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Vegan Pumpkin Pie

Custardy, rich, spiced, and it's vegan. This pumpkin pie is great all year round and doesn't need a specific holiday to enjoy it. The recipe is designed to be easy enough for even a novice baker to have first time success. Bake, eat, and live.
Course Dessert
Cuisine American
Keyword pie
Prep Time - 20 minutes
Cook Time - 1 hour
Chilling - 1 hour
Total Time - 2 hours 20 minutes
Servings - 1 pie
Cost $5-10

Equipment

  • 1 9 or 9 1/2 in pie pan

Ingredients

Crust Dough

  • 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 ground ginger
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 3 tablespoons tapioca flour or arrowroot flour (can also use corn starch)

Instructions

  • In a food processor, mix flour, sugar and salt; pulse in coconut oil until crumbly. Gradually add ice water, pulsing until dough holds together when pressed. Shape into a disk. Cover and refrigerate 30 minutes or up to 2 hours.
  • On a lightly floured surface, roll dough into a 1/8-in.-thick circle. Transfer to a 9-in. pie plate. Trim crust to ½ in. beyond rim of plate; flute edge by pinching the dough together to form the wavy edge design. Refrigerate 30 minutes. Preheat oven to 425°.
  • Place a piece of aluminum foil on the dough and lightly press it onto the dough. Fill with pie weights, dried beans, or uncooked rice. Bake on a lower oven rack until crust is set, about 5 minutes. Remove foil and weights. bake until crust just starts to brown, about 10 minutes. Reduce oven temperature to 350°. This step is important and shouldn't be skipped or rushed.
  • In a blender or food processor, combine all of the filling ingredients. Puree until smooth. Pour filling into crust and smooth the top with a spatula. Bake 45 to 50 minutes or until center is set and filling is beginning to crack (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
  • If you cut into this too soon, the filling will not be very firm and it could even fall. It should be refrigerated overnight or for at least a few hours.