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Easy Vegan Pumpkin Pie

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
Prep Time 45 minutes
Cook Time 50 minutes
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!