Description
This Vegan Pumpkin Pie recipe offers a delicious dairy-free alternative to the classic autumn dessert. Featuring a flaky homemade coconut oil crust and a spiced pumpkin filling sweetened with maple syrup and coconut milk, this pie is perfect for fall celebrations and vegan diets alike.
Ingredients
Scale
Crust
- 1/3 cup unrefined coconut oil (solid, frozen)
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 3–4 tablespoons ice water
Filling
- 2 (15-ounce) cans pumpkin purée (about 3 cups)
- 1/2 cup sweetened condensed coconut milk
- 1/3 cup evaporated coconut milk
- 3 tablespoons maple syrup
- 2 tablespoons arrowroot powder or cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
To Serve
- Non-dairy whipped cream (optional)
Instructions
- Make the Crust: Freeze the coconut oil for about 45 minutes until solid. In a food processor, combine the all-purpose flour, sugar, and salt, pulsing a few times. Add the frozen coconut oil and pulse until the mixture resembles coarse sand. Gradually add ice water, 3 to 4 tablespoons, while pulsing until the dough forms large clumps. Turn the dough onto parchment paper, knead a few times to bring it together, then form into a ball.
- Roll and Chill the Dough: Roll the dough out into a 12-inch round on parchment paper. If the dough becomes too warm and sticky, chill it on a baking sheet. Transfer the dough to a 9-inch pie dish, pressing it into place and trimming any excess. Refrigerate the dough-lined pie dish for 30 minutes to firm up.
- Blind Bake the Crust: Preheat the oven to 400ºF (204ºC). Crimp the edges of the crust, line it with parchment paper, and add pie weights or dried beans to prevent puffing. Bake for 15 to 17 minutes until golden and partially cooked. Remove the parchment and weights, then cool the crust on a wire rack.
- Prepare the Filling: In a large bowl, whisk together the pumpkin purée, sweetened condensed coconut milk, evaporated coconut milk, maple syrup, arrowroot powder (or cornstarch), vanilla extract, ground cinnamon, ground ginger, kosher salt, ground nutmeg, and ground cloves until smooth and well combined.
- Bake the Pie: Reduce oven temperature to 350ºF (177ºC). Pour the prepared pumpkin filling into the cooled crust, smoothing the top evenly. Bake for about 15 minutes, or until the center is set and the filling darkens slightly.
- Cool and Serve: Remove the pie from the oven and let it cool to room temperature on a wire rack. Serve the pie chilled or at room temperature, topped with non-dairy whipped cream if desired.
Notes
- Freeze the coconut oil to ensure a flaky crust texture.
- Use pie weights during blind baking to prevent the crust from puffing or shrinking.
- Arrowroot powder can be substituted with cornstarch for thickening the filling.
- Allow the pie to cool completely before serving to allow the filling to set properly.
- Store leftover pie covered in the refrigerator for up to 3-4 days.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
