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Vegan pumpkin pie

  • 7:00 Prep
  • 0:50 Cook
  • 10 Servings
  • Advanced


  • 1.5kg Kent pumpkin, peeled, coarsely chopped
  • 2 1/2 tablespoons coconut oil, melted
  • 115g (1 1/4 cups) rolled oats
  • 80g (1/2 cup) pepitas
  • 170g (about 9) fresh dates, pitted, chopped
  • 1 teaspoon cold water
  • 35g (1/4 cup) cornflour
  • 200ml coconut milk
  • 60ml (1/4 cup) maple syrup
  • 1 1/4 teaspoon ground cinnamon, plus extra
  • 1 1/4 teaspoon mixed spice
  • Pinch of salt
  • Whipped coconut cream, to serve (optional)
  • Maple syrup, extra, to drizzle (optional)


  • 1
    Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper. Spread pumpkin over 1 tray. Drizzle with 2 tsp oil. Toss to coat. Roast, turning once, for 40 minutes or until very tender but not browned. Cool.
  • 2
    Meanwhile, grease a 1.4L, 19cm (base measurement) pie plate. Spread oats and pepitas over second tray. Bake, stirring once, for 7-8 minutes or until golden. Cool. Process in a food processor until coarsely chopped. Add dates, water and remaining oil. Process until well combined. Press over base and side of plate. Place in the fridge for 1 hour or until firm.
  • 3
    Process pumpkin until smooth. Slowly whisk cornflour and coconut milk in a saucepan until smooth. Stir in pumpkin, maple syrup, cinnamon, mixed spice and salt. Cook, stirring, over medium-low heat for 8-10 minutes or until boiling and thickened. Set aside to cool, stirring occasionally, for 30 minutes. Spread over crust. Smooth surface. Place in the fridge for 8 hours to set. Top with coconut cream, cinnamon and extra maple syrup, if using.

Source: taste.com.au


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