Classic veganized pumpkin pie. This is throwback to one of the first recipes I created for I Love Vegan, waaay back in 2012. You can peep the original on my tumblr. Look, it’s the same plate!
The original recipe’s crust was made with whole wheat flour and coconut oil. This one uses good ol’ all-purpose and vegan butter. Do yourself a favour and stick with the white flour/faux butter combo, it’s going to make your life much easier and your guests (or you know, just you) really happy. This crust is bang on, it’s flakey, it’s flavourful, and it’s pretty easy too!
Coconut oil certainly works for pie crust, but because it’s so sensitive to temperature, it’s difficult to work with. Chilled coconut oil is hard as rock (well nearly…) and warm coconut oil is straight liquid. Vegan butter on the other hand? Super easy to work with and so much more flavourful. Use our trusty ol’ pie crust tutorial for step-by-step pictures.
Coconut whip and I aren’t on speaking terms at the moment so we’re topping this classic pie with a simple caramel walnut sauce. Feel free to use coconut whip if you’d like!Print
Classic pumpkin pie, veganized! Serve this vegan pumpkin pie with caramel walnut sauce (recipe below) or coconut whip.
- 1 ½ cups pure pumpkin purée
- 1 cup sugar
- ¼ tsp salt
- 1 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 3/4 cup vanilla soy milk
- 1 tbsp corn starch
- 4 ½ tbsp ground flaxseed
- Whisk together canned pumpkin, sugar, salt, cinnamon, and pumpkin pie spice.
- Mix 2 tbsp soy milk with corn starch. Combine soy milk + corn starch slurry with remaining soy milk, and ground flax seed. Let sit for 5 minutes or until thick.
- Whisk the soy milk mixture into the pumpkin mixture and refrigerate for 20 minutes.
- Preheat oven to 400F.
- Fill pie crust with chilled filling. Bake for 15 minutes.
- Turn heat down to 300F, and bake for 40-50 minutes or until center of pie is set. Refrigerate uncovered overnight.
Delicious, flakey, flavourful vegan pie crust. For best results, use vegan butter instead of coconut oil or shortening.
- 2 cups all-purpose flour
- ¾ cup vegan butter, chilled (you can substitute vegetable shortening or coconut oil but the crust will be less flavourful – add 1/2 tsp salt)
- ¼ cup ice water
- In a bowl, combine flour and salt (if using coconut oil or vegetable shortening.)
- Cut the chilled vegan butter into the flour using your hands or a pastry blender The fat should be cut into very small pieces, resembling coarse corn meal.
- Slowly add ice water (just a little bit at a time, you may not need a full ¼ cup), stirring with a fork until the dough is crumbly and just holds together. The dough should not be sticky or wet.
- Wrap dough tightly in plastic wrap to form a disk. Refrigerate for 30 minutes to allow to moisture to distribute evenly throughout the dough.
- After chilling, unwrap dough and place onto a well floured work surface. Start rolling from the center of the dough to the outside. Roll in different directions to keep a circular shape.
- After every few passes with the rolling pin, release the dough from your work surface using a long spatula to keep the dough from tearing.
- Roll the dough until it is about an 1 or 2 inches larger than your pie plate. Gently pick up you dough and transfer into your pie plate. Cut off the excess and use a fork to decorate the lip of your dough. Using your fork, prick the bottom of your dough several times.
Substituting coconut oil for vegan butter will make this crust harder to work with.
This pourable vegan caramel sauce is great for pumpkin pie, hot drinks, and desserts all year round!
- ½ cup sugar
- 50 ml water
- 1 tsp lemon juice
- 1 tbsp margarine
- ¼ cup + 1 tbsp soy milk, divided
- 1/3 –½ cup chopped walnuts (or pecans)
- large ice water bath (large enough to hold your saucepan)
- Gather all supplies and measure all ingredients before beginning. Keep everything within arm’s reach.
- In a small saucepan over medium-high heat, bring sugar and water to a full boil. Prevent sugar granules from collecting on the sides. Avoid stirring.
- Once the entire surface of the sugar is boiling, add the lemon juice. Do no stir.
- Allow to boil for 3 minutes – until the sugar goes from clear to lightly golden (not brown!)
- Leave the burner on, remove the sauce pan from the heat and whisk in 1 tbsp of margarine.
- Put back onto the heat, allow to boil and whisk constantly for 3 minutes.
- Remove from heat and gradually whisk in ¼ cup of soy milk. Be careful! The sugar could splatter a little bit.
- Put back on the heat, whisking constantly, and add an additional 1 tbsp of soy milk.
- Whisk for 1 minute and add chopped walnuts.
- Transfer pot to an ice water bath. Whisk vigorously – you’re trying to incorporate a little bit of air while cooling down the caramel.
- As the caramel cools it will thicken up, if it starts to get too thick add 1 tbsp of soy milk and continue to whisk. Add more soy milk and whisk if needed.
- Serve over pumpkin pie.