Published On: Thu, Nov 15th, 2018

Pumpkin pie

With a crisp pastry based and a smooth, silky and perfectly spiced pumpkin pie filling this is the perfect dessert for Thanksgiving. 

Vegan pumpkin pie

With a crisp pastry based and a smooth, silky and perfectly spiced pumpkin pie filling this is the perfect dessert for Thanksgiving. 

Course Dessert
Cuisine American, vegan
Keyword dairy free dessert, vegan baking, vegan dessert, vegan recipe
Author by CHLOE.

Ingredients

To make the pie dough:

  • 1/2 cup sugar
  • 1 ¼ cup all purpose flour
  • ½ cup vegan margarine
  • 1/8 tsp salt
  • 1 Tbsp cold water

To make the pie filling:

  • 1 ¾ cup pumpkin puree
  • 1 ¼ cup almond milk
  • 1 cup sugar
  • 1/3 cup cornstarch
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves

Instructions

  1. Preheat the oven to 325 degrees
  2. In an electric mixer using the paddle attachment, combine all ingredients and mix on low/medium until smooth. Remove the dough, wrap in plastic wrap and allow to rest for 2 hours at room temperature.
  3. Roll out dough on a floured surface until 1/4 inch in thickness and in a round, flat disc slightly larger than the pie shell. Carefully line the 9 inch pie shell. Chill the lined pie shell for 2 hours. Blind bake the pie crust by weighing down the center of the pie shell with a layer of parchment paper and dry rice or dried beans. Bake for 12-15 minutes or until golden brown. Allow the shell to cool, remove and discard the parchment and rice/beans. weigh down the center of the pie shell with a layer of parchment paper, then add some raw rice.
  4. Reduce the oven temperature to 300 degrees. 

  5. In a mixing bowl, combine all the ingredients and whisk until smooth. Pour the mixture into the pre-baked pie shell and bake until firm, about 30 to 40 minutes.
  6. Let cool slightly, top with coconut whipped cream and serve.

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