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Vegan Pumpkin Pie

We’re embracing the pumpkin craze this month with our favorite vegan-friendly pumpkin pie from The Green Forks. The pie filling is perfectly smooth and has just the right amount of sweetness thanks to the use of pure maple syrup. Want to make a vegan pie crust at home? We love this recipe from Food52. Happy baking! 


  • 1 single 9-inch pie crust
  • 2¼ cups canned pumpkin 
  • ½ cup pure maple syrup 
  • ¼ cup plain non-diary milk (or canned coconut milk) 
  • 1 tablespoon coconut oil 
  • 1 teaspoons vanilla extract 
  • 2 teaspoon ground cinnamon 
  • ½ teaspoon ground ginger 
  • ½ teaspoon ground nutmeg 
  • Pinch ground cloves 
  • ½ teaspoon sea salt 
  • 3 tablespoons cornstarch 


Preheat oven to 350 F. In a blender, purée together pumpkin, maple syrup, milk, coconut oil, vanilla extract, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch until very smooth. Pour into the pie shell and bake for 60 to 65 minutes until the center looks semi-firm (a little jiggle is okay). After baking for 40 minutes, if the edges appear to be browning too rapidly, carefully remove the pie and apply crust protectors/tin foil to the edges to keep from getting too dark. 

Remove from oven and onto a cooling rack for 30 minutes, then chill for at least 4 hours before slicing.

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