Easy Perfectly Spiced Pumpkin Pie (That Happens to be Vegan)
A perfectly spiced custard filling and a flaky homemade crust make this vegan pumpkin pie recipe the only one you will ever need.
Ingredients
Pie Crust
- 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
Instructions
Pie Crust
- 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.