My Perfectly Spiced Vegan Pumpkin Pie has a pumpkin custard filling and a flaky homemade crust. This is the only Pumpkin pie recipe you’ll ever need. While it just happens to be vegan, there’s nothing per se that makes this a “vegan’“ pie. Meaning, this recipe makes you a classic homeade pumpkin pie that everyone will love.
Filling for Perfectly Spiced Vegan Pumpkin Pie
The two keys to making a pumpkin pie with flavours that will impress are: using a homeade crust, and using 100% pumpkin puree along with the perfect concoction of spices (rather than canned pumpkin pie filling).
Do not use canned pumpkin pie filling ever! For this recipe you need 100% pure canned pumpkin. This means it is not pre-spiced. You want to spice it yourself to avoid preservatives and to get that perfect taste!
Making the Homemade Crust
It’s so easy and so far tastier to make your own crust from scratch, and there’s really no reason not to! Store bought crusts are generally tasteless and crumbly and don’t have that delicate flaky texture that a homeade crust will.
If you haven’t yet mastered the art of making pie crust, this recipe is the place to start.
It’s quick and super simple, and does not need to look perfect when you place it in your pie dish, as you can form it into a beautiful thing once you’ve placed it in. So long as you ensure your vegetable shortening and butter of choice (vegan or non) are cold, and you don’t overwork the dough with your warm hands, your dough will be a cinch.
A cold dough is very easy to work with. If your dough starts to get too warm, say once you’ve put in in the dish and are working on your crust design, you can just take a little break by popping it in the fridge to get it cool again, and then get back at it.
All together, this easy pie crust takes about 15 minutes or less to make! You can make your crust design as simple or advanced as you like. Here, I just went with a simple scalloped edge.
SHOP THE INGREDIENTS FOR THIS RECIPE BELOW:
This classic scallop crust is fairly easy to do.
Use the index finger of one hand to push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand. Repeat around the entire edge of the pie. The result is a dainty little scalloped edge that looks just the right amount of fancy.
Easy Perfectly Spiced Pumpkin Pie (That Happens to be Vegan)
- 1 1/2 cups all purpose flour, spooned and levelled
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 cup vegan butter, cold and cut into cubes (Earth Balance brand preferred or butter/margarine of choice)
- 1/4 cup vegetable shortening (cold and into a few pieces)
- 3-4 tbsp ice water
Pumpkin Pie Filling
- 1 15 ounce can pumpkin puree (not pumpkin pie filling)
- 1 cup coconut cream
- 1 cup brown sugar
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/8 tsp cloves
- 1/2 tsp salt
- 3 tbsp cornstarch
- Your butter or margarine of choice and shortening must be very cold before starting. Ensure they have been refrigerated for at least 30 minutes before starting. If not, your dough will be too warm and difficult to work with, and will make your pie crust less flaky and light.
- Start by whisking together the dry ingredients in a large bowl, then add the cold butter and shortening. Use a fork to cut it in, then add in the ice water and stir until the dough comes together.
- Empty the dough onto a lightly floured surface and shape it into a ball. Be careful not to use your hands too much or it will warm the dough.
- Roll the dough with a rolling pin to about a 12 inch circle, and transfer to a pie plate. You can wrap it gently around your rolling pin and then carefully transfer it. Please don't panic if it's not perfect, you can fix it in the pie plate!
- Push the pie crust all around the dish, trimming off any excess and replacing any spots that need fixing.
- It's now ready to use right away, or you can refrigerate until you are ready to use.
Pumpkin Pie Filling
- Preheat the oven to 350 degrees F.
- Add the canned pumpkin, coconut cream, brown sugar, cinnamon, ginger, nutmeg, cloves, salt and cornstarch to a blender and blend until very smooth. You may also simply whisk it together in a bowl until smooth.
- Pour the mixture into a 9-inch pan lined with a pie crust. (It does not need to be pre-baked). Spread the mixture evenly with a spatula.
- Bake for 1 hour. Let your pie cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight before serving.
- Slice and serve with non-dairy whipped topping, if desired.
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