Vegan Pumpkin Pie
It’s almost the holidays again, someone pinch me because I don’t believe it. I’m still in a flip flop and Nice-cream kind of mood but I could possibly snap out of it with a slice of this decadent pumpkin pie.
I’m not even into the “everything pumpkin” thing you guys, but this pie right here is legit! Not too sweet, but infused with the perfect fall combination of spices. Think nutmeg, cinnamon, ginger, cloves, vanilla and of course pumpkin puree! Pure Fall Magic! It could only get better If you drizzled it with this caramel sauce.
Pumpkin Pie Making Tips
- The Pumpkin Filling – Use aquafaba instead of eggs! Just whip up all the pie filling ingredients in a bowl with a whisk, really, you don’t even need to dirty up your mixer for this one. You’ll have a little bit leftover filling from this recipe but don’t complain, just pour in into a ramekin and bake it alongside the pie. Allow to cool and dig it with a spoon when nobody’s watching.
- Fresh or Canned Pumpkin? – Canned pumpkin is definitely best! It is usually a thicker puree and pretty consistent from brand to brand, so you can always count on it for perfect texture.
- The Pie Crust – Moment of truth kids: I use a vegan store bought organic pie crust most of the times to make this pumpkin pie, my fan favorite Cranberry Pie and also to fill it with this Homemade Apple Pie Filling. Because let’s be honest: nobody’s got that much free time during Thanksgiving and Christmas to be whipping up pie crust from scratch. And then you need to find room for to in the fridge too. Not doable in my world. Anyhow, if you fid yourself in a romantic mood and want to make it from scratch, have flour all over your kitchen floor then go for it! I included my simple from scratch recipe for you below, have a blast friend!
- Cashew or Coconut Milk? – You can use this homemade cashew milk recipe, or full fat coconut milk from a can that only contains water + coconut.
- On Storage – This pie keeps really well in the fridge for a few days but I can’t say 100% for sure how long because I have never had one last more than one night. Freeze small portions in individual containers and thaw out in the fridge or at room temperature.
Why You’ll Love it. It’s:
Vegan Thanksgiving Recipes
- Classic Bread Stuffing
- Olive Oil Mashed Potatoes
- Mashed Potato Salad
- Vegan Turkey
- Best Vegan Mac and Cheese
- Vegan Sausage Gravy
- Amazing Vegan Stuffing
- Vegan Holiday Roast
- Scalloped Potatoes
- Pumpkin Waffles.
- Vegan Baklava
- Pumpkin Bread
- Raw Pumpkin Cheesecake
- Chocolate Sheet Cake
- Vegan Shortbread Cookies
- Vegan Olive Oil Cake
- Wedding Cookies
- Vegan Custard.
How to Make Vegan Pumpkin Pie
Best Vegan Pumpkin Pie
- 1 9 inch frozen pie crust (store bought) (frozen, vegan, organic)
- 1/2 cup aquafaba (chickpea liquid)
- 3/4 cup granulated sugar
- 15 oz organic pumpkin puree
- 6 tbsp tapioca flour
- 1.5 cups cashew milk (or full fat coconut milk)
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- 3/4 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp ground cloves
- 1/2 tsp sea salt
- Thaw out the frozen pie crust if using store bought shell. Use a fork and gently poke holes all through the bottom and the sides to prevent the crust from puffing up while baking.1 9 inch frozen pie crust (store bought)
- Meanwhile preheat your oven to 450”F.
- Bake the thawed pie crust for 12 to 15 minutes. Take a look inside around the 8 minute mark and if you see it puff up just take your fork or knife and give it a little poke. Continue baking. Remove from the oven and allow it to cool.
- Turn the oven down to 375”F.
Make the Pumpkin Filling
- Add the aquafaba to a bowl and whisk it until frothy, about 3 minutes or so. Set aside.1/2 cup aquafaba
- In a separate bowl mix together the sugar, pumpkin puree, cashew milk, tapioca and all spices until combined. Add the aquafaba and mix to combine.3/4 cup granulated sugar, 15 oz organic pumpkin puree, 6 tbsp tapioca flour, 1.5 cups cashew milk, 1 tsp vanilla extract, 3/4 tsp cinnamon, 3/4 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp ground cloves, 1/2 tsp sea salt
Assemble the Pie
- Fill with the pre-baked pie crust with the pumpkin filling. You will have a little leftover filling so just pour it into a ramekin and bake it.
- Add your pumpkin pie to the oven and bake it @375”F for 50 minutes until the top is set.
- Remove from the oven and allow it to cool off completely then refrigerate until set. I like to do this the night before so by morning my pie is perfect.
- Serve with coconut whipped cream on top.
Vegan Pie Crust from Scratch (OPTIONAL)
- To make the crust add the flour, salt, sugar and vinegar to the bowl of a food processor and pulse until combined.1.5 cups all purpose flour, 1 tbsp granulated sugar, 1/2 tsp sea salt, 1 tbsp white vinegar
- Start adding the coconut oil by the spoonful and continue pulsing until combined but you can still see the coconut oil into small pieces. Add 1/4 cup of the cold water and pulse again till combined.1/2 cup extra virgin coconut oil or vegan butter, 1/4 cup cold water
- At this point touch the dough and make sure it stays together holding its shape nicely. If it seems to crumbly add another tablespoon of cold water and pulse again. Keep adding water if needed until the dough holds its shape. (This step will depend on the flour, sometimes it takes more water sometimes less so just learn to feell it).
- Prepare a piece of plastic wrap and turn the dough onto it. Pat it down into 1/2 inch thick round or so. Refrigerate for a couple of hours or overnight.
- When ready to assemble the pie make sure to bring the dough to room temperature for about 20 minutes or so to make it easier to roll.
- Use two pieces of parchment paper and place the dough in between them. Use a rolling pin and roll out the dough to a 12 inch round. Try not to overwork the dough so it doesn’t get too warm or you’ll need to refrigerate again so it can firm up again.
- Prepare a 9 inch pie plate and carefully place the dough inside of it. Fold the overhanging dough onto itself and crimp the edges. Refrigerate again for about 25 to 30 minutes.
- Follow the above baking and pumpkin filling instructions.
- Fresh or Canned Pumpkin? - Canned pumpkin is definitely best! It is usually a thicker puree and pretty consistent from brand to brand, so you can always count on it for perfect texture.
- On Storage - This pie keeps really well in the fridge for a few days but I can't say 100% for sure how long because I have never had one last more than one night. Freeze small portions in individual containers and thaw out in the fridge or at room temperature.