Rustic Vegan Pumpkin Pie

Rustic Vegan Pumpkin Pie

Prep Time: 15 min Cook Time: 45 min Total Time: 60 min Servings: 8

It’s that time of year again, folks! - time for huge spreads of savory fall sides, festive drinks, and (of course!) pumpkin pie! This means that in just a few days, you will find yourself post-dinner wondering if you will ever need to eat again before seeing - over across the kitchen - that enticing pumpkin pie just begging to be topped with some non-dairy whipped cream and devoured. You’ll think to yourself there is no way you can possibly take another bite, but trust us, that sweet, spiced pumpkin goodness will call to you until you just can’t resist its beckoning any longer! Here at This and That Kitchen, we firmly believe in heeding that call - and when you do, you need to make sure the pie calling your name is the absolute best pumpkin pie in the world. That’s exactly why, when making our own Rustic Vegan Pumpkin Pie, we went back to basics and started by roasting our own pumpkins and playing around with the ratios of our favorite fall spices. A few pies later (far too many for two people!) we are happy to present one of our favorite recipes that we have ever created! Maybe it’s the magic of autumn (or perhaps just the deep, savory flavor of the roasted pumpkin!), but we can’t get over just how well all the incredible fall flavors come together in this pie - making it the perfect end to any and all holiday feasts! We hope you and yours get the chance to enjoy one of these delicious Rustic Vegan Pumpkin Pies this holiday season - we know you’ll love it as much as our family has!



For Crust:

  • 1 1/3 cups all-purpose flour

  • 1/2 tsp salt

  • 1/2 cup vegetable shortening

  • 3 tbsp cold water

For Filling:

  • 1 medium pie pumpkin, seeds removed and roasted

  • 1 (11 oz) can vegan condensed milk (we use Nature’s Charm Sweetened Coconut Condensed Milk!)

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/4 tsp ground cloves

  • 1/4 tsp ground ginger

  • 1/4 tsp salt

  • 4 tbsp cornstarch


  1. Preheat oven to 400° F (205° C).

  2. In a medium mixing bowl, combine the flour and salt for the crust and add shortening. Using a fork, incorporate the shortening until the mixture resembles sand. Add the water 1 tbsp at a time, stirring between each addition, until a dough begins to form. Tip: If the mixture is still crumbly, add more water 1 tsp at a time until a dough forms.

  3. Roll out dough on a clean, lightly-floured surface until it is about an inch wider on all sides than your 9.5-inch pie pan. Carefully transfer the dough into the pie pan and gently press in all the corners and sides until the dough is flush with the pan. Tip: You can use your rolling pin to transfer the dough by gently rolling the dough onto the pin and then unrolling it over the pan.

  4. Using a butter knife, trim the excess dough away from the edge of the pan and press the dough around the trim of the pan to clean up any bulging or missing dough. Using a fork, poke a few holes in the dough across the bottom of the pan. Place in preheated oven for 5 minutes.

  5. Using a food processor or blender, puree your roasted pumpkin (skin removed). Add 2 cups of the puree to a large mixing bowl. Whisk in the remaining filling ingredients - condensed milk, cinnamon, nutmeg, cloves, ginger, salt, and cornstarch - and taste and adjust spices as needed. Tip: If you are in a pinch, you can always substitute a 15 oz can of pumpkin puree!

  6. Pour the filling into the crust and lightly tap on a flat surface to release any air bubbles. Bake for 40 minutes or until the center of the pie sets. Tip: The way we test to see if the center is set is to gently jiggle the pan. If the center jiggles like liquid, it’s not ready, but if it jiggles like jello, then it is set.

  7. Allow the pie to cool and continue to set for at least 4 hours or overnight if possible.

  8. Enjoy!