Vegan Pumpkin Pie

    4 hours 30 min

    This is a fantastic vegan-friendly dessert. A deliciously wholesome pecan, oat and wholemeal flour base is topped with a lightly spiced pumpkin filling. Serve with a dusting of icing sugar, if desired.

    45 people made this

    Serves: 8 - 10

    • 80g pecan halves
    • 60g porridge oats
    • 70g wholemeal flour
    • 1/2 teaspoon ground cinnamon
    • 1 pinch salt
    • 4 tablespoons vegetable oil
    • 3 tablespoons pure maple syrup
    • 250ml soya milk
    • 4 tablespoons arrowroot powder
    • 425g pumpkin puree
    • 125ml pure maple syrup
    • 1 tablespoon grated fresh ginger
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly grated nutmeg
    • 1/8 teaspoon ground cloves

    Prep:30min  ›  Cook:1hr  ›  Extra time:3hr chilling  ›  Ready in:4hr30min 

    1. Set rack in the middle of the oven and preheat oven to 190 C / Gas 5. Lightly oil a 23cm quiche dish. Set aside.
    2. Spread nuts over a baking tin. Toast for 7 to 10 minutes or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
    3. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon and a pinch of salt into a food processor. Pulse until mixture becomes coarsely ground. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup and mix into dry ingredients to form a soft dough. Press mixture into prepared quiche dish. Crimp edges. Bake for 10 minutes and set aside to cool.
    4. Blend soya milk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg and cloves; process until thoroughly blended. Pour filling into baked base and smooth the top with a spatula.
    5. Bake for about 35 minutes or until the base is lightly browned and the outside 2.5cm of the filling is set. Don't worry if the centre is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature and then chill until set, about 3 hours. Serve chilled or at room temperature.

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    Reviews in English (31)


    ok so i wanted to make a pumpkin pie for me and my boyfriend but i didnt have any evaporated milk on hand (just about every pumpkin pie recipe calls for this). so i decided to look up a non dairy recipe and i got this pumpkin tart recipe. well i didnt really feel like making any special crust and i didnt have pecans on hand either so i just made a regular pie crust. i also did not have arrow root, which i replaced with cornstarch, and i did not have soy milk either so i used skim. this is just a basic pie for the most part, but it turned out beautiful! and smells soooo good. eventually i would like to follow the recipe exactly, though i will definetly not add so much ginger, as that is a little over board.  -  12 Dec 2006  (Review from Allrecipes US | Canada)


    This was incredible! I replaced all the spices called for with 2 teaspoons of pumpkin pie spice plus 1/2 teaspoon cinnamon on top of that. The pie firmed up beautifully (unlike a lot of other vegan recipes I've tried) and the crust was rich and delicious. I'm not even vegan but I'll be making this pie from now on!  -  16 Mar 2008  (Review from Allrecipes US | Canada)


    I have made this the last two years during the holidays and it is good. I add extra pecans for the decorative topings and substitute a nut milk (I like almond or hazelnut) for the soy milk. I usually just use ground pumpkin pie spice instead of the spice combo listed. I have found that this pie is best when the filling is blended extra long in the food processor and stored in the fridge overnight before serving. Making it the same day seems to result in a less flavorful pie with a gloppier consistancy.  -  05 Jan 2004  (Review from Allrecipes US | Canada)