Vegan Pumpkin Maple Pie

‘Tis the season to enjoy everything pumpkin! Growing up in England, pumpkin pie wasn’t a dessert I’d ever had. But in recent years I’ve noticed it popping up on menus and in cafes as soon as Autumn hits. Therefore I wanted to create my own plant-based version.

It’s creamy, sweet and with a delicious shortcrust pastry base. Perfect to enjoy with a large helping of coconut cream or vegan vanilla ice cream!

What you need to make vegan maple pumpkin pie

• pumpkin

• ready rolled shortcrust pastry (I use Jus Rol as it is accidentally vegan and readily available in all supermarkets)

• maple syrup

• cornflour

• cinnamon
• nutmeg
• light brown sugar
• non-dairy milk
• salt
• vanilla extract

Substitution and Ingredient Notes

Medium pumpkin: You can make your own pumpkin purée for this recipe, or you can buy it from the shops! I think it always tastes better freshly made, but it might make it easier to buy a tin.

Ready-rolled shortcrust pastry: I very rarely make my own pastry from scratch as the shop-bought is accidentally vegan (Jus Rol) and works perfectly. You will probably have to overlap the pastry onto the pie dish because of the shape of the ready-rolled kind, and we will be blind baking to keep it crispy so have solme dried beans or baking beans on hand!

Non-dairy milk: I usually always use oat milk as it is what I buy the most of, but any non-dairy milk can be substituted.

Serving & Storage Tips

This pie is best made the day before you plan to serve it, as it needs plenty of time to set in the fridge. Keep it chilled until ready to enjoy, and serve with a healthy dollop of coconut cream, or vegan vanilla ice cream for each slice.

It will keep well in the fridge for up to 4 days, and you can also freeze individual slices for a quick sweet treat whenever the craving strikes. Just be sure to let them thaw gently in the fridge before eating.

How to make

Start by preparing your pumpkin purée. Peel and cube the pumpkin first. Then steam the pumpkin in a steamer over boiling water for 10 to 15 minutes until soft. Check with a knife to see if it is cooked all the way through. Remove from the heat and mash by hand, or blend until smooth. Set to one side to leave to cool.

Preheat the oven to 180°C and line a quiche or pie dish with the shortcrust pastry. Leave a little pastry hanging over the edge as it shrinks when baked, and this can be trimmed after baking. Scrunch up a piece of baking paper and place on top of the pastry. Fill with baking beans (or dried beans) and blind bake in the oven for 15 minutes. Remove the beans and bake for further 5 minutes. Remove from the oven and leave to cool completely.

Turn the oven up to 200°C.

Add all the remaining ingredients to a food processor, along with the pumpkin, and blitz until smooth.

Pour the filling into the pastry base, place in the oven, and bake for 30 minutes until the pie is set and the crust is golden.

Remove from the oven, and trim the pastry around the edges. It is best to hold the pie at an angle, and use a knife and cut away from the pie so you don’t end up with any crumbs on the pie. Leave to cool completely and serve with a healthy dollop of coconut cream.

Fancy more vegan dessert recipes?

• Pistachio Cheesecake
• Vegan Sticky Toffee Pudding
• Decadent Vegan Chocolate Mousse
• Italian Lemon and Raspberry Olive Oil Cake
• Vegan Nutella Cheesecake

Did you make this vegan Maple Pumpkin Pie recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.