Delicious Vegan Pumpkin Pie

October 26, 2018

When it comes to this Delicious Vegan Pumpkin Pie, things look rather simple on the outside but are so amazingly complex in flavor on the inside. Made with an orange infused, buttery, flaky crust and topped with a creamy pumpkin-spiced filling, this recipe is sure to please the crowd during the Holiday season, one slice at a time. Gluten-free version available.

Delicious Vegan Pumpkin Pie

Whelp, it’s National Pumpkin Day, so what better better to honor today than with this pumpkin pie!

With the Holidays quickly approaching, I’ve been in the mode of creating holiday-friendly recipes that will give you all great ideas for any upcoming gatherings or get togethers.

Delicious Vegan Pumpkin Pie

The awesome thing is that I’ve been trying to add twists to some of the most traditional dishes as a way to freshen things up a bit. Hopefully, you can appreciate the little twists and turns.

OK, so can I be honest? Making pumpkin or sweet potato pie is a bit challenging.

Honestly, the filling can be a bit tricky and often times need to “set” for a long time before slicing.

If you’re thinking about making either one for the Holidays, I definitely recommend making them the night before so that they can fully set in the refrigerator. This will save you the headache!

Delicious Vegan Pumpkin Pie

This recipe took me a few tries before getting it perfect! I know. It’s crazy, but true! I felt extremely motivated to get it right because I enjoy the Pumpkin Spice Latte at Starbucks as well as the Cheesecake Factory’s Pumpkin Cheesecake.

So, I had to get this Pumpkin Pie right. Haha.

Of course, most Southern recipes add a beautiful Pecan topping to their pumpkin pie, however, I chose to keep it super simple and have my newly favorite—Pecan Praline Syrup handy to add to a slice if I felt the need.

If you’re thinking about doing things a little less traditional in terms of sweet treats, then this Cheesecake Tart with Orange + Cranberries is just perfect and will get the crowd going, “Wow!”.

You can always go down the Cinnamon Roll route and make something classic like these Delicious Homemade Classic Cinnamon Rolls or perhaps you can get a little Fall festive with these Delicious Homemade Pumpkin Spice Cinnamon Rolls which are the best thing you’ll ever taste—seriously!

Delicious Vegan Pumpkin Pie

Lover of Pies?

When it comes to this Vegan Sweet Potato Pie, it is smooth, velvety, naturally sweetened, full of sweet potato flavor and is housed with a buttery, flaky crust. 

This Classic Southern Vegan Pecan Pie is naturally sweetened (without corn syrup) and is housed with an orange infused, buttery, flaky crust. This recipe is sure to please the crowd during the Holiday season, one slice and bite at a time.

This Gingerbread Apple Cranberry Vegan Pie is the perfect sweet edition to the Fall season. Safely wrapped in a flaky, gingerbread crust and bursting with sweet-tart flavors from the apples and cranberry, this pie is a sure crowd pleaser, making this recipe the ultimate beginning of a sweet Fall season!

This Cinnamon Whole Wheat Strawberry Peach Pie is by far a sure crowd pleaser. Bursting with tart and sweet flavors from the strawberries and peaches combined, the true star of this recipe however, is the cinnamon whole wheat crust, which not only offers a more rustic look, but an awesome thickness and flakiness. 

Delicious Vegan Pumpkin Pie

Our personal favorite? — This Homemade Apple Berry Pie is a great play on the classic apple pie–a staple in many homes.

What makes this one so special is the bursting of flavor from each strawberry, blueberry, and raspberry that pops through the buttery crust tied together with the great balance of tartness from the granny apples. 

TIPS FOR A FLAKY, BUTTERY CRUST EVERY SINGLE TIME:

  • The butter is SUPER important. When it comes to the vegan buttery sticks, ensuring that they are COLD and of course from a great brand is key! For Vegan pastry crusts, I generally go for Earth’s Best Buttery Sticks which will have you believing that you’ve used actual unsalted butter.
  • Adding Shortening works too! Although, I tend to use buttery sticks alone, adding shortening or lard adds great wonders as well. All you need is half shortening and half butter.
  • Fridge time is Important time! Chilling your dough for an hour at minimum is so imperative to a flaky crust. Even slightly longer makes for a great advantage.
  • Your Flours matter big time! While different brands of flour actually hydrate different (causing for a slightly different result), ensuring that you mix in all-purpose flour with pastry flour is also just as important. Believe it or not, pastry flour actually makes a difference and serves a greater purpose!
  • SLOWLY pour in water, don’t dump it! Ensuring that you lightly pour water-acv mixture while creating dough is so imperative. I generally slightly pour 1/4 at a time and work the dough with my hands to eyeball how wet or dry everything is.
  • Dough can be made in advance, too. If making your crust ahead, you can always store it in the refrigerator for up to 2 days. No longer! 
  • Not too Thick or Thin. Ensuring that you roll out a good enough crust is of course a must. Most go by the rule of thumb being 1/8 of an inch thickness or even slightly thicker. This helps your crust to the perfect thickness to carry the weight of your filling without compromising flakiness.

Delicious Vegan Pumpkin Pie

Now, let’s dig right into a slice of this pie, shall we?

For the Crust:

In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.

In a large bowl, add the all-purpose flour, pastry flour, sea salt, pinch of cinnamon, orange zest, and organic pure cane sugar, whisking them all together.

Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.

Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened BUT not too wet!**

Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.

In the meantime, make the Pie Filling.

For the Filling:

In a medium saucepan on medium-high heat, add the pumpkin puree, brown sugar, and maple syrup, whisking until well combined and sugar has fully dissolved, about 2-3 minutes. Remove from heat and set aside.

In a large bowl, add the heated pumpkin puree mixture along with: coconut milk, vanilla extract, pumpkin pie spice, sea salt, and arrowroot starch mixture, whisking until well combined. Filling mixture should be thickened.

Assembly:

Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about 1/2-inch thick and gently placing it in your pie crust baking pan; working it around evenly. Be sure to do any folding or tucking of any excess pie crust.

Pour pie filling mixture over crust and lightly brush the top of pie crust with melted vegan butter. Bake for 60-65 minutes, until crust becomes golden brown and the center of the filling is only ‘slightly jiggly’. **NOTE: If the crust begins to get too dark quickly, cover around the pie’s crust with foil paper, leaving the middle opened and exposed.**

Once done, remove from the the oven and let cool completely, about 30-45 minutes.

Once cooled, place pie in the refrigerator for at least 4 hours before serving and slicing.

To serve, add Cocowhip! or Vegan Pecan Praline Sauce atop a slice of pumpkin pie on prepared plate.

Bon Appetit!

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If you choose to make this Delicious Vegan Pumpkin Pie or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Delicious Vegan Pumpkin Pie

Delicious Vegan Pumpkin Pie

Delicious Vegan Pumpkin Pie

Prep Time: 10 mins
Cook Time: 1 hr
Chill Time: 4 hrs
Total Time: 1 hr 10 mins
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Ingredients

Crust:

  • 2 cups organic all-purpose flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 1 cup organic pastry flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 3 Tbsps orange zest
  • 2 Tbsps organic pure cane sugar  (Vegan-approved!)
  • pinch of sea salt
  • 1 cup vegan buttery sticks, cold + cubed (That’s 2 sticks!; I use Earth's Balance)
  • 1 cup ice cold water
  • 2 Tbsps apple cider vinegar

Pie Filling:

  • 2 (15 oz.) cans 100% pumpkin puree (Not Pie Filling!; I use Libby's!)
  • 1/2 cup vegan coconut milk or cream  (I use Thai Kitchen; See Notes!)
  • 1/2 cup organic brown sugar (I use Sugar in the Raw brand; vegan-approved!)
  • 1/4 cup Arrowroot starch + 12 Tbsps WARM water (See Notes!)
  • 1/4 cup pure maple syrup (See Notes!)
  • 1 tsp vanilla extract
  • 2 Tbsps Pumpkin Pie Spice (See Notes!)
  • pinch of sea salt

Topping:

  • Vegan Pecan Praline Sauce, optional (See Notes!)
  • CocoWhip! (I use So Delicious Dairy-Free)

Instructions

Crust:

  • In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.
  • In a large bowl, add the all-purpose flour, pastry flour, sea salt, pinch of cinnamon, orange zest, and organic pure cane sugar, whisking them all together.
  • Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened BUT not too wet!**
  • Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
  • In the meantime, make the Pie Filling.

Pie Filling:

  • In a medium saucepan on medium-high heat, add the pumpkin puree, brown sugar, and maple syrup, whisking until well combined and sugar has fully dissolved, about 2-3 minutes. Remove from heat and set aside.
  • In a large bowl, add the heated pumpkin puree mixture along with: coconut milk, vanilla extract, pumpkin pie spice, sea salt, and arrowroot starch mixture, whisking until well combined. Filling mixture should be thickened.

Assembly:

  • Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about 1/2-inch thick and gently placing it in your pie crust baking pan; working it around evenly. Be sure to do any folding or tucking of any excess pie crust.
  • Pour pie filling mixture over crust and lightly brush the top of pie crust with melted vegan butter. Bake for 60-65 minutes, until crust becomes golden brown and the center of the filling is only ‘slightly jiggly’. **NOTE: If the crust begins to get too dark quickly, cover around the pie’s crust with foil paper, leaving the middle opened and exposed.**
  • Once done, remove from the the oven and let cool completely, about 30-45 minutes.
  • Once cooled, place pie in the refrigerator for at least 4 hours before serving and slicing.
  • To serve, add Cocowhip! or Vegan Pecan Praline Sauce atop a slice of pumpkin pie on prepared plate.
  • Bon Appetit!

Tips & Tricks

FLOUR: If you don’t have Pastry Flour available, simply substitute for All-Purpose Flour.
FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate water to flour/butter mixture, ONLY ADD 1/4 cup of water AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of water.
GLUTEN-FREE VERSION: To make these GF, simply substitute All-Purpose Flour with 2 cups Gluten-Free Flour (Bob’s Red Mill has a great one!) and the Pastry Flour with 1/2 cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1tsp in recipe. Also, reduce vegan butter to 1 3/4 sticks instead of 2. Continue all other steps!
ARROWROOT: If you don’t have arrowroot starch, feel free to substitute with regular starch or all-purpose flour, which both act as a thickening agent. Simply mix starch into WARM water until it becomes 'milky' and liquified.
 
COCONUT CREAM: If you don't have Thai Kitchen's Coconut Cream on hand, you can use canned Coconut Milk and refrigerate it overnight so that it thickens into a cream.
SWEETENER: Instead of maple syrup you can always use agave as a sweetener.
STORAGE: Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil and refrigerated for 3-4 days. Re-heat each slice when serving.
PUMPKIN SPICE: If you don’t have Pumpkin Spice readily available, you can use the following: 2 tsps ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and a pinch of allspice. 
VEGAN PRALINE PECAN SAUCE:
  • 1/2 cup organic brown sugar (I used Sugar in the Raw brand)
  • 2 Tbsps vegan butter
  • Pinch of sea salt
  • 1/3 cup canned coconut milk
  • 1/3 cup chopped pecans, toasted
Directions: In a small saucepan (heated on medium-high heat), add the vegan butter, organic brown sugar, and sea salt, stirring until well combined. Once heated through, this mixture will begin to liquify a bit and become bubbly. Continue to simmer for 2-3 minutes, whisking occasionally. Add canned coconut milk, whisking frequently, for about 3-4 minutes until the sauce becomes like caramel sauce (although it will be liquid-y at first). Remove from heat and fold in the toasted pecans. Keep stirring (using a rubber spatula) for another minute or so until pecans are well dressed in the sauce. Set aside to cool for about 5 minutes so that the sauce can thicken.
**To Toast Pecans: Add chopped pecans to a baking sheet and toasting them in the oven (350 degrees Fahrenheit) for 10-15 minutes, tossing them halfway to avoid browning on one side.**

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Delicious Vegan Pumpkin Pie.

 

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  1. That looks so delicious! i am going to make this for my Mom for Thanksgiving! She hasn’t had pumpkin pie for 40 years! She’ll be thrilled!

    • Thanks so much, Beth! OMG! Your mom would love this after not having it for so long! I do hope that you both enjoy!

    • Thanks so much, Claudia! This pie is so perfect for Thanksgiving! I’m definitely thinking about making it again!