Vegan Pumpkin Pie

Vegan Pumpkin Pie

With a crisp pastry base and a perfectly spiced pumpkin pie filling, this vegan pumpkin pie is the perfect dessert for Thanksgiving.

There’s something so delicious about pumpkin pies – we wish we could eat them all year round!

Although the filling may simply be a combination of pumpkin puree spiced with the autumnal flavours of cinnamon, nutmeg, ginger, and cloves, it’s a complex and cosy flavour that’s perfect for fall.

Baked into a crisp pastry crust with a sweetly spiced pumpkin filling, this vegan pumpkin pie is a must-make when the leaves start to fall.

Total Time: 1 hour 10 minutes

Prep Time: 15 minutes

Cook Time: 55 minutes

Servings: 6

Total Time: 1 hour 10 minutes

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • To make the pie dough:
  • 0.083333333333333 0.083333333333333 cup sugar
  • 0.20833333333333 0.20833333333333 cup all purpose flour
  • 0.083333333333333 0.083333333333333 cup vegan margarine
  • Pinch of salt
  • 0.16666666666667 0.16666666666667 Tbsp cold water
  • To make the vegan pumpkin pie filling:
  • 0.29166666666667 0.29166666666667 cup pumpkin puree
  • 0.20833333333333 0.20833333333333 cup almond milk
  • 0.16666666666667 0.16666666666667 cup sugar
  • 0.05 0.05 cup cornstarch
  • 0.083333333333333 0.083333333333333 tsp vanilla extract
  • 0.041666666666667 0.041666666666667 tsp salt
  • 0.041666666666667 0.041666666666667 tsp ground cinnamon
  • 0.041666666666667 0.041666666666667 tsp ground ginger
  • 0.041666666666667 0.041666666666667 tsp ground nutmeg
  • 0.041666666666667 0.041666666666667 tsp ground cloves

Method

  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.
  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.

Got some leftover pumpkins from Halloween? 

Use them to make these tasty vegan pumpkin recipes!

Written by

Chloe Coscarelli

Chloe Coscarelli

First breaking onto the culinary scene as the first vegan chef to capture the top prize on Food Network’s Cupcake Wars, Chef Chloe Coscarelli has since been recognized for bringing vegan cuisine to the mainstream as an award-winning chef and best-selling cookbook author. Chloe shares her bright, colourful vegan recipes using fresh, healthy ingredients. She has published four best-selling cookbooks. The New York Times, Zagat, and Forbes have each recognized Chloe in their 30 Under 30 series.

www.chefchloe.com/

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it