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 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.