Pumpkin pie is a mainstay for Thanksgiving dinners, but traditional recipes make it hard for plant-based folks to enjoy it along with everyone else. This pie, however, is fabulous and is not obviously plant-based. It’s creamy and flavorful and no one will miss the “traditional” pie.

Looking for a fall dessert, but not this one? Consider these:

• Gingerbread Cake with Warm Lemon Sauce
• Pears with Honey Caramel, Pine Nuts, and Artisanal Cheese
• Rum Cake
• Pecan Pie
• Vegan Sweet Potato Pie

Vegan Pumpkin Pie

The second best thing about this pie is that it doesn't taste obviously vegan. The best thing, of course is its flavor. It would be great to serve to a mixed crowd as non dairy-free guests won't know! You can use a store-bought vegan pie crust to save about 90 minutes, although this recipe does need to cool and then be chilled for at least 4 hours before serving. It can be made a day ahead of time.

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Prep Time 20 minutes mins

Chill 6 hours hrs 15 minutes mins

Total Time 6 hours hrs 35 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 322 kcal

Ingredients

  

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Pie Crust

• 1 ¼ cup flour all-purpose
• 1 tsp sugar
• ½ tsp salt
• 5 Tbsp non-dairy butter
• ¼ cup coconut oil solid
• 2-3 Tbsp ice water

Pumpkin Filling

• 24 oz pumpkin puree
• 8 oz extra firm silken tofu
• ½ cup white sugar
• ¼ cup brown sugar
• 2 Tbsp cornstarch
• 1 tsp ground cinnamon
• ½ tsp ginger
• ½ tsp nutmeg
• 1 tsp vanilla extract
• ½ tsp salt

Instructions

 

Pie Crust

• Spray a 9" pie pan with cooking spray and set aside.
• In a small bowl, combine the flour, sugar, and salt. Cut the butter and coconut oil in small pieces – about 1 tablespoon in size – and add to the dry ingredients. Using your hands or a pastry cutter, press the butter and coconut oil into the flour until the fats are evenly distributed and the dough resembles small pea-size pieces.
• Dribble 1 tablespoon of ice water over the flour mixer and kneed together with your hands. Add water as necessary. You want a fairly dry dough (this creates the flakiness) but it needs enough moisture to roll out and shape.
• When you have the right consistency, wrap the dough in plastic wrap and refrigerate for at least 30 minutes. When the dough is firm, roll out onto a piece of floured parchment paper until your dough is about ⅛" thick and you have a circle about 12" across.
• Placing your hand underneath the parchment paper, gently flip the crust into the pie pan. Peel off the parchment paper and press the crust evenly into the pie pan, trimming any edges that hang over. Place in the refrigerator and let chill for at least 1 hour.

Pie

• Preheat the oven to 350F. Place a baking sheet on the bottom rack and fill it with water. This creates steam which will allow the pumpkin pie to bake more evenly.
• In a powerful blender or food processor, combine all the ingredients for the pumpkin pie filling. Blend until completely smooth. Pour the pumpkin pie filling into your pie crust, spread evenly with an offset spatula, and bake, uncovered, for 45 minutes.
• At 45 minutes, check for doneness. The pie should be mostly firm, and the pie crust should be golden brown. If there is still a lot of movement to the pie, bake it for another 10 minutes before checking again.
• Remove from the oven and let cool completely at room temperature before transferring to the refrigerator to continue chilling. The pie should set for 4 hours but best overnight.
• Serve with any dairy-free whipped cream.

Notes

Serving and Storing – Chill the pie for at least 4 hours. This pie is best when chilled overnight. This pumpkin pie should be served cold with dairy-free whipped cream. Wrap leftover pie in plastic wrap and store in the refrigerator for up to 5 days or the freezer for up to 2 months.

Recipe Tips: Put a water bath at the bottom of your oven. You can do this by filling a sheet pan with water and placing it on the bottom rack. The steam provides a slower and even bake.

When checking for doneness, you want your pie to be slightly wobbly. Give it a little shake and see how it feels. If it’s too wobbly, the pie isn’t set and will be too soft. If it has no wobble at all, the pie is overcooked and won’t have the custard-like, melt-in-your-mouth feel.

Let the pie cool completely at room temperature before transferring it to the refrigerator to chill. This prevents the pie from cracking. Chill the pie for at least 4 hours. This pie is best when chilled overnight.

Nutrition

Serving: 1gCalories: 322kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 357mgPotassium: 261mgFiber: 3gSugar: 23gVitamin A: 13237IUVitamin C: 4mgCalcium: 43mgIron: 2mg

Keyword dairy-free, dessert, pie, vegan, vegetarian

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