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Vegan Pumpkin Pie
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Vegan Pumpkin Pie

Pumpkin Pie is the ultimate autumnal dessert. This vegan version doesn't include any unusual ingredients so why not make it today.
Prep Time2 hrs 30 mins
Cook Time30 mins
Total Time3 hrs
Course: Dessert
Cuisine: American
Keyword: all spice, caster sugar, cinnamon, cloves, cornflour, ginger, icing sugar, maple syrup, non-dairy butter, non-dairy cream, nutmeg, pumpkin puree, pumpkin spice, vanilla paste, vegetable shortening
Servings: 8 people


  • 1 x 10 inch circular pie dish
  • Baking beans


For the pastry

  • 400 grams plain flour
  • 2 tbsp caster sugar
  • 100 grams vegetable shortening e.g. Trex
  • 100 grams non-dairy butter e.g. Flora
  • 150 millilitres cold water

For the filling

To decorate


To make the pastry

  • Add the flour, sugar, vegetable shortening and non-dairy butter into a mixing bowl.
  • Rub the shortening and non-dairy butter into the flour until it resembles breadcrumbs. (You can also do this by pulsing the mix in a food processor but be careful not to over mix!)
  • Slowly add the water and bring the mixture together until it forms a ball. (You may not need it all).
  • Cover the dough with clingfilm and place it in the fridge for a minimum of 2 hours to rest.
  • Just before the dough has finished resting, pre-heat your oven to 180C/350F/gas mark 4.
  • When the dough has finished resting take it out of the fridge and roll out on a lightly floured surface.
  • Carefully line your pie dish with the pastry and press it gently into all of the corners and grooves then gently prick the base all over with a fork.
  • Lay a piece of baking paper over the pie crust and then fill it with baking beans.
  • Place the pie crust into the oven and bake for 15 minutes or until it is lightly golden and partly cooked.

To assemble the pie

  • While the pie crust is blind baking, add the pumpkin puree, coconut cream, caster sugar, maple syrup, cornflour and spices to a bowl and whisk until smooth.
  • Remove the baking beans and baking paper from the pie crust and pour in the pumpkin pie filling.
  • Place the pie back in the oven and bake for another 15 minutes until the filling has set.
  • Leave the pie to cool completely before decorating.

To decorate

  • Add the non-dairy cream, icing sugar and vanilla paste to a bowl and whisk on high until it is firm enough to pipe.
  • Fill an icing bag with the whipped non-dairy cream and pipe on top of the pie.
  • Finish by grating over dark chocolate.


This pie (or any leftovers) will keep in the fridge for up to a week.