Vegan Pumpkin Pie

Vegan Pumpkin Pie

So…next week’s Thanksgiving. And here we are, seven short days away, and I haven’t managed to post even one of the recipes that I’d planned on. But, you know, such is life. Because rather than offering you all some Vegan Pumpkin Pie two weeks back, I offered you the tale of Lucky Penny instead. Which was great, and thanks to you our plan is going even better than we’d dared to hope. It’s just that I figure food is moderately important, too. Or so my body likes to tell me. On a near hourly basis.

But before I get to the pumpkins and spice, I promise to be back soon enough with a more thorough update on our fundraiser; currently we’re still working on some special orders. If you’re sorry that you missed the boat, it’s definitely not too late to participate. We’ve got some lonely ornaments left in the shop that I’m pretty positive would look fabulous on your tree. You know, I’m just nonchalantly throwing that out there because all we need to sell is three more. Three. More. (To double our goal!) Victory is close enough to taste; almost as close as this slice of pumpkin pie.

The Danger is Real

But before I wander too far from my purpose (a very real danger), I’m just popping in quickly to share a recipe. I whipped up this pie the other day so that Jordan could snap these gorgeous photos, and it was quickly devoured. (And just as tasty as I remember.) Plus, it’s a classic holiday treat and one easily made vegan, so it seemed like a good place to start. If I’m really on top of things, I might even manage another recipe before it’s too late. But you might want to wish me luck; the clock is ticking.

And that’s it for today, but I’ll be back on Sunday with a post that I’ve been working on all week. Something about walls, or maybe dikes, and a alarming shortage of fingers. Perhaps a lesson that necessitated an Instagram break. Maybe some comforting words from Guruji, Jesus, and God to keep me going; keep me smiling. You know, a typical Melinda-esqe post. But in the meantime, enjoy the rest of your week. Oh, and bake a pie; you won’t regret it.

Blessings ~ Melinda

Vegan Pumpkin Pie

Vegan Pumpkin Pie

Vegan Pumpkin Pie

5 from 1 vote
Vegan Pumpkin Pie
Vegan Pumpkin Pie
Prep Time
20 mins
Cook Time
45 mins
Chill time
2 hrs
Total Time
3 hrs 5 mins
Course: Dessert
Cuisine: Vegan
Keyword: Pumpkin Pie
Servings: 8 slices
Calories: 382 kcal
Author: Melinda
Pumpkin Pie Filling
  • 1 can pumpkin puree (15 ounce can)
  • ½ cup chia egg (see directions below)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ cup maple syrup (or ½ teaspoon SweetLeaf stevia)
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ½ cup coconut milk
  • 2 tablespoons potato starch
  • 2 cups rolled oats (ground into flour)
  • ½ cup coconut oil (solid)
  • 1-2 tablespoons water
Whipped Coconut Cream
  • 1 can coconut milk (full fat; 13.5 ounces)
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons maple syrup (or ⅛-¼ teaspoon SweetLeaf stevia)
Prepare the Crust
  1. 1. In a mixing bowl, add the coconut oil to the oat flour in small spoonfuls. Using your hands or a fork, mix together these two ingredients until sank-like in texture. (This will be very messy at first if using your hands. Just keep on working until mixed and crumbly.)

  2. 2. Add in the water, a tablespoon at a time, until the dough will stick together but isn't wet. (I usually only need 1 tablespoon.)

  3. 3. Transfer the crust to a parchment lined pie plate. Using your fingers, spread the dough over the bottom of the pan and up the sides until it's evenly spread and fairly smooth. (It helps to wet the fingers while spreading.)

Pumpkin Pie Filling
  1. 1. Preheat the oven to 425°

  2. 2. Add the pumpkin, chia egg, vanilla, cinnamon, stevia (if using), ginger, allspice, and cloves to a mixing bowl; stir well to combine.

  3. 3. In a separate small bowl, add the potato starch to the milk and mix until the starch is thoroughly dissolved. Immediately add to the rest of the pie filling; whisk thoroughly.

  4. 4. Pour the pie filling into the prepared crust and bake for 15 minutes.

  5. 5. Lower the heat to 350° and bake for another 30 minutes or until the top of the pie crust and pie are lightly browned.

  6. 6. Chill the pie in the refrigerator for at least 2 hours to cool and set.

Whipped Coconut Cream
  1. 1. Place the can of coconut milk in the refrigerator overnight.

  2. 2. Once chilled, turn the can upside-down to open and pour out the liquid on top, saving the thick cream on the bottom. Spoon the cream into a chilled mixing bowl and add the sweetener and vanilla. Using a handheld beater, beat the cream until light and creamy. 

Chia Egg
  1. 1. Grind 2 tablespoons of chia seed (I use a small coffee grinder) and add to a small bowl along with 1 cup of water. Immediately whisk thoroughly. Let sit for 5 minutes to thicken. ¼ cup of chia egg is equal to 1 egg.

  2. 2. Store any leftover chia egg in a covered container in the refrigerator for up to one week.

For more vegan recipes please see here. I’ll be making this one (again) for our Thanksgiving feast!

6 thoughts on “Vegan Pumpkin Pie

  1. Very interesting recipe! I might have to try it. I’m all about trying new things, especially when it comes to pie! Did I tell you about the most perfect pear pie I ever made (this past Sunday)? You could eat it like a slice of pizza. The Mister and I both had a slice with homemade cranberry sauce and homemade whipped cream. I left it on the table overnight. The little kitten ate it during the night. Little stinker. He knows he’s not allowed on the table but when eyes aren’t on him 24/7, he gets frisky. I had to throw the pie out and wash all the table linens. Thank goodness he’s so cute.

    1. Your pie sounds delicious , (and obviously the kitten thought so too! 😉 ) You want to hear something? I’ve never made homemade cranberry sauce. I think I’ve only ever tried the canned stuff once (as a kid), hated it, and have never gone back. Which is ridiculous and now I’m adding “make cranberry sauce” to my list of recipes to try, lol. And that kitten cracks me up, they can make such crazy trouble. I’m convinced that’s why God made babies (of all kinds) so darn cute, so we forgive them all of their naughtiness. Time and time and time again… 😉

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