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Pumpkin Pie

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Crazy delicious recipe for a creamy Pumpkin Pie!

I have a really great recipe for you to enjoy it even more! I know fall is the season where some people might be a little too crazy about pumpkins (totally me). But a pumpkin pie recipe is a must for any food blog and that’s why I made one.


vegan pie

Of course I had to make a vegan pumpkin pie!

I’ve gotta tell you, here in Austria where I live, these desserts are not so popular as they are in the USA or other countries. In my opinion, they should really grow more popular, especially dessert which include pumpkins. You won’t find lots of them here, especially in traditional cuisine.


vegan pumpkin pie

Despite all of this I am still creating lots of pumpkin recipes here on the blog. Without them, this season wouldn’t be as great as it just is! As a little goodie, I made some caramelized walnuts. They go perfectly with this pie recipe, trust me. If you are not a walnut fan, take any other nuts and caramelize them, I’m sure it tastes great too.


caramelized walnuts

This recipe is:
  • super easy to make
  • the filling is a one-bowl recipe
  • with a crunchy self-made pie crust
  • healthy
  • vegan
  • filled with pumpkin and love!

Go ahead, make your hands dirty and create this heavenly delicious pumpkin pie!

vegan pie recipe

If you tried this pumpkin pie or any other recipe on the blog, please let us know how you liked it and leave a comment or rating below! We also love to connect with you on  FacebookInstagram or PinterestWe love to meet you!

Don’t forget to check out our sweet treats for more deliciousness!

Vegan Pumpkin Pie with Caramelized Walnuts

Super easy to make and healthy too!
Prep Time1 hr
Cook Time1 hr 10 mins
Total Time2 hrs 1 min
Course: dessert, pie, pumpkin
Servings: 1 Pie
Author: Natascha

Ingredients

For the Pie Crust

  • 250 g wheat flour wholegrain
  • 80 g raw cane sugar
  • 50 ml vegetable oil
  • 100 ml water
  • 2 pinches salt

For the Pie Filling

  • 400 g pumpkin purée I used a hokkaido purée (without added sugar or fat)
  • 8 tbsp maple syrup
  • 350 ml coconut milk full fat, canned
  • 3 tbsp corn starch
  • 3 tsp cinnamon ground
  • 1 tsp cloves ground

For the Caramelized Walnuts

  • 100 g raw cane sugar
  • 100 g walnuts halves

Instructions

For the Pie Crust

  • Combine all of the ingredients in a bowl and knead them with your hands until you have a firm dough
  • Knead for about 10 min on a work/kitchen surface not in the bowl itself
  • Put the dough back into the bowl, close it with a lid and put it into the refrigerator to let it rest for at least half an hour
  • Take the dough out of the fridge and sprinkle some flour on a surface
  • Roll out the dough with a rolling pin
  • Place the rolled out dough on a greased pie from
  • Pinch the the dough on the edges a little bit together, so that you have a corded edge
  • Bake the crust in a preheated oven for 10 min at 180 °C

For the Pie Filling

  • Stir together all of the ingredients in a bowl until well combined
  • Pour the filling into the pre-baked pie crust
  • Bake the pie for 40 min at 180 °C in a preheated oven and then for another 20 min at 150 °C

For the Caramelized Walnuts

  • Put the sugar into a pan, turn up the heat
  • Let the sugar melt and then bring it to a boil (don't forget to stir)
  • Let it boil for a few seconds, turn off the heat and then put the walnut halves into the sugar
  • Mix both ingredients very well
  • Pour the mixture onto a tray with extra greased baking paper and spread it on this tray
  • Let the nuts cool and then chop them into little pieces

Notes

The pie tastes even better if you give it day’s rest, because the flavors can spread properly.
You can either use a pie form ranging from 20-23 cm diameter.
The greased baking paper is an important step because once the walnuts are cold they stick on the paper and are super hard to peel off.

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