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Homemade Plant-Based Pumpkin Pie Recipe

Homemade Plant-Based Pumpkin Pie Recipe

  • Category: Desserts
  • Prep Time: 20 minutes
  • Servings: 10

Here’s what you need:

Main Ingredients
  • 1 cup and 2 tablespoons of Pamela's Tiger Nut Flour
  • 1 tablespoon of sugar
  • 1/2 teaspoon of salt
  • 1/4 cup of coconut oil
  • 4 tablespoons of ice water
  • Filling Ingredients:
  • 1 15oz can of Pumpkin Puree
  • 3/4 cup of Thai Kitchen Organic Coconut Milk.
  • 3/4 cup of light brown sugar
  • 1/4 cup of maple syrup
  • 1/4 cup of cornstarch
  • 3 teaspoons of Tulsi Chai Masala Chai
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt
  • Marshmallow Fluff Topping Ingredients:
  • 1 10oz bag of Dandies Mini Marshmallows or Dandies Marshmallows
  • Liquid from 1 can of chickpeas (Aquafaba)
  • 1 teaspoon of coconut oil


  • To prepare your crust, place Palmela's Tiger Nut Flour, sugar, and salt together into a food processor and pulse to combine.

  • Add your coconut oil (not melted) into the food processor together with your dry ingredients and pulse until the mixture becomes crumbly in texture.
  • Add your ice water into the food processor and pulse to combine all ingredients. The result should look more like a dough now and should easily allow you to roll into a ball in your hands.
  • Remove your dough and place onto a floured surface, rolling it into a round ball.
  • With a rolling pin, roll your dough into a large circle until it becomes wide enough to fit onto a 9-inch pie dish.
  • Using non-stick spray, spray your pie dish and carefully place your dough on top, making sure to carefully tuck the crust along the edges of the dish.
  • Trim off any excess dough, making sure there is no overhang on your pie dish. Place in the fridge to keep it chilled while working on your filling.
  • Add canned pumpkin puree, Thai Kitchen Organic Coconut Milk, brown sugar, maple syrup, cornstarch, Evergreen Chai Masala Chai, vanilla extract, and salt into a blender and blend until smooth. No blender? Just add all of these ingredients into a mixing bowl and hand whisk until smooth.
  • Pour your filling into your pie crush and smooth it with the back of a spoon until the surface is even.
  • Place into the over for 1 hour at 350°F. At the 40 minute mark, take out your pie and tent it with foil to prevent it from overbrowning. Return it to the oven for the remaining 20 minutes.
  • Remove your pie from the oven and allow to cool on the counter. The center of your pie may still be wobbly in the center, this is completely fine as it will firm up as it cools. To allow your pie to set completely, place into the refrigerator for at least 4 hours or overnight.
  • Preparing Your Marshmallow Fluff
  • In a standing mixer, whip your aquafaba until fluffy peaks form into a meringue.
  • In a microwave safe bowl, combine your coconut oil and Dandies Marshmallows, heating in 30 second intervals and stirring in between. Do this until marshmallows have fully melted.
  • Add your melted vegan marshmallow into the stand mixer along with your meringue and whip together until smooth.

  • Place into a piping bag and decorate your pie once it has completely cooled.
  • For an added decoration element, you can brulee your marshmallow fluff with a blowtorch to get a beautiful and crisp caramelization.

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