I seriously can’t tell you guys how excited I am to post this recipe today. SO EXCITED!!
I have finally created, on the 6th try, the perfect vegan pumpkin pie. Yup, I said it. It’s perfect!
This here pie is pie #6. 6! I made 6 pumpkin pies getting this recipe just right. I know that might seem like “woooo hoooo, I’ve made 6 pies in my life, no big deal.” But seriously. Imagine making a pie, and it doesn’t turn out quite right. So you make another one.
And then another one.
And then you give the next two away, because they’re also not quite right.
And then you make another one.
I can’t tell you how much pumpkin pie we’ve eaten in the last month. So much pie! Good thing AJ considers pie one of the main food groups, and he happens to be a big fan of the pumpkin variety.
I set out to create a vegan pumpkin pie in November, and I intended to have it ready to post before Thanksgiving so that you guys who love vegan desserts could bring it to your big T-day dinners. But, as mentioned, things did not go quite as planned.
So even though Christmas isn’t the main pumpkin pie event of the year, it’s still totally acceptable (and usually requested) that there be at least one at Christmas dinner. So I might be a little late to the party with this one, but you can still totally make this when it’s still trendy to be making pumpkin pie (because we all know that once Jan 1 rolls around, pie is definitely on the list of foods you should never, ever eat [until valentine’s day, of course]).
Anyway, this pie is vegan, so that means there are no eggs and no dairy. But don’t you worry – that custardy texture you love about pumpkin pie is still there! And as an extra bonus, there are no weird ingredients – you’ll most likely have almost all of the in your pantry right now!
For this recipe, I used soy creamer, which I don’t consider to be a “weird” ingredient, but some of you might not be able to get at your local grocery store. I was able to find it at Trader Joe’s and at Vons, but in case you can’t find it, it’s totally okay to just use almond or regular soy milk here. If you do sub one of those, the pie color might be a little darker brown, but other than that it should be pretty much the same.
I also made my own pie crust for this, but if you still want to make a homemade pumpkin pie but you’d like to cut the work down a bunch, feel free to use a frozen pie crust from the grocery store. I found some vegan ones at Whole Foods and they were pretty tasty!
If you want to make your own crust, I’ve included some in-depth instructions here, as well as a link to my video on how to make a vegan pie crust. I highly recommend watching the video. The ingredient amounts are a little different, but the process is the exact same and it’s really helpful to see a video instead of just reading about it.
This might be my last post before Christmas, but I’m not sure. If I don’t show up here in the next few days, I wish you all a really great Christmas and wonderful time spent with family and friends.
Vegan Pie Crust
I LOVE this vegan pie crust! It’s super flaky and so yummy. This recipe makes enough for a 9″ deep dish pie. I recommend watching this video if you’ve never made a pie crust before, or if you need a quick refresher.
- Prep Time: 45 mins
- Total Time: 45 mins
- 1 1/2 cups all-purpose flour
- 1/4 cup + 2 Tbsp oat flour
- 3/4 tsp salt
- 3/4 tsp sugar
- 6 Tbsp cold vegan butter, cut into 1/2″ cubes (I used Earth Balance)
- 6 Tbsp shortening
- 5 Tbsp ice water
make the crust:
- See video here (ingredients amounts differ, but the process is the same).
- Fill a small bowl with water and add a couple ice cubes.
- Combine the flours, salt, and sugar in a large bowl or the bowl of a food processor. Add the cold butter and pulse* a few times to break the butter up a bit. Add the shortening to the bowl and pulse again about 10 times until the butter and shortening pieces are about the size of peas.
- Measure 3 Tbsp water into the food processor and pulse a couple times to mix. Add the remaining 2 Tbsp and pulse just until the crust sticks together when pressed between your fingers.
- Dump the pie dough out onto a sheet of plastic warp. Gather all the bits and smoosh into a ball, then into a disk. Wrap in the plastic wrap and refrigerate 30 minutes.
- Place the wrapped disk on a large smooth surface (cutting board, smooth countertop, etc). Unwrap, but leave the dough on the plastic. Place another large piece of plastic wrap on top of the dough so that the dough is sandwiched between the two pieces.
- Use a rolling pin to roll the dough out into a 13″ diameter circle (it may go beyond the plastic wrap a bit).
- Generously grease a 9″ pie dish.
- Remove the top piece of plastic wrap and invert the crust into the pie dish. Carefully remove the other piece of plastic wrap, then fit the crust into the pie dish.
- Lightly press the dough around the edge of the pie pan, then use scissors to cut excess dough from the edge, following the edge of the pan.
- Fold the dough over to make a double-thick rim of the crust. Use three fingers to make the crimp along the edge. For clarification of the last two steps, please see the video!
- Use in your recipe as directed.
– If you don’t have a food processor, you can make this in a large bowl with a pastry blender. Instead of pulsing, just use your pastry blender to cut the butter into the dough until the correct texture is reached.
Now it’s time for the filling!Print
Vegan Pumpkin Pie
This is the perfect vegan pumpkin pie! No eggs and no dairy, but it still has that great custardy texture. And best of all, it has NO weird ingredients!
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 8 servings
- 1 prepared pie crust
- 1 15-oz can pumpkin
- 1 cup soy creamer*
- 1/2 cup sugar
- 2 Tbsp canola oil
- 1/4 cup flour
- 1 tsp cornstarch
- heaping 1/4 tsp ginger
- heaping 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp cinnamon
- heaping 1/4 tsp salt
- Preheat your oven to 425°F.
- Combine the pumpkin, soy creamer, sugar, and canola oil in a large bowl and mix well.
- Combine the flour, cornstarch, spices, and salt in a medium bowl and mix until everything is distributed evenly. Add to the pumpkin mixture and whisk well until smooth.
- Pour the filling into a prepared pie crust. Bake at 425°F for 15 minutes, then lower the oven temperature to 325°F. Bake for an additional 30-35 minutes, until the crust is golden brown and the filling looks set – it might jiggle a bit in the center, but not much.
- Let cool for 3-4 hours at room temperature, then serve or refrigerate. The filling firms up a bit after refrigeration.
– You can use almond milk or regular soy milk instead of the soy creamer, but the pie may be a darker color once cooked.
Nutrition Info per slice (includes crust):