Why You’ll Love this Vegan Pumpkin Pie Recipe
If you’re looking for a delicious dessert that’s both comforting and guilt-free, you’re going to love this vegan pumpkin pie recipe.
It’s not just about the taste; it’s about the experience. The warm spices blend perfectly with the creamy pumpkin, creating a slice that feels like a hug on a plate.
Plus, I love knowing it’s made with wholesome ingredients, making it a treat I can enjoy without any guilt.
Whether you’re sharing it at a gathering or savoring it solo, this pie captures all the joy of fall.
Trust me, it’ll quickly become a favorite!
Ingredients of Vegan Pumpkin Pie
When it comes to whipping up a delicious vegan pumpkin pie, the ingredients play a starring role in creating that perfect balance of flavors and textures. The good news? You probably have most of these items in your pantry already. This recipe uses wholesome ingredients that not only make the pie taste amazing but also cater to plant-based diets.
Whether you’re a seasoned vegan baker or just trying to impress your friends with a new dessert, this list will guide you through what you need to make your pie dreams come true.
Here’s what you’ll need:
Ingredients for Vegan Pumpkin Pie
- For the crust:
- 1/2 cup unbleached flour
- 7 tablespoons whole wheat flour (plus more for rolling)
- 1/2 teaspoon salt
- 1/2 teaspoon vegan sugar or 1/2 teaspoon granulated cane syrup
- 1/2 teaspoon baking powder
- 3 tablespoons canola oil
- 3 tablespoons soymilk
- 1/2 teaspoon lemon juice
- 3 – 4 tablespoons water (as needed)
- For the filling:
- 2 cups canned pumpkin
- 1 cup low-fat soymilk or rice milk
- 3/4 cup granulated cane syrup
- 1/4 cup cornstarch
- 1/2 tablespoon dark molasses (to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
Now, let’s chat about some considerations regarding these ingredients. First off, if you’re not a fan of whole wheat flour, feel free to substitute it with all-purpose flour. The crust will still turn out flaky and delicious.
Also, don’t be shy with the spices. They’re what give this pie its cozy, fall flavor, so if you love cinnamon or ginger, add a pinch more.
And let’s be real, the pumpkin filling is like a blank canvas; you can customize it to suit your taste buds. Are you a molasses fan? Go ahead and add a bit extra for that rich, deep flavor.
Just keep in mind, the beauty of baking is that you can adjust things based on what you have on hand and what you enjoy, so don’t stress too much about sticking to the list. Happy baking!
How to Make Vegan Pumpkin Pie
Alright, let’s channel our inner bakers and plunge into the delightful process of making this vegan pumpkin pie. First things first, you’ll want to tackle that crust. Grab your mixing bowl and combine 1/2 cup of unbleached flour with 7 tablespoons of whole wheat flour, 1/2 teaspoon of salt, 1/2 teaspoon of vegan sugar (or granulated cane syrup, if you’re feeling fancy), and 1/2 teaspoon of baking powder. Give that a good stir—this is the foundation of your pie, after all.
Now, in another small bowl, whisk together 3 tablespoons of canola oil and 3 tablespoons of soymilk. That’s your secret weapon for a flaky crust. Pour this liquid mixture into your dry ingredients and mix it all together with a fork until it starts to hold together. If it feels a bit dry, don’t panic—just add water, one tablespoon at a time, until you can form the dough into a ball.
Once your dough is ready, go ahead and let it rest. I like to cover it with plastic wrap and let it chill in the fridge for about 30 minutes.
While that’s happening, let’s move on to the filling, which is the star of the show. In a large bowl, combine 2 cups of canned pumpkin with 1 cup of low-fat soymilk (or rice milk if that’s your jam), 3/4 cup of granulated cane syrup, and 1/4 cup of cornstarch.
Now for the good stuff—add in 1/2 tablespoon of dark molasses (taste it first; it’s like a flavor hug), 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of salt, 1/2 teaspoon of ground ginger, 1/4 teaspoon of freshly grated nutmeg, and 1/4 teaspoon of ground allspice. Mix it all up until it’s smooth and creamy, which might take a minute or two.
Now, back to that crust. Roll it out on a floured surface to about 1/8 inch thick, and then gently transfer it to your pie dish. Trim the edges and, if you’re feeling artsy, crimp them for some extra flair.
Pour that luscious pumpkin filling into the crust, spreading it evenly. Pop your pie in the oven, preheated to 350°F, and let it bake for about 45 to 50 minutes. You’ll know it’s done when the filling is set but still has a little jiggle.
When it’s finished baking, let it cool at room temperature before slicing. Trust me, the wait is worth it. Now you’ve got yourself a delicious vegan pumpkin pie that’ll impress everyone—just remember to save a slice for yourself.
Vegan Pumpkin Pie Substitutions & Variations
While I love the classic vegan pumpkin pie recipe, there’s always room for creativity when it comes to substitutions and variations.
For a gluten-free option, I’ve used almond or oat flour instead of regular flour. You can also swap out the sugar for maple syrup or coconut sugar for a different sweetness profile.
If you’re not a fan of soymilk, try almond or oat milk for the filling. To add a unique twist, I’ve experimented with adding a touch of cocoa powder or even a splash of bourbon for a richer flavor.
The possibilities are endless, so feel free to get creative!
What to Serve with Vegan Pumpkin Pie
To elevate your vegan pumpkin pie experience, consider serving it with a variety of delightful accompaniments.
I love adding a scoop of coconut whipped cream for a creamy contrast. You might also try a sprinkle of toasted pecans or walnuts on top for added crunch.
A drizzle of maple syrup or a dollop of dairy-free ice cream can bring a wonderful sweetness, too.
If you’re feeling adventurous, pairing it with a spiced chai or a warm apple cider enhances the cozy vibe.
These simple additions can truly make your vegan pumpkin pie a standout dessert at any gathering!
Additional Tips & Notes
When baking your vegan pumpkin pie, keep in mind a few additional tips that can enhance both flavor and texture. I always recommend using fresh spices instead of pre-ground; it really makes a difference!
If you like a creamier filling, try adding a bit more plant milk or a splash of coconut cream. To guarantee a flaky crust, don’t overwork the dough; just mix until combined.
If you’re short on time, feel free to use a store-bought vegan crust. Finally, let the pie cool completely before slicing—it helps the filling set perfectly. Enjoy your delicious creation!