Vegan Pumpkin Pie and Crust
Indulge in the cozy flavors of fall with this vegan pumpkin pie and homemade crust recipe, a must-try dessert for your holiday table or anytime you crave something sweet and seasonal. This dairy-free delight combines a luscious, creamy pumpkin filling made with full-fat coconut milk, warm pumpkin pie spices, and a touch of vanilla, all nestled in a flaky, tender crust crafted from coconut oil. With just 30 minutes of prep time and straightforward steps, this recipe is perfect for both seasoned bakers and pie-making beginners. Serve it chilled and topped with a dollop of vegan whipped cream for a dessert that's as beautiful as it is delicious. Whether you're vegan or simply looking for a plant-based twist on a classic favorite, this pie is bound to impress your guests and satisfy your cravings. Keywords: vegan pumpkin pie recipe, dairy-free pumpkin dessert, homemade vegan pie crust, plant-based fall dessert.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 120 grams Coconut oil (solid)
- 60 ml Ice water
- 425 grams Pumpkin puree
- 240 ml Coconut milk (full fat)
- 150 grams Brown sugar
- 30 grams Cornstarch
- 8 grams Pumpkin pie spice
- 5 ml Vanilla extract
- 1 grams Salt
Instructions
Start by making the crust. In a large bowl, whisk together the flour and salt.
Add solid coconut oil to the flour mixture and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently with your hands until the dough just comes together. Be careful not to overwork it.
Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
While the dough chills, prepare the filling. In a large bowl, whisk together pumpkin puree, coconut milk, brown sugar, cornstarch, pumpkin pie spice, vanilla extract, and salt until smooth.
Preheat your oven to 175°C (350°F).
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Carefully transfer the dough to the pan, pressing it gently against the bottom and edges.
Trim any excess dough hanging over the edges, then flute or crimp the edges for decoration.
Pour the pumpkin filling into the prepared crust and smooth the top with a spatula.
Bake the pie in the preheated oven for 55-60 minutes, or until the filling is set and slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature, then transfer it to the refrigerator to chill for at least 4 hours or overnight.
Slice and serve chilled. Optionally, top with vegan whipped cream for extra indulgence.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 21.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 273 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
