Vegan Pumpkin Pie

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  • Total Time: 2 hrs 45 mins
  • Hands-on Time: 35 mins
  • Makes: 8 servings

Discover how to achieve a flaky crust and custard-like filling without butter, cream or eggs in this vegan pumpkin pie recipe.



    1 1/2 cups unbleached all-purpose flour, plus extra for covering surface

    1/4 teaspoon sea salt

    1/3 cup cold coconut oil or vegetable shortening

    3 to 5 tablespoons cold water



    2 teaspoons Frontier Co-op Vanilla Extract

    2 teaspoons Frontier Co-op Ground Cinnamon 

    1/2 teaspoon Frontier Co-op Ground Ginger

    2 teaspoons Frontier Co-op Arrowroot Powder

    2 teaspoons Frontier Co-op Cornstarch 

    1/2 teaspoon ground nutmeg

    1/4 teaspoon Frontier Co-op Ground Cloves

    3 teaspoons maple syrup

    2 1/2 cups pumpkin puree

    1/2 cup maple syrup

    2 teaspoons sorghum syrup or molasses

    1/4 cup coconut cream



    1. Preheat oven to 350 degrees and have a 9-inch pie pan ready.

    2. In a food processor, combine flour and sea salt. Add cold coconut oil and pulse until the coconut oil is in small pieces.

    3. Add maple syrup, pulsing a few more times until combined. Finally, add 2 tablespoons of water, pulse, and continue to add water 1 tablespoon at a time until dough starts to pull together. Remove from food processor and form dough into a disc.

    4. On a well-floured surface, roll the dough out to a circle that is slightly larger than the pie pan. Transfer to the pie pan, crimp the edges, and pierce the bottom a few times with a fork. Pre-bake the pie crust for 8 minutes.


    1. While pie crust bakes, whisk together the ingredients for the filling until well combined. Pour into the pie crust and return to the oven.

    2. Bake pie for 55 to 60 minutes. Filling should have slightly puffed and be a darker color. Remove from oven and let cool completely before serving.


    This pie is best made a day before, giving it ample time to set.

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