1/2cupextra virgin coconut oil or vegan butter(COLD not liquid)
1/4cupcold water(+ more as needed)
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.
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.
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.
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.
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.
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.
you can use any plant milk here really, If almond is all you got by all means use it but If you can try using a richer variety like cashew or coconut.