Go Back
–+ servings
Vegan Pumpkin Pie Recipe

Vegan Pumpkin Pie Recipe

Be sure to read the Notes for Success section above the recipe!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings 8

Ingredients
  

For the Pie Dough:

  • 2 cups All Purpose Flour 250g
  • 2 Tbs Sugar 28g
  • ¼ teaspoon Salt
  • 6 Tbs Vegan Butter Cold 85g
  • 4 Tbs Shortening or Solid Coconut Oil 56g
  • 2 Tbs Liquid Vegetable or Coconut Oil 30ml
  • 3 Tbs Cold Water 45ml

For the Pumpkin Pie Filling:

  • 2 cups Canned Pumpkin 480g
  • 6 Tbs Light Brown Sugar 85g
  • 4 Tbs Cornstarch 32g
  • 1 teaspoon Egg Replacer
  • 5 Tbs Maple Syrup 70ml
  • 2 teaspoon Vanilla Extract 10ml
  • 1½ teaspoons Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • 1½ cups Plant Milk 355ml
  • 2 Tbs Vegan Butter 28g

For the Topping

Instructions
 

  • For the pie dough first get the vegan butter & first measure of coconut oil to the freezer while you measure the rest of the ingredients.
  • Combine the flour, salt & sugar into a food processor (or you can mix the entire recipe by hand with a pastry cutter or fork) process to distribute the ingredients evenly.
  • Add the cold vegan butter & cold coconut oil & process until it is mealy & course crumbly texture.
  • Add the cold water & the liquid oil through the feed tube while pulsing then process until a soft crumbly dough forms. & see video!
  • Turn the crumbly dough out onto a lightly floured surface & gather it together to a soft ball that stays together.
  • Wrap in plastic & refrigerate for an hour to relax the dough & allow the flour to absorb through.
  • Once chilled, roll the dough on a lightly floured surface (this dough is much easier to roll between 2 pieces of parchment or wax paper) to about 12" diameter (¼" thick) & then line your 9.5" pie plate. with the dough Trim the excess & re-roll to cut out the optional leave shapes to adorn the rim of the pie.
  • Poke holes in the bottom of the pie dough with a fork then blind bake in a preheated 350℉ oven for 12-15 minutes on a pizza stone (*optional but really helpful for a nice color bottom crust)
  • For the pumpkin pie filling combine all the ingredients together in a large mixing bowl & whisk smooth.
  • Pour into the prepared pie crust & bake in a preheated 350°F oven for approximately 1 hour & 10 minutes. The pie will look slightly jiggly in the center but not liquid (it will set to firm upon refrigeration)
  • Remove from the oven, cool completely then refrigerate (preferably overnight) to set before serving with optional whipped cream

Video

Notes

Be sure to read the Notes for Success section above the recipe!
Storage Pumpkin Pie should be kept refrigerated and will stay fresh for up to 5 days
Tried this recipe?Let us know how it was!