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  • Writer's pictureMadelaine

Vegan Pumpkin Pie

It is time to use up those pumpkins, folks! And what could be a better choice than a delicious pumpkin pie? This Vegan Pumpkin Pie recipe is light and not too sweet, with a mellow pumpkin flavour and delicate pumpkin spice aroma. The filling is soft and creamy, definitely on the moreish side! 😃 This recipe is inspired by Domestic Gothess' Vegan Pumpkin Pie recipe. I've made a few tweaks to it, but not too many, as it was already perfect. I made the filling less sweet to match our taste, I made fresh pumpkin puree, and I used my apple pie crust recipe. But either way, I would recommend giving this beautiful pie a try. It is easy to make and a real crowd-pleaser. Ideal for Thanksgiving or just for the weekend! 😊🍁🧶

A top photo of a vegan pumpkin pie decorated with maple pecan nuts on a cake stand, next to winter squashes and a large candle

Vegan Pumpkin Pie


PREP TIME: 30min

TOTAL TIME: approx. 120 min

SERVINGS: 12


INGREDIENTS


Pastry:

- 250g plain flour

- pinch of salt

- 5g baking powder

- 2 tbsp caster sugar

- 4 tbsp vegan yoghurt

- 125g vegan butter


Filling:

- 450g pumpkin puree

- 1 block silken tofu (250g)

- 40g corn flour

- pinch of salt

- 100g caster sugar

- 1 tsp vanilla extract

- ½ tsp grated ginger (or ground)

- 1 ½ tsp ground cinnamon

- ¼ tsp ground cloves

- ¼ tsp ground nutmeg

- 80ml maple syrup (1/3 cup)


*25cm/ 10-inch tart tin

*ceramic baking beans or rice for blind baking

Close photo  of a vegan pumpkin pie decorated with maple pecan nuts on a cake stand, next to winter squashes and a large lit candle and autumn leaves

DIRECTIONS


1. Add the flour to a large mixing bowl, followed by the baking powder, salt, sugar, vegan yoghurt, and vegan butter. Blend with your hands until combined. Rest the pastry for about 30 min in the fridge.


2. Preheat the oven to 180C/160C fan/gas 4.


3. Sprinkle the worktop generously with flour and roll the pastry into a 0.5cm thick circle. Make sure it is slightly bigger than your pie dish. Transfer the pastry onto the baking tin, and trim off the excess pastry. Pierce the pastry with a fork, cover it with a sheet of baking paper and then add the baking beans. Pre-bake for about 20 min.


4. Prepare the pie filling while the tart case is baking. Add all the ingredients to a food processor and blend on high speed for a minute until smooth.


5. Pour the pumpkin pie filling into the tart case and even out the top with a spatula. Pop the pie in the oven and bake for about 40 min or until the pie filling is set.


6. Once cooled, decorate with maple-glazed cinnamon pecans, and enjoy with vegan whipped cream.

A slice of vegan pumpkin pie decorated with vegan whipped cream and maple pecans on a hand painted plate  next to a cake stand with a vegan pumpkin pie on a table with autumn decorations and a candle

Click on the below to download this recipe as a free, pdf recipe card:

Vegan Pumpkin Pie
.pdf
Download PDF • 1.62MB
A close photo of a slice of vegan pumpkin pie on a hand painted  dessert plate decorated with vegan whipped cream and maple pecan nuts

*This recipe was inspired by weareveganuary's Instagram post of Domestic Gothess' recipe.


Have you tried this recipe or want to say hi?

I would love to hear from you 😊 Comment below and/or share a pic on Instagram with the tag: #madelaineskitchen + @madelaineskitchen



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