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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:

  1. Add flour, salt and sugar into a large bowl and whisk to combine.

  2. 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.

  3. Drizzle in the milk and combine with fork until everything comes together to form a ball of dough. Don't over mix.

  4. Prepare a clean surface with a tea towel and sprinkle flour over it.

  5. 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.

  6. 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:

  1. Preheat the oven to 350°F. Have your just-made or pre-made pie crust ready.

  2. 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.

  3. Pour the filling mixture into the pie crust, and use a spatula to spread the pumpkin filling evenly and smoothly.

  4. Bake for 60 minutes. The edges might be slightly cracked, with a little wobble in the middle.

  5. Let cool and chill in the fridge for 4 hours minimum, or overnight so it can set.

  6. Serve with coconut whipped cream! ENJOY!


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