Vegan Pumpkin Pie

Vegan Pumpkin Pie

This vegan pumpkin pie is super easy to make! The dessert is great for the holidays/fall/winter & Thanksgiving but can be enjoyed throughout the year. A homemade gluten-free pie crust and a perfectly spiced pumpkin filling make this vegan pie very delicious!

Ingredients

Pie Filling:

  • 15 oz (425 g) pureed pumpkin (not pumpkin pie filling) (*see notes)
  • 3/4 cup (180 ml) coconut milk canned (full-fat)
  • 1/2 cup (100 g) coconut sugar or brown sugar (*see notes)
  • 2 1/2 tbsp (50 g) maple syrup or any other liquid sweetener
  • 3 tbsp (24 g) cornstarch or tapioca flour (*see notes)
  • 2 1/2 tsp pumpkin pie spice (*see notes)
  • 1 tsp vanilla extract
  • 1/3 tsp salt
  • Whipped coconut cream (optional)

Pie crust:

  • 1 cup + 1 tbsp (160 g) gluten-free flour (*see recipe notes)
  • 1/2 cup (60 g) almond flour (*see recipe notes)
  • 2 flax eggs (2 tbsp ground flax seeds + 1/4 cup water)
  • 2 1/2 tbsp (30 g) coconut oil softened
  • 2 tbsp (20 g) coconut sugar or brown sugar
  • Pinch of salt

Instructions

Pie Crust:

    • To make the flax egg, simply put 2 tbsp ground flax seeds (or ground chia seeds) to a small bowl, add 1/4 cup of water and mix with a whisk. Set aside for 5 minutes.
    • Put all dry crust ingredients into a medium-sized bowl, then add the wet ingredients, stir with a spatula or fork. Then use your hands to knead the dough until it holds together or use a food processor! If the dough appears too dry, add a tiny bit of cold water.
  • Press the dough into the bottom of a greased 9-inch pie pan and about 2 inches (5 cm) up the sides. Put the pan into the fridge (while you make the filling) and preheat the oven to 350°F (180°C).

Pumpkin Pie Filling:

  • Process all filling ingredients in a food processor or blender until completely smooth.
  • Pour the pumpkin filling into the uncooked pie crust and spread it with a spatula.
  • Bake in the oven for 50 minutes. Turn off the oven and let the pie in the oven but open the door of the oven. Wait for a further 5 minutes, then take it out of the oven and let cool at room temperature. The middle of the pie will still be a bit wobbly and that’s normal.
  • After the pie has cooled on the counter for a while, place it into the fridge to firm up. This takes at least 2 hours but preferably leave it there overnight.
  • Decorate the pumpkin pie with whipped coconut cream. Enjoy! Store pie leftovers covered in the fridge for up to 6 days.

recipe courtesy of Elevegan.com

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