Vegan Pumpkin Pecan Pie With A Spelt Crust

by Angela (Oh She Glows) on November 17, 2009

IMG_6871   After I asked all of you to let me know what Thanksgiving recipe you wanted me to ‘veganize’, I was overwhelmed with requests to veganize the traditional pumpkin pie. I have always wanted to ante up for the challenge so I knew this was the perfect opportunity to give it a whirl.

Now if you have been following the blog for a while now, you know that I don’t tend to bake things the traditional way. I am always looking for ways to make traditional recipes healthier. Just because a pie crust is supposed to use white flour and shortening, doesn’t mean you can’t make a good one using spelt and milled flax!

So here is my take on vegan pumpkin pie….I hope you will enjoy it as much as we do!

Vegan Pumpkin Pecan Pie



Spelt Crust (revised):

  • 1/2 cup coconut oil, melted OR 1/2 cup earth balance, melted
  • 1/4 cup Sucanat (or brown sugar or white sugar)
  • 1 cup whole grain spelt flour
  • 1 cup unbleached all-purpose flour
  • 2 tbsp ground flax
  • 1/2 cup non-dairy milk (I used Original Almond Breeze)
  • 1 teaspoon cinnamon
  • 1/4 tsp salt


  • 1/2 cup pecans + 1 tablespoon pure maple syrup
  • 2 cups pumpkin
  • 12 ounces Silken tofu
  • 1/2 cup Sucanat (or brown sugar)
  • 1/4 cup pure maple syrup
  • 1.5 teaspoons pure vanilla extract
  • 1/2 teaspoon fine grain sea salt
  • 2 teaspoons pumpkin pie spice (OR: 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/4 teaspoon cloves)
  • 1-2 tablespoons cornstarch (I didn’t use for this pie, but next time I would to firm up filling)

Step 1: Preheat the oven to 400F. Lightly spray pie pan with non-stick spray.

Step 2: For the Crust: Whisk together dry ingredients until well mixed. Add in earth balance or oil and milk. Blend with an electric mixer just until dough comes together. Use your hands to form the dough into a ball.

Step 3: Take ball of dough and place it on a non-stick mat. This method is preferred because if you put it on a floured surface the dough may dry out a bit. However, you can still roll it out onto flour if that is your only option. It won’t make or break your crust by any means. Roll out the dough making the circumference a couple inches wider than the pie dish. The dough is quite sticky and it breaks easy so handle it as delicately as possible.

Step 4: Carefully roll the dough around the rolling pin and then unroll the dough over the pie pan. You may get a couple rips in the dough like I did. If this happens just patch them up with your fingers. Next, trim the edges of the crust with a pastry wheel or a knife. I also made small scores along the crust for a cool effect. Save the scraps to make decoration for the top of the pie.

Step 5: Take 1/2 cup pecans and 1 tablespoon maple syrup and mix in a small bowl. Spread mixture over the base of the pie crust. Set aside crust while you make the filling.

Step 6: Filling: Blend the silken tofu in a food processor until smooth, stopping often to scrape the sides of the processor. Once that is smooth, add pumpkin, sucanat, 1/4 cup maple syrup, vanilla, sea salt, and spices. Blend well. I also made a mini pie with leftover crust and filling (see below, step 8.)

Step 7: Pour the filling into the pie shell. Garnish with decorative shapes made using a knife or cookie cutters. I used a leaf cutter and a small Christmas tree cookie cutter. I have made the shapes by hand in the past, so you don’t need cutters to make it look good. Just some patience.

Step 8: Place in the oven and cook at 400F for 42-45 minutes. You may want to cover the pie crust carefully with tin foil for the last 10 minutes of baking as my pie crust got brown.

Step 9: Cool for at least 30-45 minutes and then enjoy with some non-dairy vanilla ice cream or whipped cream.

Note: Spelt crust was adapted from my Pumpkin Pie Glo Bites and the filling was adapted from Care2.

Directions in pictures, because a picture tells a thousand words!

Step 2:


Step 3:




Step 4:

Note tear in dough. No worries!!




Step 5:


Step 6:


Step 7:




Step 8:


Step 9: TA-DA!



My mini pie that I gobbled up right away. Just delicious!


You can bet your bootay the house smelled amazing.


So what did I think?

Isn’t it obvious? ;) I LOVED this vegan pumpkin pie. So much in fact that I prefer this one over the traditional pumpkin pies I have had in the past. I really love this pie crust that I made.  It is down right delicious!! Pie crusts don’t come any healthier than this baby!! It is so wholesome and satisfying. It kicks white flour and shortening’s butt any day.

You probably won’t believe this, but it only took me a mere 30 minutes to prepare this pie! It was soooo unbelievably easy. This is only the third pie I have ever made, so if I can do it so can you!


Future modifications: Next time I would probably add a tablespoon or two of cornstarch as the filling was a bit soft for my liking. I would also toast the pecans before using next time.

Please let me know if you end up making it! :) It was just SO easy!!

What is your favourite pie flavour?

Mine has always been pumpkin by a landslide!


Well, In case you couldn’t tell…the old Ange is back! :)

All it took last night was a good laugh (Eric pinned me down and tickled me!), vegan pumpkin pie, and some Gossip Girl. Thank you for all of your lovely comments and emails. :)

Have a glowing day!!


Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 30 comments… read them below or add one }

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Ruby November 17, 2009 at 7:47 pm

Wow, that pie looks yummy! Pecan pies are my fave, but I also like pumpkin pie, so the combination of the two is a must-try. BTW, love the new Glo bakery website. Very user-friendly and quick. Can’t wait for my order!


leatitia November 17, 2009 at 8:01 pm

Lovely! It looks delicious! I love the decorations on top of the pie, so cute. It looks store-bought – in a good way!


Lisa November 17, 2009 at 8:05 pm

Angela: Your pie looks wonderful. What else was on your menu for Thanksgiving?


Kristy (Love Run Live) November 17, 2009 at 8:39 pm

This looks so good. Even the husband said so (he didn’t see the vegan part..hehe)
I definitely plan to make it


Tania @ Moment Anew November 17, 2009 at 10:29 pm

Wow, wow and MORE wow!!! I would eat that, not because it’s vegan, but because it looks DELICIOUS!!! Girl, you are a GENIUS!

My favourite, btw is blueberry peach. I love the wonderful flavour and consistency when the two fruits come together. Mmmmmmmmm….PIE…..*drool*


katie November 17, 2009 at 10:58 pm

girl- i LOVE your blog, you are beautiful and your personality shines through your posts! that pie looks AMAZING..and you are inspiring me more and more everyday to eat so clean the way tht you do!


Cynthia (It All Changes) November 17, 2009 at 11:18 pm

My favorite pie is Lemon Merangue.


Jolene November 17, 2009 at 11:21 pm

You are a genius. Pumpkin is my fave too!


Jessie (Vegan-minded) November 17, 2009 at 11:27 pm

I LOVE pumpkin pie! Aside from key lime, it is my absolute favorite. Yours looks amazing and healthy to boot. :)


Kelsey November 17, 2009 at 11:30 pm

looks insane good!!!


Marian November 18, 2009 at 12:22 am

yummo! I may have to try this one out on the family:)


Amanda November 18, 2009 at 12:40 am

The pie looks amazing!!! I’m so glad you are back to your old self!


Brynn November 18, 2009 at 12:59 am

Yumm! I want to try this for my family’s Thanksgiving. My favorite pie is wild blackberry but pumpkin comes in a close second. Happy to hear you’re feeling good again! :)


Melisser November 18, 2009 at 5:07 am

Ooh, this sounds like a lovely option for a Holiday dinner table. Yum!


deisegirl November 18, 2009 at 6:18 am

I am not vegan (or even vegetarian) but that looks amazing. I find it hard to get pumpkin – tinned or otherwise – and I have this one tin I’ve been holding onto for dear life – not to mention a bag of spelt flour just sittin’ there in the cupboard not doin’ much – so I may make myself a mini pie soon! The crust sounds brilliant.


Stephanie November 18, 2009 at 7:24 am

This looks AMAZING! I love the idea of making a spelt crust and putting pecans on the bottom!!! Cannot wait to try this out this weekend!!


Kiersten November 18, 2009 at 10:42 am



Jenn November 18, 2009 at 10:42 am

That pie looks SO good.

My favorite pie has always been coconut cream.


Amy R. November 18, 2009 at 4:14 pm

I’ve been assigned the pumpkin pie for my family’s Thanksgiving meal this year, and I’m so excited to try this recipe! I love the challenge of something new, and although I’m not even vegetarian, I am definitely embracing the idea of being as healthy as I can be. Thanks for the recipe!


Whole Body Love November 19, 2009 at 12:01 am

I cannot wait to try my hand at this!! I just told a friend that I was looking for a decadent Pumpkin Pie recipe using tofu and not using a traditional crust…it’s like you read my mind!!


Alisa - Frugal Foodie November 19, 2009 at 5:31 pm

mmm, apple crisp pie with lots of crumbly topping! That would be my favorite. I make a whole wheat pastry crust and a soy-free dairy-free pumpkin pie that is delicious (recipe on my blog), but haven’t successfully made a dairy-free, soy-free, egg-free one yet! Still working on it.


jenn November 22, 2009 at 12:29 am

Does anyone know a gluten-free flour I could sub for the spelt?


Mallory November 23, 2009 at 9:40 am

I have such a hard time finding spelt flour in my little in-the-middle-of-nowhere Wisconsin town… can I just sub whole wheat flour or whole wheat pastry flour for the spelt? Or what do you suggest?

i can’t wait to try this! thanks Ange! :)


maggie November 29, 2009 at 8:31 pm

SOOO good! My picky non-vegan family loved it!! they had no idea there was tofu in it!
i was soo bummed i only got 2 small pieces!
cannot wait for christmas so i can make it again!
Excellent recipe!!


Allison December 2, 2009 at 7:29 pm

I made this for thanksgiving, and i have to say, I think my mom and the rest of my carnivorous family was jealous that i made a fantastic pie from scratch! Everyone loved it. What are you doing for your Holiday dinner in December?! I want to impress my family again! haha


Pecan Pie Paul December 17, 2009 at 1:18 am

What a great pie recipe! I will bake this for my family Friday!!


Jenny December 26, 2009 at 4:18 pm

angela, i baked this for christmas and it was DELICIOUS! worked out fine even though i didn’t have cloves and used half maple syrup / half agave syrup. i only had a blender (not food processor) and extra-firm tofu but it was excellent nonetheless :)


Elis December 28, 2009 at 5:28 pm

Made this for Christmas! It was sooo good and yummy! The crust was very unique but I absolutely loved it. I used agave syrup instead of the maple syrup and a blender because I don’t have a food processor. Wow it was good. I’m only 16 and my friends are my age too (duh) and to have a 16 year old boy serve himself 3 slices of VEGAN pumpkin pie really means something! He was in shock when I told him it was Vegan! Thanks again! Can’t wait to try your other recipes


Lauren George July 2, 2010 at 2:55 pm

Hi Angela,

My husband absolutely loves apple pie, but I have had a really hard time finding a healthy crust that actually taste good! Any suggestions?



Cristina November 26, 2015 at 3:46 pm

Delicious recipe! Although rather than using all purpose flour I justices more spelt flour and ground flaxseed. It’s delicious! Oh, I also use baked pumpkin as blend it so that it is my pumpkin filling. I use your measurements every time if make pumpkin pies!!!! Love it!!!! And house smells delicious afterwards! :) thanks for sharing! :)


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