I have been looking for the perfect pumpkin pie recipe for a long time. Every fall I've baked pumpkin pies for Halloween parties, but each time with a different recipe, because none of them have continued.

This autumn I started my search well in advance and here it is finally! Absolutely wonderful, the best pumpkin pie ever. I've done this twice already and I'm going to do it a third time. The recipe is on the back Great pumpkin pie recipe by Nora Cooks. Unlike the original, I also did pumpkin puree from scratch myself and I used regular orange pumpkin, because its taste is mild enough for this. Even after draining in a strainer, the consistency of the puree is clearly more watery than in the original instructions. However, it doesn't hurt anything at all. As long as the malt cools the pie properly, the pie hardens nicely and can be easily cut into pieces.

The most laborious and time-consuming part of the recipe is pumpkin puree and making the pie dough (unless you use ready-made pie crust). However, both of these can be made the day before or the week before, as they withstand freezing well. If you prepare these in advance, you can make the pie filling itself in a couple of minutes, because all the ingredients are just mixed together and that's it.

I also made the pie crust With instructions from Nora Cooks, but it is such a simple basic pie dough that you can replace it with any other sweet pie base.

Use for recipe coconut cream, which can be found in most stores next to coconut milk. Coconut milk is too watery for this purpose and ruins the composition.

If it's hard to find coconut cream, you can replace it like this: chill 2 cans of coconut milk (800 ml in total) in the fridge, for example overnight. When the coconut milk is cold, open the cans and scrape off the creamy part that has solidified on their surface and transfer to another container. The "cream" collected in this way is roughly equivalent to one jar of coconut cream (250 ml).

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconInstagram Instagram iconPinterest Pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan pumpkin pie

The most wonderful pumpkin pie

1 star2 stars3 stars4 stars5 stars (No reviews)


  • Author: almost vegan
  • Total time: 1 hour 30 minutes
  • Diet: Vegan

Reseptin kuvaus

Autumn's most wonderful pumpkin pie takes a little time, but is worth all the effort.



Pie crust

  • 3 dl wheat flour
  • 1 teaspoon of sugar
  • 0.25 tsp salt
  • 8 tablespoon of margarine (e.g. Keiju Lactose-free vegetable fat spread 70 %)
  • 0.5 dl of water


  • 5 dl pumpkin puree
  • 250 ml of coconut cream
  • 2 dl cane granulated sugar (e.g. Dansukker cane granulated sugar)
  • 1 teaspoon cinnamon
  • 1 tsp ginger (ground; not fresh)
  • 0.5 teaspoon nutmeg
  • 0.25 teaspoon cloves (ground)
  • 0.5 tsp salt
  • 3 tbsp of cornstarch


Making the pie crust

  1. Preheat the oven to 180 degrees.
  2. Measure the flour, sugar and salt into a bowl.
  3. Add refrigerator-cold margarine in large cubes, a tablespoon at a time.
  4. Pluck the ingredients with two forks or a kitchen knife until the dough looks like a crumb and resembles a little oatmeal. Do not touch the dough with your hands so that the margarine does not heat up.
  5. Transfer the dough to a plastic bag and squeeze it from the outside into a ball of dough as uniform as possible. If the dough is very dry and cannot be formed into a ball, add a little cold water a tablespoon at a time.
  6. If the dough is too sticky and warm to roll, put it in the freezer for 10 minutes (or in the refrigerator for 1 hour) to chill.
  7. Scrape the dough thinly and put it in a pie pan with a diameter of about 23 cm. Put the pie pan in the fridge or freezer to wait while you prepare the filling. In this way, the dough also does not shrink as easily during baking.

    Tip: The pie base is easy to transfer to the pie pan if you scrape it on baking paper. Sprinkle a little water under the baking paper so that it stays firmly on the surface of the table. When the pie crust is ready, place the pie dish inside down on top of the pie crust. Support the dough from below the baking paper and carefully roll the pie pan around with the baking paper. Press the dough onto the edges of the pie dish, you can use the same baking paper to help here as well. Finally, use a knife to cut off the excess dough from the sides of the pan. Tip: The leftover pie dough can be used to decorate cookies with a pepper mold. Bake the cookies at 180 degrees for about 10 minutes.

Preparing the filling

  1. Mix all the filling ingredients together in a bowl, e.g. with a whisk, until as smooth as possible.


  1. Transfer the filling to the pie dish and level the surface with a knife.
  2. Bake the pie at 180 degrees for 1 hour. The filling is loose after baking but hardens when it cools.
  3. Let the pie cool properly for at least a couple of hours so that it is easy to cut into pieces. Serve e.g. with vegan whipped cream. You can also sprinkle powdered sugar on top of the pie as a decoration.
  • Prep time: 30
  • Cooking time: 60
  • Category: Pastry
  • Cooking method: In the oven
  • Cuisine: American

Keywords: vegan pumpkin pie, pumpkin pie, fall, halloween

If you liked the recipe, please share it! 💖 You can also rate the recipe and leave comments below ⬇️

Write a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.