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Vegan Pumpkin Pie

(beplantwell.com) The best ever vegan pumpkin pie recipe made with coconut milk and plenty of comforting spices. Rich, creamy and so easy to make! Making your own pie from scratch is not only the tastiest option, it also makes it that much more special when you share it with friends and family!

Not only that, but it’s also a great budget-friendly way to make one of the most iconic desserts out there including a vegan pumpkin pie.

14 ingredients for a vegan pumpkin pie recipe

Produce
  • 1/2 tsp Ginger, Ground
  • 1 15 oz. Can Pumpkin puree
Refrigerated
  • 1 Flax egg
Canned Goods
  • 3/4 cup Coconut milk, Full-Fat from a can unsweetened
Condiments
  • 1/2 cup Vegan butter
Baking & Spices
  • 1 1/3 cup All-purpose flour
  • 1 cup Brown sugar
  • 1 tsp Cinnamon, Ground
  • 1/4 tsp Cloves, Ground
  • 2 tbsp Cornstarch
  • 1/2 tsp Nutmeg, Ground
  • 1 tsp Salt
  • 1 tbsp Sugar
Liquids
  • 3 tbsp Water

INSTRUCTIONS

  1. To make the crust, start by mixing the flour, sugar and salt together. Then add the cold, cubed vegan butter and cut in with a pastry cutter or using two forks, until mixture has a sandy texture.
  2. Add just enough cold water until it starts to come together, and can be squished together with your fingers.
  3. Flour a flat surface and place dough down, shaping into a circle. Roll out into a 12 inch circle with a rolling pin. If the edges crack a bit you can just squish them back together. Use another sprinkle of flour if needed to keep from sticking.
  4. Roll the dough onto the rolling pin and then unroll on a 9 inch pie pan sprayed with non-stick spray. Chill for 30-60 minutes in the fridge.
  5. In the meantime, start on the filling: mix together the brown sugar, cinnamon, nutmeg, ginger, cloves, cornstarch and salt. Then add the pumpkin puree, coconut milk and flax egg and mix until smooth. Set aside.
  6. Once pie crust has chilled, preheat oven to 425 degrees F and place a small amount of aluminum foil over the center of the crust. Add pie weights, or dry beans or rice to help it not rise. Pre-bake for 10 minutes, then carefully remove aluminum foil and weights and bake another 5-8 minutes, until the center is set and there is no translucence.
  7. Allow the crust to cool until it’s just warm and not hot. Pour in filling mixture.
  8. To help the edges not burn, cover them with a pie crust shield or aluminum foil (see video for reference).
  9. Bake for 15 minutes at 425 degrees F, then reduce heat to 350 degrees F and bake for another 25-30 minutes, or until the center is set.
  10. Allow to cool for 15 minutes and then place on a hot pad in the fridge for 2-3 hours to set, making sure the pan isn’t touching anything else in the fridge.
  11. Cut and enjoy!

NOTES

*Be sure to shake the can well before you pour it as the water and coconut cream can separate.

**1 Tbsp ground flax seed mixed with 3 tbsp water, let sit for at least 5 minutes to thicken.

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