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TodayVegan Lifestyle

Traditional Vegan Pumpkin Pie Recipe

There’s nothing I really like higher than a slice of traditional vegan pumpkin pie through the vacation season. This model makes use of cashews for an ultra-creamy consistency and incorporates a conventional, flaky vegan pie crust.

I’ve very constructive emotions about pie. I like apple, cherry, pecan, blueberry, peach, chocolate mousse, key lime, and many of the classic pie flavors. But when I had to decide on just one pie to eat, it will indubitably be pumpkin pie.

I really like all issues pumpkin, and I don’t confine my pumpkin consuming to the early fall months alone. It’s no shock that I really like pumpkin pie, too: the spices, the aroma, and the luxurious, creamy texture.

I’ve tried many, many variations of vegan pumpkin pie over time. Some have concerned tofu, others coconut cream. However the base ingredient that has all the time labored greatest is cashews.

Cashews would be the most hard-working ingredient in my kitchen. They’re the start line for my all-purpose cashew cream, whipped cream, queso sauce, cheesecake, and numerous different recipes that decision for dairy-like richness with out dairy. And it’s cashew cream that brings this vegan pumpkin pie to life.

This 12 months, I’ve lastly determined to consolidate my many pumpkin pie experiments right into a single, definitive recipe. Right here it’s, my good vegan pumpkin pie.

So far as pumpkin pies go, this can be a traditional recipe: no particular twists or frills. It has a flaky vegan pie crust, a creamy, wealthy heart, and that lovely orange hue. Plus, the flavour and aroma of pumpkin pie spice. If you happen to love pumpkin pie already, then there’s nothing to not love right here. If you happen to haven’t but discovered a plant-based recipe for retains, maybe that is the one.

A round pie is served in a silver pie tin. A large slice has been cut out.

make vegan pumpkin pie

The fast problem of this recipe is that conventional pumpkin pie is made with each eggs and evaporated milk (or heavy cream). Neither of those filling substances is vegan, after all.

To make vegan pumpkin pie, one has to interchange each creaminess, often supplied by cream or evaporated milk, and binding, which is what the eggs do.

I’ve discovered that cashews are greatest for making a creamy, wealthy texture in vegan pumpkin pie. Silken tofu is an possibility, but it surely’s not fairly as wealthy as cashews are. Coconut cream works, but it surely’s not my favourite taste, and I desire the unsaturated fat in cashews to the saturated fat in coconut.

As for binding—the ingredient that helps the pumpkin pie to have a set texture—I take advantage of a thickening agent. This may be arrowroot powder, cornstarch, or tapioca starch. I give all choices within the recipe.

Excellent vegan pie crust

In fact pumpkin pie isn’t simply concerning the pumpkin filling. It’s additionally all concerning the crust!

I’ve made vegan pumpkin pie with graham cracker crust and with a flaky, all-butter pie crust. Each have their charms. On the finish of the day, although, the flaky crust model wins my coronary heart. It provides buttery goodness to the recipe and just a little saltiness to offset the sweetness of the pumpkin filling.

I make my vegan pie crust fairly historically. The one factor I do in another way is after all to make use of vegan butter. You’ll be able to take your choose of vegan butter, however varieties that are available a stick kind are typically simpler for baking.

For the sides of the crust, you may be as ornamental or so simple as you want. I discover that crimping with a fork appears to be like festive sufficient and requires the least work of any pie edge method. However there are many options to choose from.

A easy, gently fluted edge, which is what you see in these photographs, appears to be like good, too.

Do I must make pumpkin purée from scratch?

You most undoubtedly don’t. Actually, I don’t assume I’ve ever roasted a pumpkin with a purpose to make pumpkin pie filling from scratch. I buy canned pumpkin purée, which works very well.

I’ve learn just a few instances that home made pumpkin purée has higher taste than canned, which is certainly potential. And from what I can inform, it’s not too hard to make it from scratch. However I’ve all the time had such good outcomes with canned pumpkin purée that I’ll most likely persist with utilizing it.

Plus, making pie is already a little bit of a mission! It’s price saving time on dependable shortcuts.

Vegan pumpkin pie substances

Right here’s a rundown of the first substances you’ll must make the vegan pumpkin pie.

All-purpose flour

I take advantage of unbleached, all-purpose flour for my buttery pie crust.

You’ll be able to most likely get away with substituting a small portion of that flour with entire wheat flour, however I haven’t had an excessive amount of luck with 100% entire grain crusts myself. They often find yourself a bit dry. Plus, I believe the butter taste shines by means of extra once I use all-purpose flour.

If that you must make the crust gluten-free, that’s no drawback! A great gluten-free, all-purpose flour mix should work nicely. I actually just like the King Arthur Measure for Measure blend.

Vegan butter

There are numerous vegan butter choices these days, and most of them ought to work within the crust. Nonetheless, it’s a lot simpler to dice butter for pie crust if you happen to use butter that is available in a stick kind. I often use both Earth Steadiness or Miyoko’s butter for mine.

Pumpkin purée

As I discussed, you may be happy to make life just a little simpler and buy this in canned kind. Simply be sure you buy pumpkin purée, fairly than pumpkin pie filling, which is pre-sweetened.

If you happen to do desire to make your purée from scratch, you’ll want about 1 3/4 cups complete.

All-purpose cashew cream

In previous vegan pumpkin pie experiments, I blended uncooked, soaked cashews immediately into my pie filling. It labored nicely.

Nonetheless, this time I acquired to fascinated with utilizing my all-purpose cashew cream as a substitute of uncooked nuts. I figured this had two benefits: first, smoother texture for the pie filling. Second, it will enable me to supply a tree nut free possibility with coconut milk as a direct substitute.

It labored so nicely! Actually, now that I’ve made the pie this manner, I doubt I’ll attempt anything. You’ll want one cup of the cashew cream, and yow will discover all the directions you want for making it here.

Arrowroot or tapioca starch

You need to use both arrowroot powder (additionally offered as arrowroot flour) or cornstarch to thicken your pumpkin pie filling because it bakes.

I believe that arrowroot creates a barely creamier completed pie filling, however the distinction between the thickeners isn’t large. And the ratio between them is identical: one tablespoon arrowroot for each tablespoon of cornstarch.

If you happen to don’t have both thickener at dwelling, however you do have tapioca flour, then you need to use 4 tablespoons of tapioca flour as a substitute. It’s much less robust than the opposite two thickeners, so that you’ll want extra of it.

Sugars

I take advantage of a combination of each brown and cane sugar within the vegan pumpkin pie filling. A 50/50 combine is simply the suitable steadiness of moisture, and it additionally offers the completed pie a extremely fairly, vivid and vibrant orange shade.

Pumpkin pie spice

I’ll admit it: with all of the pumpkin-themed baking that I do within the fall, I rely closely on pumpkin pie spice.

I don’t doubt that it will be very simple for me to make a home made pumpkin pie spice mix at dwelling, or to present just a little extra thought to a superb combination of particular person spices. However I do like shortcuts, and pumpkin pie spice is a straightforward shortcut.

So, that’s what I take advantage of within the pie. If you happen to want to make your individual pumpkin pie spice, you then’re doing what I don’t carry myself to do! And it doesn’t look to be that difficult, both.

And if you happen to’d wish to substitute the pumpkin pie spice for this specific recipe, however you don’t really feel like making an entire batch of spice mix, then I like to recommend 1 teaspoon floor cinnamon, 1/2 teaspoon floor ginger, 1/8 teaspoon floor nutmeg or allspice, and 1/8 teaspoon floor cloves (listed within the recipe, too).

Vanilla extract

The vanilla within the pumpkin pie filling is refined, but it surely does improve the flavour of the pie. If you happen to don’t have vanilla extract, you need to use an equal quantity of vanilla bean paste or powder.

Steps & suggestions

If you happen to take this recipe step-by-step and take your time, then it’s an easygoing pie. Nonetheless, there are just a few factors within the course of when issues can get just a little tough, so price going by means of all of it.

Make your pie crust

This half is fairly simple. If you happen to’ve made pie crust from scratch earlier than, you then’ll know what to do. If you happen to haven’t, then I hope the directions are clear, however this post is an efficient all-around primer.

I used my food processor as a shortcut to make pie crust for a extremely very long time. These days I desire working with a easy pastry cutter and my palms. I believe I get a greater really feel for the dough and its consistency that means.

Chill your pie crust

Two hours is certainly sufficient time for this pie crust. Nonetheless, chilling pie crust presents a pleasant alternative to take a break while you’re getting ready the vegan pumpkin pie.

If you happen to like, you can also make the pie crust dough as much as two days upfront of baking the pie. Retailer it wrapped in plastic wrap or wrapped tightly in wax paper in your fridge.

The unbaked pie crust dough can be wrapped and frozen for as much as a month.

Roll and match the crust

In relation to rolling and becoming pie crust, visuals are superior to phrases! Right here’s a good tutorial that may assist you to with the rolling course of.

Blind bake

I used to be immune to blind baking my pie crust for a very long time, and I nearly all the time skipped the step. Nonetheless, as soon as I began, I discovered that it made an enormous distinction in my pies.

Blind baking is simply baking your pie crust—which is encumbered, often with dry beans—for 10-Quarter-hour earlier than the crust is stuffed and all the pie is baked.

The results of blind baking is that the underside of the crust can bake and agency up a bit earlier than a moist filling is added to it. In the end, blind baking helps to forestall the dreaded “soggy backside” that may so simply occur in home made pie-making.

A couple of issues to learn about blind baking:

  • There are particular blind baking weights that you need to use to weigh your crust down. I often use dry beans or dry wheat berries from my pantry.
  • Prick the underside of your crust with a fork earlier than you blind bake. This enables some steam to flee because the butter melts, and it’ll end in a extra flaky crust.
  • 10-12 minutes of blind baking is all you’ll want for the vegan pumpkin pie recipe. After that, the crust might want to cool for 10 minutes earlier than you add the pumpkin pie filling.

Put together the filling

I do that as my crust blind bakes. It’s the simplest a part of the recipe! Use a meals processor or a blender to mix the substances till they’re clean.

Fill + bake

As soon as your crust is blind baked and cooled and your filling is mixed, you’re able to fill and bake the pie.

You’ll want to present the pie about 45 minutes within the oven. One factor to look out for is that typically crust edges can brown earlier than the pie has had sufficient time within the oven. You’ll be able to shield the pie edges with a DIY foil shield or with one of these.

An vital FYI: on the finish of baking, the middle of the filling ought to have some wobble, however the outer edges of the filling will probably be set. That is the way it must be. The filling will proceed to set and agency as you chill your pie.

Chill the pie

Altogether, this recipe includes seven (!) hours of chilling time: two for the crust, 5 for the pie.

I do know this can be a lot. However after all that chilling time is inactive time, and you’ll plan round it.

The 5 hours of chilling time for the pie itself will enable the pumpkin pie filling to arrange correctly, in order that it’s agency, but nonetheless creamy. You’ll be able to let it chill within the fridge or in a cool a part of your house for at the very least 5 hours.

Alternatively, you may put together the pie a day forward of time and permit it to chill within the fridge in a single day.

A single slice of vegan pumpkin pie has been cut into with a metal fork. It has a firm, light orange interior.

Storage and reheating

The vegan pumpkin pie must be saved within the fridge for any interval longer than two hours. Nonetheless, I believe it tastes greatest when it’s both room temperature or gently warmed. You’ll be able to plan to take it out of the fridge 1-2 hours earlier than slicing and serving.

If you happen to’d wish to benefit from the pie heat, then you may reheat it at 350F for Quarter-hour.

Your entire pie may be saved within the fridge for as much as 4 days.

Can I freeze vegan pumpkin pie?

Most undoubtedly! Freezing the pie is the simplest strategy to make it forward of no matter event you intend to serve it for. You’ll be able to freeze the pie for as much as 4 weeks.

Extra vegan pumpkin treats to savor

Pumpkin pie would be the most beloved pumpkin dessert, however there are such a lot of different pumpkin baked items to get pleasure from within the fall and winter months. Right here’s a brief record of my favorites, for holidays or any event:

And right here, with out additional ado, is the traditional vegan pumpkin pie.

Two silver forks rest on a white surface near a pie plate. A small dessert plate holds one slice of pie in the forefront.
A silver pie pan holds a classic vegan pumpkin pie. A slice of the pie peeks out on a serving plate in front of it, with forks nearby.

Prep Time: 25 minutes

Cook dinner Time: 45 minutes

Chilling time 7 hours

Whole Time: 8 hours 10 minutes

Yields: 12 servings

For the pie

  • 15 ounces canned pumpkin purée (430 g / 1 3/4 cups)
  • 1 cup cashew cream (substitute full fats, canned coconut milk, shaken nicely)
  • 2 tablespoons arrowroot or tapioca starch (18 g; substitute cornstarch)
  • 1/2 cup brown sugar (96 g)
  • 1/2 cup cane sugar (96 g)
  • 2 teaspoons pumpkin pie spice (substitute 1 teaspoon floor cinnamon, 1/2 teaspoon floor ginger, 1/8 teaspoon floor nutmeg or allspice, and 1/8 teaspoon floor cloves)
  • 1 teaspoon vanilla extract
  • To make the crust, combine the flour, sugar, and salt in a big mixing bowl. Add the butter and use a pastry cutter or two knives to chop the butter into the flour, till the items of butter are concerning the measurement of peas. Alternately, you may put the flours, salt, and sugar right into a meals processor, add the butter, and pulse till the substances are mixed and the butter is the scale of peas.

  • Combine the ice water and vinegar. Add the water into the flour combination in a skinny stream, utilizing a spatula to combine as you go. As quickly because the dough holds collectively with out being moist, and it simply sticks collectively while you squeeze a small quantity in your hand, it is prepared. In case your dough is just too crumbly and is not holding collectively, add further ice water by the tablespoon till it does. Switch the dough to a floured work floor and form it right into a disk. Wrap it in plastic wrap and refrigerate for at the very least 2 hours. At this level, you may preserve the dough within the fridge for as much as 2 days or freeze it for later use, if you happen to like.

  • When the dough has completed chilling, preheat your oven to 375F. Flour a piece floor and rolling pin.

  • On the floured work floor, roll the dough right into a circle about 1/4 inch thick and about 12 inches in diameter. Gently switch this circle of dough to a pie dish. Trim and crimp the sides, then use a fork to prick the underside of the crust. Cowl the crust with a sheet of parchment paper and fill it with dry beans (any are effective) or pie weights for blind baking. Blind bake the crust for 10-12 minutes, or till the sides of the crust are simply barely golden. Take away the par-baked crust from the oven, discard the beans, and take away the parchment sheet. 

  • Whereas the crust blind bakes, mix all the filling substances collectively in a meals processor or blender. Mix for a full 2-3 minutes, or till the filling is silky clean. 

  • Take away the crust from the oven. Permit it to chill for 10 minutes. Then, pour the filling into the crust. Return it to the oven and bake for 45 minutes, or till the crust is browning on the edges and the filling is jiggly, however set on the outer edges. I like to recommend utilizing a business or homemade foil pie crust shield to guard the sides from browning an excessive amount of throughout baking, but it surely’s not completely needed (browned pie crust nonetheless tastes good!).
  • Take away the pie from the oven. Permit it to relaxation in a cool place for at the very least 5 full hours earlier than slicing. Alternately, you may chill it within the fridge in a single day (or as much as 3 nights) earlier than serving. Minimize into slices, high with tofu whipped cream if desired, and revel in!
A single slice of pumpkin pie is resting on a small dessert plate on a white surface.

I haven’t made the pie since final fall, and I can’t wait to make it once more this coming week. Pie is all the time a little bit of a mission—it isn’t simple or a one-bowl affair, the way in which numerous my favorite vegan cakes are.

However I all the time discover that the trouble is worth it, and I’m by no means sorry to have leftover pumpkin pie in my fridge and freezer. I hope you’ll benefit from the recipe, too.

xo

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