Vegan Pumpkin Pie

Vegan Pumpkin Pie


For the Pie Crust:

  • 1 cup + 2 Tbsp All Purpose Flour (145g)
  • 1 Tbsp White Granulated Sugar
  • 1/2 tsp Salt
  • 1/4 cup Coconut Oil (55g) Solid
  • 4 Tbsp Ice Water

For the Filling: 

  • 15 ounce Can Pumpkin Purée (425g) not pumpkin pie filling*
  • 3/4 cup Canned Coconut Milk (180ml) Full Fat, Unsweetened
  • 3/4 cup Light Brown Sugar (150g)
  • 1/4 cup Maple Syrup (60ml)
  • 1/4 cup Cornstarch (32g)
  • 3 tsp Pumpkin Pie Spice
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt

For Serving: 

  • Vegan Whipped Cream


  1. Prepare the crust: Add all purpose flour, sugar and salt to the food processor and pulse to combine.
  2. Add the coconut oil (must be solid, not melted) and pulse until the mixture is crumbly.
  3. Add ice water and pulse it to combine. It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball.
  4. Remove the dough from the food processor, transfer to a floured surface and roll the dough into a big round ball.
  5. Using a rolling pin roll out the dough from side to side into a large circle that is wider than your 9-inch pie dish.
  6. Spray your pie dish with non-stick spray and then roll up the crust in your rolling pin (or just pick it up carefully) and carefully unroll it over the top of your pie dish. Carefully tuck the crust in along the edges of your pie dish.
  7. Take a scissors and trim off any excess dough but make sure that there is a little overhang over the edges of the dish. Place your pie crust into the fridge while you prepare your pie filling.
  8. Prepare your filling: Add canned pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract and salt to your blender and blend until smooth.  If you don’t have a blender, then just add all ingredients to a mixing bowl and use a hand whisk to whisk it until smooth. 
  9. Pour this out over your pie crust and smooth down with the back of a spoon. 
  10. Place into the oven to bake for 60 minutes at 350°F. To prevent over-browning, bring it out after 40 minutes, tent it with foil and then return to the oven for the remaining 20 minutes (*see notes). 
  11. When you remove the pie from the oven, it will still be quite wobbly in the center, this is completely fine, it will firm up when cooling. Your pie may also be quite dark in color when first removed from the oven, it lightens up a lot when cool. 
  12. Allow to cool on the counter and then place into the refrigerator to set completely, around 4 hours at least or overnight if possible until completely chilled and set. Serve with vegan whipped cream. 


  1. Pie Crust: You can use a store-bought 9-inch unbaked pie crust instead of making a crust from scratch if you want to save time on this recipe. It must be an unbaked crust though to work well in this recipe. 
  2. Pumpkin Purée: The easiest option is to use canned pumpkin purée. It must be plain pumpkin purée and not pumpkin pie filling. You can also use fresh homemade pumpkin purée. We have tested it with this recipe and it works perfectly. It’s just important that you make sure your pumpkin purée isn’t too wet. It must be similar in consistency to what you would get in a can. The best way to do this is to place peeled and chopped pumpkin onto a parchment lined baking tray and bake at 350°F for 30 minutes (no oil or spices) until soft and cooked. Let it cool and then add to the food processor and process into a purée. Let the purée stand in a strainer over a bowl and let any excess water drain off before using. You will need 1 and ¾ cups homemade pumpkin purée. 
  3. Coconut Milk: This must be canned, full fat, unsweetened coconut milk. It needs to be rich and creamy so that your pie will be the right consistency. There is no coconut flavor in the end result. If you switch this for a thinner non-dairy milk such as almond milk then your pie may be too thin and won’t set properly. 
  4. Brown Sugar: You can also use coconut sugar if you like. The sugar can also be slightly reduced if you prefer. 
  5. Maple Syrup: You can switch this with a different kind of syrup if you like, or replace it with a ¼ cup extra brown sugar, or omit it altogether for a less sweet version. 
  6. Cornstarch: This helps the pie to set so it is a crucial ingredient. You can possibly also use tapioca starch but you may need to use double the amount. Arrowroot (in the same quantity as cornstarch) will likely also work. 
  7. Pumpkin pie spice: You can make your own homemade pumpkin pie spice or use a store-bought option, it will be the same either way.
  8. Tent with foil: Tent the pie with foil after 40 minutes of baking and then place it back into the oven to bake for the final 20 minutes. This prevents the pie from over-browning. Sometimes the full 60 minutes baking time can result in some uneven browning on top of the pie and over-browning of the crust. If you have a pie crust shield then you can use that instead which will prevent the crust from over-browning. However, you may still have some uneven browning on top of your pie.
  9. Make Ahead: This is a perfect pie to make ahead of time as it needs a few hours to chill and set in the fridge anyway and overnight is even better. So if you make the whole pie the day before, then you can simply store it in the fridge and when you’re ready, add vegan whipped cream and serve. 
  10. Storing and Freezing: Keep your pie stored in the fridge (covered) where it will keep for up to a week. It is also freezer friendly for up to 3 months. Let it cool completely and chill/firm up in the fridge as usual. Then wrap it in several layers of plastic wrap, followed by foil to prevent any freezer burn and freeze. Thaw overnight in the fridge.
  11. This recipe was first published in November 2016. We have given it a makeover with some new photos and lots of extra tips and tricks. The recipe itself is unchanged. 


Serving: 1Slice | Calories: 218kcal | Carbohydrates: 34.8g | Protein: 2.3g | Fat: 7.9g | Saturated Fat: 6.8g | Sodium: 245mg | Fiber: 1.9g | Sugar: 17.6g

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