Vegan Pumpkin Pie Recipe

Introduction:

This Vegan Pumpkin Pie is a delectable, dairy-free twist on a classic dessert. Featuring a rich, spiced pumpkin filling nestled in a flaky coconut oil crust, it’s the perfect treat for any autumn gathering or holiday feast. Easy to make and delightful to eat, it’s a must-try for anyone who loves a sweet and comforting pie.

Ingredients

For the Crust:

• 1/3 cup unrefined coconut oil
• 1 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 3-4 tablespoons ice water

For the Filling:

• 2 (15-ounce) cans pumpkin purée (about 3 cups)
• 1/2 cup sweetened condensed coconut milk
• 1/3 cup evaporated coconut milk
• 3 tablespoons maple syrup
• 2 tablespoons arrowroot powder or cornstarch
• 1 1/2 teaspoons vanilla extract
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Optional:

• Non-dairy whipped cream, for serving

Directions

1. Make the Crust:

• Freeze the Coconut Oil: Place 1/3 cup unrefined coconut oil in the freezer until solid, about 45 minutes.
• Mix Ingredients: In a food processor, combine 1 1/4 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon kosher salt. Pulse a few times. Add the solid coconut oil and pulse until the mixture resembles coarse sand, about 12 to 15 pulses.
• Add Water: Gradually add 3 to 4 tablespoons of ice water while pulsing until the dough forms large clumps. Turn the dough out onto parchment paper, knead a few times, and form into a ball.
• Roll Out: Roll the dough into a 12-inch round. If it gets too warm, chill on a baking sheet for a few minutes.
• Transfer to Pie Dish: Place the dough into a 9-inch pie dish using the parchment paper. Press it into the dish and trim excess dough. Refrigerate for 30 minutes.
• Crimp and Bake: Crimp the edges with a fork and trim the excess. Line with parchment paper and add pie weights or dried beans. Bake at 400ºF for 15 to 17 minutes until golden. Cool completely on a wire rack.

2. Prepare the Filling:

• Mix Ingredients: In a large bowl, whisk together 2 cans pumpkin purée, 1/2 cup sweetened condensed coconut milk, 1/3 cup evaporated coconut milk, 3 tablespoons maple syrup, 2 tablespoons arrowroot powder or cornstarch, 1 1/2 teaspoons vanilla extract, 1 1/4 teaspoons ground cinnamon, 1 teaspoon ground ginger, 3/4 teaspoon kosher salt, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

3. Bake the Pie:

• Fill and Bake: Pour the filling into the cooled pie crust and smooth the top. Bake at 350ºF for about 15 minutes, until the center is firm and the filling darkens slightly. Let the pie cool to room temperature on a wire rack.

4. Serve: Enjoy at room temperature or chilled, with non-dairy whipped cream if desired.

Servings and Timing

• Servings: 8
• Prep Time: 1 hour
• Cook Time: 30 minutes

Variations

• Spice Adjustments: Feel free to adjust the spices according to your preference. You could add a bit more cinnamon or ginger for a stronger flavor.
• Nut Crust: Substitute the all-purpose flour with a mixture of almond flour and coconut flour for a nutty twist.
• Sweetener Options: Replace maple syrup with agave nectar or another liquid sweetener if desired.

Storage/Reheating

• Storage: Leftovers can be loosely covered and refrigerated for up to 4 days.
• Reheating: Reheat individual slices in the microwave or oven until warmed through. For best results, reheat at 350ºF for about 10 minutes.

10 FAQs

1. Can I use a store-bought pie crust? Yes, a store-bought vegan pie crust can be used if you prefer a quicker option.
2. Is this pie gluten-free? No, the crust is made with all-purpose flour. For a gluten-free version, use a gluten-free flour blend.
3. Can I freeze this pie? Yes, you can freeze the pie. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
4. What can I use instead of coconut milk? Almond milk or other plant-based milks can be used, but the texture and flavor may vary slightly.
5. How do I know when the pie is done? The pie is done when the filling is set and the top has darkened slightly. A knife inserted in the center should come out clean.
6. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Roast and puree it, making sure to drain any excess moisture.
7. What if I don’t have arrowroot powder? Cornstarch is a suitable substitute for arrowroot powder in this recipe.
8. Can I make this pie ahead of time? Yes, you can make the pie a day or two in advance and store it in the refrigerator.
9. What can I use instead of non-dairy whipped cream? You could use coconut cream or a scoop of vegan vanilla ice cream as a topping.
10. Can I add nuts or chocolate to the filling? Yes, you can fold in some chopped nuts or vegan chocolate chips for added texture and flavor.

Conclusion

This Vegan Pumpkin Pie is a fantastic option for those looking for a delicious, dairy-free dessert. Its rich, spiced filling and flaky crust make it a hit with both vegans and non-vegans alike. With simple ingredients and straightforward preparation, it’s an excellent choice for holiday gatherings or a cozy fall treat. Enjoy the perfect blend of spices and sweetness in every slice!

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