Make this impressive vegan pumpkin pie, then check out our classic pumpkin pie. We've also got plenty more indulgent vegan desserts to try, including vegan apple crumble, vegan sticky toffee pudding, vegan meringues and vegan cheesecake.


  • 320g vegan sweet shortcrust pastry
  • flour, for dusting
  • 425g tin pumpkin puree
  • 75ml maple syrup
  • 75g soft light brown sugar
  • ½ tsp vanilla bean paste
  • ¼ nutmeg, finely grated
  • ½ tsp ground cinnamon
  • ½ x 400ml tin coconut milk
  • 1½ tbsp cornflour
  • icing sugar, for dusting


  • STEP 1

    Roll out the pastry on a lightly floured worksurface to around ½cm thick and use it to line a 23cm fluted tart tin. Prick the base with a fork, line with a piece of baking paper and fill with baking beans. Chill for 30 minutes.

  • STEP 2

    Heat the oven to 190C/fan 170C/gas 5. Bake the chilled pastry for 15 minutes until the edges are beginning to brown, then remove the beans and paper and bake for another 10 minutes until the base is lightly golden.

  • STEP 3

    Turn the oven down to 180C/fan 160C/gas 4. Tip the remaining ingredients into a bowl and whisk together with a pinch of salt. Pour into the pastry case and bake for 35 minutes until fully set, with a very slight wobble in the centre. Remove from the oven and leave to cool completely, then dust with icing sugar and cut into slices.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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