Vegan Pumpkin Pie
Rich, creamy, perfectly spiced vegan pumpkin pie with a flakey crust! Coconut, egg, and dairy-free but filled with cozy fall flavor.
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Servings: 8
Ingredients
- 425 grams pumpkin puree 1 15oz can, about 2 cups
- 30 grams (¼ cup) raw cashews soaked in hot water for 10 minutes
- 226 grams silken tofu
- ¾ cup non-dairy milk
- 80 grams (7 tbsp) brown sugar or a mix of brown and granulated sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice1
- 25 grams (3 tbsp) cornstarch
- 1 vegan pie crust
Pie Crust
- 1 ½ cups (180g) all purpose flour
- ½ tsp salt omit if butter is salted
- 1 tsp sugar
- ½ cup (104g) cold vegan butter diced
- 3 tbsp ice water
Instructions
Pie Crust
- Mix together flour, salt, and sugar.
- Add cold diced butter and use a pastry cutter, fork, or your hands to mix everything together into a sand-like consistency. If using your hands, pinch the butter into the flour.
- Add water 1 tablespoon at a time until the dough just comes together. Use your fingers to gently mix the dough as you add the water. You should be able to take a handful of dough and clump it together without it falling apart.
- Gather the dough into a big ball. Cover and chill in the fridge for 1-2 hours.
Pie
- Par-bake crust: Roll out the dough and press it into a 9-inch pie pan. Place in the fridge for 30 minutes to chill the dough (if you're in a rush, you can place it in the freezer for 5 minutes, but don't leave it too long or the dough can get too cold and crack during baking).
- Preheat oven to 375°F.
- Remove the pie pan from the freezer. Place a sheet of parchment paper on top and add pie weights or dried beans2. Bake for 15 minutes, then remove the pie weights and parchment paper and bake for another 5 minutes or until starting to brown. Set the crust aside while you prepare the filling.
- Make filling: Add pumpkin puree, cashews, tofu, and milk to a high powdered blender and blend until smooth. Add remaining ingredients and blend again to combine.
- Add filling to the pre-baked crust and smooth out the top. Reduce oven temp to 350°F. Transfer the pie to oven and bake 45-60 minutes until the center is just set (it should jiggle slightly). Check around 30 minutes to see if the crust is browning too much - if so, cover the edges with aluminum foil or a pie shield.
- Turn oven off and leave the pie in the oven for 30 minutes with the door slightly ajar (this helps prevent further cracking), then place on a wire rack to cool to room temperature. Cover and place in the refrigerator for at least 1 hour to firm up. Serve chilled.
Notes
1) If you don't have pumpkin pie spice, you can make your own with a mix of cinnamon, ginger, nutmeg, cloves, and/or allspice. I do 1 1/2 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp nutmeg.
2) Pie weights/dried beans/sugar are usually recommended when par-baking pie crust to prevent the crust from shrinking. However, if you're feeling lazy you can just poke holes on the surface of the crust with a fork. To minimize crust shrinkage, make sure your crust is very cold immediately before baking. You may only need to bake the crust for 10-15 minutes, just until it starts to brown and dry out.