Vegan Pumpkin Pie
A delicious dairy-free Vegan Pumpkin Pie that captures the essence of fall with its warm pumpkin and spice flavors. Perfect for gatherings or cozy nights in.
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.
Notes
Serve your Vegan Pumpkin Pie chilled or at room temperature. A dollop of coconut whipped cream on top adds a delightful touch. Store any leftover pie in the refrigerator for about 3 to 4 days. You can add chocolate chips or chopped nuts to the filling, or experiment with different spices like ginger or nutmeg.