This savory vegan pie is everything you could ever right. A crumbly and cheesy pumpkin-leek filling on topped of a delicious, yet simple crust. You are going to fall in love. This pumpkin leek pie will impress everyone at your next brunch party!

Pumpkin and Leek Pie [Vegan]



For the Base:

  • 8.8 ounces of flour
  • 1.4 ounces of deodorized sunflower oil (alternatively sunflower oil, corn oil, delicate extra virgin olive oil)
  • 1 pinch of whole sea salt
  • cold white wine to taste

For the Filling:

  • 8.8 ounces of pumpkin
  • 5.3 ounces of vegetable cream
  • 1 leek including the green part
  • 1 sprig of fresh thyme
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons nutritional yeast (optional but recommended)
  • sea salt to taste
  • breadcrumbs to taste
  • pepper as needed
  • lemon peel organic to taste


For the Base:

  1. Mix the flour with the salt and oil. Mix together adding just enough white wine to obtain a smooth and elastic dough.
  2. Cover with plastic wrap and let it rest in the refrigerator for about 30 minutes.

For the Filling:

  1. Slice the leek in thin rings including the green part and let it simmer covered over low heat for about 8/10 minutes in a pan with the oil, 1 pinch of salt and the sprig of thyme.
  2. Remove the pumpkin peel, cut it into pieces and steam it until it is tender, then mash it with a fork.
  3. Put the leek and pumpkin in a bowl, add the vegetable cream, the nutritional yeast flakes, salt and pepper to taste.

To Assemble:

  1. Grease the tart mold and spread the dough with your hands, also covering the edges.
  2. Prick the dough on the bottom with a fork and sprinkle with breadcrumbs.
  3. Pour the filling and level it well with a spatula.
  4. Fold the dough on the edge inwards, sprinkle with grated lemon peel.
  5. Cook in a hot oven at 375°F for about 15-20 minutes (the filling should be set and the dough should be golden).
  6. Cut it warm.

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