Vegan Pumpkin Pie

Mhh Pumpkin Pie! Not necessarily a Christmas recipe as per say, but it will sure look great on your dining table. Another recipe in our recent #christmasinspo series. Enjoy!





  • ½ cup flour
  • 1 tbsp sugar
  • Pinch of salt
  • ½ cup butter substitute
  • 3 tbsp cold water
  • 2 tbsp vegetable oil


  • 1 19oz can of pumpkin puree
  • 350g firm silken tofu
  • 1/2 cup coconut oil
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp (each) cinnamon, ground ginger and nutmeg
  • Pinch of salt


  • Walnuts (optional, but warmly recommended :-P)



For the dough, start by combining flour, sugar and salt into a large mixing bowl. Then add the butter substitute and mix using a fork until there are no more lumps or only small ones. Pour in water and oil and keep mixing until you can form a ball with the dough. Cover the bowl with a slightly damp towel and let sit in the fridge for 30 minutes.

Preheat the oven to 400F and start working on the filling. Simply add all the ingredients to a blender and mix until it becomes perfectly smooth. Leave aside and bake the dough for 10 to 15 minutes or until it is slightly golden (don’t forget to put pie weights or dry beans on the dough so it doesn’t break).

Allow the pie dough to cool down a bit and pour the filling into it. Carefully place walnuts on top so that it doesn’t sink in the filling. Place in the freezer until it becomes hard and serve immediately (store the leftovers back in the freezer).


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