A large pumpkin pie on a white tiled table


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Makes 1 pie

We can’t get enough of Pumpkin-flavored treats these days (ahem Pumpkin Whoopie Pies, Pumpkin GnocchiPumpkin Spice Latte and Pumpkin Pancakes), but nothing beats a classic Pumpkin Pie! Bake this pie for Thanksgiving, Friendsgiving, or even on a random Tuesday, it’s that good. We want you to win at desserts this holiday season, so we’re letting you in on our homemade Pumpkin Pie recipe. LUCKY YOU!

Got no time, but gotta bring home a pie? by CHLOE. has ya covered! Pre-order your large Pumpkin, Pecan or Apple pie, available for delivery or pick-up at either Sweets by CHLOE. locations (mini pies also available)!

Get the details here!


1/2 cup organic sugar

1 1/4 cup all purpose flour

1/2 cup vegan margarine

1/8 tsp sea salt

1 Tbsp cold water


1 3/4 cup pumpkin puree

1 1/4 cup non-dairy milk

1 cup organic sugar

1/3 cornstarch

1/2 tsp vanilla extract

1/4 tsp sea salt

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves


Pre-heat oven to 325°F.


In an electric mixer, using the paddle attachment, combine organic sugar, all-purpose flour, vegan margarine, sea salt, and cold water. Mix on low/medium until smooth.

Remove the dough, wrap in a plastic, and allow to sit for 2 hours at room temperature.

Roll-out dough on a floured surface until 1/4 inch in thickness and in a round, flat disc shape slightly larger than the pie shell

Carefully line the 9 inch pie shell.

Chill the lined pie shell for 2 hours.


Blind bake the pie crust by weighing down the center of the pie shell with a layer of parchment paper with dry rice or dried beans on top.

Bake for 12-15 minutes or until golden brown

Allow the crust to cool.

Remove and discard the parchment and dry rice or beans.


Pre-heat oven to 300°F.

In a mixing bowl, combine pumpkin puree, non-dairy milk, organic sugar, cornstarch, vanilla extract, sea salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Whisk until smooth


Pour the pie filling mixture into the pre-baked pie shell and bake until firm, about 30 to 40 minutes.


Garnish with coconut whipped cream and serve.

Pumpkin Pie can be stored in the refrigerator for 3 to 4 days, loosely covered.