Easy As (Pumpkin) Pie


When it comes to pies, I am a self-proclaimed filling person. If I have a pie in my kitchen, I will grab a bite of filling every time I walk through that room. And needless to say, I’m in the kitchen A LOT. Just consider yourself lucky if I’m polite enough to use a spoon.

The crust? Well, that’s all yours.

And so I had intended to simply make a pumpkin pie filling and forego the crust, but then I remembered that I’m married. And my husband’s favorite part is the crust. Now you see why this relationship works, right?


I decided to switch up the crust recipe I used the other week for my vegan apple pie, nix the shortening, and just use a mix of flour, earth balance, and water. And you know what? I actually really like this crust!


It’s slightly buttery, flakey, and kind of addictive. So maybe I’m a filling AND a crust person now.Β Watch out, Aaron.

Oh, and did I mention this pie is vegan and uses light coconut milk in the filling? Yep, I’m on my second slice.


Vegan Pumpkin Pie
Recipe Type: Pie
Author: Amanda Maguire
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 6-8
  • For the crust:
  • 1/2 C. All-Purpose Flour
  • 1/2 C. Whole Wheat Flour
  • 1/4 C. Earth Balance
  • 3 Tbs. Cold Water
  • For the pumpkin filling:
  • 1 15 oz. Can Pumpkin Puree
  • 1 C. Light Coconut Milk
  • 3/4 C. Granulated Sugar
  • 3 Tbs. Cornstarch
  • 1 Tbs. Pumpkin Pie Spice
  • 1/2 Tsp. Sea Salt
  1. Pre-heat oven to 350 degrees F.
  2. Begin by preparing the pie crust.
  3. Add flours to a large bowl and, using your fingers, pinch Earth Balance into flour until Earth Balance pieces are about the size of peas.
  4. Add water, 1 Tbs. at a time, until dough holds together. Form into a ball and place on a lightly floured surface.
  5. Roll out dough using a lightly floured rolling pin, making sure to rotate it as you roll so the dough doesn’t stick to your counter.
  6. Place crust in pie dish and set aside.
  7. Prepare the pumpkin pie filling by combining pumpkin, coconut milk, sugar, cornstarch, pumpkin pie spice, and salt in a large mixing bowl. Beat with an electric mixer until smooth.
  8. Transfer filling to pie dish and bake for 60 minutes, or until filling has solidified and crust is golden brown.
  9. Allow to cool slightly before slicing.


Leave a Comment

  1. Emily says

    I’m definitely a filling person when it comes to pies, as well. I always start off eating the crust but wind up just scooping out the filling by the end. Hey, you do what you have to do!
    I can’t wait to get cooking for Thanksgiving this year- I will, without a doubt, be using this pumpkin pie recipe! But, I maaay have to test this one out ahead of time, just to be sure to have an entire pie for myself. πŸ™‚

    1. Amanda says

      Good idea to test it out ahead of time. Pies are tricky because it’s not like you can take a little sample and not have people notice. haha

      The crust part still intimidates me. There’s a fine line between not using enough water and having it be too dry, and using too much and having it be too sticky. Practice makes perfect though!

  2. Emily says

    just to be sure AND to have an entire pie for myself**

  3. I’m a filling person too. But I can’t do pumpkin. No matter how hard I try. Unless it’s in a soup!

    1. Amanda says

      Hmm. How about sweet potato? Or is that too similar to pumpkin?

  4. HOLY PUMPKIN. This looks incredible, Amanda! The filling is my fave too. πŸ˜‰

  5. Your photos are spectacular!

    The detail, the macro, the lighting, the composition.

    and the recipe isn’t half bad either πŸ™‚ Seriously I adore filling. Why bother with crust. Lol.

    1. Amanda says

      Thanks so much! I’m trying to work on my composition. It’s not really something I have down pat yet, but I had a moment with these photos where I felt like I was “getting it” if that makes any sense. πŸ™‚

      I think I’ll work on a pumpkin custard recipe next!

  6. Wow! I love your use of coconut milk in the pie..sounds like a great combination! I never thought to try vegan pumpkin pie..but I just might because it looks SO good!

    1. Amanda says

      Thanks, Anna! It definitely tastes a little lighter than traditional pumpkin pie because of the light coconut milk, but I think that lets the pumpkin come through a little more. Of course, you could always go with full fat coconut milk to make it even more decadent!

  7. Oh now I’m soooo love how rustic this looks! Beautiful!

  8. Sorry… see I was so excited I forgot how to write… I’ll start over, k? I soooo love how rustic this is! Beautiful! HA!! I need help?!

    1. Amanda says

      haha No worries. We all could use a little help on Mondays. πŸ™‚ Glad to hear you liked it!

  9. EM says

    I’ve been searching for a vegan pumpkin pie recipe with only a few ingredients so I was so excited to find yours. I tried it two days ago and it turned out delicious! Thank you so much for sharing this with us.

    1. Amanda says

      I’m so glad you liked it, Em! I’m currently in the process of putting together my Thanksgiving menu and I’m thinking I need to make this pie again. πŸ™‚

  10. I made this pie (in addition to your apple pie!) for Thanksgiving. It was great! The coconut milk is genius, it worked perfectly. Will definitely be making again!

  11. Pingback: Still Stuffed
  12. Molli says

    This looks delicious! Can this recipe be made a day ahead of time and if so I suppose it should be heated prior to serving? I’ve never made a pumpkin pie before, only eaten them!

    1. Amanda says

      Yes, you should be fine making it a day ahead and re-heating it!

  13. kim says

    OH you eat the whole pies too in one sitting, I do

    1. I am certainly tempted to eat the entire pumpkin pie. πŸ˜‰ I try to pawn it off on family as much as possible. haha


Leave a Comment

Your email address will not be published. Required fields are marked *