Description
This vegan pumpkin pie recipe is a delicious dairy-free alternative to the traditional dessert, featuring a flaky homemade crust and a rich, spiced pumpkin filling made with natural sweeteners. Perfect for fall celebrations and suitable for those avoiding animal products.
Ingredients
Scale
For the Crust
- 1 1/4 cup flour of your choice (can be gluten free, all purpose, or whole wheat)
- 1/4 teaspoon salt
- 6 tablespoons cold vegan butter
- 5 tablespoons ice cold water
For the Filling
- 2 3/4 cup pumpkin puree (NOT pumpkin pie filling)
- 1/4 cup dark brown sugar
- 1/4 cup maple syrup
- 1/3 cup Almond Breeze Almondmilk (Unsweetened Original)
- 1 tablespoon olive oil
- 2 1/2 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon coarse sea salt
Instructions
- Prepare the crust: In a large mixing bowl, combine the flour and salt. Add the cold vegan butter cut into small pieces and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Slowly add the ice cold water, one tablespoon at a time, mixing until the dough starts to come together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out and bake the crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess edges. Use a fork to prick the bottom of the crust to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust for 15 minutes, then remove the parchment and weights and bake for an additional 5 minutes until lightly golden.
- Prepare the filling: In a large bowl, combine the pumpkin puree, dark brown sugar, maple syrup, almond milk, olive oil, cornstarch, pumpkin pie spice, and coarse sea salt. Whisk everything together until smooth and well incorporated.
- Fill and bake the pie: Pour the pumpkin filling into the pre-baked pie crust, smoothing the top with a spatula. Bake the pie in the oven at 375°F (190°C) for 45 minutes or until the filling is set and a toothpick inserted in the center comes out mostly clean.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. For best results, chill the pie for at least 2 hours before serving to allow the filling to fully set.
Notes
- You can substitute the flour with gluten-free all-purpose flour for a gluten-free option.
- If you prefer a sweeter pie, increase the maple syrup by 1-2 tablespoons.
- Avoid using canned pumpkin pie filling as it contains added spices and sugar that will affect the flavor.
- Store leftovers covered in the refrigerator for up to 5 days.
- Make sure the vegan butter is cold to achieve a flaky crust texture.