Vegan Pumpkin Pie with Rustic Spelt Crust



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Original Post

While this spelt crust is anything but classic and flaky it’s one of my favourites simply because it’s easy, there’s no chilling required, and it’s healthier than than most. The crust is quite dense and firm with a hearty, lightly sweet flavour. The filling is quite traditional, however not too sweet, but just right. Serve with non-dairy ice cream or whipped cream and a sprinkle of cinnamon and nutmeg.

Prep Time
1 Hour
Cook time
1 Hour
Chill time
1 hour
Total Time
2 Hours


For the crust:
  • 1 cup whole grain spelt flour
  • 1 cup unbleached all-purpose flour
  • 1/4 cup dry sugar (Natural cane sugar, brown sugar, or Sucanat)
  • 2 tbsp ground flax seed
  • 1 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/2 cup almond milk
  • 1/2 cup coconut oil, melted OR Earth Balance, melted
For the pumpkin filling:
  • 2 1/4 cups canned pumpkin (not pumpkin pie filling)
  • 1/2 cup natural cane sugar or brown sugar
  • 1/4 cup full-fat coconut cream (or almond milk), softened
  • 1 tbsp Earth Balance, softened
  • 1/4 cup pure maple syrup
  • 3 tbsp arrowroot powder (or cornstarch)
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • pinch of ground cloves


  • Crust (1): Preheat oven to 425F and grab 9-inch pie dish. In a large bowl or stand mixer, mix dry crust ingredients. Pour in milk and melted coconut oil. With an electric mixer, mix just until the dough forms into a few lumps. Do not overmix. The dough should be moist, but not too sticky. If it’s too sticky work in a tiny bit of flour when rolling.
  • Crust (2): On a non-stick mat or lightly floured surface, roll out dough until it’s a couple inches wider than the pie dish. Place pie dish on top of dough and trim the edges leaving 1-inch around the edge. Gently roll the dough onto the rolling pin and then unroll over top of dish or just flip the baking mat over with the dish on top. Tuck the edges of the dough under and then crimp/flute the edge using your fingers (see photos below). Poke 12 fork holes into base and pre-bake the crust for 7 minutes at 425F, no pie weights required. Roll out remaining dough and cut shapes with cookie cutters. Cover dough shapes with plastic wrap.
  • Filling: In a small bowl or mug, whisk together the maple syrup and arrowroot powder (or cornstarch). In a large bowl, whisk together all ingredients, adjusting spices to taste.
  • To bake: Scoop the filling into crust and smooth. Add cut-outs on top. Bake for 45 mins at 350F. Remove and cover crust edges with tinfoil or crust shield. Bake for another 15 mins. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. (this is very important!)

Tips and tricks: 1) The dough should NOT be chilled, but rolled immediately. 2) Using full-fat coconut cream (from the top of the can) yields in a richer and creamier filling (I couldn’t detect the coconut taste much), but feel free to use almond milk. 3) The pie must set in the fridge for a minimum of 3 hours before serving. The longer it chills for, the more it firms up.

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