Vegan Pumpkin Pie

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 11/13/2020, viewed by 926 , 0 Comments
yield8 portionstotal time100m

Vegan thanksgiving? No need to fret, pumpkin pie is easy to adapt. Follow this recipe for the dairy-free version of this delicious and classic dessert.

What you will need

1 Recipe Vegan Pie Crust

1 1/2 cups AP Flour

1 tsp Sugar

1/4 tsp Salt

3-4 Tbsp Ice Water

Pumpkin Pie Filling

1/4 cup Vegan Butter

15 ounce can Pumpkin Puree

1 cup Coconut Cream

1 tsp ground Cinnamon

1 cup Brown Sugar

1 tsp ground Ginger

1/8 tsp ground Cloves

1/2 tsp Nutmeg

1/2 tsp Salt

Vegan Whipped Cream

1 Can Chickpeas (1/2 cup Aquafaba only)

1/8 tsp Cream of Tartar

1/2 cup Powdered Sugar

1 tsp Vanilla Extract

(Nutritional facts 227 calories, 4.34 g fat, 46.46 g carbohydrates, 1.98 g protein, 2 mg cholesterol, 407 mg sodium)

How to cook

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eam.

Gather ingredients for the pie crust, pumpkin filling, and vegan whipped cream.

Make the Crust

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Add flour to a large mixing bowl.

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Add the sugar and salt to the flour.

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Add the cold butter and shortening cubes to the bowl with the flour.

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flakes.

Using your hands, squish the butter until they are in pea sized pieces and flakes.

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nly add enough water to hydrate the flour.

Add the ice water a tablespoon at a time, stirring between each addition. Only add enough water to hydrate the flour.

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c wrap and refrigerate for 30 minutes.

When all the flour is hydrated, press the dough together and wrap in plastic wrap and refrigerate for 30 minutes.

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Set oven to 350°F

Pumpkin Filling

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ality can of coconut milk.

Scoop in the coconut cream. You can also use the thick layer on top of a quality can of coconut milk.

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Add the whole can of pumpkin puree.

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Spice with the ground ginger and cinnamon.

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Add the cornstarch.

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Add the remaining seasonings - ground cloves, nutmeg, and salt.

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Add the brown sugar.

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e sugar is dissolved.

Secure the lid and blend the pumpkin pie filling until well combined and the sugar is dissolved.

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 out the dough into a circle about an inch larger than the pie pan.

Pull the pie dough from the fridge. Dust your work surface with flour. Roll out the dough into a circle about an inch larger than the pie pan.

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e top of the pie pan and unroll.

Roll the pie dough circle carefully onto the rolling pin. Transfer it to the top of the pie pan and unroll.

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im.

Press the dough into the pie pan and fold the edges under and mold into a rim.

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e a fork to create a pattern on the edge.

Press the dough between your fingers to create a wavy edge. You can also use a fork to create a pattern on the edge.

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 a spatula.

Pour the pumpkin pie mixture into the formed pie shell. Smooth the top with a spatula.

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st.

Bake for 50 minutes. Cover the crust with foil if it begins to brown too fast.

Make Vegan Whipped Cream

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 you will use to whip up. You can save the beans for later use.

Strain the chickpeas over a bowl saving the liquid (aquafaba). This is what you will use to whip up. You can save the beans for later use.

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Add the cream of tartar to the aquafaba in a bowl with tall sides.

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f peaks.

Use an electric mixer with a whisk attachment to whisk the aquafaba to stiff peaks.

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Add the vanilla and powdered sugar. Mix until combined.

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erve with whipped cream. This whipped cream will not last that well on the counter, but will keep perfectly in the freezer!

Let the pie cool and set in the fridge for a couple hours, then slice and serve with whipped cream. This whipped cream will not last that well on the counter, but will keep perfectly in the freezer!

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