Maple Pumpkin Pie with Cinnamon Walnut Crust

The Canadian province of Quebec produces almost three-quarters of the world’s maple syrup on production farms called sugarbushes. It is enjoyed over pancakes or waffles and used extensively in baking, such as in pumpkin pie, a favorite in Canada. This pie encapsulates both maple syrup’s unique flavor and distinct sweetness that complements the pumpkin beautifully.



  • 2 cups walnuts, ground
  • ¼ cup packed brown sugar
  • 1 cup superfine brown rice flour
  • 1 teaspoon cinnamon
  • ¼ cup vegan margarine
  • 1 tablespoon ground chia seeds
  • ¼ cup cold water
  • ½ cup brown sugar
  • ½ cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh grated ginger
  • ½ teaspoon ground cloves
  • ¾ teaspoon salt
  • ½ cup silken tofu
  • ¼ cup superfine brown rice flour
  • 1½ cups pumpkin puree, from a can
  • ½ cup coconut milk
  • 1⁄3 cup finely crushed walnuts, for topping


Preheat the oven to 400° F.

Combine all the ingredients for the crust in a food processor for about 2 minutes or just until crumbly, scraping down the sides as necessary. Remove and press into the bottom of an ungreased pie pan. (Use the bottom of a drinking glass to press the crust into the pan) Poke holes in the crust with a fork and bake for 10 minutes. Remove from the oven.

Increase the oven temperature to 425° F.

Puree all the “filling” ingredients in a food processor or blender until very smooth. Spread evenly into the prebaked crust. Bake the pie for 13 minutes; reduce the heat to 350° F and bake for 45 to 50 minutes more. Let cool completely, top with crushed walnuts, and then transfer to the refrigerator. Chill overnight before cutting.

Allyson Kramer is the author of Great Gluten-Free, Vegan Eats and Great Gluten-Free Vegan Eats from Around the World. She is a regular contributor to Veg News Magazine and blogs gluten-free, vegan recipes at