ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Vegan Pumpkin Pie
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Vegan Pumpkin Pie

Ingredients

for 8 servings

Crust

  • 1 ¼ cups all-purpose flour (155 g)
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons coconut oil, cold and solid
  • 4 tablespoons ice water, or 6 tablespoons

Filling

  • 15 oz pumpkin puree (425 g)
  • ¼ cup brown sugar (55 g)
  • ¼ cup maple syrup (85 g)
  • 1 ½ teaspoons pumpkin spice
  • 1 teaspoon vanilla extract
  • ⅓ cup almond milk (80 mL), or soy milk
  • 2 ½ tablespoons cornstarch
  • 1 tablespoon coconut oil
  • non-dairy whipped cream, for serving

Nutrition Info

  • Calories 233
  • Fat 12g
  • Carbs 29g
  • Fiber 2g
  • Sugar 10g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Mix the flour, salt and sugar in a bowl. Incorporate and cut the coconut oil into the flour with a fork or a pastry cutter. Then add water as needed, don’t use more than needed. When the crust mixture comes together, wrap in plastic and take it to the fridge for at least 30 minutes
  2. Preheat the oven to 350°F (275°C).
  3. Mix all the ingredients for the filling in a bowl with spoon or in a blender.
  4. Take out the pie crust and roll out until it reaches the size of your mold, it should be bigger than the mold. If it breaks don’t worry, just use your fingers to fix it.
  5. Transfer the pie crust to the greased mold and pour in the filling.
  6. Bake in the oven for one hour. It should jiggle a little. When the time is over, just turn off the oven and leave the pie right there for 30 minutes. Then take it out from the oven and refrigerate for at least 2 hours
  7. Serve with non-dairy whipped cream or just enjoy it like it is.
  8. Enjoy!
  9. Ready for a smarter way to find recipes? Use Botatouille, our AI-powered food genius in the Tasty app. Download here