Autumn isn’t over yet, and with this warming pumpkin pie recipe, it’ll sure stick around for a bit longer. Because who doesn’t love that pumpkin, things-are-orange, cinnamon everywhere, big sweaters and woolly socks kind of mood?

This recipe is straight from Vic’s kitchen, and her tip for making this pie is as follows:

Wear a big sweater, some woolly socks and steep yourself a nice big cup of chai tea to get yourself in that autumn mood. If you don’t have that fall feel,  the pie won’t be as good!



  • 1 cup coconut shavings
  • 1/2 cup group almonds
  • 1/4 cup oat flour (you can just throw oats in a blender if you don’t have)
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup


  • 2 cups pumpkin puree
  • 3/4 cup of soft tofu
  • 3 generous tbsp. maple syrup
  • 1 tbsp. cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. nutmeg
  • 1 tsp. all spice


  1. Make yourself some chai tea (okay this isn’t actually necessary but totally recommended)
  2. Preheat oven to 180 celcius
  3. Combine all the ingredients of the crust in a bowl and blend with a hand blender or in a food processor until homogenous
  4. Press down crust in pie pan and put in the oven until golden
  5. Put all the ingredients of the pie filling in a high speed blender and pour on top of crust
  6. Place back in the oven until knife poked in the centre comes out clean
  7. Make sure you let the pie cool a little bit in order to harden before serving.


For more of her recipes, click here.