Pumpkin Pie vegan recipe

With Rachel Jamison

Rachel’s vegan recipe for October is bang on season. Rachel uses tinned pumpkin, but you could of course use a fresh one if you are going to make a jack- o’-lantern . Simply boil or bake the pumpkin until soft and then pass it through a sieve. You will need about 475g of prepared pumpkin.



  • 250 g plain flour (I use half spelt)
  • 4 tsp fine sugar (coconut sugar, soft, raw, brown sugar)
  • ¼ tsp salt
  • 105 g cold vegan margarine- I love PURE spead
  • 2-3 tbsp cold water
  • 1 pack of silken tofu ( usually 300g)               
  • 1 can pumpkin puree
  • 3/4 cup brown sugar
  • 1/4 tsp ground cloves
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/2 tsp nutmeg

Pre-heat oven to 375 degrees.

Make pastry by mixing dry ingredients with the Pure spread until it resembles bread crumbs. Slowly add iced water until the dough comes together (wrap in clingfilm for about an hour) or buy ready-made shortcrust pastry.

Roll pastry and line your pie dish.

In a blender or food processor, process all filling ingredients, until smooth.

Blind bake pie crust for 5-6 mins.

Pour filling into pre-made pie crust.

Bake for one hour, or until a toothpick inserted in the centre comes out clean.

Serve with whipped Oatly or Soya cream. Yum!




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