Nostalgic Pumpkin Pie

Nostalgic Vegan Pumpkin Pie 🎃 Silky, Spiced, and Perfect for the Holidays

Servings: 8 slices | Prep Time: 20 minutes | Chill Time (dough): 30 minutes | Bake Time: 50–55 minutes | Total Time: About 1 hour 45 minutes

Ingredients

For the Crust

• 1¼ cups (150 grams) all-purpose flour

• ¼ cup (60 ml.) coconut oil or vegan butter, chilled and solid

• 3–4 tbsp. (45–60 ml.) cold water

• Pinch of sea salt

For the Filling

• 1 can (15 oz. / 425 grams) pumpkin purée

• ½ cup (120 ml.) full-fat coconut milk or unsweetened non-dairy milk

• ½ cup (100 grams) brown coconut sugar

• 2 tbsp. (16 grams) cornstarch or arrowroot powder

• 1 tbsp. (15 ml.) maple syrup

• 1 tsp. (2 grams) ground cinnamon

• ½ tsp. (1 gram) ground ginger

• ¼ tsp. (0.5 gram) ground nutmeg

• ¼ tsp. (0.5 gram) ground cloves

• ½ tsp. (2.5 grams) sea salt

• 1 tsp. (5 ml.) vanilla extract

Directions

1. In a bowl, mix flour and salt. Cut in coconut oil until crumbly. Add water, 1 tablespoon at a time, until dough forms. Chill 30 minutes.

2. Roll out dough and press into a 9-inch pie pan. Crimp edges and set aside.

3. In a large bowl, whisk together all filling ingredients until smooth.

4. Pour into prepared crust and smooth the top.

5. Bake at 350°F (175°C) for 50–55 minutes, until the center is set and the edges are slightly golden.

6. Let cool completely before slicing. Chill in the fridge for best texture.

Make It Yours

• Swap the crust for a nut-and-date base for a no-bake version.

• Top with coconut whipped cream and a sprinkle of cinnamon sugar.

• Add 2 tablespoons crushed gingersnap cookies to the crust mixture for a festive twist.

• For a maple-forward flavor, replace brown sugar with coconut sugar + 2 extra teaspoons maple syrup.

Pairs Well With

• Spiced apple cider or cinnamon tea

• Vegan whipped cream or vanilla bean ice cream (recipes below)

• Toasted pecans or caramel drizzle for serving

Vegan Whipped Cream

Light, fluffy, and deliciously creamy — this vegan whipped cream is perfect for topping pumpkin pie, pancakes, or fresh berries. It whips up beautifully with just a few simple ingredients and holds its shape when chilled.

Servings: about 1½ cups (360 mL) | Prep Time: 10 minutes | Chill Time: 8 hours (or overnight) | Total Time: 8 hours 10 minutes

Ingredients

• 1 can (13.5 oz / 400 mL) full-fat coconut milk or coconut cream

• 2 tbsp (16 g) powdered sugar or 1 tbsp (15 mL) maple syrup

• 1 tsp (5 mL) vanilla extract

• Pinch of sea salt

Directions

1. Refrigerate the unopened can of coconut milk overnight (8 hours minimum). The thick cream will separate and rise to the top.

2. After chilling, open the can carefully without shaking. Spoon the solid coconut cream into a mixing bowl. (Reserve the liquid for smoothies or baking.)

3. Using a hand or stand mixer, beat the cream for 2–3 minutes until light and fluffy.

4. Add powdered sugar (or maple syrup), vanilla, and a pinch of salt. Continue to whip for another 1–2 minutes until smooth and airy.

5. For a thicker texture, refrigerate for 30 minutes before serving.

Make It Yours

• Extra fluffy - Add 1 tablespoon (15 mL) aquafaba (chickpea brine) before whipping for extra lift.

• Coconut-free - Use a can of unsweetened oat-based or soy whipping cream substitute.

• Maple twist - Swap vanilla for ½ teaspoon maple extract and use maple syrup as the sweetener.

• Stabilized version - Add ½ teaspoon cream of tartar or cornstarch for a firmer whipped topping that holds up longer on pies.

Pairs Well With

• Pumpkin or pecan pie

• Hot cocoa or chai

• Fresh fruit, pancakes, or waffles

Quick Cashew Whip 🤍 (Coconut-Free Vegan Whipped Cream)

This smooth, dreamy cashew whip comes together in minutes — no cans, no chilling, no fuss. It’s lightly sweetened and endlessly versatile, perfect for topping fruit, pies, or pancakes.

Servings: about 1½ cups (360 mL) | Prep Time: 5 minutes | Soak Time (optional): 30 minutes | Total Time: 35 minutes (or 5 minutes if using a high-speed blender)

Ingredients

• 1 cup (140 g) raw cashews

• ½ cup + 2 tbsp (150 mL) water

• 2 tbsp (30 mL) maple syrup or agave

• 1 tsp (5 mL) vanilla extract

• Pinch of sea salt

• Optional: ½ tsp (2 mL) lemon juice for slight tang

Directions

1. Cover the cashews with hot water and let sit for 30 minutes to soften (or soak overnight for maximum creaminess). Drain well.

2. Add soaked cashews, fresh water, maple syrup, vanilla, salt, and optional lemon juice to a high-speed blender. Blend on high for 1–2 minutes until silky and airy.

3. For a thicker whip, add a few extra cashews and blend again. For a lighter texture, add 1–2 tablespoons (15–30 mL) more water.

4. Optional - Refrigerate for 30 minutes for a firmer, scoopable consistency.

Make It Yours

• Extra fluffy: Blend in 1 tablespoon (15 mL) aquafaba or ½ teaspoon (2 g) cream of tartar.

• Chocolate version: Add 1 tablespoon (6 g) cocoa powder and a drizzle of maple syrup.

• Spiced whip: Mix in cinnamon, cardamom, or pumpkin spice for seasonal flair.

• Berry swirl: Fold in a spoonful of crushed raspberries or strawberries for a pink, fruity finish.

Pairs Well With

• Fresh berries or grilled peaches

• Pumpkin pie or crumble bars

• Pancakes, waffles, or hot cocoa

Vegan Vanilla Bean Ice Cream - To Churn OR Not to Churn

This creamy, scoopable vegan ice cream delivers classic vanilla flavor with a clean, plant-based twist. It’s rich from coconut and cashew cream, naturally sweetened, and infused with real vanilla bean for that irresistible old-fashioned flavor.

Servings: about 4 (makes ~1 pint / 475 mL) | Prep Time: 10 minutes | Chill Time: 2–4 hours | Churn Time (if using ice cream maker): 20–25 minutes | Total Time: 2½–5 hours

Ingredients

• 1 cup (140 g) raw cashews, soaked for 2–4 hours and drained

• 1 cup (240 mL) full-fat coconut milk or coconut cream

• ½ cup (120 mL) unsweetened non-dairy milk (oat or almond)

• ¼ cup (60 mL) maple syrup or agave

• 1 tbsp (12 g) coconut sugar (optional, for depth)

• 1 tbsp (15 mL) coconut oil or neutral oil (improves scoopability)

• 1 vanilla bean, seeds scraped (or 1½ tsp pure vanilla extract)

• Pinch of sea salt

Directions

1. Add soaked cashews, coconut milk, non-dairy milk, maple syrup, coconut sugar (if using), coconut oil, vanilla bean seeds (or extract), and salt to a high-speed blender. Blend for 1–2 minutes until completely smooth and creamy.

2. Transfer the mixture to a covered container and refrigerate for at least 2 hours (or overnight) until cold.

3. If using an ice cream maker, churn. Pour the chilled base into your ice cream maker and churn for 20–25 minutes, or until thick and soft-serve consistency.

4. Transfer to a lidded container and freeze for 2–3 hours, or until scoopable. Let sit at room temperature for 10 minutes before serving.

5. For a No-Churn Option, pour the blended base into a loaf pan or freezer-safe container. Freeze for 4–5 hours, stirring every 30–45 minutes during the first 2 hours to reduce ice crystals.

Make It Yours

• Coconut-Free: Replace coconut milk with 1½ cups (360 mL) oat or soy milk + 1 tbsp (8 g) almond butter for creaminess.

• Vanilla Maple Twist: Add 1 tbsp (15 mL) pure maple syrup and a dash of cinnamon.

• Cookies & Cream: Stir in crushed vegan cookies during the last few minutes of churning.

• Berries & Cream: Swirl in a spoonful of berry compote or crushed raspberries before freezing.

Pairs Well With

• Pumpkin pie or crumble bars

• Fresh fruit and vegan whipped cream

• Espresso shot for an easy vegan affogato