Vegan Pumpkin Pie with coconut whip and candied pecans

Posted by in Christmas, Cooking, Thanksgiving | 0 comments

Hello & Happy Sunday!!
If there is one recipe that’s been on my bucket list, its a vegan pumpkin pie. Growing up it was one of my favorites, but every year like in most homes, it was store bought, lord knows what was in there and the taste was just always lacking.
I’m not sure why I waited so long to give this concept a vegan whirl, but perhaps it stems from trying to make a vegan pecan pie that was just an epic fail lol. Pecan pies are typically comprised mostly of egg to enable everything to bind together. 
Needless to say, a vegan version that I crafted just didn’t work, and also…one spilled entirely in the oven to only burn and probably took hours to clean/scrape off lol. The moral of the story is, sometimes recipes fail, its inevitable, especially when you’re trying to take recipes that are typically chock full of animal products and develop cleaner versions. 
It’s the burden I’m happy to take on, because anyone can create a recipe filled with animal products, it’s the easy way out. Those who pioneer plant based alternatives, that’s the true success!
As someone who is not fond of cashews (burnt out lol), I was excited to try this pie concept that was sans cashews and just a handful of ingredients. What I love about this pie is, everything! It’s super easy, a handful of ingredients, the most expensive one being coconut milk and pecans, may take time to throw together, but you can make more than one, perf for fall, has  multiple textures, pumpkin pecans, cinnamon coconut whip, and is now just an all around staple in my kitchen!
If you love all things pumpkin or need a classic vegan alternative this year.. this vegan Pumpkin Pie with cinnamon coconut whip and candied pecans is it!
 Why this recipe rocks: 
Pumpkin Pecans
Aesthetic appeal
Great for entertaining
Non vegan approved 
No cashews needed 
Vegan Pumpkin Pie with coconut whip and candied pecans

Recipe Tutorial 







Yields 8 slices

Vegan Pumpkin Pie with coconut whip and candied pecans

30 minPrep Time

60 minCook Time

1 hr, 30 Total Time

Save RecipeSave Recipe


  • 1 1/4 cups all purpose flour
  • 2/3 cup (more as necessary) coconut oil, cool enough to be solid
  • 1 teaspoon salt
  • 1 Tbs coconut sugar
  • 1 tsp cinnamon
  • 3-5 Tbsp ice water
  • Filling:
  • 1, 14 oz can pumpkin or 1 3/4 cup pumpkin (not pumpkin pie filling)
  • 1, 14oz can full-fat coconut milk (shaken well, if refrigerated and solid, remove from can and microwave to combine)
  • 1/2 cup coconut sugar
  • 2/3 cup cornstarch
  • 1/4 cup maple syrup
  • 2 teaspoon vanilla extract
  • 2 teaspoons pumpkin spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • Coconut whip:
  • 1 14 oz can coconut milk (chilled for hours or overnight, solid portion only to be used)
  • 1 tsp vanilla
  • 1/2 tsp cinnamon (optional)
  • 2/3 cup powdered sugar (sifted)
  • Candied Pecans:
  • 1 cup pecans
  • 1/2 cup coconut sugar
  • 1/2 tsp sea salt
  • 1/2 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 2 Tbsp water


  1. Pecans: In a large pan add all of the ingredients minus the pecans. Cook for 2-3 minutes until boiling. Toss in the pecans and cook for an additional 3. Remove from heat and throw onto a sheet to cool for 20 minutes.
  2. Crust: Combine the flour, salt, cinnamon, and coconut sugar in the bowl. Add your solid coconut oil and with your hand combine until mixture is crumbly and will stick together when you squeeze it. Add the water 1 tbsp at a time, or until the dough holds together well when you make a handful of it.
  3. It’s fine to have a lot of crumbs still--that’ll make a good, flaky crust--but it should be easy to shape into a large ball, too. If necessary, add a little more water until the texture is right. Turn dough onto a clean, dry surface that has been dusted with flour. Shape it into a flat ball, wrap with saran, place in a fridge for 20-40 mins or until you're ready to roll it out.
  4. When you are ready to use the crust, remove the dough disk from the fridge, give it a few minutes to soften. Dust your surface with flour. Using a rolling pin to roll the dough into a large circle--enough that you can imagine easily covering your pie pan--using extra flour to keep things from sticking as you go. Lift it onto your pie crust (little tears are fine, and you can fix them later). Cut off the excess dough on the edge and press a fork on the edge to create ridges. Refrigerate crust till you have the filling made and are ready to bake it.
  5. Filling: Preheat your oven to 350F (180C). Add all the filling mixture to a large bowl and whisk or a food processor. Combine. Pour the pumpkin mixture into the uncooked 9" pie crust . Use a spatula to spread the pumpkin evenly. Bake for 60 minutes. When you remove it from the oven, it may still be soft, but will firm in the fridge. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until set.
  6. Coconut whip: in a standing mixer or by hand, combine all of the ingredients until smooth! Sift in the powdered sugar for best texture.





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