Vegan Pumpkin Pie
This delicious vegan pumpkin pie recipe offers all the warm, spiced comfort of traditional pumpkin pie without any animal products. With its perfect balance of warm spices, silky texture, and golden crust, it delivers all the comfort and nostalgia of the classic dessert while accommodating modern dietary preferences.
Equipment
- 9-inch Pie Dish
- Blender or Food Processor
- Pastry Cutter
- Rolling Pin
- Pie weights or dried beans
- Wire Cooling Rack
Ingredients
For the Crust
- 1 1/2 cups all-purpose flour can substitute with gluten-free flour blend
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/3 cup coconut oil cold and in solid state
- 3-5 tablespoons ice water
- 1 teaspoon apple cider vinegar
For the Filling
- 15 oz pumpkin puree not pumpkin pie filling
- 3/4 cup full-fat coconut milk
- 1/2 cup maple syrup
- 1/4 cup brown sugar packed
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- In a large bowl, whisk together the flour, sugar, and salt. Add the cold, solid coconut oil and use a pastry cutter or two forks to cut it into the flour mixture until you achieve a coarse, sandy texture with pea-sized pieces of oil throughout.
- Mix the apple cider vinegar with 3 tablespoons of ice water. Drizzle over the flour mixture and stir gently with a fork until the dough begins to come together. Add additional water, 1 tablespoon at a time, only if needed. The dough should hold together when pressed between your fingers but shouldn't be sticky.
- Form the dough into a disk, wrap in parchment paper or reusable food wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough into a circle approximately 12 inches in diameter and about ¼-inch thick. Carefully transfer to a 9-inch pie dish.
- Trim excess dough leaving a 1-inch overhang, then fold under and crimp the edges using your fingers or a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for an additional 5 minutes until just beginning to set.
- While the crust pre-bakes, combine all filling ingredients in a blender or food processor. Blend until completely smooth and silky, about 1-2 minutes, stopping to scrape down the sides as needed.
- Pour the filling into the par-baked crust. If the crust edges start browning too quickly during baking, cover them with a pie shield or strips of aluminum foil. Bake for 55-60 minutes, or until the filling is mostly set but still has a slight jiggle in the center.
- Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. For best results, refrigerate overnight to allow flavors to meld and filling to set completely.
Notes
- Make sure to use pure pumpkin puree, not pre-sweetened pie filling.
- For best results, refrigerate the pie overnight to allow flavors to meld.
- The pie can be made 1-2 days before serving and stored in the refrigerator.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Keep your coconut oil refrigerated for at least 30 minutes before starting to ensure it's properly solidified.
- For best results, refrigerate the pie overnight to allow flavors to meld.
- The pie can be made 1-2 days before serving and stored in the refrigerator.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Keep your coconut oil refrigerated for at least 30 minutes before starting to ensure it's properly solidified.
Nutrition
Calories: 285kcalCarbohydrates: 42gProtein: 3gFat: 12gSaturated Fat: 9gSodium: 185mgFiber: 2gSugar: 22g
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