The easiest vegan Pumpkin pie you've ever made
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1½ cup plain flour
  • ½ cup vegan butter + more for greasing the pan
  • 1 tbsp sugar
  • ½ tsp salt
  • ½ cup ice water
  • 2 cups steamed pumpkin
  • ¾ cup coconut milk
  • ½ tsp Agar-Agar
  • ¼ cup cornstarch
  • ¼ cup maple syrup
  • ½ cup brown sugar or coconut sugar
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp cardamom
  1. Steam the pumpkin until soft
  2. While the pumpkin is steaming, prepare the crust by combining all the ingredient to a homogenous dough. I always make this with my hands put feel free to use a machine. Press the dough into a round pan (6-inch makes a higher pie with a thicker crust and 8-inch a flatter pie with a thinner crust; I tried and liked both)
  3. Put into the freezer until the filling is ready.
  4. Preheat the oven to 350F
  5. Heat the coconut milk with the agar-agar until boiling.
  6. Add all the ingredients for the filling plus the coconut milk- Agar-agar mixture to our blender and blend until well combined.
  7. Fill over crust and bake for about 45-50 minutes.
  8. Let cool down and place in the fridge for about 4 hours with a plastic wrap on top.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at