Vegan Pumpkin Pie

This vegan pumpkin pie is the perfect pumpkin pie I’ve ever had! It’s wealthy, candy however not too candy, and full of scrumptious pumpkin spice flavors! Simply good for fall!

Why This Recipe Works

I’m truly not the largest fan of pies. They’re usually too candy and gooey for me. However this plant-based pumpkin pie has simply the correct quantity of sweetness! I’ve already made it a number of instances and it’s an actual crowd-pleaser!

The recipe is tremendous straightforward! You principally simply mix all the components in a meals processor. Fill them right into a vegan pie crust and bake it.

Then let it settle down in a single day and serve it with vegan whipped cream. Simple peasy!

My recipe features a selfmade pie crust, however after all you would additionally use a store-bought one if you wish to make issues simpler.

It’s completely spiced with floor cinnamon, ginger, nutmeg, and cloves. Individuals gained’t consider it’s fully dairy and egg-free!

The mix of pumpkin puree, canned coconut milk, and corn starch actually does the trick!

What Goes Into This Recipe

Flour – I used all-purpose flour
Vegan Margarine or Butter – be certain it’s chilly
Coconut Milk – you want full fats canned coconut milk. Don’t change it with another type of coconut milk
Floor cinnamon, ginger, nutmeg, and cloves – you would additionally use a pumpkin spice mix

Find out how to Make This Recipe

The recipe is tremendous straightforward! Nonetheless, you may have virtually 2 hours of ready time.

As soon as when the dough for the vegan crust is chilling within the fridge and once more when the pie is within the oven.

So be sure you have sufficient time whenever you begin making this recipe. However it’s completely value it!

Make The Vegan Pie Crust

1. Step: Begin by making the pie crust. In a mixing bowl, mix flour, salt, sugar, and cinnamon.

2. Step: Switch the flour combination to a meals processor. Lower the vegan butter or margarine into cubes and add them to the flour.

3. Step: Pulse a number of instances. Don’t overmix. The combination ought to have pea-sized clumps of butter all through.

4. Step: Now, add the ice water. Pulse once more till the dough begins to come back collectively. Once more, be certain to not overmix.

5. Step: Take the dough out of the meals processor and kind it right into a ball. You could possibly drizzle the dough with a bit extra ice chilly water if wanted. However watch out and don’t use an excessive amount of water. Cowl the dough with plastic wrap and refrigerate for 1 hour.

Make The Filling

6. Step: Within the meantime, make the filling. In a meals processor, mix the pumpkin puree with the maple syrup, brown sugar, vanilla extract, salt, coconut milk, floor cinnamon, ginger, nutmeg, cloves, and cornstarch.

7. Step: Course of till easy.

8.-13. Step: Generously grease a 9-inch pie plate with vegan butter or margarine. Roll the dough out to 12 inches in diameter. Then fastidiously switch it to your pie plate and gently match it in. Trim any extra dough. If you would like you would additionally enhance the sides.

Fill The Pie Crust

14. Step: Pour the filling into your crust. There isn’t any have to pre-bake the crust first.

15. /16. Step: Unfold it out till it’s easy.

Bake The Pumpkin Pie

17. Step: Preheat your oven to 350 °F. Bake the vegan pumpkin pie for 50 minutes. If the crust turns into too brown, you’ll be able to cowl the pie with aluminium foil, however for me it labored completely with out the aluminium foil.

18. Step: Let the pumpkin pie settle down fully on the counter. Then switch it to the fridge in a single day. This step is basically necessary and offers the pumpkin pie sufficient time to agency up. Earlier than you serve it, sprinkle it with some cinnamon and prime it off with vegan coconut or soy whipped cream. Get pleasure from!

Recipe Notes:

I used a selfmade pie crust, however be happy to make use of a store-bought crust.
I additionally used recent pumpkin to make my filling for this recipe. Utilizing canned pumpkin saves you plenty of time!
Guarantee that the vegan butter you utilize for the vegan pie crust is chilly and straight from the fridge. Moreover, the water must be ice chilly. This is essential for the feel of the crust.
In the event you’re making your vegan pumpkin pie for a special day like Thanksgiving you would enhance the highest to make it look even nicer. Listed here are some humorous concepts on find out how to enhance a pumpkin pie.

FAQs:

How Lengthy Does The Pie Maintain?

You may hold it lined within the fridge for 3-Four days.

What Variety Of Pie Dish Did You Use?

I used a 9-inch spherical pie dish.

Associated Vegan Pumpkin Recipes:

I Love To Hear From You Guys!

I hope you want this vegan pumpkin pie as a lot as we do round right here.

In the event you give it a attempt, I’d like to know what you concentrate on it. Simply go away me a remark and a star ranking under. Your feedback actually make my day!

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Sina

This vegan pumpkin pie is the perfect pumpkin pie I’ve ever had! It is wealthy, candy however not too candy, and full of scrumptious pumpkin spice flavors! Simply good for fall!

Print Pin Fee

Prep Time: 20 minutes

Cook dinner Time: 50 minutes

Servings: 10 servings

Energy: 247kcal

Elements

For the vegan pumpkin pie:

Directions

Begin by making the vegan pie crust. In a mixing bowl, mix flour, salt, sugar, and cinnamon.
Switch the flour combination to a meals processor. Lower the vegan butter or margarine into cubes and add them to the flour. Pulse a number of instances. Do not overmix. The combination ought to have pea-sized clumps of butter all through.
Now, add the ice water. Pulse once more till the dough begins to come back collectively. Once more, be certain to not overmix.
Take the dough out of the meals processor and kind it right into a ball. You could possibly drizzle the dough with a bit extra ice chilly water if wanted. However watch out and do not use an excessive amount of water. Cowl the dough with plastic wrap and refrigerate for 1 hour.
Within the meantime, make the filling. In a meals processor, mix the pumpkin puree with the maple syrup, brown sugar, vanilla extract, salt, coconut milk, floor cinnamon, ginger, nutmeg, cloves, and cornstarch. Course of till easy.
Generously grease a 9-inch pie plate with vegan butter or margarine. Roll the dough out to 12 inches in diameter. Then fastidiously switch it to your pie plate and gently match it in. Trim any extra dough. If you would like you would additionally enhance the sides.
Pour the filling into your crust. There isn’t any have to pre-bake the crust first. Unfold it out till it is easy.
Preheat your oven to 350 °F. Bake the vegan pumpkin pie for 50 minutes. If the crust turns into too brown, you’ll be able to cowl the pie with aluminium foil, however for me it labored completely with out the aluminium foil.
Let the pumpkin pie settle down fully on the counter. Then switch it to the fridge in a single day. This step is basically necessary and offers the pumpkin pie sufficient time to agency up.

Notes

I used a selfmade pie crust, however be happy to make use of a store-bought crust.
I additionally used recent pumpkin to make my filling for this recipe. Utilizing canned pumpkin saves you plenty of time!
Guarantee that the vegan butter you utilize for the vegan pie crust is chilly and straight from the fridge. Moreover, the water must be ice chilly. This is essential for the feel of the crust.
In the event you’re making your vegan pumpkin pie for a special day like Thanksgiving you would enhance the highest to make it look even nicer. Listed here are some humorous concepts on find out how to enhance a pumpkin pie.