Make this Vegan Cardamom Pumpkin Pie part of your holiday feasts for a fresh twist on an old classic. Cardamom adds a complex flavor that makes this pie stand out.
Last post, I shared my coconut oil pie crust so with Thanksgiving only days away, it only makes sense to share our favorite pumpkin pie using that crust. But this isn't just another boring pumpkin pie. This Vegan Cardamom Pumpkin Pie has an unexpected flavor that's sure to surprise your family and guests.
Since this a vegan pumpkin pie the ingredients are a little different from the typical recipe. There are no eggs and instead corn starch or arrowroot are used to thicken and firm up the filling. Coconut milk gives the filling a rich and creamy texture instead of heavy cream or condensed milk. Cardamom is also used in this recipe which isn't typical of traditional pumpkin pies. We really like it for the extra boast of flavor it gives the pie, but you can use cinnamon in its place if you prefer.
- coconut oil pie crust or store bought crust
- pumpkin puree
- coconut milk
- sugar - coconut or cane
- corn starch or arrowroot
See recipe card for quantities.
This pie is pretty simple to make. You can make a pie crust from scratch or use store bought. The recipe for my coconut oil pie crust is included in the recipe card below. If you'd like even more detailed instructions on making a pie crust be sure to check out this guide.
If making your own pie crust, prepare according to instructions of the recipe you are using. After chilling the dough, roll it out to fit pie plate and scallop the edges. Fill with pie weights or dried beans and bake for 20 minutes.
While the crust is blind baking preparing the filling. Combine pumpkin puree, coconut milk, sugar, salt, vanilla
corn starch or arrowroot, cardamom, ginger and nutmeg in a bowl and whisk to thoroughly combine. If using homemade puree add an additional tablespoon of corn starch.
After the crust has blind baked, pour the filling into the crust and return to the oven to finish baking.
After baking allow to cool completely before moving to the refrigerator to chill overnight and finish setting.
Hint: I used canned here, but I have also made it with fresh pumpkin. If you use canned make sure it is just pumpkin not pumpkin pie filling. You'll need one can plus a bit more. If you don't have access to the canned stuff, check out my how to guide for making your own.
This milk and/or cookies are a nice way to use the leftover pumpkin if you use canned 😉
- Cardamom - use cinnamon instead of cardamom.
- Crust - use a 1:1 gluten free flour to make the crust gluten free.
- Deluxe - Top with dairy free whipped cream.
You'll need a pie plate for this recipe. I use a glass one similar to this. You can can use a metal one, just opt for a lighter color metal to prevent over browning of the crust.
Store the pie covered in the refrigerator to extend freshness. Remove from the fridge 20 minutes or so before serving.
If the crust edges are browning too quickly during the second bake cover with a crust shield or aluminum foil to ensure they don't burn.
You might think the cardamom flavor wouldn't appeal to little ones, but all three of my little ones absolutely love it! They each devoured their slices and asked for more. This pie really is that delicious with its' flaky crust, creamy filling, and warming spices. And don't forget the dollop of non dairy whip cream!
If you try this recipe, I'd love to know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
Add a surprise twist to the pumpkin pie this year with cardamom. This Vegan Cardamom Pumpkin Pie gets a pop of extra flavor to wow your guests.
- 1 ¼ cup flour spelt, all purpose, gluten free blend
- ¼ cup coconut oil, scoop able
- ¼ teaspoon salt
- 4-6 tablespoon ice water
- 1 15 oz can + ½ cup pumpkin puree See notes if using homemade.
- 1 cup coconut milk
- ½ cup coconut or cane sugar
- ½ teaspoon salt
- ½ teaspoon vanilla
- 2 tablespoon corn starch or arrowroot starch See notes if using homemade puree
- ½ teaspoon cardamom or 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
In a bowl combine flour and salt, thoroughly mixing together.
Add scoop able coconut oil and work into flour using a pastry blender or your hands. Be sure to rub the oil into the flour well so that no pieces remain.
Add cold water 1 tablespoon at time stirring it into the flour mixture. Add additional tablespoons as needed until mixture holds together when pressed in you hand. Gently form the dough into a disk and refrigerate for 15-20 minutes. Do not refrigerate for any longer or the coconut oil will become too hard and rolling the dough out will be difficult.
Preheat the oven to 425 degrees while dough chills.
After the dough is chilled, lightly flour the work surface and rolling pin, and roll dough out into about a 12 inch circle. This will fit a 9 inch pie plate with enough dough for a decorative edge.
Line pie crust with parchment paper and fill with pie weights or dried beans to blind bake before adding the filling.
Bake for 20 minutes then carefully remove the paper and beans/weights and bake for 5 minutes longer.
While crust pre bakes, combine all ingredients for filling in a large bowl and whisk to thoroughly combine.
Pour filling into crust. Cover crust edges with aluminum foil, pie shield, or use parchment paper (my preferred method). Fold a piece of the paper in half and cut a hole big to allow to filling to bake, but cover the edges of the crust. Place paper over the pie and proceed to bake.
Reduce heat to 350 degrees and return pie to oven.
Bake for 50-55 minutes. The center should have just a little wobble when you move the pie. Some cracking may form around the edges, but if the center is cracking, the pie is over baking.
Allow pie to cool completely before transferring to the fridge overnight to finish setting.
Once pie has chilled overnight, slice and serve with non dairy whip cream if desired.
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