Vegan Pumpkin Pie

Vegan Pumpkin Pie

Nothing says happy holidays like pumpkin pie.  Fall and winter are not complete without its presence!  It seems that every year, I find a new pumpkin pie recipe to try… either because I wasn’t satisfied with the last one, or I lost the recipe.  Wahhh.  So this year, I made it a POINT to write down ALL my holiday recipes! Of course, not all of them were as successful as I had hoped, and these ones won’t be making an appearance on this blog, but luckily there were quite a few winners. :)  Trial and error. Story of my life…. err… cooking life………

Since pumpkins are beautifully in season right now, I chose to roast my own fresh pumpkin (as opposed to using canned), it makes the pie taste so fresh. Next time, I will use butternut squash instead and see if it helps be able to cut back on the added sugar. Still, this pumpkin pie is bursting with beta-carotene (an important anti-oxidant, as it’s one of the only plant carotenoids converted to Vitamin A in the body!) flaunted by its beautiful orange hue.  Try it out, serve it with whipped cream if you’d like [*hint* – spike with brandy 😉 ….] or your favorite vegan or non-vegan ice cream! A perfect holiday treat, that definitely shouldn’t be limited to just holidays. :)

 

 

 

 

 

 

 

 

 

 

Ingredients:

makes one 8″ pie

  • 1 pie crust. I recommend my all time favorite vegan pie crust, without the cocoa, but other crusts will do :)
  • 3 cups pumpkin puree (about 2 medium sugar pie pumpkins or butternut squash if making your own)
  • 1/2 cup brown sugar
  • 1/4 cup soy milk (or rice, hemp, coconut, etc)
  • 1/4 cup maple syrup
  • 1 tbsp coconut butter (softened)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

Process:

If roasting your own pumpkin, follow these first 3 steps, if not, skip to step 4.

  1. Preheat oven to 400F
  2. Slice the pumpkins in half and remove the seeds/stringy center.  Using a knife, poke many holes in the surface of the pumpkins, and then place FACE DOWN in a baking dish.  Fill the dish with about an inch of water and place in the oven.  Roast the pumpkins for about 30 minutes in the water bath, and then drain the water, flip the pumpkins over so they are right side up, and put them back in the oven for another 20 or so minutes.  Check them with a knife as they roast, they should be super soft when they are done.  When soft, remove them from the oven and set aside to let cool.
  3. When pumpkins are cool enough to handle, scoop the flesh out from the skin and place into a food processor (or blender). Puree until very smooth and there are no chunks. set aside.
  4. Preheat oven to 325F.
  5. In a large bowl, combine the pumpkin puree and all the other ingredients.  Mix together well until completely combined.
  6. Scoop the pumpkin mix into the prepared pie crust and smooth out the top using a spatula.
  7. Place in the oven and bake for about 30 minutes or until done.  The top will slightly darken and the mixture should “set” (no jiggling) when it’s done.  (Note, depending on your crust, it’s probably a good idea to cover the edges in tinfoil for the first half of baking so the edges don’t burn.)  Remove from oven, and let it set at room temp for at least an hour before serving.  Enjoy!

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