Pumpkin pies have always been a family tradition of mine before Halloween, and with October in full swing, my craving for homemade pumpkin pie is officially here. So naturally, my next recipe had to be a vegan pumpkin pie. Besides, I said one of my goals this month was to do more baking, so it’s a win-win!
Halloween has always been one of my favorite holidays. I love dressing up and getting together with friends to celebrate. This weekend, JJ and I are lucky enough to be headed to New Orleans for our best friends’ joint bachelor/bachelorette… shout out to Karl and Hannah! Not only do we get to celebrate their love and our friendships with them, we get to dress up since it’s the weekend before Halloween! Follow along on Instagram to see our costumes. I homemade mine this year!
While we’re getting ready for the trip, JJ and I will be devouring this delicious pumpkin pie. I highly encourage you to home-make the pumpkin spice… especially if you want to level up your pie making game! Can’t wait to hear how yours turns out.
Vegan Pumpkin Pie
Ingredients
Crust:
- 1 1/2 cups all-purpose flour
- 5 tbsp vegan butter, chilled
- 1/4 cup coconut oil, chilled
- 1/4 tsp salt
- 1 tsp sugar
- 3-4 tbsp ice cold water
Filling:
- 14 oz can of pumpkin puree (not pumpkin pie filling)
- 3/4 cup of full-fat coconut milk (about 1/2 a 14 oz can, shake can well)
- 1/4 cup maple syrup
- 1/4 cup cornstarch
- 1/2 cup brown sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2 tsp pumpkin spice (see below)
- Vegan whipped cream (optional)
Pumpkin Spice:
- 2 1/2 tsp cinnamon
- 1/2 tsp powdered ginger
- 3/4 tsp nutmeg
- 1/2 tsp all spice
- 1/4 tsp ground clove
Instructions
- Mix flour, salt and sugar in a food processor.
- Add butter and oil and process until it forms a sand like texture, about 15 seconds.*
- With the food processor running, pour in 1 tbsp of water in at a time until it begins to clump together.
- Place the dough on a floured surface, shape into a ball, then roll into a 12-inch circle.*
- Now transfer to your 9-inch pie pan, gently press into pan, trim off excess, and shape edges.
- Place pie crust in the fridge until the filling is done.
- Preheat the oven to 350°F.
- Place all the filling ingredients into a food processor and process until smooth.
- Pour filling into pie crust and cover the crust with foil.
- Place the pie into the oven and bake for 60 minutes.
- Let the pie cool, then place in the fridge to chill for a few hours to completely set.
Notes
* Make sure your butter and coconut oil are very cold. It’s easiest to scoop out the portions needed and then chill in the fridge for a few hours.
*The circle doesn’t have to be perfect! Just big enough to cover your pie pan.
2 responses to “Vegan Pumpkin Pie”
[…] the season, to enjoy all the pumpkin spice this world has to offer. Usually I stick with my pumpkin pie recipe to get my pumpkin fix. But this year I’m feeling especially in the Fall/Winter […]
[…] Vegan Pumpkin Pie […]