Easy Vegan Pumpkin Pie Recipe
This easy vegan version has a thick and creamy texture just like traditional pumpkin pie. Serve it at your Thanksgiving dinner or holiday meal for a delicious vegan dessert option that everyone will love!
Servings: 8 servings
Calories: 470kcal
Ingredients
Pie Crust
- 210 g all-purpose flour 1-1/2 cups
- 1/2 teaspoon kosher salt
- 114 g vegan butter 1/2 cup or 1 stick
- 1 tablespoon extra-virgin olive oil
- 4-6 tablespoons ice water
- 2 tablespoons non-dairy milk soy milk or almond milk
Filling
- 480 g pumpkin puree or roasted pumpkin 2 cups
- 400 ml full fat coconut milk or coconut cream 13.5 oz can, chilled and separated *see notes
- 180 g maple syrup 3/4 cup
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon fresh grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoons ground allspice
- 1/4 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 teaspoon agar agar powder or 1 tablespoon agar agar flakes
Instructions
- Preheat oven to 350˚F
- In a mixing bowl, stir together flour and salt. Cut vegan butter into 1/2 inch pieces and coat them in the flour. Flatten butter pieces between your thumb and fingers. Add olive oil and then rub the butter pieces and olive oil into flour with your hands until mixture resembles coarse breadcrumbs with some larger pieces.
- Add ice water about 1 tablespoon at a time, stirring with a fork or your fingertips, until dough holds together when squeezed in your palm. Note: The total amount of water needed will vary on the humidity and air temperature at the time.
- Turn dough out onto a work surface and gently work it into a disc then cover it in wrap. Refrigerate and let the dough rest for 20 minutes before rolling it out to relax the gluten.
- Roll out dough to 1/4" thick on a well-floured surface.
- Roll up crust onto the rolling pin and transfer it to a pie plate. Gently guide the dough into the pie plate with your hands so that there is no space between the pie plate and the dough. Trim overhanging dough to 1". Tuck the outer edge under itself and crimp crust all the way around. If making a leaf cutout crust as shown in photos, trim off all of the overhanging dough and proceed with blind-baking in the following step. Gather the scraps of dough into a ball and set aside to use while crust is blind-baking.
- Place a piece of parchment over the pie shell and fill with pie weights or dried beans to hold crust in place and to keep it from puffing. Bake pie shell for 20 minutes then remove from oven, remove parchment and pie weights/beans then set aside on a cooling rack. Pie shell will only be partially baked.
- While pie shell is baking, optionally re-roll gathered dough scraps to 1/4" thickness and cut out leaf shapes for a decorative pie border. Use a sharp knife or bread lame to score "veins" in the leaf cutouts. Leave them on work surface until final assembly.
- Next prepare the filling by adding all filling ingredients to a blender. Blend on high until smooth and creamy, about 1 minute.
- When the crust is done blind-baking, adjust oven temperature to 375˚F.
- Pour filling into pre-baked pie shell. Smooth out top with a spatula and tap pie plate a couple of times on a board or counter top to release air bubbles. Brush the crust with non-dairy milk.
- If creating a decorative leaf crust, brush bottoms of cutouts with non-dairy milk and arrange them one by one around the border of the pie. Then brush the tops with more non-dairy milk.
- Arrange extra cutouts on a parchment lined baking sheet and brush them with non-dairy milk, then pop them in the oven for the last 10 minutes of bake time in the following step.
- Bake at 375˚F for 35-45 minutes until the crust is golden brown and the filling puffs up but is still jiggly. Remove from oven and allow to cool to room temperature on cooling rack. The filling will continue to set up as it cools. Decorate the top with extra leaf cut-outs. Cool the pie completely and refrigerate it overnight for the best texture and glassy top.
Notes
- To prepare pumpkin from scratch:
- Preheat oven to 425˚F and line a baking sheet with parchment paper.
- Cut squash or pumpkin in half horizontally. Scoop out the seeds. Place on parchment cut side down.
- Bake on center rack for about 30-40 minutes until fork tender. Remove from oven and scoop out flesh.
- Note: There is no need to puree the roast pumpkin as the filling will be blended until smooth.
- For this recipe you want thick coconut cream. It is best to chill a can of coconut milk or coconut cream in the fridge overnight so the cream separates from the water. When you open the can, scoop out the thick cream and discard the water/liquid in the can. Pro tip: keep some cans if coconut milk the fridge at all times to use for recipes like this or for making whipped coconut cream.
Nutrition
Serving: 1slice | Calories: 470kcal | Carbohydrates: 44g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 321mg | Potassium: 382mg | Fiber: 4g | Sugar: 16g | Vitamin A: 9347IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 3mg