why make this recipe
Vegan Pumpkin Pie is a delicious and healthier twist on a classic dessert. It’s perfect for gatherings and holidays, offering a creamy texture and rich flavor that everyone can enjoy, even those who eat dairy and eggs! This recipe is simple, quick, and satisfies your sweet tooth with natural ingredients. Plus, it’s cruelty-free, making it a great option for vegans and those who want to try a plant-based treat.
how to make Vegan Pumpkin Pie
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut oil or vegan butter
- 1/4 cup cold water
- 1 can (15 oz) pumpkin puree
- 3/4 cup coconut milk
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the flour and salt. Cut in the coconut oil or vegan butter until the mixture is crumbly.
- Gradually add cold water until the dough forms. Roll out the dough and place it in a pie dish.
- In another bowl, combine the pumpkin puree, coconut milk, brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt. Mix until smooth.
- Pour the pumpkin filling into the pie crust and bake for 60-70 minutes or until set.
- Cool completely before serving.
how to serve Vegan Pumpkin Pie
Serve Vegan Pumpkin Pie chilled or at room temperature. You can enjoy it plain, or add a dollop of coconut whipped cream on top for extra flavor. It’s a delightful dessert that pairs well with coffee or tea.
how to store Vegan Pumpkin Pie
To store your Vegan Pumpkin Pie, cover it with plastic wrap or foil and keep it in the refrigerator. It will stay fresh for about 4-5 days. You can also freeze it for longer storage. Just make sure to wrap it tightly to prevent freezer burn.
tips to make Vegan Pumpkin Pie
- Make sure the coconut oil or vegan butter is cold for a flaky crust.
- If you want a sweeter pie, adjust the sugar to your taste.
- Bake the pie on a lower oven rack for even cooking.
- Allow the pie to cool completely for the best texture.
variation
You can add a layer of pecans or almonds on top of the filling for added crunch. You can also try different spices, like cinnamon or nutmeg, to customize the flavor to your liking.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth.
Is this pie gluten-free?
No, this recipe uses all-purpose flour. However, you can substitute it with a gluten-free flour blend if needed.
Can I make this pie ahead of time?
Absolutely! You can make it a day or two in advance. Just keep it refrigerated until you’re ready to serve.
Vegan Pumpkin Pie
Ingredients
For the crust
- 1.5 cups all-purpose flour You can use gluten-free flour blend as a substitute.
- 0.5 cups coconut oil or vegan butter Make sure it is cold for a flaky crust.
- 0.25 cups cold water Add gradually until dough forms.
For the filling
- 1 can pumpkin puree (15 oz) Fresh pumpkin can be used as a substitute.
- 0.75 cups coconut milk Can be substituted with another plant-based milk.
- 0.75 cups brown sugar Adjust to your desired sweetness.
- 0.25 cups maple syrup
- 2 tsp pumpkin pie spice Can add cinnamon or nutmeg for extra flavor.
- 1 tsp vanilla extract
- 0.25 tsp salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the flour and salt. Cut in the coconut oil or vegan butter until the mixture is crumbly.
- Gradually add cold water until the dough forms. Roll out the dough and place it in a pie dish.
Making the Filling
- In another bowl, combine the pumpkin puree, coconut milk, brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt. Mix until smooth.
- Pour the pumpkin filling into the pie crust.
Baking
- Bake for 60-70 minutes or until set.
- Cool completely before serving.
