Plant-based pumpkin pie recipe

Plant-based pumpkin pie recipe

  • 8


  • Prep Time

    Prep Time 20'

  • Total Time

    Total Time 40′

  • Gluten-free


  • 8


  • Prep Time

    Prep Time 20'

  • Total Time

    Total Time 40'

  • Gluten-free



Pumpkin pie… with nopal, tigernut, sprouted buckwheat, and more

As I think we’ve meditated on before, it is too easy to become tied to the specific way a dish was put together when we first became acquainted with it. The blandest, unhealthiest recipes can become elevated in our memories. There is absolutely nothing wrong with nostalgia. However, we should not indulge in it to the point that it prevents the discovery of other, even better ideas and flavours.

Case in point – this recipe for pumpkin pie. I have only recently started to eat tigernut, but it does not take long to feel and taste the benefits of this veggie root. This pie is a long way from the pumpkin pie of our childhoods, and that is a very, very good thing indeed!


tiger nut benefits


What are tigernuts?

You may have consumed tigernuts (or chufas in Spanish) without realising it. These sweet tubers are an essential ingredient in horchata, a Latin rice drink which we have loved for years. Like pumpkin pie, horchata is commonly flavoured with cinnamon and has a soothing, comforting essence. Horchata belongs to tropical settings though, and pumpkin pie to very different surroundings.



Tigernuts were sold in sweet shops in the UK in the 60’s and are now making a comeback as a food rich in minerals. You can find tigernut milk alongside other plant-based milks in many markets. They also make for lovely flours and butters and we love them in our morning smoothies.

Tigernuts are rich in fibre.

The extremely high fibre content of tigernuts help clean out nasty stuff from your digestive system and keep you feeling sated for longer. They contain 10 grams of fibre per one 30-gram serving.(1) There are different types of fibre obtainable from food, and one type of fibre found in tigernuts is prebiotic. In other words, it is fibre that is fed upon by the good bacteria in our gut, helping our gut be as efficient as possible in processing and digesting our food. The body is such a complex, beautiful machine and we are still learning about it.

Related reading

Reinventing the pumpkin pie

On that note, as the writer and scientist Carl Sagan said, “If you wish to make an apple pie from scratch, you must first invent the universe.” There is of course actually no such thing as making anything from scratch; everything comes from something. What we can say is that this vegan pumpkin pie reawakened our understanding of what a pumpkin pie can be.


pumpkin cake


We add coconut milk, coconut sugar, and agave nectar into the filling and use chickpea flour as a thickener. A newfound substantiality and intricacy is brought to the pie. When you bring in the tigernut granola crust, enriched with golden raisins, further textures and spices enter into the mix. The granola is a bit crunchy, and the raisins are globules of sticky lusciousness within.

All in all, we know what will now be included on menus of future Halloween parties, American Thanksgiving celebrations, and Sunday dinners in the fall and winter.

Other recipes with Tigernut Granola

Our Organic Tigernut Granola is made from raw plants, sprouted buckwheat, activated seeds and dried fruits. It’s an excellent breakfast or afternoon snack. Although, we love experimenting and adding it in various dessert and even main recipes!


chia seed recipes

Chia pudding recipe

In this plant-based dessert recipe, we use chia seeds in a fluffy layered parfait. In other words, each spoonful brings new pleasures. Furthermore, this recipe is nourishing with berries, spices and seeds. View recipe


homemade almond milk

Tigernut granola with homemade nut milk

Have you ever prepared your own nut milk? Isn’t it so much easier than one may think? In this plant-based milk recipe, we add delicious Medjool dates, fresh strawberries and a shot of pure aloe vera juice. Combined with Tigernut Granola, we’ve got a gently detoxifying and nourishing breakfast. View recipe




The crust
The filling
  • 1/4 medium-sized pumpkin or 1 cup pumpkin purée
  • 1 star anise
  • ¾ cup full fat coconut milk
  • 4-5 tbsp coconut sugar
  • 1 tsp raw agave nectar
  • 2 tbsp chickpea flour
  • ¾ tsp cinnamon
  • Seeds from 1 vanilla pod
  • Pinch of nutmeg
  • Pinch of cloves
  • ½ tsp coconut oil for cooking

Here's how you make it

  1. Peel and cut the pumpkin into cubes
  2. Bring slightly salted water to a boil and cook the pumpkin cubes with star anise until they soften. Alternatively, if you are using pumpkin purée from a can, it is best to combine with the star anise powder spice (1/4 tsp of powder for 1 cup pumpkin).
  3. In the meantime, make the crust. Add Erbology Organic Tigernut Granola to a food processor, pulsing a few times until pieces are smaller.
  4. Then, add the rest of the ingredients and mix until the mixture starts to come together.
  5. You can use a square or rectangular pie pan for this dish (I used a 4 x 11 inch pan).
  6. Pour the mixture into the tray and press down using your hands, it should easily stick together.
  7. Take the pumpkin out and strain.
  8. Heat a pan and add the coconut oil.
  9. Add the pumpkin cubes to heated pan and mash with a spatula while cooking. Add in ½ cup coconut milk, leaving ¼ for the rest of the mixture.
  10. In a separate bowl, mix the chickpea flour with the coconut milk.
  11. Add your flour mix and the remaining ingredients to the pumpkin purée. Whisk well and give it a boil.
  12. Then, take off the heat and leave to cool a bit.
  13. Finally, pour the pumpkin purée into the crust and let it cool in the fridge for 10 to 15 minutes. It is now ready to slice and serve. Enjoy!

If you tried this recipe...

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