Vegan Pumpkin Pie
Servings: 12 slices
Vegan Pie Crust
- 2½ cups (375 grams) all-purpose flour
- 8 ounces (230 grams) vegan butter cold from fridge and diced
- 1 tablespoons (15 grams) sugar
- ⅛ teaspoon (2 pinches) salt
- 2 - 4 tablespoons iced water
Vegan Pumpkin Pie Filling
- 1 can (15 ounces) (425 grams) pumpkin puree
- 1 can (15 ounces) (400 grams) coconut milk
- ¾ cup (165 grams) brown sugar up to 1 cup for sweeter filling
- ¼ cup (25 grams) cornstarch
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon ginger ground, optional
- ⅛ teaspoon nutmeg grated, optional
- ⅛ teaspoon allspice ground, optional
- ⅛ teaspoon cloves ground, optional
For the vegan pie crust
- Preheat oven to 375°F or 190°C.To a food processor, add 2½ cups all-purpose flour, 8 ounces vegan butter, 1 tablespoons sugar, and ⅛ teaspoon salt.Pulse a few times until you have a coarse mixture, then add 2 - 4 tablespoons iced water and keep pulsing a few more times until the butter absorbs the flour.
- Transfer the mixture onto a clean worktop and knead lightly until it becomes a dough ball.Divide the dough into two parts. One part should be slightly bigger than the other (that will be the base of the pie), and one slightly smaller (that will be for the cutouts on top).Roll out each dough ball between two sheets of parchment paper, ensuring the larger disc is large enough to cover the pie dish.You can sprinkle the pastry dough with flour so that it’s easier to roll out.Set aside in the refrigerator for 30 minutes or in the freezer for 15 minutes.
- Arrange the larger pie crust on your pie dish without the parchment paper.Pierce the bottom with a fork.Flute the edges of the pie crust with your fingers or with the back of a wooden spoon.Cover the pie crust with a crinkled sheet of parchment paper, then put baking beans or pie weights on top.Cut out some stars, hearts, or other shapes from the other sheet of pie crust.Arrange both the pie dish and the cutouts on a baking tray.
- Bake in the preheated oven at 375°F or 190°C for 15 minutes with the baking beans.Then carefully remove the beans (they are hot) and the parchment paper and bake the crust empty for 12 minutes.
For the vegan pumpkin pie filling
- Prepare this while the crust is baking.To a medium-sized pot or saucepan, add all the ingredients for the filling: 1 can (15 ounces) pumpkin puree, 1 can (15 ounces) coconut milk, ¾ cup brown sugar, ¼ cup cornstarch, ½ teaspoon salt, 1 tablespoon vanilla extract, 2 teaspoons cinnamon, ½ teaspoon ginger, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice, and ⅛ teaspoon cloves.Whisk well off the heat, then cook on medium heat for 10 minutes, stirring often.
- Take the cooked pie crust out of the oven, pour the hot filling, and spread it with a spatula.Bake a final time for 10 to 15 minutes.The filling won’t set entirely yet; it will as the pie cools down.
- Let the vegan pumpkin pie cool down completely for at least 4 hours if you want the perfect slice.Before serving it, you can garnish it with vegan whipped cream, topped with the pastry cutouts you made earlier.
Nutrition information is an estimate for one slice of vegan pumpkin pie out of twelve slices without the whipped cream.
STORAGE & MAKE AHEAD
Make Ahead: for best results, make the pie a day in advance and keep it in a cake dome for up to 24 hours.
Refrigerator: leftovers keep well for 4 to 6 days in the fridge, preferably wrapped or in an airtight container.
Freezer: you can freeze vegan pumpkin pie for three months. To do so, let it cool down completely, then wrap it in plastic and freeze. We recommend cutting the pie before freezing it so you have individual portions ready.
Thaw and reheat: thaw in the refrigerator over several hours, then reheat in the microwave for a minute or two.
SUBSTITUTIONS:
Sugar: Substitute maple syrup for sugar.
Spices: Substitute pumpkin pie or pumpkin spice mix for the spices.
Cornstarch: Substitute tapioca starch or arrowroot powder.
Coconut milk: Substitute a soy-based cooking cream or coconut cream.
