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Pumpkin Pie

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Pumpkin pie made for vegans! Now you can enjoy pumpkin pie with everyone else! Serve with a big dollop of coconut whipped cream.

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Rate this recipe 4.1/5 (11 Votes)

Ingredients

  • PIE FILLING:
  • CRUST
  • 1 3/4 cup whole spelt flour
  • 3/4 cup coconut oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup ice water*
  • 1 (15-ounce) can pumpkin puree
  • 1 package firm silken tofu, drained
  • 1/2 cup maple syrup
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves

Details

Servings 6
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

MAKE THE CRUST
Measure out the coconut oil and place in a small bowl. Freeze for 15-20 minutes until solid.

Pour about 1 cup of water into a small bowl and place a few ice cubes in the bowl.
In a food processor (using the S-blade), add the flour, salt, and cinnamon. Pulse to combine. Add the chilled coconut oil and pulse until the coconut oil is pea-sized and the mixture looks crumbly.

Add ¼ cup of ice water and pulse. If the dough has started to come together, proceed to the next step. If not, add a little more water and continue to pulse until the dough can be formed into a ball in your hands. I ended up using about ½ cup.
Put a sheet of waxed paper on the countertop. Dump out the dough onto the waxed paper and form into one disk. Wrap tightly with plastic wrap and place in the fridge until chilled (about 20 minutes or overnight.)

Preheat the oven to 400°F.

Rinse out the food processor and make the filling. Add all filling ingredients to the food processor and processes on high until smooth (about 2 minutes), stopping to scrape down the sides as needed.

Roll out the crust. Place a sheet of waxed paper on the counter and dust with flour. Set the disk of crust onto the sheet. Dust the rolling pin with flour. Roll carefully; turning the rolling pin often to make the sure the crust stays even and circular. When the crust has thinned out a little (about ⅛ of an inch), carefully transfer it onto the pie plate (it works best if you flip the crust upside down into the dish.)
Pour the filling into the crust.

Bake at 400°F for 15 minutes. Then, turn the oven temperature to 350°F and bake for another 45 minutes or until a toothpick inserted into the centre of the pie comes out mostly clean.

Allow the pie to cool at room temperature for twenty minutes. Place the pie in the fridge for at least two hours until set.

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