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Vegan Pumpkin Pie


4 Servings

Vegan Pumpkin Pie


  • 1 prepared vegan pie crust (see recipe below)

  • 1 can (15 oz) pumpkin puree

  • 1/2 cup coconut milk

  • 1/2 cup maple syrup

  • 1 teaspoon pumpkin pie spice

  • 1/2 teaspoon vanilla extract


  • Preheat the oven to 350°F (175°C).

  • In a bowl, mix pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, and vanilla extract.

  • Pour the mixture into the pie crust.

  • Bake for 45-50 minutes until set. Let cool before serving.

Vegan Gluten-Free Pie Crust:


  • 1 1/2 cups gluten-free all-purpose flour

  • 1/2 cup almond flour

  • 1/2 teaspoon salt

  • 2 tablespoons coconut sugar (or your preferred sweetener)

  • 1/2 cup vegan butter, cold and cubed

  • 3-4 tablespoons ice-cold water


  • In a food processor, combine the gluten-free all-purpose flour, almond flour, salt, and coconut sugar. Pulse briefly to mix.

  • Add the cold, cubed vegan butter to the food processor. Pulse until the mixture resembles coarse crumbs. You should see small pieces of butter throughout.

  • With the food processor running, slowly add ice-cold water, one tablespoon at a time, until the dough begins to come together. Be careful not to overmix; you want the dough to just hold together.

  • Turn the dough out onto a clean surface or parchment paper. Gently knead it a few times to form a smooth ball. If the dough is too crumbly, you can add a little more ice-cold water, one teaspoon at a time.

  • Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough helps prevent it from becoming too sticky when you roll it out.

  • Preheat your oven to 350°F (175°C).

  • Once the dough has chilled, place it between two sheets of parchment paper. Roll it out to fit your pie dish.

  • Carefully transfer the rolled-out dough into your pie dish and press it into place. Trim any excess dough from the edges and use it to create decorative edges if desired.

  • If you're pre-baking the crust (for a no-bake filling), prick the bottom of the crust with a fork and bake it for 10-12 minutes, or until lightly golden. Let it cool before filling.

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