Perfect Pumpkin Pie
So easy and such a perfect combination of spices and goodness in this vegan Perfect Pumpkin Pie! The texture is wonderfully creamy and is a perfect make-ahead dessert for the season!
| Servings | Prep Time |
| 2pies | 10minutes |
| Cook Time |
| 50-60minutes |
|
|
Ingredients
Crust – Makes 2 plus crusts
- 3cups all purpose flour
- 1cup vegan shorteningI used Earth Balance. Make sure it is very cold.
- 1/2cup ice wateradded slowly
- 1/2teaspoon salt
- 1/2teaspoon cinnamon
- 1/4teaspoon allspice
Filling
- 1large can canned pumpkin796 ml or close
- 1can full fat coconut milkI used the organic brand from Costo which is 50%. This gives it the rich creamy texturec
- 2/3cups brown sugar
- 1/3cup maple syrup
- 5Tablespoons cornstarch
- 2teaspoons real vanilla extract
- 2teaspoons cinnamon
- 1teaspoon salt
- 1teaspoon ginger
- 1teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2teaspoon cloves
Instructions
Crust
- Use a store-bought uncooked crust or make this easy homemade crust: Sift together the flour, salt and spices.
- Cut in the cold Earth Balance or shortening just until combined. Be careful not to overwork the pastry.
- Drizzle on the ice water and toss with the flour until the pastry has formed.
- Roll out on piece of parchment with another piece on top. This avoids adding extra flour and toughening the dough. It is better to roll it out as thinly as possible for this recipe.
- Carefully lift and slide the pastry into your pie pan. Adjust the sides, cutting off extra. Crimp the edges between your fingers, for an easy scalloped edge.
- You can use leftover scraps of pastry to make little decorative shapes that are fun to serve. Cook them separately in the oven and cook until brown.
Filling
- Combine all filling ingredients in a mixing bowl and stir until well combined.
- Pour your filling into the unbaked shell and gently smooth it out evenly.
- Bake in a 350 degree F. oven for approximately 50 minutes or just until set. If the crust starts to get too brown, make a tin foil rim to protect it during the last half hour or so.
- Remove from oven and let cool to room temperature.
- Chill in fridge for at least 4 hours. Overnight is great.
- Serve with coconut whipped cream, if desired. It is very easy and very good!!
- Try an alternate, crustless version! Just butter a springform pan and dust with gingersnap crumbs. Pour the filling in and bake about 1 hour and 20 minutes, until set. Chill for a few hours or overnight before removing from pan. Enjoy!
Recipe Notes
