Vegan Pumpkin Pie



Since I moved to the UK, everyone always asks the same thing around this time a year!

What’s the deal with Pumpkin Pie and does it really come from a can?

Well, the answer is…

It is delicious and YES it comes from a can! (The best ones do anyway)

And here is a recipe from @veganchefricky if you want to give it a go!

Don’t know where to find canned (tinned) pumpkin?

Check the American aisle my UK friends or you can always get a can online (that’s what we did)


1 can pumpkin purée
1 tbsp pumpkin spice
1 can of coconut milk
1 tsp vanilla extract
1 tsp cinnamon
½ cup brown sugar
½ cup white sugar
1 tbsp cornstarch


– To make the pie filling just add all the ingredients into a bowl and mix with a whisk or put into a blender.

– For the coconut milk only use the cream, get this by putting the can in the fridge.

– Pie crust… we cheated and used ready rolled shortcrust, but any good pie crust will do!

– Next, put the pie crust into a pie dish and put the filling on top and cook at 180°C for 30-40 mins.

– Once cooked, leave too cool then put into the fridge before serving.


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