VEGAN: A Holiday Vegan Pumpkin Pie Treat [VIDEO]

An extremely delicious vegan pumpkin in a pie.

From one pumpkin recipe to another, here’s another recipe that needs one. I am just in the mood for a whole lot of pumpkin and I actually do not know why. But I am enjoying it as much as I could, and I hope you are enjoying this as well.

Since it is almost Thanksgiving, what better way to share a post on a dish you can prepare for the holidays. Let’s start with this indulging pie you can serve with a cup of coffee or tea on the afternoon of Thanksgiving. Or, you can serve this even after the main course. Either ways, it is still a really good pie which no one will say “NO” to.

The vegan crust is actual a very easy homemade crust that is perfect for the fillings such as this recipe we have here. And I am really glad I found this recipe online and able to share it with all of you. If you already have a planned pie or dessert for Thanksgiving, you can have this as an option for Christmas as well.

Check out the recipe below.

Vegan Pumpkin Pie Recipe


Vegan Pie Crust Recipe


1¼ cup all purpose flour

⅓ cup + 1 Tbsp cold vegan butter, margarine or coconut oil

¼ tsp salt

4-6 Tbsp ice cold water



In the bowl of your stand mixer or a large mixing bowl, mix flour and salt until well combined.

Add in the cold butter, a tablespoon at a time. If you are using a large bowl and not a mixer, do this with a fork. Don’t overwork the dough, just make sure it’s mixed in.

With a kneading paddle, add in your ice cold water, a tablespoon at a time and mix. You only want to add enough water to make the mixture come together. If you are not using a mixer, knead the dough with your hands.

Place the dough to a piece of plastic wrap and form a disc, wrap, and refrigerate for at least 30 minutes, or up to 48 hours,

When you are ready to make your crust, remove the plastic wrap,and place it between two long pieces of parchment paper.

Use a rolling pin and carefully roll out your dough in a circle the size of your pie pan.

Transfer the crust by removing the top layer of paper.

Place the pie pan face down onto the top of the rolled out dough and quickly flip it.

When the crust is inverted, do not remove the paper, but but the dough into the pan, working it up the edge.

Cut any overhanging dough and use it to fill holes or cracks.

If you trust yourself, you can a fork to make easy but elegant designs on the crust edge.

Fill with your pie filling & bake according to the type of pie you are making.


Vegan Pumpkin Pie Filling



2¾ cups pumpkin puree, homemade or canned

¼ cup + 2 Tbsp maple syrup

⅓ cup plain almond milk

⅓ cup coconut sugar

2½ Tbsp cornstarch

1 Tbsp coconut oil, melted

½ tsp ginger

1 tsp cinnamon

½ tsp nutmeg

¼ tsp ground cloves

¼ tsp pink salt



Preheat oven to 350 degrees F.

Get your pie crust out (recipe above)

to a high speed blender, add all pie filling ingredients and blend until smooth

Taste & add spices and coconut sugar to taste.

Once you have reached your desired sweetness and flavour, pour pie filling into the crust.

Bake for 60-90 minutes. The crust should be a light golden brown colour and the pie filling will have some cracks on the top, and will be a tad jiggly.

When ready, remove the pie from oven and let cool completely.

Once cool, cover the pie and transfer it to your fridge overnight.

When ready, slice and serve with ice cream or whipped cream.