Few things say “fall” quite like a warm slice of pumpkin pie. This vegan pumpkin pie recipe captures all the cozy, comforting flavors of the season while being entirely plant-based. Whether you’re a seasoned vegan baker or just starting your plant-based journey, this recipe will guide you to a delicious, impressive dessert that will wow your friends and family.
Slice of vegan pumpkin pie on a plate
Gathering Your Ingredients: A Symphony of Fall Flavors
Before you embark on your vegan pumpkin pie adventure, let’s gather the ingredients that will transform into a culinary masterpiece:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup vegan butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 1 (15 ounce) can pumpkin puree
- ¾ cup organic cane sugar
- ½ cup unsweetened almond milk
- ¼ cup maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 tablespoon cornstarch
Crafting the Perfect Vegan Pie Crust: A Flaky Foundation
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Incorporate vegan butter: Add the cubed vegan butter and work it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
- Gradually add ice water: Slowly drizzle in the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Avoid overmixing.
- Form the dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
Pro Tip from Chef Amelia Greene: “For an extra flaky crust, freeze the vegan butter for 15 minutes before incorporating it into the flour mixture. This will prevent the butter from melting too quickly and ensure a tender crust.”
Vegan pumpkin pie dough being rolled out
Creating the Luscious Pumpkin Filling: A Symphony of Spices
- Preheat oven and prepare the pie plate: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to the prepared pie plate, pressing it into the bottom and up the sides. Crimp the edges decoratively.
- Whisk the wet ingredients: In a large bowl, whisk together the pumpkin puree, sugar, almond milk, maple syrup, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Thicken the filling: In a separate small bowl, whisk together the cornstarch and 2 tablespoons of the almond milk mixture until smooth. Pour this slurry into the large bowl with the pumpkin mixture and whisk until well combined.
- Pour and bake: Pour the pumpkin filling into the prepared pie crust. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown.
Pro Tip from Chef Amelia Greene: “To prevent the crust from browning too quickly, cover the edges with aluminum foil during the first 30 minutes of baking.”
Vegan pumpkin pie baking in the oven
The Grand Finale: Cooling and Serving Your Masterpiece
- Cool completely: Once baked, let the vegan pumpkin pie cool completely on a wire rack before slicing and serving. This will allow the filling to set properly.
Frequently Asked Questions About Vegan Pumpkin Pie
Can I make this recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.
What can I use instead of almond milk?
Any other plant-based milk, such as soy milk, oat milk, or coconut milk, will work beautifully in this recipe.
Can I freeze vegan pumpkin pie?
Yes, you can freeze the baked pie for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
What are some delicious toppings for vegan pumpkin pie?
Get creative with your toppings! Vegan whipped cream, coconut whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup are all delightful additions.
How long will the baked pie last in the refrigerator?
Properly stored in an airtight container, your vegan pumpkin pie will last for 3-4 days in the refrigerator.
A Slice of Autumnal Bliss: Savoring Your Vegan Pumpkin Pie
And there you have it— a slice of autumnal bliss in every bite! This vegan recipe for pumpkin pie is sure to become a staple in your plant-based dessert repertoire.
Want more delicious vegan recipes? Check out our collection of family friendly vegan meals. Looking for a pumpkin spice twist on your morning coffee? Try our popular vegan pumpkin cold foam. For savory options, explore our vegan ground beef recipes. And if you’re in San Diego, don’t miss out on our exquisite vegan cake san diego.
