Easy Vegan Pumpkin Pie
So let's just start by saying that pumpkin pie is my favorite! It's been my favorite holiday pie/treat ever since I was a little one helping (or maybe just distracting) my mom in the kitchen. I think I can speak for most people when I say I've had some GOOD pumpkin pie, and I've had some BAD, or at least MEH, pumpkin pie. Typically the bad or "meh" pies are a result of last minute, store bought, machine made, rushed, assembly line, loveless pie. Therefore, I refuse to bring a store bought pumpkin pie to a holiday event, but I don't really want to do that much work either...so here is a Vegan Pumpkin Pie recipe that both tastes delicious, and keeps it super simple!! To make things even more simple, by your favorite pre-made pie crust rather than making your own.
Easy Vegan Pumpkin Pie
Pie Crust Ingredients:
• 1.5 cups all-purpose flour (plus more for rolling)
• 1/4 tsp salt
• 1/4 tsp sugar
• 1/2 cup + 1 tbsp of vegetable shortening (or vegan butter)
• 1/4 almond milk
Pie Filling Ingredients:
• 1 & 3/4 cups pure pumpkin puree (14oz can) [NOT pumpkin pie filling!]
• 3/4 cup coconut milk (the kind in a can, shaken well before measuring) [can use full fat or reduced fat]
• 1/2 cup brown sugar
• 1/4 cup cornstarch
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 1/2 tsp cinnamon (personally, I love cinnamon, and use a full tsp)
• 1/2 tsp salt
Crust Instructions:
Add flour, salt and sugar into a large bowl and whisk to combine.
Cut the vegetable shortening or vegan butter into cubes and sprinkle into the flour. Use a fork or pastry cutter to slice and combine until you reach a crumbly texture.
Drizzle in the milk and combine with fork until everything comes together to form a ball of dough. Don't over mix.
Prepare a clean surface with a tea towel and sprinkle flour over it.
Roll the dough into a rough ball, in the center of your workspace and use a rolling pin (or wine bottle, in my case) to roll the dough out to a circle that is several inches bigger than your pie dish.
Use the tea towel (and maybe a buddy) to help flip the dough into the pie dish, and form it into the edges. Use a knife to cut away the excess pastry and fill any holes or gaps. You can also pinch the edges to form a nice crust design.
Filling Instructions:
Preheat the oven to 350°F. Have your just-made or pre-made pie crust ready.
Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt to a blender or large bowl. Blend/mix well.
Pour the filling mixture into the pie crust, and use a spatula to spread the pumpkin filling evenly and smoothly.
Bake for 60 minutes. The edges might be slightly cracked, with a little wobble in the middle.
Let cool and chill in the fridge for 4 hours minimum, or overnight so it can set.
Serve with coconut whipped cream! ENJOY!
