Vegan Pumpkin Pie (Crust recipe too!)

Through painless, lip smacking trial and error, my quest for creating a vegan version of the traditional pumpkin pie has come to an end. After much tweaking and happy tasting, I finally came up with a recipe to my personal liking…and perhaps, yours too!


What sent me on this quest were the amazing Rogosa Violina “Gioia” butternuts growing in our backyard. This Italian variety is the sweetest, creamiest, and weirdest looking of all the other orange-fleshed winter squashes in our garden. Chefs loved them since they averaged between 12 to 29 pounds each, keeping their superb flavor with size. I needed to find different ways to use the ones we kept for ourselves. It kept turning up in R’s curry, tacos, burritos, pita sandwiches, stir fry, and more.- without any complaints, of course. The Gioia’s sweetness paired with hot, spicy flavors….perfecto! But, naturally, with hints of autumn finally in our SoCal air, I was eager to start baking with it.

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One thing to note about vegan pumpkin pies: consistency. It is important to bake the pie the day before serving. It needs a lot of time to chill in the fridge before attempting to “set”. Now with that said, the pie filling is not going to be firm like regular pumpkin pies often are. It should still stick to the crust and hold its shape when sliced, but will be creamier in texture. Therefore, this vegan pie should be served cold.


Overall, the flavor is savory and perfectly balanced with freshness and sweetness. I found it much more enjoyable than any regular pumpkin pie I’ve ever tasted!



  • ¼ cup coconut flour
  • ¼ cup almond meal
  • 7 tablespoons whole wheat flour (or gluten free flour), plus more for rolling
  • ½ tsp salt
  • ½ tsp vegan sugar
  • ½ tsp baking powder
  • 3 Tbsp canola oil
  • 3 Tbsp rice milk (or other alternative milk)
  • ½ tsp lemon juice
  • 3 Tbsp  water (or more if needed)


  • 2 cups puréed pumpkin (or other type of sweet, orange fleshed squash)*
  • 1 cup rice milk (or other alternative milk)
  • ¾ cup coconut sugar
  • ¼ cup  cornstarch
  • ½ Tbsp dark molasses
  • 1 tsp rum (or vanilla)
  • 1 tsp ground cinnamon
  • ½ tsp  salt
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp ground allspice

*Pureed Squash:  Preheat the oven to 350º F.  Chop the squash into chunks, removing strings and seeds.  Place the chunks onto a parchment lined baking sheet and rub the flesh with a very light layer of olive or canola oil. Bake for about 45-50 minutes, or until the flesh is soft when poked with a fork.  Let the chunks cool before slicing off the skin.  Place the flesh in a blender and puree.

Crust Directions:

Combine flours, salt, sugar, and baking powder in a medium sized bowl.

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In a small bowl, whisk the oil, alternative milk, and lemon.

With a fork, stir the liquid mixture into the dry mixture until a dough ball begins to form.


Mix water in a little bit at a time until the dough is moist enough to roll.

Wrap the dough ball up in plastic and refrigerate for at least a ½ hour.

On a lightly floured surface, roll out the dough with a floured rolling pin into an 11” circle.

Line a 9” pie pan with the dough, pressing the edges with your fingers.


Use right away, or store with a plastic cover in the refrigerator until ready to bake.

Filling Directions:

Pre-heat the oven to 350º F.

In a large bowl, mix all of the filling ingredients with a wooden spoon or a handheld electric mixer. You could also throw it all in the blender and mix.


Pour the filling mixture into the prepared crust evenly, smoothing out the top.


Bake for 60-65 minutes. The crust should be a light golden brown, and the filling will be a little jiggly, maybe with some cracks on the top.

Let it chill in the refrigerator for at least 6 hours, or better yet, over night, until set.


Happy Fall Baking!



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