Delicious Vegan Pumpkin Pie

Slice of Vegan Pumpkin Pie on two small, stacked plates.

5 from 9 votes

This is the best Vegan Pumpkin Pie for the holidays with a flaky orange-infused crust and spiced pumpkin filling, including a gluten-free option.

Prep Time10

Cook Time1

Chill Time:4

Total Time1 10

Course: Dessert

Keyword: baked, classic, dairy-free, dessert, easy, fall recipe, gluten-free, healthy, holidays, homemade, orange, pecans, pie, pies, plant-based, vegan

Servings: Servings

Calories: 339kcal

Author: Shanika

Ingredients

CRUST:

1 cup organic all-purpose flour
½ cup organic pastry flour
1 tablespoon orange zest, optional
½ teaspoon ground cinnamon
2 Tbsps organic cane sugar
pinch of sea salt
½ cup vegan butter, COLD!
½ cup Almond milk + 2 Tbsps, very cold (You can also use water, if preferred!)
1 teaspoon apple cider vinegar

FILLING:

2 (15 oz.) cans organic 100% pumpkin puree (Not Pie filling!)
½ cup canned coconut cream (You can also use canned coconut milk)
½ cup organic brown sugar
¼ cup Arrowroot starch (See Notes!)
¼ cup pure maple syrup
1 teaspoon vanilla extract
2 tsps Homemade pumpkin spice

OPTIONAL TOPPING:

Pecan Praline Sauce (See Notes!)
CocoWhip!
Toasted chopped pecans

US Customary - Metric

Instructions

CRUST:

In a measuring cup, add the milk and apple cider vinegar, stir and set aside.
In a large bowl, add the all-purpose flour, pastry flour, sea salt, 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-milk mixture (slowly) 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 tablespoon of milk 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.

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 and let cool.
In a large bowl, add the cooled pumpkin puree mixture along with: coconut cream/milk, vanilla extract, pumpkin spice, sea salt, and arrowroot starch mixture, whisking until combined and smooth. Filling mixture should be thickened at this point.
Preheat the oven to 375 degrees Fahrenheit and lightly grease a standard pie dish with vegan butter.

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 ½-inch thick and gently placing it in your pie dish; 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. When cooled, place pie in the refrigerator for at least 4 hours before serving and slicing.
To serve, add Cocowhip! or Pecan Praline Sauce atop a slice of pumpkin pie and enjoy!
Bon Appetit!

Notes

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.
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 ¼ 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 ½ cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1tsp in recipe. Also, reduce vegan butter to 1 ¾ 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.
TOASTED NUTS: Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.

Nutrition