Pumpkin Pie Recipe
This pumpkin pie understands seasonal cravings deserve elegance, not restraint lectures.
Silky filling feels cozy, spices behave boldly, and sweetness keeps things emotionally stable.
Bake this when dessert needs warmth, confidence, and zero small talk.
Pumpkin Pie Recipe
A classic vegan pumpkin pie with a smooth, spiced filling and tender crust, perfect for cozy gatherings or solo indulgence.
Ingredients
For the Crust
- Oat flour or all-purpose flour: 1½ cups
- Coconut oil solid: ¼ cup
- Maple syrup: 2 tbsp
- Cold water: 3–4 tbsp
- Salt: a pinch
For the Pumpkin Filling
- Pumpkin purée unsweetened: 1½ cups
- Coconut milk thick: ¾ cup
- Maple syrup: ½ cup
- Cornstarch: 3 tbsp
- Pumpkin spice mix: 1½ tsp
- Cinnamon powder: ½ tsp
- Ginger powder: ¼ tsp
- Nutmeg powder: ¼ tsp
- Vanilla extract: 1 tsp
- Salt: a pinch
Instructions
- Preheat oven to 180°C and lightly grease the pie dish.
- Mix flour and salt, then rub in coconut oil until crumbly.
- Add maple syrup and cold water gradually, forming soft dough.
- Press dough evenly into pie dish and chill 10 minutes.
- Whisk pumpkin purée, coconut milk, maple syrup, cornstarch, spices, vanilla, and salt until smooth.
- Pour filling into prepared crust and smooth the surface.
- Bake for 45 minutes until center sets but stays slightly soft.
- Cool completely before slicing for clean, confident wedges.
Notes
Nutritional Values (Per Slice)
- Calories: 280 kcal
- Total Fat: 14 g
- Saturated Fat: 9 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 5 g
Vitamins & Minerals (Per Slice)
- Vitamin A: 110%
- Iron: 18%
- Magnesium: 14%
- Potassium: 16%
- Vitamin E: 12%
Additional Notes / Tips
Chill overnight for firmer slices, add coconut whipped cream for drama, or sprinkle cinnamon when presentation feels personal.
