This vegan pumpkin pie recipe with Himalayan Tartary Buckwheat crust and coconut cream is absolutely delicious! A go-to year round.
Most folks I know absolutely adore pumpkin pie, but when it’s made with a rich flaky Himalayan Tartary Buckwheat (HTB) crust, it’s next level.
That’s because HTB packs more vitamins, minerals, flavanols, fiber, and powerhouse antioxidants than other flours. It also rocks rutin, quercetin, luteolin, hesperidin, and a rare molecular compound called 2-HOBA.
On top of that, it’s a complete protein with all nine essential amino acids and boatloads of fiber. You can learn more about it here.
This recipe is organic, vegan, and gluten-free.
Vegan Pumpkin Pie with Himalayan Tartary Buckwheat Crust
This vegan pumpkin pie recipe makes two nine-inch rounds. The crust can be used in tons of different recipes.
The filling packs pumpkin, coconut milk, date sugar, spices, and plant-based chia eggs. It’s also a go-to for mini-pies and creamy rich pumpkin spice pudding.
Here’s what you’ll need (full recipe below):
Equipment
- Mixing bowls.
- Pie pans.
- Rolling pin.
- Pastry blender.
- Cutting board.
- Flatware/cutlery.
- Spatula.
- Knife set.
- Parchment paper.
- Paper towels.
- Oven mitts.
Vegan Pumpkin Pie Recipe with Coconut Cream
Filling Ingredients
- Pumpkin.
- Chia eggs.
- Date sugar.
- Pink salt.
- Evaporated coconut milk.
- Pumpkin pie spice.
Instructions
- Preheat oven and center rack at 375.
- Whisk the ingredients in a large bowl until smooth.
- Warm the pie crusts in the oven until hot then fill evenly.
- Bake 35-45 minutes until the filling is somewhat firm but still quivery.
- Cool at room temp then refrigerate until firm (2-5 hours).
- Serve with whipped topping and cinnamon spice.
Himalayan Tartary Buckwheat Pie Crust Ingredients
- Organic flour.
- HTB flour.
- Date sugar.
- Pink salt.
- Filtered water.
- Vegan shortening or butter.
Pie Crust Instructions
- With a spatula mix the flour, sugar, and salt in a bowl.
- Add the shortening (or butter/shortening mixture) and cut it in with the pastry blender. Blend until it forms tiny dry balls and crumbs (not greasy).
- Add 1/3 cup plus one tablespoon of ice water.
- Cut with the spatula until fully moistened. It should stick together when pressed; if not add a smidgen more water until it does.
- Press with your hands until it adheres, then form into two pieces, flatten, and refrigerate in non-toxic cooking paper from one to three hours if using immediately. (It can last several days in the fridge or six months in the freezer.)
- Bring back to room temp and roll out on a floured board, flattening with the rolling pin and shaping into circles about 4 inches larger than the pans. Work from the center out without smashing the edges, smoothing in opposite directions.
- Keep the board floured enough so the dough doesn’t stick. If it splits, seal it with your fingers, using water and flour for patching.
- Invert the pie pan over the center of the dough to estimate size, then transfer to pan, gently forming the bottom before the sides.
- Patch any holes and trim the edges with scissors, crimping a 3/4″ overhang with a fork.
- Wrap and refrigerate dough for 3 hours to a day and heat in oven for 5 minutes before filling/baking.
Get the full recipe in a separate post here.
Vegan Whipped Topping
For some folks, including me, vegan whipped cream on pumpkin pie is a must!
I personally use organic coconut cream or Truwhip for basic toppings. 😋 🥧
How to Make a Chia Egg
To make one chia egg for this recipe mix one tablespoon of ground or soaked whole organic chia seed with 3 tablespoons of filtered water, wait for 10 minutes, mix again, then use.
Vegan egg substitutes are widely available, but chia is healthiest. It’s a complete vegan protein with all nine essential amino acids. Full recipe here.
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Vegan Pumpkin Pie with Himalayan Tartary Buckwheat Crust
Equipment
Ingredients
Filling
- 2 cups pumpkin puree.
- 1 1/2 cups evaporated coconut milk.
- 3 chia eggs.
- 1 cup date sugar.
- 1 tsp cinnamon.
- 1 tsp ginger.
- 1 tsp nutmeg.
- 1/2 tsp cloves
- 1/2 tsp allspice.
- 1 tsp pink salt.
- Or 2 tbsp pumpkin pie spice blend.
- 1 cup whipped topping.
Crust
- 2 cups organic flour.
- 1/2 cup HTB flour
- 1 tsp date sugar.
- 1 tsp pink salt.
- 1 cup shortening or 1/2 cup shortening plus 8 tablespoons vegan butter.
- 1/3 cup plus 3 tbsp filtered ice water.
Instructions
Filling
- Preheat oven and center rack at 375.
- Whisk the ingredients in a large bowl until smooth.
- Warm the pie crusts in the oven until hot then fill evenly.
- Bake 35-45 minutes until the filling is somewhat firm but still quivery.
- Cool at room temp then refrigerate until firm (2-6 hours).
- Serve with whipped topping and cinnamon spice.
Crust
- With a spatula mix the flour, sugar, and salt in a bowl.
- Add the shortening (or butter/shortening mixture) and cut it in with the pastry blender. Blend until it forms tiny dry balls and crumbs (not greasy).
- Add 1/3 cup plus one tablespoon of ice water.
- Cut with the spatula until fully moistened. It should stick together when pressed; if not add a smidgen more water until it does.
- Press with your hands until it adheres, then form into two pieces, flatten, and refrigerate in non-toxic cooking paper from one to three hours if using immediately. (It can last several days in the fridge or six months in the freezer.)
- Bring back to room temp and roll out on a floured board, flattening with the rolling pin and shaping into circles about 4 inches larger than the pans. Work from the center out without smashing the edges, smoothing in opposite directions.
- Keep the board floured enough so the dough doesn't stick. If it splits, seal it with your fingers, using water and flour for patching.
- Invert the pie pan over the center of the dough to estimate size, then transfer to pan, gently forming the bottom before the sides.
- Patch any holes and trim the edges with scissors, crimping a 3/4" overhang with a fork.
- Wrap and refrigerate dough for 3 hours to a day and heat in oven for 5 minutes before filling/baking.
Nutrition
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