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Vegan Pumpkin Pie




Let’s Talk Pumpkin Pie!


If there is one recipe that’s just so me, it’s classic pumpkin pie. I feel as though it’s one of those concepts that you either love it or hate it, I of course love it! Sadly, I grew up always enjoying the store bought option like countless other. Today however, I make everything from scratch! From a distance a pumpkin pie sounds like the type of dessert that can’t be done vegan, but that can’t be further from the truth! 


Pumpkin pie is perhaps one of the easiest vegan desserts to make and it can seamlessly be made vegan. This recipe is literally a handful of ingredients and just a little baking and poof, you have a fab vegan pumpkin pie. 





What’s fab about this recipe, is simply everything! It’s quick, easy, features staple ingredients, has minimal steps, is dairy and egg free, can be made with maple syrup or coconut sugar if desired, features brown sugar, packs a ton of pumpkin flavor, coconut milk you can make the pie from scratch or simply buy a ready made option, it’s perfect for fall, can easily be made in bulk, and is hands down my all time favorite pie!

If you’re searching for the perfect holiday staple, you have to try our go to vegan Pumpkin Pie!!



 Why this recipe is great: 

Aesthetic appeal
Dairy free
Great for entertaining
Non vegan approved 
No cashews needed 






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Vegan Pumpkin Pie

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  • Author: Eat Drink Shrink
  • Total Time: 1 hour 30 minutes
  • Yield: 8 slices 1x






  1. Crust: Combine the flour, salt, cinnamon, and coconut sugar in the bowl. Add your solid coconut oil or vegan butter and with your hand combine until mixture is crumbly and will stick together when you squeeze it. You can also use a ready made vegan crust, which I highly recommend!
  2. Add the water 1 tbsp at a time, or until the dough holds together well when you make a handful of it.
  3. It’s fine to have a lot of crumbs still–that’ll make a good, flaky crust–but it should be easy to shape into a large ball, too. If necessary, add a little more water until the texture is right.
  4. Turn dough onto a clean, dry surface that has been dusted with flour.
  5. Shape it into a flat ball, wrap with saran, place in a fridge for 20-40 mins or until you’re ready to roll it out.
  6. When you are ready to use the crust, remove the dough disk from the fridge, give it a few minutes to soften. Dust your surface with flour. Using a rolling pin to roll the dough into a large circle–enough that you can imagine easily covering your pie pan–using extra flour to keep things from sticking as you go.
  7. Lift it onto your pie crust (little tears are fine, and you can fix them later). Cut off the excess dough on the edge and press a fork on the edge to create ridges. Refrigerate crust till you have the filling made and are ready to bake it.
  8. Filling: Preheat your oven to 350F (180C). Add all the filling mixture taking only the solid portions of the coconut milk to a high power blender or food processor. Blend until smooth. Pour the pumpkin mixture into the uncooked 9″ pie crust . Use a spatula to spread the pumpkin evenly. Bake for 60 minutes.
  9. When you remove it from the oven, it may still be soft, but will firm in the fridge. Let cool, and then chill in the fridge for a few hours or overnight until fully set.


  • I make my own brown sugar, so I used a smidge more molasses which can be classified as dark brown sugar, but the flavor was even more impactful. 
  • If you want to deepen the pumpkin flavor, I highly recommend the extract!
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Pumpkin Pie
  • Cuisine: Dessert


  • Serving Size: 1




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