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Vegan Pumpkin Pie



  • 1/2 cup flour unbleached
  • 7 Tbsp whole wheat flour plus more for rolling
  • 1/2 tsp sea salt
  • 1/2 tsp coconut sugar
  • 1/2 tsp baking powder
  • 3 Tbsp canola oil
  • 3 Tbsp almond milk
  • 1/2 tsp lemon juice
  • 3 - 4 Tbsp water


  • 2 cups pumpkin canned
  • 1 cup almond milk
  • 3/4 cup granulated cane syrup
  • 1/4 cup cornstarch
  • 1/2 Tbsp molasses
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1.4 tsp allspice


  • For crust - in a medium bowl, combine flours, salt, sugar and baking powder.
  • In a small bowl, mix oil and almond milk.
  • Pour liquid ingredients into dry mixture and mix with a fork until dough holds together in a ball.
  • If too dry, add some water, a little at a time until the dough is moist enough to roll.
  • Cover and refrigerate for one hour. Roll out dough on a lightly floured surface with a floured rolling pin forming an 11-inch circle.
  • Line a 9-inch pie pan with the dough.
  • Flute or crimp edges with a fork or your fingers.
  • Cover with plastic and refrigerate until ready to use.
  • Preheat oven to 425° F
  • To prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted.
  • Pour into prepared crust and smooth out top.
  • Bake for 10 minutes, then reduce oven temperature to 350° F and bake until filling is set, about 50 minutes.
  • NOTE: for best results, filling must set overnight in the refrigerator, so make it the day before you serve.