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HELP! There's a VEGAN Coming For Dinner!


Pumpkin Pie with Pecan Crust (from HELP! There's a VEGAN coming For Dinner)

This sounds like a tongue twister or the beginnings of a song, but it’s actually a tasty little dessert. Don’t wait for thanksgiving to make it! If you have a nut allergy (or are feeling lazy) replace the nut base with a ready-made frozen pie shell from the freezer section of your local grocery store.

Pecan or Walnut Base:

2 ½ cups finely chopped pecans or walnuts
¼ tsp salt
2 tbsp vegan margarine, melted

Serves 4 -6


¾ cup unrefined raw sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 cups pureed pumpkin
1 cup plain non-dairy milk
¼ cup corn starch mixed with 3 tbsp water

1. Heat the oven to 350’F / 180’C / Gas Mark 4

2. Mix together the nuts, salt and margarine. Press into a 9” round pie dish and bake for 15 minutes.

3. Turn the oven up to 425’F / 220’C / Gas Mark 7

4. Mix together the sugar, salt, cinnamon, ginger and cloves.

5. In a medium pan, mix together the pumpkin and non-dairy milk. Stir in the spices and corn starch mixture.
6. Stirring constantly, bring to the boil and allow it to thicken slightly.

7. Fill the pie crust with spiced pumpkin. Bake for 15 minutes then turn the heat down to 325’F / 170’C / Gas Mark 3 and let it cook for for another 40 to 50 minutes.

7. Stick a toothpick in the pie; if it comes out clean, the pie is done. If the toothpick is sticky, cook the pie longer. It may take up to an extra 30 minutes.

8. Allow to cool for 10 minutes before serving, or allow to cool completely and serve chilled.