Vegan Pumpkin Pie
With a crisp pastry base and a perfectly spiced pumpkin pie filling, this vegan pumpkin pie is the perfect dessert for Thanksgiving.
There’s something so delicious about pumpkin pies – we wish we could eat them all year round!
Although the filling may simply be a combination of pumpkin puree spiced with the autumnal flavours of cinnamon, nutmeg, ginger, and cloves, it’s a complex and cosy flavour that’s perfect for fall.
Baked into a crisp pastry crust with a sweetly spiced pumpkin filling, this vegan pumpkin pie is a must-make when the leaves start to fall and makes the perfect vegan Thanksgiving dessert.
Total Time: 1 hour 10 minutes
Prep Time: 15 minutes
Cook Time: 55 minutes
Servings: 6
Total Time: 1 hour 10 minutes
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- To make the pie dough:
- 0.083333333333333 0.083333333333333 cup sugar
- 0.20833333333333 0.20833333333333 cup all purpose flour
- 0.083333333333333 0.083333333333333 cup vegan margarine
- Pinch of salt
- 0.16666666666667 0.16666666666667 Tbsp cold water
- To make the vegan pumpkin pie filling:
- 0.29166666666667 0.29166666666667 cup pumpkin puree
- 0.20833333333333 0.20833333333333 cup almond milk
- 0.16666666666667 0.16666666666667 cup sugar
- 0.05 0.05 cup cornstarch
- 0.083333333333333 0.083333333333333 tsp vanilla extract
- 0.041666666666667 0.041666666666667 tsp salt
- 0.041666666666667 0.041666666666667 tsp ground cinnamon
- 0.041666666666667 0.041666666666667 tsp ground ginger
- 0.041666666666667 0.041666666666667 tsp ground nutmeg
- 0.041666666666667 0.041666666666667 tsp ground cloves
Method
- Preheat the oven to 325 degrees
- In an electric mixer using the paddle attachment, combine all ingredients and mix on low/medium until smooth. Remove the dough, wrap in plastic wrap and allow to rest for 2 hours at room temperature.
- Roll out dough on a floured surface until 1/4 inch in thickness and in a round, flat disc slightly larger than the pie shell. Carefully line the 9 inch pie shell. Chill the lined pie shell for 2 hours. Blind bake the pie crust by weighing down the center of the pie shell with a layer of parchment paper and dry rice or dried beans. Bake for 12-15 minutes or until golden brown. Allow the shell to cool, remove and discard the parchment and rice/beans.
- Reduce the oven temperature to 300 degrees.
- In a mixing bowl, combine all the ingredients and whisk until smooth. Pour the mixture into the pre-baked pie shell and bake until firm, about 30 to 40 minutes.
- Let cool slightly, top with coconut whipped cream and serve.
Got some leftover pumpkins from Halloween?
Use them to make these tasty vegan pumpkin recipes!
