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A piece of pumpkin pie on a small plate with a spoon next to it, oat cream drizzled over the pie
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Vegan Pumpkin Pie

Pumpkin pie is the most delicious autumnal treat, that's easy to make vegan too!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 322kcal
Author Jess & Dan

Ingredients

  • 1.5 kg pumpkin or three tins of pumpkin puree
  • ⅓ cup maple syrup
  • ¾ cup coconut sugar
  • 1 tablespoon vegan butter
  • ¼ cup coconut cream
  • 3 tablespoon cornflour
  • 2 ½ teaspoon vanilla extract
  • 3 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • A pinch of ground cloves
  • 750 g short crust pastry
Metric - US Customary

Instructions

  • Get the pastry out of the fridge - it's will be easier to work with at room temperature.
    750 g short crust pastry
  • Pre-heat the oven to gas mark 6/200c.
  • Peel the pumpkin and chop into two inch chunks.
    1.5 kg pumpkin
  • Put on a baking tray and roast for 45 minutes (or until soft).
  • Blend the baked pumpkin up into a puree.
  • Turn the oven down to gas mark 5/190c.
  • Roll out the pastry and sit it in the pie dish (26cm diameter dish) - create a crimp around the edges, but leave enough pastry over the edges, to stop it from shrivelling up too much.
  • In a big bowl, mix together the pumpkin puree, coconut cream, coconut sugar, vegan butter, vanilla extract and all the spices.
    ¾ cup coconut sugar, 1 tablespoon vegan butter, ¼ cup coconut cream, 2 ½ teaspoon vanilla extract, 3 teaspoon cinnamon, ½ teaspoon ground ginger, ½ teaspoon nutmeg, A pinch of ground cloves
  • Mix together the maple syrup and the cornflour until all the cornflour absorbs into the maple and forms a thick creamy paste.
    ⅓ cup maple syrup, 3 tablespoon cornflour
  • Add the maple cornflour mixture to the pumpkin puree and stir until combined.
  • Pour the pumpkin mix into the pastry in the pie dish.
  • Bake for 45 minutes - check after 30 minutes, if the edges are browning, cover the edges with tinfoil to stop it burning.
  • Let the pumpkin pie cool on a wire rack, then put in the fridge overnight (8-12 hours) for it to set. This is a really important step, otherwise it will be too soft to serve!
  • Once you've let the pie set in the fridge serve with oat or coconut cream and enjoy.

Notes

  • When the pumpkin pie comes out of the oven, it will not be set. It needs the fridge setting time of up to 12 hours.
  • Storage – the pie will keep in the fridge (covered) for 7 days, and will freeze for 3 months.

Nutrition

Calories: 322kcal | Carbohydrates: 62g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 334mg | Potassium: 497mg | Fiber: 2g | Sugar: 20g | Vitamin A: 10687IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 3mg