Ingredients: |
Ingredients: Crust:
Flour - 1 ¼ cups
Salt - ¼ tsp
Cold vegan butter - 6 Tbsp
Ice cold water - 5-7 Tbsp
Filling:
Pumpkin puree - 2 ¾ cups
Maple syrup - ¼ cup
Unsweetened almond or oat milk - ⅓ cup
Melted coconut oil - 1 Tbsp
Cornstarch - 2 ½ Tbsp
Pumpkin pie spice (ginger, cinnamon, nutmeg, cloves) - 1 ¾ tsp
Sea salt - ¼ tsp
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Directions: |
Directions:1. To prepare crust, add flour and salt to a large mixing bowl and whisk to combine. Slice the cold butter in and work gently with a fork or pastry cutter to cut it in. Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to make it come together.
2. Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a thick disc. Wrap and refrigerate for 30 minutes or up to 2 days. Once your dough is chilled, preheat oven to 350º F and prepare pie filling.
3. Add all pie filling ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed.
4. To roll out the crust, unwrap the disc and place it between two layers of wax paper. Use a rolling pin to gently roll it into the shape of your pie pan (9 inch pan). To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. Use your hands to form it into the pan, working the crust up along the sides.
5. Pour filling into pie crust and bake for 60-65 minutes. The crust should be golden brown and the filling will not be set completely and will have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 3-5 hours, preferably overnight.
6. Slice and serve with coconut whipped cream and a sprinkle of cinnamon on top! |
This recipe for Vegan Pumpkin Pie is from