Pumpkin Pie with Hazelnut Whipped Cream

Prep Time 30 minutes
Cook Time 55 minutes
Servings 8 people
Try this heavenly scented vegan pumpkin pie recipe that is topped with a hazelnut cream.

How It's Made: Crust


  • 1 cup of spelt flour or all-purpose gluten-free flour
  • 1/4 cup of vegetable oil
  • 2 pinch of sea salt
  • 2 tablespoons of water
  • 2 tablespoons of maple syrup


  1. Mix together the spelt flour and vegetable oil in a mixing bowl. Add water, salt, maple syrup and stir starting with a fork, then working it with your hands. Don't hesitate to add water or flour to reach the right texture.
  2. Roll the dough into a ball, wrap in plastic and place in the fridge for 30 minutes. Remove from fridge and flour your work space. With the help of a rolling pin, flatten your dough and place in a pie mould. Using a fork, puncture a few holes in the crust, then pre-bake it for 5 minutes at 350°F.

How It's Made: Pumpkin Filling


  • 2 cups of pumpkin puree
  • One 340g package of silken tofu
  • 1/2 cup of coconut milk
  • 3/4 cup of cane sugar
  • 2 tablespoons of maple syrup
  • 3 tablespoons of cornmeal
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of ground cardamom


  1. In a food processor, mix until smooth the pumpkin puree, silken tofu, coconut milk, cane sugar, corn flakes and spices.
  2. Pour the mixture into the pie mould, and cook for an additional 50 minutes. In the meantime, prepare the hazelnut whipped cream.

How It's Made: Hazelnut Cream


  • 1 cup of very cold coconut milk
  • 1 tablespoon of hazelnut butter
  • 1/4 teaspoon of xantham gum


  1. Using a blender, mix all the ingredients together. The cream will thicken with the help of the xanthan gum. Set aside.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.