Vegan Pumpkin Pie Recipe for Vegan/Vegetarian Thanksgiving Dinner

Vegan Pumpkin Pie Recipe for Vegan/Vegetarian Thanksgiving Dinner

Vegan Pumpkin Pie was not something I ate growing up. In fact, I was fully grown before I ever tried Pumpkin Pie at all. During the Thanksgiving and Holiday Season in the South, Sweet Potato Pie reigns supreme, while Pumpkin Pie is a close cousin. But now that I have moved about the United States, I understand the Pumpkin Pie is a time treasured Thanksgiving, Fall, Autumn dessert. As a southerner, I must say Pumpkin Pie taste kind of like Sweet Potato Pie. So let’s dare, we are going to make a Vegan Pumpkin Pie.

Ingredients you will need to make Vegan Pumpkin Pie:

Vegan Pumpkin Pie Crust:
1 1/4 cups all purpose flour
¼ cup frozen Earth Balance veggie spread
¼ cup vegetable shortening
3 tablespoons Ice water

Vegan Pumpkin Pie Filling:
2 cups pumpkin (canned or puree)
1 cup almond milk
1 teaspoon of vanilla extract
½ cup maple syrup
1 tablespoon apple cider vinegar
¼ cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
¾ teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon cloves

Coconut Cream Whipped Topping:
1 can coconut milk
1 teaspoon of cinnamon
2 tablespoon maple syrup

Directions for how to make Vegan Pumpkin Pie:

Preheat to 375 degrees

Vegan Pumpkin Pie Crust:
Cut vegan butter and vegetable shortening into all purpose flour until mixture is crumbly.
Add in ice water and combine with hands, but only until you are able to create a ball of dough.
Place the dough ball onto parchment paper and use a rolling pin to roll it out to the size of the pie pan.
Place the flattened dough into the pie baking dish and press it to the bottom and sides. Use a fork to perforate the crust all over, even on the sides.
Bake for 20 – 25 minutes, until just golden brown.

Vegan Pumpkin Pie Filling:

In a large mixing bowl, stir together pumpkin puree, almond milk, vanilla extract, maple syrup, and apple cider vinegar.
In a separate bowl, whisk together all purpose flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
Stir together pumpkin mixture with the flour-spice mixture until well combined. Add the pumpkin mixture to the baked pie crust.

Bake the Vegan Pumpkin Pie for about 40 minutes.

While the Vegan Pumpkin Pie is baking, separate the cream from the top of the canned coconut milk. In a large mixing bowl, whisk together the coconut cream, maple syrup, and cinnamon. Place the mixture in the freezer until you are ready to serve the Vegan Pumpkin Pie, but refrigerate after 30 minutes.

Once the Vegan Pumpkin Pie is done baking, allow to stand and cool for at least 20 minutes before cutting.

This recipe was adapted from:
Mom’s Who Think
Pumpkin Pie Recipe
http://www.momswhothink.com/pie-recipes/pumpkin-pie-recipe.html

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