If you’re looking for a delicious dessert that captures the essence of fall, look no further! This Vegan Pumpkin Pie is not only dairy-free but also packed with flavor. Perfect for gatherings or a cozy night in, this pie offers the warmth of pumpkin and spices, making it a favorite for all.
Why Make This Recipe
This recipe is a must-try because it combines the classic taste of pumpkin pie with vegan-friendly ingredients. Whether you’re dairy-free, vegan, or just trying to eat healthier, this pie is a delight. It’s easy to make and uses readily available ingredients, making it accessible for everyone. Plus, it’s perfect for the holidays or any time you want a slice of comfort.
How to Make Vegan Pumpkin Pie
Ingredients:
- 1 1/4 cup flour of your choice (can be gluten free, all purpose, or whole wheat)
- 1/4 teaspoon salt
- 6 tablespoons cold vegan butter
- 5 tablespoons ice-cold water
- 2 3/4 cup pumpkin puree (NOT pumpkin pie filling)
- 1/4 cup dark brown sugar
- 1/4 cup maple syrup
- 1/3 cup Almond Breeze Almondmilk (Unsweetened Original)
- 1 tablespoon olive oil
- 2 1/2 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice (click for homemade version)
- 1/4 teaspoon coarse sea salt
Directions:
For the Crust:
- In a bowl, mix the flour and salt together.
- Cut in the cold vegan butter until the mixture resembles breadcrumbs.
- Gradually add the ice-cold water, mixing until a dough forms.
- Roll out the dough on a floured surface and place it in a pie dish. Press the edges and prick the bottom with a fork.
- Chill the crust in the refrigerator while preparing the filling.
For the Pie:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the pumpkin puree, dark brown sugar, maple syrup, Almondmilk, olive oil, cornstarch, pumpkin pie spice, and coarse sea salt. Whisk until smooth.
- Pour the filling into the chilled crust.
- Bake for 50 to 60 minutes or until the filling is set and the crust is golden brown.
- Allow the pie to cool before slicing.
How to Serve Vegan Pumpkin Pie
Serve your Vegan Pumpkin Pie chilled or at room temperature. A dollop of coconut whipped cream on top adds a delightful touch. It’s great for dessert, but it’s also a nice treat for breakfast!
How to Store Vegan Pumpkin Pie
Store any leftover pie in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It will stay fresh for about 3 to 4 days.
Tips to Make Vegan Pumpkin Pie
- Ensure your vegan butter is really cold for an extra flaky crust.
- If you want a sweeter pie, feel free to add more maple syrup according to your taste.
- Use homemade pumpkin puree for a fresher flavor, if possible.
Variation
You can spice up this recipe by adding chocolate chips or chopped nuts to the filling for a crunchier texture. You can also experiment with different spices, like ginger or nutmeg, to suit your palate.
FAQs
1. Can I make this pumpkin pie gluten-free?
Yes! You can use a gluten-free flour blend instead of regular flour for the crust.
2. What if I don’t have pumpkin pie spice?
You can make your own by combining cinnamon, nutmeg, ginger, and cloves according to your taste.
3. How long does it take to make this pie?
Preparation and baking take about 1.5 hours total, plus cooling time.
Enjoy making and sharing your Vegan Pumpkin Pie with friends and family!
Vegan Pumpkin Pie
Ingredients
For the Crust
- 1 ¼ cup flour of your choice (can be gluten free, all purpose, or whole wheat)
- ¼ teaspoon salt
- 6 tablespoons cold vegan butter Ensure it is very cold for an extra flaky crust.
- 5 tablespoons ice-cold water
For the Filling
- 2 ¾ cup pumpkin puree (NOT pumpkin pie filling) Use homemade pumpkin puree for fresher flavor if possible.
- ¼ cup dark brown sugar
- ¼ cup maple syrup Adjust according to sweetness preference.
- ⅓ cup Almond Breeze Almondmilk (Unsweetened Original)
- 1 tablespoon olive oil
- 2 ½ tablespoons cornstarch
- 2 teaspoons pumpkin pie spice Use homemade version if desired.
- ¼ teaspoon coarse sea salt
Instructions
For the Crust
- In a bowl, mix the flour and salt together.
- Cut in the cold vegan butter until the mixture resembles breadcrumbs.
- Gradually add the ice-cold water, mixing until a dough forms.
- Roll out the dough on a floured surface and place it in a pie dish. Press the edges and prick the bottom with a fork.
- Chill the crust in the refrigerator while preparing the filling.
For the Pie
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the pumpkin puree, dark brown sugar, maple syrup, Almondmilk, olive oil, cornstarch, pumpkin pie spice, and coarse sea salt. Whisk until smooth.
- Pour the filling into the chilled crust.
- Bake for 50 to 60 minutes or until the filling is set and the crust is golden brown.
- Allow the pie to cool before slicing.
