Nothing says winter holidays quite like a rich and custardy pumpkin pie in a flaky homemade crust. Whether you (or your guests) are avoiding eggs and dairy, or you simply want to lighten up the classic, this vegan pumpkin pie will satisfy everyone’s cravings. Read on to learn how it’s done.
Ingredients for Vegan Pumpkin Pie
- Coconut oil (or shortening): Traditional pastry dough is made with butter. Coconut oil makes a great substitute as long as it’s properly chilled and in its solid state. If you have shortening, you could certainly use that, too, since it’s naturally plant-based.
- Oat milk: We’ve switched the milk/cream you’d usually find in pumpkin pie to oat milk. This vegan milk is just as rich and creamy as whole dairy milk.
- Canned pumpkin: No need to replace the star of the show. Canned pumpkin is vegan. Just be sure to avoid canned “pumpkin pie filling.”
Ingredients
Crust:
- 1-1/4 cups all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 cup coconut oil (or shortening), cold
- 3 to 4 tablespoons ice water
Filling:
- 2-1/2 cups canned pumpkin
- 1/4 cup packed brown sugar
- 1/4 cup maple or agave syrup
- 3/4 cup oat milk
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 tablespoons tapioca flour or arrowroot flour
Directions
Step 1: Make the dough
In a food processor fitted with the blade attachment, combine the flour, sugar and salt. Pulse to incorporate. Add the coconut oil, and pulse until a crumbly mixture forms. Then add the ice water, 1 tablespoon at a time, pulsing after each addition. The resulting dough should hold together when pinched with your fingers.
Turn the dough out onto a piece of plastic wrap, lightly shape into a disk, and refrigerate for at least 30 minutes or up to 2 hours.
Editor’s Tip: The dough might seem too dry at this point, but resist the urge to add lots more ice water. The dough will hydrate fully while resting in the fridge.
Step 2: Roll out the dough
Unwrap the dough onto a lightly floured surface and allow to rest for five minutes (this will prevent it from cracking).
Using a floured rolling pin, roll the dough out into a 1/8-inch-thick circle, then transfer to a 9-inch pie plate.
Using a paring knife, trim the crust to 1/2-inch beyond the rim of the plate, and flute the edge. Refrigerate for 30 minutes. Meanwhile, preheat the oven to 425°F.
Step 3: Parbake the dough
Carefully place two layers of foil on the surface of the chilled dough in the pie plate. Fill with pie weights, dried beans, or uncooked rice. Bake on a lower oven rack until the crust is set, about five minutes. Then remove the foil and weights, and bake until the crust just starts to brown, about 10 minutes more. Reduce oven temperature to 350°.
Step 4: Make the filling
In a blender, combine all the filling ingredients, and purée until smooth. Pour the filling into the crust. Bake for 45 to 50 minutes, or until the center is set and the filling is beginning to crack. Place on a wire rack and cool at room temperature for one hour. Then refrigerate overnight (or until fully set). If desired, use additional crust to make leaf cutouts and decorate pie as desired.
Editor’s Tip: If you notice that the edges of the dough brown too quickly during baking, carefully cover them with foil and continue baking.
Vegan Pumpkin Pie Variations
- Buy a premade crust: For a speedier route to your dream pie, skip the homemade crust and buy a frozen vegan pie crust at the supermarket.
- Swap out the nondairy milk: Don’t have oat milk? Use whatever plant-based milk you have on hand, like soy, almond or cashew. Just make sure it’s not sweetened or flavored.
How to Store Vegan Pumpkin Pie
Seal the top of your pie with plastic wrap, and store in the fridge. Enjoy within a few days (so the crust doesn’t get soggy).
Vegan Pumpkin Pie Tips
Is canned pumpkin vegan?
Yes! The only ingredient in canned pumpkin should be pumpkin.
Can you freeze vegan pumpkin pie?
Great news: Vegan pumpkin pie can be frozen and stored to enjoy later. Once the pie is fully cooled, wrap it in several layers of plastic and freeze for up to three months. Thaw in the fridge before consuming, and do not re-freeze.
