How To Make The Ultimate Vegan Pumpkin Pie

Kenalemang (Kenny) Modise, Executive Chef at Great Plains Zarafa Camp in Botswana, shares his recipe for a sumptuous vegan pumpkin pie this Thanksgiving

For the Vegan Pie Crust:
• 125g refrigerated vegetable shortening or extra virgin coconut oil
• 375ml white bread flour
• ½ teaspoon salt
• 15ml castor sugar
• 15ml iced water

1 First, add the flour, sugar and salt to the food processor. Pulse a few times to combine.
2 Add the cold cubed vegetable shortening or pieces of solidified coconut oil. Pulse, until the texture resembles that of breadcrumbs.
3 With the food processor running, add a few tablespoons of ice water, until the pastry begins to clump together.
4 Transfer to a lightly floured surface, and work the dough into a ball, don’t use your hands too long or it will warm up the fat.
5 Roll out the pastry to about 3mm diameter.
6 Transfer the dough onto a greased pie plate by wrapping the dough around the rolling pin and carefully placing it on the plate.
7 Push the dough into the edges of the pie plate gently. Trim off any excess, and replace any broken areas.
8 Let the dough rest for 30minutes the fridge and blind bake for 20-25 minutes at 200 C.

For the Pumpkin Filling:
• 1 cup roast pumpkin puree
• 1 cup coconut cream
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ½ teaspoon salt
• 3 tablespoon cornstarch

1 Add the pumpkin puree, coconut cream, brown sugar, cinnamon, ginger, nutmeg, cloves, salt and cornstarch to a blender and blend until very smooth.
2 Pour the mixture into a pie plate lined with a piecrust. Spread the mixture evenly with a spatula.
3 Cover the edges of the crust with aluminium foil to avoid over browning.
Bake for 1 hour at 150 degree C.
4 Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours.
For the Coconut Caramel:
• 1 Cup coconut cream
• ½ cup white cane sugar
• ½ teaspoon salt
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

1 Caramelise the sugar in a shallow saucepan taking care to fold in the edges to avoid burning.
2 Mix together the coconut cream, corn starch and salt and whisk into the caramelized sugar away from heat.
3 Return to heat for 30 sec and whisk in the vanilla extract. Set aside to cool to room temperature
4 To finish the pie, top with roasted walnuts and pour the caramel over. Let the pie sit and set overnight. 

Recipe and image courtesy of Great Plains Zarafa Camp. Great Plains is a leading conservation organisation, with sensational safari camps in Botswana, Kenya and Zimbabwe. Find out more and plan an adventure via

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