Harvest pumpkin pie in tin

Harvest Pumpkin Pie

Pumpkin pie has always been a staple in my home on the holidays. It’s rich creamy texture blended with fragrant pie spices is warm and comforting and brings back many happy memories of childhood. That’s why when I decided to try a vegan lifestyle I was a little hesitant to try a vegan pumpkin pie. I tried recipes made with tofu and I wasn’t happy with the taste. I tried other recipes made with coconut cream. They’re better but many recipes don’t have enough spices.

Harvest pumpkin pie is a vegan recipe using coconut cream with the tasty spices I remember. If you don’t like pie spice try cutting the spices in half and tasting before baking the pie. You can also use either pumpkin pie spice or cinnamon, nutmeg, cloves and ginger separately.

Any vegan crust is great with this recipe. The vegetarian version of Pumpkin Pie on this website found here has my favourite crust. If you’re short on time you can also use store bought pie crust. Just make sure you read the label to ensure the package contains only vegan ingredients. Either way the secret to a great crust for this pie is to blind bake the crust for 15 minutes at 375 degrees Fahrenheit with pie weights, dried beans or dried lentils weighing down the crust. This should prevent shrinking and ensure the crust is not soggy when you are finished baking the pie.

Try serving the pie with whipped coconut cream and Cranberry Iced Tea. Delicious!

Harvest Pumpkin Pie

1/2 cup maple syrup

Harvest pumpkin pie in tin

1 can pumpkin puree

1 cup coconut cream

1/2 tsp salt

3 tbsp cornstarch

2 1/2 tsp pumpkin pie spice or your favourite mixture of cinnamon, ginger, nutmeg and cloves


Make the crust according to your recipe instructions. Roll out into a 8 inch pie plate. Cut a piece of parchment large enough to cover the bottom and sides of the pastry. Fill with pie weights. Bake in a 375 degree Fahrenheit oven for 15 minutes. Remove from oven and cool.

Mix pumpkin, sugar, spices, salt and coconut cream together and blend until smooth.

Pour mixture into the pastry and spread to smooth the top.

Bake at 350 degrees Fahrenheit for 45 minutes or until the middle wobbles a bit but is firm. Keep an eye on the crust. If it begins to burn cover the edges with aluminum foil and continue to bake.

Chill to allow the flavour to set. At least 8 hours.

For a different fall treat try Cranberry Tarts.

Leave a Reply