Delicious Vegan Pumpkin Pie
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.
Servings 8 Servings
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!
Notes
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!
VEGAN PRALINE PECAN SAUCE:
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.
- 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