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Vegan Pumpkin Pie Recipe

Vegan Pumpkin Pie Recipe

This pumpkin pie passes the test from all our non vegan friends and family. We all know those that are going to "be the judge of that" when it comes to tasting our vegan creations! Trust me this recipe is a sure winner and I guarantee no one will know it's vegan!
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings 8

Ingredients
  

For the Pie Dough:

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

Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard (AND PUMPKIN PIE IS ESSENTIALLY A BAKED CUSTARD) is like rubber and they don't know why!
Canned Pumpkin may be hard to find for some people but don't worry you can easily make your own! CLICK HERE
Just be aware that homemade pumpkin puree is often much more liquid than the thick solid pumpkin in a can so you may want to strain the homemade version to take out as much excess liquid as possible before using in this recipe
Last: This is one recipe that can easily be converted to sugar free or refined sugar free simply by switching out the granulated sugar for whatever sugar you like the most!
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!