‘Tis the season to be spooky and eat pumpkin pie like there’s no tomorrow! To all our vegan friends out there, fear not! cause this pie is 100% plant-based and topped with the most delicious vegan salted butterscotch caramel popcorn.

It’s time to wear your witch hat and do your magic! Prepare this devilishly good pumpkin pie and cast a spell on your guests at your next Halloween party. 

(8-10 servings)



2 cups homemade pumpkin puree.

1 cup homemade sweet potato puree.

¼ cup pure maple syrup.

¼ cup coconut sugar.

½ cup full-fat coconut milk.

1 tablespoon extra-virgin coconut oil.

½ teaspoon salt.

1 teaspoon ground cinnamon.

¼ teaspoon ground ginger.

¼ teaspoon ground nutmeg.

1/8 teaspoon ground cloves.

1/8 teaspoon ground allspice.

3 tablespoon cornstarch.


Vegan premade pie crust.



Coconut whipped cream or greek-style coconut yogurt.

Popcorn Shed’s Butterscotch gourmet popcorn.



Preheat the oven to 175 ºC and lightly grease a pie plate (20-23 cm diameter approximately) with coconut oil or vegan margarine.

Place all ingredients in the bowl of your food processor and pulse until very smooth. Pour the mixture into the pie crust and smooth the surface with an angled spatula. Bake for around 1 hour, until the centre is semi-firm to the touch but keep an eye on the crust halfway through to check if it browns quickly, because a lot of ovens have hot spots.

Remove the pie from the oven and transfer to a cooling rack until it's completely cold. Place in the refrigerator to set completely for at least 4 hours or even better overnight. The colder the pie the easier it will be to slice.

To decorate the pumpkin pie simply pipe the coconut yogurt (or coconut whipped cream) using a pastry bag with a decorating tip all around the filling and finally top with Popcorn Shed’s vegan butterscotch caramel popcorn.


Recipe by Gemma Gonzalez, author of the blog Cinnamon Girl.

Blog: http://cinnamongirldelights.blogspot.com/

Instagram: https://www.instagram.com/cinnamongirlbcn/

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