Vegan pumpkin pie is a delightful twist on the classic autumn dessert, offering all the warmth and flavor of traditional pumpkin pie without any dairy or animal products. Made with a creamy pumpkin filling and a flaky, vegan pie crust, this dessert is perfect for holiday gatherings, cozy evenings at home, or any time you’re craving a taste of fall. Serve it with a dollop of coconut whipped cream for the ultimate indulgence.
Preparation Time:
- Prep time: 20 minutes
- Bake time: 45-50 minutes
- Chill time: 2 hours
- Total time: 3 hours 10 minutes
Ingredients:
For the Vegan Pie Crust:
- 1 1/4 cups (150 grams) all-purpose flour
- 1/2 cup (113 grams) vegan butter or coconut oil, chilled and cubed
- 1/4 teaspoon (1 gram) salt
- 2-4 tablespoons (30-60 ml) ice water
For the Pumpkin Filling:
- 1 can (15 ounces or 425 grams) pumpkin puree
- 3/4 cup (180 ml) full-fat coconut milk (from a can)
- 1/2 cup (120 ml) maple syrup or agave nectar
- 1/4 cup (60 ml) cornstarch or arrowroot powder
- 2 teaspoons (5 grams) ground cinnamon
- 1/2 teaspoon (1 gram) ground ginger
- 1/4 teaspoon (0.5 grams) ground nutmeg
- 1/4 teaspoon (0.5 grams) ground cloves
- 1/4 teaspoon (1 gram) salt
For Serving (optional):
- Coconut whipped cream
- Ground cinnamon or nutmeg, for garnish
Instructions:
1. Prepare the Pie Crust:
- In a large mixing bowl, combine the flour and salt. Add the chilled vegan butter or coconut oil and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough. It should hold together when pinched.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Pie Crust:
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out the chilled pie dough into a circle about 1/8 inch (3 mm) thick. Carefully transfer the dough to a 9-inch (23 cm) pie dish and gently press it into the bottom and sides. Trim any excess dough and crimp the edges as desired.
3. Prepare the Pumpkin Filling:
- In a large mixing bowl, combine the pumpkin puree, full-fat coconut milk, maple syrup or agave nectar, cornstarch or arrowroot powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Mix until smooth and well combined.
4. Assemble and Bake the Pie:
- Pour the pumpkin filling into the prepared pie crust and smooth the top with a spatula.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool on a wire rack for at least 1 hour. Then, transfer it to the refrigerator to chill for at least 2 hours, or until completely set.
5. Serve and Enjoy:
- Once chilled, slice the vegan pumpkin pie and serve with coconut whipped cream and a sprinkle of ground cinnamon or nutmeg, if desired.
Cooking Tips:
- For a gluten-free option, you can use a store-bought gluten-free pie crust or make your own using gluten-free flour.
- Make sure to use canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- If you prefer a sweeter pie, you can adjust the amount of maple syrup or agave nectar to taste.
Nutritional Information:
- Vegan pumpkin pie is rich in fiber, vitamin A, and other essential nutrients from the pumpkin puree. It is also lower in cholesterol and saturated fat compared to traditional pumpkin pie, making it a healthier option.
Why You’ll Love This Recipe:
- Classic Fall Flavor: Enjoy the warm and comforting flavors of pumpkin pie in a dairy-free and vegan-friendly version.
- Easy to Make: With simple ingredients and step-by-step instructions, this recipe is accessible for all levels of home cooks.
- Perfect for Special Occasions: Whether you’re celebrating a holiday or simply craving a taste of fall, this vegan pumpkin pie is sure to be a hit with friends and family.
Conclusion:
Vegan pumpkin pie is a delicious and satisfying dessert that’s perfect for any occasion. With its creamy pumpkin filling and flaky pie crust, this dairy-free and egg-free version of the classic dessert is sure to impress. Serve it chilled with a dollop of coconut whipped cream for a delightful treat that captures the flavors of fall. Enjoy a slice of vegan pumpkin pie and savor the season!