Why You’ll Love this Vegan Pumpkin Pie Recipe
If you’re craving a delicious dessert that’s both satisfying and guilt-free, you’ll love this vegan pumpkin pie recipe.
It’s bursting with rich flavors and a creamy texture that makes it hard to believe it’s dairy-free. I adore how easy it’s to whip up, perfect for any occasion.
Plus, the warm spices like cinnamon and ginger fill your kitchen with a cozy aroma that’s simply irresistible.
Best of all, it’s a healthier alternative that doesn’t compromise on taste. Trust me, once you try this pie, it’ll become a staple in your dessert rotation.
You’ll be hooked!
Ingredients of Vegan Pumpkin Pie
When it comes to making a delicious vegan pumpkin pie, the right ingredients can make all the difference. This recipe combines wholesome components to create a pie that’s not only tasty but also satisfying and healthier than traditional options.
So, if you’re ready to impress your friends and family with your baking skills, here’s what you’ll need to gather before diving in. Trust me; it’s worth every minute spent in the kitchen!
Ingredients for Vegan Pumpkin Pie:
- 1/2 cup unbleached flour
- 7 tablespoons whole wheat flour, plus more for rolling
- 1/2 teaspoon salt
- 1/2 teaspoon vegan sugar or 1/2 teaspoon granulated cane syrup
- 1/2 teaspoon baking powder
- 3 tablespoons canola oil
- 3 tablespoons soymilk
- 1/2 teaspoon lemon juice
- 3 – 4 tablespoons water
- 2 cups canned pumpkin
- 1 cup low-fat soymilk or 1 cup rice milk
- 3/4 cup granulated cane syrup
- 1/4 cup cornstarch
- 1/2 tablespoon dark molasses (to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
Now, let’s talk about these ingredients a bit because they really shape the flavor and texture of your pie. For instance, using whole wheat flour not only adds a nutty flavor but also boosts the nutritional content.
And if you’re feeling adventurous, you can swap out the soy milk for almond or oat milk – each brings its own unique twist to the pie! Don’t forget about the spices; they’re what make your kitchen smell like the holidays.
Freshly grated nutmeg can elevate the flavor profile, but if you’re like me and don’t always have fancy ingredients on hand, the ground stuff will work just fine.
How to Make Vegan Pumpkin Pie
Making a vegan pumpkin pie is easier than you might think, and trust me, your kitchen will smell like a slice of autumn heaven by the time you’re done.
First things first, let’s tackle that crust. Grab your mixing bowl and combine 1/2 cup of unbleached flour with 7 tablespoons of whole wheat flour, 1/2 teaspoon of salt, 1/2 teaspoon of vegan sugar (or that granulated cane syrup you have lurking in the pantry), and 1/2 teaspoon of baking powder. This dry mix is the foundation of your pie, so give it a good stir.
Now, in a smaller bowl, whisk together 3 tablespoons of canola oil and 3 tablespoons of soymilk, along with 1/2 teaspoon of lemon juice. Pour this liquid goodness into your dry ingredients and mix until it forms a ball of dough. If it feels too dry (and let’s be honest, it often does), don’t panic—just add 3 to 4 tablespoons of water, a little at a time, until it’s just right.
If you have an hour to spare, cover it with plastic wrap and let it chill in the fridge. If not, roll it out on a floured surface into an 11-inch circle and line your 9-inch pie pan. Crimp those edges like a pro, and pop it back in the fridge while you work on the filling.
Now, onto the star of the show: the pumpkin filling. In a large bowl, you’ll want to mix together 2 cups of canned pumpkin, 1 cup of low-fat soymilk (or rice milk, if you prefer), 3/4 cup of granulated cane syrup, and 1/4 cup of cornstarch.
Add in 1/2 tablespoon of dark molasses, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of salt, 1/2 teaspoon of ground ginger, 1/4 teaspoon of freshly grated nutmeg (if you’re feeling fancy), and 1/4 teaspoon of ground allspice. Whisk it all together until smooth—this is where the magic happens, so don’t skimp on the mixing.
Pour that creamy filling into your prepared crust, smoothing the top with a spatula. Now, it’s time for some oven action. Bake your pie at 425°F for the first 10 minutes, then lower the temperature to 350°F and let it bake for about 50 minutes.
Make sure the filling is set; you don’t want it jiggling like a wobbly jelly. Once done, for the best flavor, let your pie chill in the fridge overnight. Seriously, it’s like giving your pie a spa day.
When it’s time to serve, just slice and watch as everyone marvels at your baking prowess.
Vegan Pumpkin Pie Substitutions & Variations
Exploring substitutions and variations in your vegan pumpkin pie can elevate the dish to new heights.
For the crust, try using almond or oat flour for a gluten-free option. If you want a richer filling, swap out the low-fat soymilk for full-fat coconut milk. You can also experiment with different sweeteners like maple syrup or agave nectar.
To add a twist, incorporate spices like cardamom or clove, or fold in some chopped pecans or walnuts for texture.
Finally, consider topping it with a coconut whipped cream for an indulgent finish. Enjoy personalizing your pie!
What to Serve with Vegan Pumpkin Pie
After perfecting your vegan pumpkin pie, it’s time to think about what to serve alongside it to create a delightful dessert experience.
I love pairing my pie with a dollop of coconut whipped cream for that creamy touch. A scoop of dairy-free vanilla ice cream also complements the spices beautifully.
Freshly brewed coffee or spiced chai adds warmth and enhances the flavors. For a fun twist, consider serving it with a side of maple syrup for drizzling.
Finally, some toasted pecans or walnuts can add a lovely crunch. Enjoy experimenting with these options to elevate your dessert!
Additional Tips & Notes
While preparing your vegan pumpkin pie, keep in mind a few helpful tips to guarantee the best results.
First, don’t skip refrigerating the filling overnight; it enhances the flavors and helps it set perfectly.
If your crust feels too crumbly, add a little more water until it’s workable.
I recommend using fresh spices for a more vibrant taste.
Also, consider topping your pie with coconut whipped cream for a delightful finish.
Finally, if you enjoy a sweeter pie, feel free to adjust the syrup to your liking.
Enjoy the process and savor every delicious bite!