Halloween may have been and gone but we can make the spooky-spirit last with this vegan pumpkin pie recipe. This one is more of a commitment than last weeks’ coconut ball dessert – taking at least 3 hours to bake- but we can assure you, it’s well worth the wait. You can always bake the vegan pie in stages throughout the week if you’re strapped for time.


  • 1 Tbsp granulated sugar
  • 1 Tbsp white vinegar
  • 1 tsp ground cinnamon
  • 1⁄2 tsp grated nutmeg
  • 1⁄2 tsp pure vanilla extract
  • 125 ml unrefined virgin or extra-virgin coconut oil (packed)
  • 15 oz (3/4 pint) pure pumpkin puree
  • 150g granulated sugar
  • 180g all-purpose flour, plus more for rolling
  • 2 Tbsp cornflour
  • 3-5 Tbsp ice water
  • 8 oz silken tofu
  • Fine salt


Pie Crust

  1. Put the flour, sugar, vinegar and 1/2 teaspoon salt into your food processor, and pulse to combine. Add the coconut oil in one small spoonful at a time, and pulse with the processor until only the largest pieces are pea-sized.
  2. Next, add 4 tablespoons ice water, and pulse again until it’s all evenly combined.
  3. Now squeeze a handful of the dough together; it should justabout hold its shape. If the mixture is too powdery, blend in 1 to 2 more tablespoons of ice water. Roll the dough out onto a large piece of plastic wrap and pat it into a 1/2-inch-thick disk.
  4. Chill for at least 1 hour or overnight.
  5. Let the dough soften up a bit to make rolling easier – it should be a little soft when pressed-at room temperature (this could take 20 – 40 minutes). Roll the disk into a 12-inch circle on a lightly floured surface. If the dough gets too warm, refrigerate it again to firm it up.
  6. Gently ease the crust onto a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge a bit. Chill again for 30 minutes.
  7. Put an oven rack in the centre of the oven, and preheat to Gas Mark 4 (175C). Line the chilled pie crust with foil, and fill with pie weights. Bake for 20 – 25 minutes until the edges are lightly golden.
  8. Remove the foil and weights, and continue baking for 15 to 20 minutes more, until the crust a light golden all over. Transfer to a rack, and let the pie cool completely.

Pie Filling

  1. Now for the filling; process the remaining ingredients (pumpkin puree, tofu, sugar, cornflour, vanilla, cinnamon, nutmeg, and 1/4 teaspoon of salt) in a food processor until the mix is completely smooth. You can scrape down the sides of the bowl when needed.
  2. Pour the filling into the pie shell, and bake the whole pie for another 40 to 45 minutes, until firm and set.
  3. Let the pie cool on a rack and chill for at least 2 hours up to overnight. Slice and enjoy with a nice hot cup of tea.

This pie is a wonderful pudding for those with intolerances or allergies to either nuts or dairy. With so many desserts heavily featuring at least one of these, it’s always handy to keep a few recipes like this to hand.