Vegan Pumpkin Pie

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Vegan Pumpkin Pie

December 17, 2018 | Uncategorized | No Comments

Better late then never for an amazing vegan pumpkin pie recipe.  I attempted this recipe for the first time this holiday making ALL ingredients from scratch.  My son and I are currently in Indonesia, and with no whole foods anywhere in the country, I had to improvise a bit and make the pumpkin puree and Cashew milk completely from scratch using only a very cheap blender (a lesson in taking the vitamix for granted).  Let me just say this… it was a lot of extra work, but the finished product was completely worth it!!!   I sincerely hope that you enjoy this recipe as much as I did and try at least once in your lifetime to make the entire pie from scratch.

Vegan pumpkin pie made with cashew milk

Mary Mabry
Print Recipe
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 7 people

Ingredients
  

Vegan Crust

  • 2 1/2 cups organic flour
  • 1 Tablespoon organic sugar
  • 12 Tablespoons vegan butter you can also use palm shortening
  • 1/2 cup ice cold water add a little at a time and check consistency

Pie Filling

  • 2 3/4 cups pumpkin puree roast one pumpkin and blend pieces to make puree
  • 1/4 cup palm sugar syrup or maple syrup you can also use agave
  • 1/4 cup palm sugar make sure it is organic
  • 1/3 cup cashew milk
  • 1 Tablespoon oil
  • 3 Tablespoons corn starch
  • 1 1/2 Tablespoons cinnamon
  • 2 teaspoons fresh ginger minced
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon clove

Instructions
 

Crust

  • In a large bowl combine the flour, sugar, and a pinch of salt and wisk. If you are using a kitchen aid mixer you can use the dough hook for this.  
  • Add in the butter little by little and if mixing by hand break apart and combine into the flour until small pea sized bits start to form.
  • Add the water in two or three parts, you want to check each time for the consistency.  The dough should easily be able to roll into a ball without becoming dry or crumbly.  If more water is needed please feel free to add
  • Roll dough into a ball and wrap in plastic place in the refrigerator. Take out at least 20 min Before you plan to roll it out so dough can adjust to room temp.  when you are ready to make your filling, roll out the dough to about 1/4 in. thickness and prepare the pie pan.  I find it easier to roll out the dough on a parchment paper square that way I can easily flip it over into the pie pan

Pie Filling

  • combine all ingredients in a large bowl using a wisk.  
  • Pour filling into the pie crust and bake at 350 degrees F for 35 min.  check the pie often, it may need more time usually the top of the pie will start to crack when it is done

Notes

I recommend preparing the crust and the pumpkin puree the day before. For the puree, you can either roast the pumpkin halves in the oven at 475 degrees for around 30 min until they soften, or you can steam the pumpkin in a pot with water. After you take the skin off the pumpkin, place the pieces in a food processor or a blender to make the puree, you should not need to add any water. Any extra pumpkin can be used in smoothies with the cashew milk or for pumpkin soup. Links for recommended products I used in making this recipe will be posted below. Enjoy
Keyword vegan pumpkin pie , best vegan pie, homemade nut milk

Here are some links for products I think make life easier when making this recipe and being vegan in general.  If you purchase the vitamix blender you will not need a food processor. When purchasing a mixer, the kitchenaid professional series is the only one I will ever buy. You can make and strain your own cashew milk, I did for a long time but this product allows you to do much more.

By agnivegan

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