Vegan Pumpkin Pie- For any occasion

Of course everyone loves a little sweet treat sometime. Whether it’s for a holiday occasion or just because, this vegan pumpkin pie recipe will have your taste buds jumping for joy.

Vegan Pumpkin Pie
Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Course: Dessert
Cuisine: American
Servings: 9
Calories: 204 kcal
Pie crust Ingredients:
  • 1 ¼ cup all-purpose flour
  • 1/3 cup + 1 tablespoon coconut oil
  • ¼ teaspoon salt
  • 4-6 Tablespoons of ice cold water
Pumpkin filling Ingredients:
  • 2 ¾ cups pumpkin puree homemade or canned
  • ¼ cup + 2 tablespoon maple syrup
  • 1/3 coconut sugar
  • 2 ½ Tablespoon cornstarch
  • 1 tablespoon coconut oil melted
  • *½ teaspoon ginger
  • *1 teaspoon cinnamon
  • *½ teaspoon nutmeg
  • *¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1/4 cup raw dehydrated pumpkin seeds
  1. If you do not have a mixer use a large bowl and a fork.
  2. Mix flour and salt in a large bowl.
  3. Add the coconut oil a tablespoon at a time until it is mixed in.

  4. Add in the water a tablespoon at a time until the mix comes together
  5. Kneed the dough with your hands on a lightly floured surface and form into a large puck.
  6. Cover and place in a refrigerator for a minimum of 30 minutes or up to 48 hours.
  7. When ready use a rolling pin to roll it out.
  1. Preheat the oven to 350°F.
  2. Get your pie crust ready.
  3. In a high speed blender add in add all of your filling ingredients and blend until smooth.
  4. Taste and adjust your seasoning.
  5. Pour the filling into your pie crust and bake for 60-90 minutes.
  6. The crust will be lightly golden brown and the filling with be a little jiggly.
  7. Let the pie cool, add raw dehydrated pumpkin seeds and slice when ready.

Recipe Notes

 Ingredients with the asterisk (*) can be substituted with pumpkin pie spice.