Vegan pumpkin pie has all the great taste and pumpkin spice without any of the cholesterol and cruelty of a non vegan pie. Yummy and decadent, served with whipped topping, it is a holiday dessert that is sure to please.
Pumpkin pie is my favorite pie and I could happily eat it at any time of the year. But in keeping with tradition I only serve it at Thanksgiving, so I’m always happy when it’s October and pumpkin spice season again.
Pumpkin pie is one of the easiest recipes to veganize and the vegan version tastes better than the non vegan one in my opinion. It’s light and full of flavour, and the perfect ending to any holiday feast. I make mine with traditional ingredients such as molasses and brown sugar, and with vegan whip cream as a topping. It’s very delicious and sure to impress vegans and non vegans alike.
Making vegan pumpkin pie
Making Vegan Pumpkin Pie is really easy. I used plain canned pumpkin, commercial pumpkin spice, molasses and brown sugar. I also make my own pie crust but you can skip this step and buy a premade pie crust. Just make sure it’s vegan.
Instructions
Step 1: Begin by making the pie crust. The secret is to use cold unsalted vegan butter, cut into cubes. Place the butter and flour in a large mixing bowl and cut them together using a fork or pastry cutter. You can use a food processor as well. Pulse until just combined.
● Add the ice cold water gradually, mixing by hand or pulsing, until the dough is soft but still firm. Be sure to not overhandle the dough. After it’s together, wrap it in plastic wrap or place it in a covered plastic container. Chill it for at least 1 hour before use.
● Roll out pastry on a clean surface to 1/4 inch thickness. Once rolled, place an inverted pie plate on top of the rolled out pastry and mat, and flip them both over.
● Press the pastry down gently, making sure it doesn’t tear, and trim the excess pastry. You can also repair any tears in the pastry with bits of the excess. Finish by crimping the edges with your fingers and that’s it. Refrigerate piecrust until your ready to use it.
Step 2: The filling is very easy to make. Just combine all the ingredients in a large mixing bowl and mix them together with a whisk, wooden spoon or electric mixer until smooth.
● I use traditional molasses and brown sugar as sweeteners. I also sometimes use barley malt which I prefer. It is just more expensive and harder to find. I find mine at my local health food store. You can also buy it online.
● Once the filling is mixed, pour it into the unbaked pie crust and smooth the filling with a spatula.
Step 3: Bake the pie for 55 to 60 minutes or until the crust is nicely browned and the filling is set. Rotate the pie after 30 minutes and check every 10 minutes or so afterwards. If the crust is getting too brown, cover the crust only with tin foil or a piecrust shield. If the filling is getting too brown, make a tent over it with tin foil.
● After the pie is baked, let the pie sit for an hour to cool. Place the cooled pie into the refrigerator for at least an hour before serving. You can serve it chilled or let it sit out at room temperature before serving.
Thanksgiving Favorite Veganized
Serve this delicious Vegan Pumpkin Pie at your next Thanksgiving dinner and everyone is sure to impressed. Non vegan won’t be able to tell the difference and your vegan guests will appreciate it even more. Being vegan doesn’t change a thing at the holidays, as all your holiday favorites can be easily veganized without missing out on either taste or tradition. It’s healthier, better for the planet and kinder as well. Enjoy and happy Thanksgiving!
More Thanksgiving Favorites
Pumpkin is the flavour of the season and there are so many recipes both sweet and savory you can make with it. Pecans, cranberry and oranges also make fall recipes healthy, festive and fun.
Pumpkin Gnocchi with Spinach and Brown Butter Sauce
Chocolate Chip Poppy Seed Cranberry and Walnut Cookies
A whole foods vegan diet is healthy, kind to animals, and kind to the planet. It is also delicious and affordable. If you like this recipe, please share! ~Una
Vegan Pumpkin Pie
Ingredients
Pastry
- 1 1/4 cup All-Purpose flour
- 1/2 teaspoon sugar
- 10 tablespoons unsalted vegan butter cold and cut into cubes
- 1-3 tablespoons ice water as needed
Filling
- 2 1/2 cups pumpkin puree
- 1/3 cup light brown sugar
- 1/4 cup molasses or barley malt
- 3/4 cup coconut cream
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 3 tablespoons cornstarch
- Whip cream for topping
Instructions
- Pre-heat oven to 350 degrees F.
- Making the pastry: Place the flour and sugar in a food processor. Pulse together the flour and butter until the mixture is crumbly. Or place in a large mixin bowl and cut in the butter with a pastry cutter.
- Slowly add ice water, 1 tablespoon at a time. Pulse or mix after each addition until the dough just comes together. The dough should be soft but firm. Be careful not to over mix the dough.
- Turn dough out onto a lightly floured surface and form into a ball. Flatten into a disk and cover tightly with plastic wrap or place in a covered container. Refrigerate for at least 1 hour and up to 24 hours.
- Once chilled, turn dough onto a floured liftable surface. Roll until 1/4 inch thickness. Once rolled out, invert pie plate onto the center of the dough. Flip entire rolling surface, dough and plate over.
- Press dough carefully into the pie plate and fill any tears with extra dough. With a knife remove excess dough and smooth top edge. Crimp the edges and set aside.
- Making the filling: In a food processor, combine all of the pie filling ingredients. Blend for minute or so until creamy and smooth.
- Pour the pie filling into the unbaked crust. Spread top with a spatula to smooth.
- Bake in the oven for 55-60 minutes. Check pie and rotate after 40 minutes. Check pie every 10 minutes or so after rotating. If crust edges are becoming too brown, cover with them with tin foil or piecrust protectors. If filling becomes too brown, make a tin foil tent and cover entire pie.
- Remove pie from oven. Pie crust should be nicely and lightly browned and the pie firm when lightly pressed or a tester inserted in the centre comes out clean.
- Let cool in pie pan on a baking rack until cooled, about 1 hour. Finish cooling for another hour in the refrigerator.
- If serving at room temperature, remove pie form refrigerator one hour before serving.
- Serve chilled or at room temperature with whip cream or plain.
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