The number one dessert that undergoes the most scrutiny once converted is the Vegan Pumpkin Pie Recipe!
Do not go to your holiday gathering without an acceptable recipe!
Here is a vegan pumpkin pie recipe that passes the test from all our non vegan friends and family.
We all have those friends and family members 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!
With a few easy tweaks I’ve veganized my famous pumpkin pie from my bakery days!
Sweetened with maple syrup and a little brown sugar too and all the pumpkin pie spices!
For those of you that make a jar of Pumpkin Pie Spice as soon as September 1st rolls around;
We must be soulmates! Use 2 teaspoons Pumpkin Pie Spice instead of the individual spices listed below
Notes for Success:
You will notice in the video tutorial I was using The Plant Based Egg by Freely Vegan for the egg replacer
It’s not available anymore and I regret promoting it so vigorously; so now when I do use an egg replacer from the store I will use Bob’s Red Mill since it seems to be the most consistent & available to most.
But you can add whatever dry blend egg replacer you love the most OR simply add 1 more teaspoon of cornstarch for added thickening
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go.
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!
Pumpkin in a can 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!
CLICK HERE FOR MORE ABOUT SUGAR FREE BAKING!
Also, I have a full video tutorial for how to make the best, flakiest vegan pie crust that you won’t want to miss!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS PUMPKIN PIE
Yield: serves 8
Vegan Pumpkin Pie Recipe
Recipe is for 1-9½” Pie (24cm)
Prep Time
1 hour
Cook Time
1 hour 10 minutes
Total Time
2 hours 10 minutes
Ingredients
For the Pie Dough:
- All Purpose Flour 2 cups (250g)
- Sugar 2 Tablespoons (28g)
- Salt ¼ teaspoon
- Vegan Butter Cold 6 Tablespoons
- Shortening or Solid Coconut Oil 4 Tablespoons
- Liquid Vegetable or Coconut Oil 2 Tablespoons
- Cold Water 3 Tablespoons (90ml)
For the Pumpkin Pie Filling:
- Canned Pumpkin 2 cup (480g)
- Light Brown Sugar 6 Tablespoons (85g)
- Cornstarch 4 Tablespoons (32g)
- Egg Replacer 1 teaspoon (2.5g) *see notes above
- Maple Syrup 5 Tablespoons (75ml)
- Vanilla Extract 2 teaspoon (10ml)
- Cinnamon 1½ teaspoons
- Ground Ginger 1 teaspoon
- Ground Nutmeg ½ teaspoon
- Ground Cloves ¼ teaspoon
- OR
- 3 teaspoons Pumpkin Pie Spice
- Plant Milk 1½ cup (355ml)
- Vegan Butter 2 Tablespoons (28g) *optional
- 1 Recipe Vegan Whipped Cream
Instructions
- For the pie dough first get the vegan butter and shortening or coconut oil to the freezer while you measure the rest of the ingredients.
- Combine the flour, salt, sugar in 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 and the shortening or coconut oil and process until it is mealy and course crumbly texture.
- Add the cold water and the oil through the feed tube while pulsing and then process until a soft crumbly dough forms.
- Turn it out onto a lightly floured surface and gather the dough together to a soft ball that stays together.
- Wrap in plastic and refrigerate for an hour to relax the dough and 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) and line your 9.5″ pie plate. Trim the excess and 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 and blind bake in a preheated 350ªFoven 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 and whisk smooth.
- Pour into the prepared pie crust and bake in a preheated 350°F oven for approximately 1 hour and 10 minutes.
- The pie will look slightly jiggly in the center but not liquid and it will set to firm upon refrigeration
- Remove from the oven, cool completely and then refrigerate to set before serving.
Notes
Pumpkin Pie should be kept refrigerated and will stay fresh for up to 5 days
