a photo of a pumpkin pie with a small toy car fishtailing across it, leaving a trail of whipped cream smoke in its wake

Grandpa’s Favorite Vegan Pumpkin Pie



  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp salt
  • 1/3 cup sugar
  • 1/2 cup canola oil
  • 2-4 tbsp water


  • 1 14oz can pumpkin puree
  • 1 14oz can of regular coconut milk (not light)
  • 1/4 cup rolled oats
  • 2 tbsp ground flax seeds
  • 1/3 cup brown sugar, heaping
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice*
  • 1/2 tsp salt
  • 1 tbsp vanilla extract



  1. Preheat oven to 200°F.
  2. Combine all dry ingredients in a large mixing bowl. Add oil and stir. Add water in tbsps until the mixture just sticks together but isn’t gummy.
  3. Press evenly into a 10″ pie pan, put into oven and increase the heat to 350°. Bake for 15 minutes then remove from oven. The pie will rise so you may want to use pie weights or simply press the crust down after baking.
  4. Let cool before filling.


  1. Preheat oven to 400°F.
  2. Blend all ingredients together until smooth and pour into prepared pie crust in a 10″ pie pan.
  3. Bake 30 minutes and remove from oven. Pie will be underdone at this point. Refrigerate for 5 hours uncovered to allow the pie to set fully.
  4. Serve with whipped cream, if you are so inclined.


I made my own pumpkin pie spice with the following ingredients:

  • 4 tsp cinnamon
  • 1 1/2 tsp ginger
  • 3/4 ground cloves
  • 3/4 tsp nutmeg
  • pinch o’ cardamom