Today we are doing a very simple, yet tasty plant-based pumpkin pie to wow your guest! Let’s dive into it!

What makes this pumpkin pie epic?

We are taking this classic Thanksgiving pumpkin pie to a whole new level! Here is an easy, flavorful, and plant-based recipe to impress your guests.
This pie is made of whole foods and is very low in sugar. The crust is made of flax seeds which mimic the coagulation of egg whites. Plus, it is rich in omega-3, which are great for brain and skin health. Moreover, we are baking with no refined sugar since we are using coconut sugar and maple syrup! So let’s bake it, team! Be creative with your toppings, and as always, show me your pie by tagging me @dan_churchill on Instagram.



  • 2 cups flour
  • 3 tbsp coconut sugar
  • 8 tbsp coconut oil
  • 2 tbsp ground flax seeds
  • 5 tbsp ice water
  • 1 pinch of salt


  • 16 oz (450 grams) plant-based cream cheese
  • 1.5 can pumpkin purée
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1 tbsp maple syrup


  • Pecans
  • Pumpkin Seeds
  • Orange zest
  • 1 tsp cinnamon


  1. Preheat oven to 375F (190C).
  2. In a bowl combine flax seeds with 2 tbsp warm water. Let it sit for 5 minutes.
  3. In another bowl, combine flour, sugar, salt, and coconut oil. Mix with your hands.
  4. Add 1 tbsp flax seed egg and water.
  5. Wrap the dough in cling wrap. Refrigerate for 1 hour.
  6. Once the dough is cooled, dust your work surface with flour. Roll the dough in a 14 inches diameter round. Transfer it to your mold. With a fork, poke holes in the crust.
  7. In a blender, combine the cream cheese, pumpkin purée, ginger, cinnamon, and maple syrup. Blend.
  8. Once the crust is cooled, pour the filling in it.
  9. Refrigerate for at least 2 hours before serving.
  10. Serve with the toppings of your choice.

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