Vegan Pumpkin Pie

This is a great pie, creamy, spiced and really comforting.  The best part is that the ingredients just need to be blended together and then poured into a pastry case.  It’s that easy.


1 pack ready rolled shortcrust pastry, 320g

1 and three quarter cups baked pumkin

1 can full fat coconut milk

Half cup brown sugar

Quarter cup of cornflour

Quarter cup of maple syrup

2 tsp allspice

Half tsp cinnamon

1 tsp vanilla extract


Cut the pumpkin into chunks, place on a baking tray and bake at 200c for about 20 minutes or until flesh is soft.  When cooked, cut away the skin and measure out 1 and three quarter cups of pumpkin flesh.

Line a 10 inch flan dish with the ready rolled pastry making sure it is pushed into the sides.  Let the pastry hang over the top as it will shrink as it cooks.

Prick the bottom evenly with a fork and then bake following packet instructions for about 10 minutes or until it just starts to colour.

Blend together the pumkin, coconut milk, sugar, spices, vanilla extract, cornflour, maple syrup and pour into the pastry case.

Bake in the oven at 180c for an hour.  When it comes out it will be wobbly and look cracked.

Let it cool completely and then chill in the fridge for about 4 hours.  Serve and enjoy.

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