Vegan Easy Pumpkin Pie with Orange and Chestnut

Vegan Easy Pumpkin Pie
Vegan Easy Pumpkin Pie

Vegan pie crust have the bad reputation of being hard to make and especially to roll down. Surely is not easy to manage ANY pastry. And if it’s the first time you make a pie is gong to be a little tricky.

However, in my family vegan pastry as been always the ONLY pastry. In my grandparents farmhouse there wasn’t any butter, no tradition to make it on recurrent basis and the dough was always done with olive oil, and a little of it, so this vegan pumpkin pie is also very low in fat as well as easy to make.

You can buy some good quality pupkin puree if you’re in a hurry. However if you just throw your pumpkin cut in 2 halves and face down in the oven tray, with a little water added, they will steam to perfection in 15-25 minutes( depending on the size). Then scooping out the seeds and then the flesh is as easy as it sounds.

I often bake or steam long cooking vegetables in the oven, while I am working on the pastry (or whatever else needs to be done) that ease my life a lot. While I make a cake I also have my dinner basics cooking on the stove. Like a miso soup or a minestrone. Something that if I forget for few minutes will not burn my house down.

I am famous to have always my 5 rings with something on and a full oven when I cook. Why not? As I have to stay in the kitchen let me make the most of my time there, and have all possible ready at once. Once you learn to listen to your pot they tell you when are ready. Seriously! Do you listen to your pots too?

Vegan Easy Pumpkin Pie

If you ends up with a lot more pumpkin that you need, that is a good opportunity to make a soup or use the extra filling for some parfait. The rest can be sealed and freezed for few weeks.

Vegan Easy Pumpkin Pie
Vegan Easy Pumpkin Pie
Vegan Easy Pumpkin Pie


Makes 1 pie, 20 cm diameter circa.
Baking time 30 minutes
Preparation time 40-50 minutes


For the crust:

2 cups white spelt flour
1/2 cup almond
4 Tbsp sugar
1 Tbsp flaxseed
1 tsp cardamom fine powder
1 tsp chinnamon
1/2 tsp salt
1/4 tsp baking powder
4+4 tbsp nut milk, chilled
3 Tbsp extra virgin olive oil

some spoons of extra ice cold water if needed

For the filling:

1+ 1/2 cups pumpkin puree ( I’ve baked a small pumpkin)
120 ml plain yogurt (equals an individual pod)
100 gr soft cooked chestnuts
1 Tbsp coconut oil
1 tsp cinnamon
1 tsp vanilla essence
1/2 tsp cardamom fine powder
1/4 tsp cloves
1/4 tsp nutmeg
10 mejool dates, pitted
2 organic oranges, the juice + some of the rid
pinch of salt
a sprinkle of cloves


Raw sugar and little oil to brush


Turn on the oven at 200°C for the pumpkin.

Wash and cut your pumpkin in 2 halves. Turn them down on a tray and pour half glass of water on the trail. Let them cook until the skin is brown and they are soft.

In a large bowl shift your flour. Mix in the salt and the sugar.
In a central hole pour the oil and with a fork start to mix until you have coarse consistency.

Add 4 spoons of the chilled milk with the salt. With the fork start mixing until you have crumbs.

Add the other 4 spoons one by one mixing with your hands now.
As you fold the ingredients together a rough dough will form from crumbles. Add just enough milk to have the crumbles stick together and press them in a relatively smooth ball.
In case the liquid is not enough add 1 by 1 more spoons of chilled water, until the crumbles stick togheter and you don’t have large cracks on the dough when you try to form the ball.
Be careful the liquid should be JUST enough to hold the crumbles together or your pie crust will be soggy and dull.

When the dough is ready press it together until smooth ball is formed , then place it covered in a bowl. Leave to rest for 20 minutes in the fridge.

Menawhile in a food processor add the pumpkin flesh ( no seeds) + all the filling ingredients, starting from the liquids first. Pulse until perfectly smooth

Turn on the oven at 200°C. Oil a oven pie dish. Approximate size 20 cm diameter.

On a clean and floured surface roll down your pastry 1/2 cm thick.
Lay the bottom pastry in your oven dish, cut out the extras leavng aboundant pastry all around the oven dish. Push the pastry to the edges and and fill with the puree almost up to the top.
Cut the pastry leftovers to make long treads and then arrange them in 2 plaits. Place the plaits across the edges of the pie. You can make autumnal leaves too if you wish to.
Brush the apstry with 1 spoon of oil mixed with 1 spoon of milk and some ganulated sugar.

Place in the oven on the lower rack and cook for 30 min* or until the crust is golden and the filling is solid.

*(if you use a ceramic/glass dish can take longer for the bottom pastry to cook)

Vegan Easy Pumpkin Pie
Vegan Easy Pumpkin Pie
Vegan Easy Pumpkin Pie
Vegan Easy Pumpkin Pie
silvia bifaro