Vegan Pumpkin Pie


All of my pies and tarts have had quite a few cross-over ingredients this Holiday.  Sweeteners, flours, milks, starches…so many to choose from. Here is a quick rundown of my staples for rich and healthy dairy-free Holiday baking, plus a recipe for Vegan Pumpkin Pie: 

Spelt flour most easily digested form of wheat and has a pleasant nutty flavor.

Maple sugar/ syrup– when pure and organic, maple sugar and syrup are unprocessed natural sweeteners that lends to moist, rich cakes and fillings. Plus, it’s the lowest on the glycemic level so you won’t feel the sugar ‘highs and lows’ when you consume as compared to processed and refined table sugar. 

Coconut milk– a dairy-free milk alternative that gives a creaminess that is unmatched. Use the top portion of the can for dairy-free whips or shake can well and add to fillings, batters, smoothies. Even works perfectly for Thai or Indian cuisine. 

Arrowroot powder– a healthful replacement for corn starch to thicken everything from pie fillings to sauces and soups. It’s flavorless, and actually aids in digestion and other intestinal issues.

Vegan Pumpkin Pie

{Yield: one 8-inch pie}

For the topping:

1/2 cup pecans

2 Tbsp maple syrup

flaky sea salt

For the crust:

1/2 cup coconut oil, melted

1/4/ cup brown sugar (or sugar of choice)

1 cup Spelt flour

1 cup all-purpose flour

2 Tbsp ground flax

1/2 cup rice milk (or milk of choice)

1 tsp cinnamon

1/4 tsp fine sea salt


For the filling:

1/4 cup pure maple syrup

3 Tbsp arrowroot powder

2 1/4 cup organic pumpkin (canned works fine)

1/2 cup maple sugar (or brown sugar)

1/4 cup almond or coconut milk

1 Tbsp Earth Balance

2 tsp vanilla extract

3/4 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

pinch fine sea salt


Preheat oven to 350 degrees. Lightly oil an 8-inch pie pan.

To make the topping, toss the pecans with the maple and spread onto a foil-lined baking sheet. Sprinkle a good amount of flaky sea salt and bake in the oven for about 15 -20 minutes until toasted and maple is just bubbling. Remove from the oven and allow to cool. Once cooled, peel from the foil and roughly chop. Set aside.

To make the pie crust, place the dry ingredients in the bowl of a standing mixer. Using the paddle attachment, stir until well mixed. Add in the oil and milk, and continue to mix until the dough just comes together. Using your hands, form the dough into a ball.

Place the ball of dough on a piece of parchment paper or onto a lightly-floured surface. Roll out the dough making the circumference a couple inches wider than the pie dish. Place the dough over the pie pan. Press to fit and trim the edges with a pastry wheel or imprint with your fingers. Combine the extra scraps of dough together and roll out to about 1/8- 1/4 inch thick. Use a pairing knife or cookie cutters to cut out desired shapes.

To make the filling, whisk together the maple syrup and arrowroot powder in a small bowl. Set aside. In a large bowl, whisk together the remaining ingredients. Stir in the maple and arrowroot mixture.

Pour filling into the pie crust and top with any pie crust cut-outs. Bake in the oven for about 45 minutes to an hour, adding the pecan topping around the edges the last 30 minutes of cooking. Cook until filling is set in the center. Place on a wire rack to cool completely. Set in the refrigerator for a few hours (minimum) before serving.

Serve with coconut cream whip or dairy-free ice cream of choice.

THIS cranberry relish works really nice with it as well!

3 thoughts on “Vegan Pumpkin Pie

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