 1 ½ teaspoon pumpkin pie spice
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 2 teaspoons agave
  • ¼ teaspoon salt
  • 1 tablespoon Forager Project® Unsweetened Plain Cashewmilk Yogurt


  • Preheat oven to 350ºF. 
  • To make the pie filling, mix canned pumpkin purée, maple syrup, brown sugar, ¼ cup Sour Cream, 1 tablespoon of coconut oil, ¼ cup of potato starch, pumpkin pie spice and a sprinkle of salt together in a large bowl. Set aside.
  • To make the crust, mix almond flour, baking powder, agave, salt, and remaining 3 tablespoons of coconut oil together in a large bowl. Transfer almond flour mixture to a greased 9-inch pie pan. Using your fingers, evenly spread the dough until the entire pan is covered in an even layer of crust. Pour filling on top of crust. Place prepared pie pan onto a sheet pan and place on the middle rack of the preheated oven. Bake for 35-40 minutes until set.
  • Allow the pie to cool completely in the fridge for at least 4 hours. Slice and plate pie, topping with a scoop of your favorite vegan ice cream or a dollop of Unsweetened Plain Cashewmilk Yogurt for extra creaminess.
Slice of Vegan Sour Cream Pumpkin Pie - Square