Vegan Pumpkin & Berry Pie
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A unique and festive vegan pie featuring a sweet spiced pumpkin filling layered with a tangy mixed berry compote, all encased in a buttery homemade vegan crust.
This recipe offers a beautiful twist on traditional pumpkin pie by folding in a vibrant mixed berry filling. The sweetness of the berries plays against the warm spice of the pumpkin. The pie that looks as good as it tastes.
🥄 Ingredients
- 🫗 3–4 kg pumpkin (peeled, seeded, and cooked into 4 cups of smooth puree)
- 🫗 1/2 cup brown sugar
- 🫗 1 tbsp cinnamon
- 🫗 1 tbsp vanilla extract
- 🫗 2 cups mixed berries
- 🫗 5 cups flour
- 🫗 5 tsp baking powder
- 🫗 1 tsp salt
- 🫗 5 tbsp brown sugar
- 🫗 8 tbsp coconut milk
- 🫗 4 tbsp oil
- 🫗 Coconut oil (for brushing)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Prepare Crust:** In a bowl, whisk together the flour, baking powder, salt, and brown sugar. Add the coconut milk and oil, mixing until a dough forms. Knead briefly, then roll it out to line your pie dish.
**Pumpkin Filling:** Mix the cooked pumpkin puree with the brown sugar, cinnamon, and vanilla extract until smooth.
**Assemble:** Spread the pumpkin mixture into the pie crust. Top (or swirl) with the mixed berries.
**Bake:** Brush the edges of the crust with a little melted coconut oil. Bake at 180°C for 45–50 minutes, or until the crust is golden and the filling has set.
**Cool:** Let the pie cool completely before slicing to ensure the fillings set properly.
🎥 Video Tutorial
Vegan Pumpkin & Berry Pie
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Wet Filling: If your pumpkin puree is too watery, the pie will have a soggy bottom. Cook the puree in a pan over medium heat for 10 minutes to evaporate extra liquid before adding to the crust.
- ✕
Overworking Dough: Mix the crust dough just until it comes together. Overworking it will develop too much gluten, resulting in a tough, chewy crust instead of a flaky one.
🔄 Variations
Streusel Topping: Add a simple crumble topping (flour, oats, brown sugar, and vegan butter) for extra texture.
Spiced Berry: Toss the mixed berries with a little lemon zest and sugar before layering to enhance their flavor.
🧊 Storage
- 📦
Store in the refrigerator for up to 4 days. It is delicious served slightly chilled or warmed up with a scoop of vegan vanilla ice cream.
💡 Chef Tips
Pumpkin Puree: Roast the pumpkin in the oven until tender rather than boiling it; this keeps the puree thick and concentrated rather than watery.
Crust Perfection: Keep your coconut milk cold when making the dough to ensure the crust stays flaky.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →