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This is a recipe that I should have made up years ago. You guys have been asking at least 3 years for it, and I just never got around to making this part of my Christmas or Thanksgiving recipes. You are probably asking me why. Well, the truth is I don’t like pumpkin pie. I always thought it was a totally bizarre thing to eat. It’s a cold, wet, squash filled dessert, and as a kid I would just eat the whipped cream off the top and stare at the rest. It has taken me so long to make up a vegan pumpkin pie recipe because I have a hard time putting a recipe on my site that I wouldn’t eat myself. And since I do not enjoy pumpkin pie, this would have been one of those recipes.
I wanted to understand this dessert, why do we as a society go crazy over pumpkin pie or even pumpkin flavored items in general? Well, I believe it is not the pumpkin itself that we love, it’s the spices that we enjoy with our pumpkin. So I started experimenting; first using others recipes as a base, and then realizing what I enjoy and what I didn’t enjoy about pumpkin pie. Eventually, I managed to make a vegan pumpkin pie just in time for vegan thanksgiving that even I love. I hope you enjoy it.
Happy Thanksgiving!
- 1¼ cup all purpose flour
- ⅓ cup + 1 Tbsp cold vegan butter, margarine or coconut oil
- ¼ tspsalt
- 4-6 Tbsp ice cold water
- In the bowl of your stand mixer or a large mixing bowl, mix flour and salt until well combined.
- Add in the cold butter, a tablespoon at a time. If you are using a large bowl and not a mixer, do this with a fork. Don’t overwork the dough, just make sure it's mixed in.
- Withe kneading paddle, add in your ice cold water, a tablespoon at a time and mix. You only want to add enough water to make the mixture come together. If you are not using a mixer, knead the dough with your hands.
- Place the dough to a piece of plastic wrap and form a disc, wrap, and refrigerate for at least 30 minutes, or up to 48 hours,
- When you are ready to make your crust, remove the plastic wrap,and place it between two long pieces of parchment paper.
- Use a rolling pin and carefully roll out your dough in a circle the size of your pie pan.
- Transfer the crust by removing the top layer of paper.
- Place the pie pan face down onto the top of the rolled out dough and quickly flip it.
- When the crust is inverted, do not remove the paper, but but the dough into the pan, working it up the edge.
- Cut any overhanging dough and use it to fill holes or cracks.
- If you trust yourself, you can a fork to make easy but elegant designs on the crust edge.
- Fill with your pie filling & bake according to the type of pie you are making.
- 2¾ cups pumpkin puree, homemade or canned
- ¼ cup + 2 Tbsp maple syrup
- ⅓ cup plain almond milk
- ⅓ cup coconut sugar
- 2½ Tbsp cornstarch
- 1 Tbsp coconut oil, melted
- ½ tsp ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp pink salt
- Preheat oven to 350 degrees F.
- Get your pie crust out (recipe above)
- to a high speed blender, add all pie filling ingredients and blend until smooth
- Taste & add spices and coconut sugar to taste.
- Once you have reached your desired sweetness and flavour, pour pie filling into the crust.
- Bake for 60-90 minutes. The crust should be a light golden brown colour and the pie filling will have some cracks on the top, and will be a tad jiggly.
- When ready, remove the pie from oven and let cool completely.
- Once cool, cover the pie and transfer it to your fridge overnight.
- When ready, slice and serve with ice cream or whipped cream.
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Want more Thanksgiving recipes? Check these out…
Vegan Beef Wellington/En Croute
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Janosh says:
Best pumpkin pie ever.