This pie is super easy and only requires a handful of ingredients, the most expensive one being coconut milk and pecans. It may take time to throw together, but you can make more than one at a time. This recipe is perfect for fall and has multiple textures from the pumpkin pecans and cinnamon coconut whip. It will instantly become a family favorite! If you love all things pumpkin or need a classic vegan alternative this year, try this unique vegan pumpkin pie!

Pumpkin Pie With Coconut Whip and Candied Pecans [Vegan]





Cooking Time




To Make the Crust:

  • 1 1/4 cups all-purpose flour
  • 2/3 cup (more as necessary) coconut oil, solid
  • 1 teaspoon salt
  • 1 tablespoon coconut sugar
  • 1 teaspoon cinnamon
  • 3-5 tablespoons ice water

To Make the Filling:

  • 1, 14-ounce can pumpkin or 1 3/4 cup pumpkin (not pumpkin pie filling)
  • 1, 14-ounce 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 teaspoons vanilla extract
  • 2 teaspoons pumpkin spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

To Make the Coconut Whip:

  • 1 14-ounce can coconut milk (chilled for hours or overnight, solid portion only to be used)
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon (optional) 2/3 cup powdered sugar (sifted)

To Make the Candied Pecans:

  • 1 cup pecans
  • 1/2 cup coconut sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon
  • 2 tablespoons water


To Make the Candied Pecans:

  1. In a large pan add all of the ingredients minus the pecans.
  2. Cook for 2-3 minutes until boiling. Toss in the pecans and cook for an additional 3 minutes.
  3. Remove from heat and throw onto a sheet to cool for 20 minutes.

To Make the Crust:

  1. Combine the flour, salt, cinnamon, and coconut sugar in the bowl.
  2. Add your solid coconut oil and with your hand combine until mixture is crumbly and will stick together when you squeeze it.
  3. Add the water 1 tablespoon at a time, or until the dough holds together well when you make a handful of it and is visibly starting to come together in the food processor.
  4. 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.
  5. Turn dough onto a clean, dry surface that has been dusted with flour. Shape it into a flat ball, wrap with saran, and place in a fridge for 20-40 minutes or until you're ready to roll it out.
  6. When you are ready to use the crust, remove the dough disk from the fridge, give it a few minutes to soften.
  7. Dust your surface with flour. Use 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.
  8. 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.
  9. Refrigerate crust till you have the filling made and are ready to bake it.

To Make the Filling:

  1. Preheat your oven to 350°F. Add all the filling mixture to a large bowl and whisk or use a food processor. Combine.
  2. Pour the pumpkin mixture into the uncooked 9-inch pie crust. Use a spatula to spread the pumpkin evenly.
  3. Bake for 60 minutes. When you remove it from the oven, it may still be soft, but will firm in the fridge.
  4. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until set.

To Make the Coconut whip:

  1. In a standing mixer or by hand, combine all of the ingredients until smooth!
  2. Sift in the powdered sugar for best texture.

Nutritional Information

Per Serving: Calories: 796 | Carbs: 77 g | Fat: 54 g | Protein: 4 g | Sodium: 26 mg | Sugar: 42 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.