We’re sure that your tastebuds will go crazy when they try this vegan pumpkin pie. This traditional dessert goes well with any meal or as a stand-alone snack at any time of year, but it’s especially comforting and nostalgic for seasonal eating during fall.
Baking can be challenging for some people, but this amazing vegan pumpkin pie recipe is easy for anyone to make.
The Most Perfect Vegan Pumpkin Pie Recipe Ever!
Pumpkin Purée: Make or Buy?
The perfect pumpkin pie needs the perfect pumpkin purée. You have two options, canned pumpkin purée and “do it yourself” pumpkin purée.
With canned pumpkin purée, it’s a convenient and time-saving choice as you can find this ingredient in most stores. Also, it leaves a consistently excellent result in baking.
However, if you prefer traditional pumpkin pie, you might want to pass on the canned puree. Why? Because “do it yourself,” pumpkin purée can pack more flavors. In short, it is made by roasting a sugar pumpkin with kabocha or butternut.
It would be smart to try both versions to see your family and friends’ opinions. The detailed recipe is in the next paragraph for those who choose the “do it yourself” pumpkin purée.
How to Make “Do It Yourself” Pumpkin Purée?
So you chose to make “do it yourself” pumpkin purée. Such a great choice!
In this step, you might need:
- Silicone baking mat (Silpat) or foil
- A food mill or chinois (optional)
Firstly, cut a sugar pumpkin in half to take out all the insides and discard. Cover the baking sheet with a baking mat or foil and bake the pumpkin halves in the oven at 350°F. The ideal time would be 1 or 1 ½ hours. Use a fork and pierce the pumpkin to make sure they’re well cooked.
Next, take them out of the oven, allow to cool, and scoop out the pulp. For an even smoother texture, put it through a food mill or chinois. Now, you have your unique-flavored pumpkin purée.
Now, Let’s Bake!
Get Started with the Crust
- Gluten-free flour: 1 1/4 cup
- Sea salt: 1/4 tablespoon
- Cold vegan butter: 6 tablespoon
- Ice cold water
- Plastic wrap
First of all, mix gluten-free flour and sea salt in a big mixing bowl and whisk. Add some cold vegan butter slices and continue whisking. You can cut the butter into pieces to make the mixing job easier.
Next, slowly pour ice-cold water into the combination and stir the mixture with a spoon. Estimate the amount of water as you can make it too sticky.
When the dough comes to the texture that you want, put it out to a plastic wrap. Put the dough into a plate, cover with plastic wrap, and put it in the fridge (from 30 minutes to 2 days).
After taking it out of the fridge, let it sit. Then put it in the oven to preheat at the degree of 350°F (176°C). Meanwhile, you can prepare the filling.
Now Move to The Filling
- Homemade pumpkin purée: 2 3/4 cups
- Or canned pumpkin purée: 2 3/4 cups
- Maple syrup: 1/4 cup
- Brown sugar: 1/4 cup
- Unsweetened plain almond milk: 1/3 cup
- Olive or coconut oil: 1 tablespoon
- Cornstarch or arrowroot powder: 2 1/2 tablespoon
- Pumpkin pie spice: 1 3/4 tablespoon
- Sea salt: 1/4 tablespoon
This is the easiest step in this recipe. Simply blend all the filling ingredients until smooth. Taste and adjust the flavor with more seasonings if needed.
Form The Crust
- A pie pan (recommended 9-inch)
- Plastic wrap
Before forming the dough in the pie pan, unwrap and remove it from the plate to the two-layers wrap bag.
Next, with a rolling pin, roll the dough until it gets your pie pan shape. Be gentle, and if some cracks appear while rolling, you can fix them after placing the pastry in the pan.
When the crust gets a formable texture, transfer it to the pie pan. Make the crust work up along the sides. The pumpkin pie is famous for wavy edges, so use a fork or your hands to crimp the edges. This step is optional, so don’t stress yourself out with the decoration.
If there are any holes or cracks, mend them with some dough and your hand heat.
Together We Bake!
Pour the filling into the pie crust, then put them in the oven and bake, from 58 to 65 minutes. If unsure, you can check from minute 58 and keep baking if necessary, until the time reaches 65.
How to know that it’s ready to serve? The light golden brown color of the crust and the cracks on the top of the filling can tell you that it’s servable.
After making sure that the pie is well cooked, take it out of the oven and let it cool. Keep in mind that it should be completely cool before storing in the fridge.
What to Serve With?
Coconut whipped cream is a tasty side for your vegan pumpkin pie. Sprinkle some cinnamon, nutmeg, or pumpkin pie spice to make the taste pop.
How to Make Your Vegan Pumpkin Pie Different?
Decoration! For beginners, especially, here’s where you can do some tricks to hide the imperfections. Add some cranberries on top of your pumpkin pie to catch the eater’s attention.
With extra flour from the previous steps, try to bake some exciting cookie pieces, such as fall leaves or birds. Use them to decorate your serving dish, plate, or put them on top of your pumpkin pie. Use your creativity to do whatever you want. We’re sure that your family and friends will love it.
How Long Can It Stay in the Fridge?
For the best texture, you can store it in the fridge for up to 3 days. Try not to keep it longer as your pie will turn dry and lose the fresh taste.
Baking is not for everyone. It’s a job that can require experience to predict the dough’s texture and bake time. But, don’t worry if your pie isn’t perfect; keep in mind that you’ve done a great job, and as we believe, the best vegan pumpkin pie recipe comes from love!
Does this recipe motivate you to make a vegan pumpkin pie for the family? Let us know your experience and leave some tips for our readers in the comment section below. Make sure you’ve signed up for upcoming vegan recipes.