Check out this vibrant vegan pumpkin pie recipe

Written by Pashupati Saha | December 16, 2024

When it comes to pumpkin pie, letÕs talk about the star of the show: pumpkin purŽe. Often referred to as pure pumpkin, this is simply cooked pumpkin thatÕs been blended into a velvety smooth texture. For those who want to keep it easy (and who doesnÕt?), canned pumpkin is your best friend. Just grab one can, but be sure to check the labelÑmake sure itÕs just pumpkin, not pumpkin pie filling, which is loaded with spices and thickeners that will throw your recipe off balance.

If youÕre feeling adventurous, making your own pumpkin purŽe is a fantastic option too! YouÕll need about 1_ cups, and the homemade version adds a personal touch thatÕs hard to beat.

Now, why might your pie look a bit different in color? Well, pumpkins arenÕt all created equal. Factors like the brand, the country of origin, and even the harvest time play a role in how vibrant your pie turns out. But donÕt fret! Whether itÕs a tad darker or lighter than expected, the taste remains the same: pure pumpkin goodness.

And hereÕs the best part: you wonÕt even taste the coconut milk, which blends seamlessly with the spices and pumpkin. If youÕre not a fan of coconut, no worries! A rich vegan culinary cream or a creamy dairy-free milk will work just as well. Plus, this vegan pumpkin pie can be entirely gluten-free tooÑjust grab a store-bought vegan gluten-free pie crust, and youÕre all set for a delicious dessert.

Ingredients

For the vegan pie dough

• 150 gm all-purpose flour
• 5 gm kosher salt
• 115 gm cold vegan butter, cubed
• 60 ml ice water

For chocolate-swirled pumpkin filling

• 150 gm sugar
• 15 gm cornstarch
• 10 gm cinnamon
• 5 gm ground cloves
• 5 gm kosher salt
• 425 gm pumpkin puree
• 120 ml coconut cream (or any plant-based heavy cream)
• 85 gm vegan bittersweet chocolate, melted and cooled slightly

Directions

Make the pie dough

• In a food processor, pulse the flour with the salt. Add the cold vegan butter and pulse until the mixture resembles the size of peas. Drizzle in the ice water and pulse until the crumbs are moistened. Turn out onto a work surface, gather into a ball, flatten it, wrap in plastic, and refrigerate for 30 minutes.

Make the pie

• Preheat the oven to 180¡C. On a lightly floured surface, roll out the dough into a 33 cm round, about 6 mm thick. Fit the dough into a 23 cm glass pie plate. Trim the edge to about 2 cm and fold the dough under itself, crimping decoratively. Refrigerate the pie shell for 10 minutes.
• Line the pie shell with foil and fill it with pie weights or dried beans. Bake at 180¡C in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights, then bake until the crust is pale golden, about 10 minutes longer. Let it cool slightly.
• In a medium bowl, whisk together the sugar, cornstarch, cinnamon, cloves, and salt until smooth. Whisk in the pumpkin puree, then the coconut cream. Transfer 240 ml of the filling to another bowl and whisk in the melted vegan chocolate.
• Near the oven, pour the remaining pumpkin filling into the crust. Dollop the chocolate filling on top and swirl it in with a butter knife. Bake the pie for about 45 minutes, or until the custard is set. Cover the crust with strips of foil if it browns too quickly. Cool the pie on a wire rack completely before serving.

Check out theseplant based snack ideas, vegan pie filling ideas and vegan low-cal pancakes for your dessert counter as you celebrate vegan day with your close ones.