Easy Vegan Pumpkin Pie

Welcome to the third and final instalment of the ULTIMATE VEGAN THANKSGIVING FEAST collab with Plant Based Jane, Love Wild Live Free, and The Compassionate Life.

Just because you’re vegan, it doesn’t mean you have to miss out on pumpkin pie at Thanksgiving! I used to make a mean pumpkin pie, but unfortunately it was loaded with butter, condensed milk, and eggs. This version is just as good, if not better, and uses no animal products whatsoever. The crust is  Bring this to your family gathering and sit back while your friends and family beg you for the recipe 😉

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Pie Crust
1 1/2 cups flour {cold}, plus additional flour for rolling
8 tablespoons vegan butter {cold}
1 teaspoon maple syrup
2-4 tablespoons ice cold water
1/2 teaspoon salt

Preheat oven to 350 degrees fahrenheit.

The key to flaky pie crust is using COLD ingredients. Place your measured flour in the fridge or freezer for about 10 minutes (I used a mixture of all purpose and spelt flour.) In a food processor fitted with an S-blade, pulse the flour, salt, maple syrup, and butter until crumbly. Alternatively you can go old school and cut the butter into the flour using two knives, a fork, or even your hands if you don’t own a food processor. Transfer this mixture to a bowl and stir in the ice cold water one tablespoon at a time until a stick dough is formed. Chill the dough in the fridge for 30 minutes to an hour.

On a lightly floured surface, roll out the dough to about 1/2 a centimetre thick. Line a 9 – inch pie pan with the dough and trim away the excess. Poke a few holes in the bottom of the crust using a fork. Place your pie dish in the fridge while you make the filling.

Pumpkin Pie Filling
1 block (300g) soft or silken tofu
2 cups pure pumpkin (FRESH is best, but canned will do if you’re short on time)
1/2-2/3 cups maple syrup (depending on your desired sweetness)

1 tablespoon pumpkin spice
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon vanila extract
pinch of salt

Combine all ingredients in a blender until smooth. Pour into the pie crust and bake for 30-40 minutes or until no longer jiggly. Cool down COMPLETELY before slicing. Top with coconut whipped cream and a dash of cinnamon.

Enjoy!


For your viewing pleasure, here’s a video demonstration of this recipe in under 90 seconds:

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4 thoughts on “Easy Vegan Pumpkin Pie

  1. I’m dying to try this this Thanksgiving! In the pie crust could I use almond/coconut or oat flour and could I replace the butter with coconut oil? Thanks!

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    1. Hi Olivia! It could potentially work but I haven’t tried it myself. Out of the flours you suggested, I think oat would probably work the best. As for the coconut oil just make sure to measure it when it’s solid and maybe stick it in the freezer for a bit before you begin making the dough. Please do let me know how it goes if you end up trying it. Snap a photo and tag me on Instagram @jocelynneflor ! Have a wonderful day.

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  2. Do you add any sweetener to the filling? In the video it looks like some maple syrup was added, but there is no indication in the recipe!

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