Looking for a fun Halloween treat that is made with simple ingredients and minimal effort? This pumpkin pie is naturally sweetened with maple syrup, full of warm spices and made with coconut cream for that classic silky filling. You can use fresh pumpkin or butternut squash and turn it into one family sized pie or mini toddler pies. Add melted chocolate for jack-o-lantern faces for a cute Halloween twist.
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FAQ – Easy Vegan Pumpkin Pie:
Can I make this without coconut cream?
You can swap it for soy cream, oat cream or even silken tofu for a lighter version.
Can I use butternut squash instead of pumpkin?
Yes. Butternut squash works the same and can even be slightly sweeter. Cook it the same way as pumpkin.
What is the best way to cook the pumpkin or squash?
Steam or roast it until it is very soft. Avoid boiling because it absorbs water and weakens the filling.
Can I use canned pumpkin?
Yes. Just check that it is pure pumpkin without added sugar or spices.
Do I have to prebake the pastry?
Prebaking keeps the base crisp. If you skip it then bake for longer until the crust is fully cooked.
Can I make this as one big pie?
Yes. Bake for 50 to 60 minutes until mostly firm with a little jiggle in the centre. It sets as it cools.
Is this recipe freezer friendly?
Yes. Once cooled slice and freeze in an airtight container for up to two months.
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