Vegan Pumpkin Pie
Servings: 6 servings
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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 coconut sugar
- 1/4 cup *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.
- Slowly add ice water, 1 tablespoon at a time. Pulse after each addition until the dough just comes together. The dough should be moist, but not wet.
- Turn dough out onto a lightly floured surface and form into a ball. Flatten into a disk and cover tightly with plastic wrap. 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, flip pie plate onto the center of the dough. Flip entire rolling surface 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 at 40 minutes. If crust edges are becoming too brown, cover with them with tin foil or pie protectors.
- 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.
Notes
If you don't have barley malt, you can use an equal amount of molasses.