Pumpkins are in season, Halloween is around the corner and we’re all about spices! That’s why you need this vegan spiced pumpkin pie on your table this weekend.

Even if it’s not Halloween anymore (or not yet), pumpkin pie sounds and tastes great. When the leaves start falling from the trees and temperatures drop, I’m all about cinnamon and spice and everything nice. Add pumpkins to anything sweet and I’m happy!

Pumpkins are the best

Pumpkin is the kind of food where it’s hard to go wrong. Soups, fries, curries, purées, cookies, pudding, pie … it can roll with any idea, really.

What I love tremendously about pumpkins is that they are some kind of super-food. They are highly nutritious, they fill your stomach for long periods of time, they can be eaten raw or cooked, sweet or savory, as a main or side dish or even dessert.

Vegan spiced pumpkin pie for everyone!

I usually make this pie more than once in a row. You only need 500 g of pumpkin for it, so you’re left with quite some pumpkin in the fridge. I usually plan on making a soup or curry but end up making this pie again. It’s just soooo good!

Spices really add something special to it. Predominantly cinnamon backed-up by some other spices creates an experience everyone will love. Adding some pecans and maple syrup with its caramel feeling will create a perfect pie. I can’t even explain how much I love this spiced pumpkin + pecans & maple syrup combo!

I mean it. Peter’s grandma tried it and loved it. She certainly isn’t fond of ‘no-meat-no-dairy’ diet. But she somehow loves every sweet thing I bring to her. I think pumpkin pie was the hardest for her to get her head around – but she loved it nonetheless!

Now it’s time for you to go on, try out this recipe, and convince your loved ones that pumpkins are cool. Not just scary cool on Halloween, but kitchen cool, too.

P.S.: If you’re into pumpkins, then check out this warm spiced pumpkin soup. 😉

Vegan Spiced Pumpkin Pie

Vegan spiced pumpkin pie is exactly what you need on cold autumn days. A combo of pecans and maple syrup give it the perfect final touch.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 8 pieces

Ingredients

  

Dough

• 150 g wholemeal flour
• 70 g coconut oil cold
• 3 tbsp brown sugar
• 1 tsp cinnamon
• pinch baking powder
• 4 tbsp oat milk

Pumpkin cream

• 500 g pumpkin cleaned (seeds removed)
• 150 g coconut milk the creamy part
• 3 tbsp starch
• ⅕ tsp ground cloves
• ⅕ tsp nutmeg
• ¼ tsp cardamom
• 2 tsp cinnamon
• 5 tbsp brown sugar
• 3 tbsp maple syrup

Topping

• 70 g pecan nuts
• 50 g maple syrup

Instructions

 

The dough

• Add all the dry ingredients to a large bowl and whisk well. Add small pieces of cold coconut oil and knead until you get a crumbly texture and no big pieces of coconut oil are left.
• Add milk to the bowl too and knead until you get a nice, smooth ball of dough. Put it into a small food container, or wrap it into a bees-wax wrapping foil, or plastic foil. Put it into the fridge and let it rest there for 15 minutes. After that, take it out and let it sit on the counter until your cream is ready.

Pumpkin Cream

• While your dough is resting, clean and cut the pumpkin into pieces. Boil them for 20 minutes so the pieces become very soft.
• Strain and put into a bowl for blending. Add spices, starch, coconut cream, and sugar. Blend until completely smooth.
• Take your dough and a sheet of parchment paper. On the paper, roll out the dough into a 2-3 mm thick circle. Grease your pie-tray. Lifting parchment paper with the dough on it, help yourself transferring the dough into the tray by flipping paper around so the dough lands in the tray, and peeling the paper off the dough.
• With your fingers, adjust the dough so it fits the baking tray. Pour the pumpkin cream into the tray on top of the dough. Shake the tray a bit so the cream spreads around evenly.
• Bake at 180°C for 1 hour.
• Once it's done, let it sit for at least 30 minutes on the counter-top. Then move it to the fridge for additional 4 hours or overnight.

Topping

• Chop pecans. Mix them with maple syrup. Top your pie with this mix once it's cooled down.

Notes

You can keep the dough in the fridge until the next day or even the day after. Before using it, make sure you take it out of the fridge at least 1 hour before using it, otherwise you won't be able to roll it out nicely. 

As a topping, you can use some vanilla ice-cream as well, or some coconut whipped cream, only maple syrup, or any other kind of nuts. 

Keyword autumn recipes, pumpkin pie, pumpkin recipe, pumpkin spice, pumpkin spice pie, vegan pie, vegan pumpkin pie