4.67 from 3 votes
Pumpkin Pie With Caramel Sauce
Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 50 mins
Velvety smooth, perfectly soft & custardy vegan pumpkin pie with a deliciously crisp pastry crust. Add to that a drizzle of decadently rich, warm caramel sauce & you have THE best fall dessert!
Course: Dessert
Recipe Type: vegan
Servings: 10 slices
Calories: 406 kcal
Author: Melanie McDonald
For the pastry case
  • 240g | 2 cups wholewheat flour (you can sub this for white if you prefer)
  • 110g | ½ cup coconut oil It needs to be very hard. If yours is soft then put it in the fridge for an hour before you make the pastry.
  • 1/4 teaspoon salt
  • 3 - 4 tablespoons ice cold water
For the filling
  • 1 can of full fat coconut milk (My tin was 400mls but if yours is one that is 398mls that will be fine too)
  • 450g | 2 cups unsweetened pumpkin puree
  • 150g | ¾ cup coconut sugar (any other granulated sugar will work too)
  • 4 tablespoons arrowroot powder (you can sub this for cornstarch if you prefer)
  • tablespoons vanilla extract
  • 2 teaspoons pumpkin pie spice (see recipe notes if this is unavailable where you are)
  • ½ teaspoon salt
For the Salted Caramel Sauce
  • 100g | ½ cup of coconut sugar (sometimes called coconut palm sugar (I have not tried this with any other sugar so I can't guarantee it will work as well if you make a sub)
  • 2 tablepsoons water
  • 2 tablespoons tahini
  • 2 tablespoons coconut oil (solid measurement)
  • ¼ teaspoon salt
For decoration
  • Chopped Walnuts or Pecans (optional)
For the pastry case
  1. Add the flour, solid coconut oil and salt to a food processor and process until well combined. You might need to scrape down the edges with a spatula once. Do not over mix, you want it just combined.
  2. Gradually add your water 1 tablespoon at a time while the food processor is running. I used 4 tablespoons but yours might vary slightly. It should start balling up as it whizzes around but if you aren't sure turn it off and pull a bit out with your hands. If it is nice and soft and squeezes together easily then there is enough water. If it feels a little dry and crumbly then add a little more water.
  3. If you do not have a food processor then add the flour, salt and coconut oil to a chilled bowl. Rub the coconut oil into the flour as quickly as you can with your finger tips. Once it looks bread crumby gradually add the water, stirring with a knife until a dough starts to form and you can gently bring it together in your hands.
  4. Line your pie dish immediately, unless your kitchen is very warm and the pastry is too soft. If this is the case wrap it in cling wrap and refrigerate for 10 minutes before continuing. (I used a 9 inch dish but any similar size will be fine, it will just end up a bit deeper or shallower so you might need to adjust the cooking time slightly).
  5. Lightly flour your work surface and roll out the pastry. Pastry made with coconut oil is a little more difficult to work with than regular pastry so if you have trouble rolling it out just put the ball of pastry into the pie dish and press it into place with your finger tips.
  6. Place the lined tin in the fridge and let is rest for 30 minutes while you preheat the oven to 400 degrees F.
  7. Remove from the fridge and line the pastry with some baking parchment and fill with baking beans or dried rice to weigh everything down and to stop the pastry rising.
  8. Place in the oven and bake for 15 mins. Lift out the baking parchment and beans/rice and bake again for 5 minutes.
  9. Remove and turn the oven down to 350°F
  10. Leave the pastry case to cool a bit while you make the filling.
For the filling
  1. Add all of the filling ingredients to a blender.
  2. Blend until very smooth.
  3. Pour into the pastry case
  4. Place in the oven and bake. The time it takes will vary depending on how deep your pie dish is. Mine is just over 2 inches deep and my pie took 60 minutes. If yours is very shallow then it will probably only take 35 - 40 minutes. When it is ready it will visibly 'look' set but still be pretty wobbly. Remove from the oven when it reaches this stage.
  5. Allow to cool. Don't worry if it still feels a little loose.
  6. Once cool enough, refrigerate for at least 2 - 3 hours. Longer or overnight will be absolutely fine too.
For the caramel sauce
  1. Add the coconut sugar and the water to a pan.
  2. Place over a medium heat and cook until the sugar has completely dissolved and it is just starting to bubble. DO NOT STIR!! If you need to, just swirl the pan a bit. It will take 3 -4 minutes max.
  3. Remove from the heat and add the tahini, salt and coconut oil. Put back over a very low heat and stir very well until it is all well combined. It is normal to see a few little light flecks through it.
  4. Serve drizzled with warm caramel sauce and some whipped coconut cream.
Recipe Notes

As the caramel cools (or if you keep it in the fridge) it will become very thick. To loosen it up again all you need to do is warm it in the microwave for 10 - 20 seconds, or in a pan on the hob for a minute or so.

I used a 10 inch dish but any similar size will be fine, it will just end up a bit deeper or shallower so you might need to adjust the cooking time slightly I would suggest you weigh the flour and coconut oil when making the pastry if you want a perfect result.

If you cannot get Pumpkin Pie Spice where you are, it is very simple to make yourself and great for adding to all sorts of baked goods like apple pies or cakes. Here is a very simple recipe.

The pie and caramel sauce keep well in the fridge for a few days. The caramel sauce will firm up in the fridge but you can loosen it again by warming it gently either in a pan on the hob over very low heat or for a 20-30 seconds in a microwave.

Nutrition Facts
Pumpkin Pie With Caramel Sauce
Amount Per Serving (1 slice)
Calories 406 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Sodium 65mg 3%
Total Carbohydrates 50g 17%
Dietary Fiber 4.3g 17%
Sugars 27g
Protein 5g 10%
Vitamin A 140%
Vitamin C 3%
Calcium 4%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.