Vegan & Gluten Free Pumpkin Pie

Having Canadian roots myself, pumpkin pie was of course one of the first recipes I had to develop. But while there is plenty of recipes out there to teach you how to use store-bought pumpkin purée or pre-made tart shells, we are making something a bit more fancy.

Growing up in NZ, there never used to be pumpkin purée available on the supermarket shelves, so making your own was the only way to go. These days you can find it, but I find the homemade version to be a lot more delicious and satisfying.

If you're not interested in a nut base, you can make a short-crust pastry (there is a recipe for this on my Lemon Meringue Pie recipe which can be made GF and Vegan as well). But this filling is how I'd choose to make it, regardless if I was vegan or not - it's delicious! I hope you give it a crack.

Serves 12


1kg pumpkin (skin off)

¼ cup maple syrup 

¼ cup soft brown sugar

½ cup coconut cream

1 Tbsp coconut oil

3 Tbsp GF cornflour, sifted

1 Tbsp ground cinnamon

1 tsp ground ginger

½ tsp allspice

½ tsp nutmeg

½ tsp salt


½ cup roasted cashews 

1½ cup ground almonds

½ cup desiccated coconut

2 Tbsp hot water

3 Tbsp coconut oil

2 Tbsp honey

To Serve

1-2 Tbsp coconut thread

1-2 Tbsp sliced almonds

Preheat oven to 200°C. Line a springform pan with baking paper (about 25cm in diameter). Line an oven tray with baking paper.

Dice pumpkin 2cm and roast on prepared tray for about 20 minutes until cooked through. Allow to cool to room temperature before blending.

While pumpkin cooks, prepare base. Add cashews, almonds and coconut to a food processor and blend to a crumb. In a small bowl, add hot water along with coconut oil and honey, mix well then add to dry mix and combine. Mixture should resemble damp sand, if it’s not damp enough, add a tablespoon of coconut oil. 

Transfer mixture to prepared pan and press down using the back of a spoon or damp hands, making sure there are no cracks. Bake (on rack above pumpkin) for about 10 minutes until the edges are slightly golden.

Add all filling ingredients, along with cooled pumpkin to a blender or food processor and blend until smooth. You may need to add the pumpkin in two batches.

Once base has cooked, reduce oven temperature to 170°C. Pour filling onto base and carefully shake pan to ensure filling is spread out evenly. 

Return to oven and bake for about 30 minutes until filling is slightly golden and no longer wobbly in the centre. Allow to cool for 2-3 hours before serving.

To serve, remove pie from pan by running a knife around the edge before releasing from the pan. Top with remaining nuts to decorate, slice into 12 pieces, serve with a dollop of coconut yoghurt and enjoy.