Vegan pumpkin pie

Recipe from Topfood
Vegan pumpkin pie
Cooking time: 1 hour
Servings 6
The perfect dessert for an evening with your nearest and dearest this fall. Super easy to cook!


  • Vegan sweet shortcrust pastry
    9 tbsp.
  • Pumpkin puree, tin
    1,5 cups
  • Maple syrup
    2,4 fl. oz
  • Soft light brown sugar
    1,5 tsp.
  • Vanilla bean paste
    to taste
  • Nutmeg
    to taste
  • Ground cinnamon
    to taste
  • Coconut milk
    13,2 fl.oz
  • Cornflour
    1,5 tbsp
  • Flour
    for dusting

Nutrition facts per serving

  • Calories

    318 kcal

  • Protein

    3,8 g

  • Fat

    14,6 g

  • Carbohydrates

    41,6 g


  • Preheat the oven to 370 F.

  • Lightly dust the workspace with flour, roll out the dough to about ½ cm thickness and line the baking dish with it. Prick the bottom with a fork, cover with baking paper and fill with baking beans. Refrigerate for 30 minutes.

  • Bake the cooled dough for 15 minutes until the edges begin to brown, then remove the beans and paper and bake for another 10 minutes until the base is lightly golden.

  • Mix pumpkin puree with maple syrup, sugar, coconut milk, cornflour and the rest of the ingredients. Pour the filling into the mold with the dough and bake for another 35 minutes at 360 F.

  • When the pie is completely hardened, with a slight wobble in the center, you can remove it from the oven. Chill and then slice into pieces.

Bon Appetit!

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