Classic Vegan Pumpkin Pie Recipe Info
We’ve jotted down some key bits of important information about our classic vegan pumpkin pie recipe that we think you need to know before we get started.
Serves: 8 Slices
Prep Time: 45 minutes
Bake Time: 50 – 60 minutes
Cool Time: 2 hours minimum
Total Time: Approximately 3 hours (including chilling and cooling time)
Estimated Nutritional Information (per serving – 1 slice):
Please Note: These values are estimated based on ingredients used and may vary slightly depending on brands and portioning.
– Calories: 310 – 350 kcal
– Carbohydrates: 38 – 40g
– Protein: 5 – 7g
– Fat: 15 – 18g
– Fiber: 4 – 6g
Classic Vegan Pumpkin Pie Recipe Ingredients
For the Flaky Vegan Pie Crust (Single 9-inch crust)
– 1 and a 1/2 cups of all-purpose flour (plus extra for dusting)
– 1 tsp of granulated sugar
– 1/2 a tsp of fine sea salt
– 1/2 a cup of (1 stick / 113g) very cold vegan butter sticks that should be cut into small cubes
– 4-6 tbsp of Ice Water
For the Creamy Pumpkin Filling
– 1 cup of raw cashew nuts
– 1 and a 1/2 cups of pure pumpkin puree (not pumpkin pie filling)
– 1 can of (13.5 oz / 400ml) full fat coconut milk (use the thick cream from the top, do not shake the can)
– 3/4 cup of maple syrup (or a combination of maple syrup and brown sugar for a deeper flavour)
– 2 tbsp of cornstarch or arrowroot powder
– 2 tsp of pumpkin pie spice (or a blend of 1 tsp cinnamon, 1/2 a tsp of ginger, 1/2 a tsp of nutmeg, 1/4 tsp of cloves)
– 1 tsp of pure vanilla extract
– 1/4 tsp of fine sea salt
Classic Vegan Pumpkin Pie Recipe Cooking Instructions
1. Prepare The Crust
- Combine all the dry ingredients in a large bowl. Whisk together the flour, sugar, and salt.
- Cut the cold vegan butter cubes into the flour mixture using a pastry blender, a fork, or your fingertips. Work quickly until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add the ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Make sure not to overmix.
- Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges and crimp them as desired. Place the prepared pie crust back into the refrigerator to chill while preparing the filling.
- Preheat your oven to 375F (190C).
2. Prepare The Filling
- Place the 1 cup of raw cashews in a bowl and cover with boiling water. Let them soak for at least 15 minutes. Then drain thoroughly.
- Open the can of full-fat coconut milk (unshaken) and scoop the thick cream from the top into your high speed blender. You should have about 1 cup.
- Add the drained cashews, pumpkin puree, coconut cream, maple syrup, cornstarch/arrowroot, pumpkin pie spice, vanilla extract, and salt to the blender.
- Blend on high speed for 1-2 minutes until the mixture is exceptionally smooth and velvety, scraping down the sides as needed. The cashews must be completely pulverized for a creamy result.
3. Bake & Cool
- Pour the pumpkin filling into the chilled, unbaked pie crust.
- Place the pie on a baking sheet and bake for 20 minutes at 375F (190C).
- After 20 minutes, carefully cover the crimped edges of the crust with aluminum foil to prevent burning. Reduce the oven temperature to 350F (175C) and bake for an additional 30-40 minutes.
- The pie is done when the edges are set and appear cracked, but the center still has a slight wobble (it will set completely upon cooling).
- Remove the pie from the oven and place it on a wire rack. Let it cool completely to room temperature, which will take at least 2 hours.
- For the best texture and clean slicing, cover the pie and refrigerate it for a minimum of 2 hours (or preferably overnight) before serving.
- Slice and serve cold. The Caavakushi team strongly recommends topping the vegan pumpkin pie with a dollop of plant-based whipped cream for extra flavor and satisfaction.
Tina Green is a culinary researcher and food development specialist focused on the mechanics of plant-based cooking and recipe formulation. With a deep understanding of ingredient functionality, allergen cross-contamination, and nutritional preservation, she analyses food profiles to make plant-based eating accessible and accurate. Her work relies on strict kitchen metrics, flavour pairing data, and texturizer science to elevate everyday vegan cooking.
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