Introduction
Indulge in the rich and creamy flavors of this Vegan Pumpkin Pie, a perfect dessert for any fall gathering or holiday celebration. This recipe, inspired by Love and Lemons, highlights the delightful taste of pumpkin combined with coconut cream, creating a luscious filling that is sure to please vegans and non-vegans alike. With a simple vegan pie crust and a few pantry staples, you can whip up a pie that not only tastes incredible but is also healthy and plant-based.
Detailed Ingredients with measures
1 Vegan Pie Crust
3 cups canned pumpkin puree
1 (13.5-fluid-ounce) can coconut cream, solids and liquid
¾ cup brown sugar
¼ cup cornstarch
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
¼ teaspoon sea salt
Vegan whipped cream or Coconut Whipped Cream, for serving
Prep Time
Preparation for your Vegan Pumpkin Pie takes a bit of time, especially when allowing the pie crust to chill. You can prepare the crust up to 2 days in advance or at least 2 hours before you plan to bake.
Cook Time, Total Time, Yield
Cook Time: 55 to 70 minutes
Total Time: Approximately 4 hours (including cooling and chilling)
Yield: 1 pie (serving approximately 8 slices)
Enjoy this delightful Vegan Pumpkin Pie with a dollop of whipped cream on top for a truly comforting dessert experience!
Detailed Directions and Instructions
Prepare the Pie Crust:
– Up to 2 days and at least 2 hours ahead, prepare the vegan pie crust according to the selected recipe.
– Roll out the dough for one crust and transfer it to a 9- or 9.5-inch pie plate, then crimp the edges.
– Tent the crust with plastic wrap and chill it in the refrigerator for 30 minutes.
Preheat the Oven:
– Preheat the oven to 350°F.
– Position a rack in the lower third of the oven.
Prepare the Filling:
– In a blender, combine the pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin pie spice, vanilla extract, and sea salt.
– Blend the mixture until smooth, processing in batches if necessary.
Assemble the Pie:
– Pour the filling into the chilled pie crust and use a spatula to smooth the top.
– Place the pie on a baking sheet, and then transfer it to the lower oven rack.
Bake:
– Bake for 55 to 70 minutes, or until the crust is golden brown and cracks form in the filling. The center should still be jiggly.
Cool and Chill:
– Allow the pie to cool completely, then cover and chill it for 4 hours or overnight.
Serve:
– Slice the pie and serve it with vegan whipped cream.
Notes:
– The vegan pie crust recipe yields 2 crusts, enough for 1 double-crust or 2 single-crust pies. You will only need one for this recipe. Store any extra dough in the fridge for up to 2 days or freeze it for up to 3 months.
– For a gluten-free option, you can make a gluten-free pie crust that has a pecan base, which is delicious.
Cook techniques
Preparing the Pie Crust
To make a vegan pie crust, start by mixing your dry ingredients, then add in the wet ingredients until a dough forms. Roll out the dough evenly and transfer it to a pie plate, crimping the edges for a decorative finish. Chill the prepared crust to ensure it holds its shape while baking.
Preheating the Oven
Always preheat your oven to the specified temperature before baking. This ensures even cooking and helps achieve the desired texture and color of your pie.
Blending the Filling
Using a blender to mix the pumpkin puree and other filling ingredients will result in a smoother consistency. Make sure to blend thoroughly until there are no lumps.
Assembling the Pie
Pour the prepared filling into the chilled crust. Use a spatula to ensure the top is even, which helps the pie bake uniformly.
Baking the Pie
Monitor the baking process by checking for visual cues such as a golden crust and cracks forming in the filling. The center will remain jiggly but should not look wet, indicating it is ready to be taken out.
Cooling the Pie
Allow the pie to cool completely at room temperature before chilling it. This step is crucial for setting the filling properly.
Serving the Pie
Slice the pie into even pieces and serve with your choice of vegan whipped cream for added richness and flavor.
FAQ
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin, but it should be cooked and pureed until smooth before using it in the recipe.
How can I make this pie gluten-free?
To make a gluten-free pumpkin pie, use a gluten-free pie crust made from gluten-free flour or a nut-based crust, as suggested in the recipe.
What can I substitute for coconut cream?
If you don’t have coconut cream, you can use cashew cream or a dairy-free heavy cream alternative.
How long can I store leftover pie?
Leftover pie can be stored in the refrigerator for up to 4-5 days, covered to maintain freshness.
Can I freeze this pie?
Yes, you can freeze the pie after it has cooled completely. Wrap it tightly in plastic wrap and then foil for up to 3 months.
Conclusion
This Vegan Pumpkin Pie is a delightful and creamy dessert that captures the essence of fall. With its rich filling and flaky pie crust, it’s perfect for any occasion, from holiday gatherings to cozy family dinners. Opting for vegan and gluten-free options ensures that everyone can indulge in this mouthwatering pie. Serve it up with a generous dollop of vegan whipped cream to elevate the experience even more!
Chocolate Pumpkin Pie
Combine the flavors of chocolate and pumpkin by adding melted dark chocolate to the filling. This unique twist offers a rich, decadent dessert that chocolate lovers will adore.
Maple Pecan Topping
For an extra crunch, top your pumpkin pie with a mixture of maple syrup, chopped pecans, and a touch of coconut oil. Bake it for a few minutes to create a delicious, caramelized topping.
Coconut Curry Pumpkin Soup
Transform your pumpkin into a savory dish by making a creamy coconut curry soup. Blend pumpkin puree with coconut milk, curry spices, and vegetable broth for a warming and flavorful option.
Spiced Nut Crust
Instead of a traditional pie crust, try a crust made from blended nuts, oats, and dates. It adds a lovely chewy texture and enhances the flavor profile of the pumpkin filling.
Vegan Pumpkin Cheesecake
Turn your favorite pumpkin pie into a luscious vegan cheesecake by blending pumpkin with cashews, maple syrup, and lemon juice. Pour it into a crust and bake for a rich dessert that satisfies both cheesecake and pumpkin lovers.
