Easy Vegan Pumpkin Pie

With a creamy, perfectly spiced pumpkin filling and buttery, flaky crust this pie will definitely win over your thanksgiving guests. I guarantee they won’t guess it is entirely free of eggs and dairy.

The thought of not being able to have a pie on thanksgiving terrifies me. I mean that IS the best part of a Thanksgiving meal right? Don’t get me wrong, I am a huge fan of apple pie, but something about pumpkin is so nostalgic for me.

My grandma would hand-make her pies every holiday season. With a rich, buttery crust and sweet (but not too sweet) pumpkin filling. It was my task to craft a pumpkin pie that would make her proud. I think this is it.

The crust includes both all-purpose and rye flour. Why rye? It adds a delicious nutty flavor and perfect texture.

This Easy Vegan Pumpkin Pie is…

  • Rich
  • Buttery
  • Easy
  • Simple
  • 100% plant-based
  • Pretty nostalgic
  • Oh so delicious!
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Easy Vegan Pumpkin Pie
Prep Time
45 mins
Cook Time
50 mins
 

With a creamy, perfectly spiced pumpkin filling and buttery, flaky crust this pie will definitely win over your thanksgiving guests.

Course: Dessert
Keyword: easy vegan pumpkin pie, thanksgiving dessert
Servings: 1 8-inch pie
Author: Taavi Moore
Ingredients
Crust
  • 1 ½ cups unbleached, all-purpose flour
  • ½ cup rye flour
  • ½ tsp orange zest
  • 2 tsp sugar
  • ¼ tsp salt
  • ¾ cup vegan butter such as Earth Balance
  • ¼ cup cold water
Filling
  • 1 15 oz. can pumpkin puree such as Libby's
  • ½ cup coconut cream
  • 1 tbsp melted coconut oil
  • 1 tbsp corn starch
  • ¾ cup sugar
  • ¼ cup coconut or brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
Instructions
  1. In a large bowl, combine the flours, orange zest, sugar, and salt. Cut the butter into the flour using a pastry cutter, fork, or your hands until they are pea-sized pieces. That is ok if some of them are larger, as it will yield a flakier dough. Drizzle in the water and combine with your hands until it comes together as a dough. Flatten to a square, tightly wrap in plastic wrap, and refrigerate for 30 min.

  2. While the dough is in the fridge, prepare the filling. Combine all filling ingredients in a large bowl, using either a hand or stand mixer.

  3. Preheat oven to 425 degrees. Grease an 8-inch pie pan with vegan butter. Roll out the dough into a circle big enough to cover the pie pan. Press dough into the pie pan. If you want, create the design of your choice along the edges of the crust. Pour in the filling and spread evenly. Brush edges of the crust with non-dairy milk.

  4. Cover crust with a pie shield. Bake for 15 minutes. Reduce temperature to 350 degrees and bake for an additional 35 min. Let pie sit for 15 min. at room temp. before refrigerating for an additional 30 minutes. Slice, and enjoy with non-dairy whipped cream or ice cream!

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