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–+ servings

Vegan Pumpkin Pie

Dr. Baiduc, plant-based doctor, vegan doctorBettina Chrysofakis-Baiduc
A creamy, spiced vegan pumpkin pie made with real pumpkin puree, coconut milk, and a flaky homemade crust — the perfect fall dessert and new family tradition.
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Servings 2 pies

Ingredients
  

Dough

Ingredients

  • 400 g 3 ¼ cups all-purpose flour
  • 100 g ½ cup sugar
  • ½ tsp salt
  • 240 g 1 cup cold vegan butter
  • 10 g vegan egg powder equals 2 vegan eggs
  • 100 mL ⅓ cup + 1 tbsp sparkling water

Pumpkin Puree (if using fresh pumpkin)

Ingredients

  • 1 medium 10–16 lb sugar pie pumpkin (or 2 small)

Filling

Ingredients

  • 425 g 15 oz pumpkin puree (about 2 cups)
  • 240 mL 1 cup soy creamer or soy milk + 1 tbsp vegan butter
  • 150 g ¾ cup granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 10 g vegan egg powder 2 vegan eggs
  • 100 mL sparkling water

Instructions
 

Dough Instructions

  • Mix flour, sugar, and salt in a large bowl.
  • Cut the cold butter into small cubes and add it to the flour mixture. Rub with your hands until it forms an even, crumbly texture.
  • In a small bowl, whisk vegan egg powder with sparkling water. Add to the flour-butter mix and quickly bring together into a soft dough — do not knead.
  • Flatten into a disc, cover, and chill for about 30 minutes.
  • Roll out and line two 30 cm (12-inch) pie tins. Set aside.

Pumpkin Puree Instructions

  • Preheat oven to 190°C / 375°F.
  • Cut off the stem, halve the pumpkin lengthwise, and scoop out seeds.
  • Place halves cut side down on a parchment-lined baking tray.
  • Bake 35–45 minutes, until fork-tender.
  • Scoop out the flesh and blend until smooth. Add a little water if needed.

Filling Instructions:

  • Preheat oven to 220°C / 425°F.
  • In a large bowl, mix vegan egg powder with sparkling water. Whisk in pumpkin puree.
  • In another bowl, combine sugar, cinnamon, salt, ginger, and cloves. Add to pumpkin mixture.
  • Gradually stir in soy creamer.
  • Pour filling into the prepared unbaked pie shells.
  • Bake at 220°C / 425°F for 15 minutes.
  • Reduce temperature to 175°C / 350°F and bake 40–50 minutes longer, until the center is just set and only slightly jiggles.
  • Cool completely on a wire rack before serving.
  • Optional: Top with vegan whipped cream or caramel pecan drizzle.

Notes

Equipment

  • 2 × 30 cm (12-inch) pie tins
  • Mixing bowls
  • Whisk
  • Rolling pin
  • Food processor or blender (for pumpkin puree)
  • Baking sheet
  • Cooling rack
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