Vegan Pumpkin Pie

Vegan Pumpkin Pie

A classic American pumpkin pie with a flaky vegan pastry crust and a smooth, warmly spiced pumpkin and coconut filling.

Instructions

  1. Step 1

    Combine the flour, granulated sugar, and salt in a mixing bowl. Cut in the cold vegan butter until the mixture resembles coarse crumbs, then mix in the ice-cold water just until a rough dough forms.

    Ingredients used: 180.0 gr All-Purpose Flour, 15.0 gr Granulated Sugar, 3.0 gr Salt, 115.0 gr Vegan Butter, 45.0 ml Water

    Cookware: mixing bowl, pastry cutter

  2. Step 2

    Shape the dough into a disk, cover it, and refrigerate. Meanwhile, preheat the oven to 190°C.

    Timer: 30 min (fixed)

  3. Step 3

    Roll the chilled dough into a circle about 30 cm wide. Fit it into the pie dish, trim the excess, and crimp the edge; then line the crust with parchment paper and add pie weights.

    Cookware: parchment paper, pie dish, pie weights, rolling pin

  4. Step 4

    Set the pie dish on a baking sheet and bake the weighted crust at 190°C.

    Timer: 15 min (fixed)

    Cookware: baking sheet, pie dish

  5. Step 5

    Remove the parchment and pie weights, then bake until the base looks dry and lightly golden. Transfer the crust to a wire rack and reduce the oven to 175°C.

    Timer: 7 min (fixed)

    Cookware: baking sheet, parchment paper, pie dish, pie weights, wire rack

  6. Step 6

    Whisk the pumpkin, coconut milk, brown sugar, cornstarch, cinnamon, ginger, nutmeg, clove, and vanilla extract in a clean mixing bowl until completely smooth.

    Ingredients used: 150.0 gr Brown Sugar, 300.0 ml Coconut Milk, 32.0 gr Cornstarch, 5.0 gr Ground Cinnamon, 0.5 gr Ground Clove, 2.0 gr Ground Ginger, 1.0 gr Ground Nutmeg, 425.0 gr Pumpkin, 10.0 ml Vanilla Extract

    Cookware: mixing bowl, whisk

  7. Step 7

    Pour the filling into the warm crust and return the pie to the oven at 175°C. Bake until the edges are set and the center retains only a slight wobble.

    Timer: 55 min (fixed)

    Cookware: baking sheet, pie dish

  8. Step 8

    Cool the pie on a wire rack for 2 hours, then refrigerate it for at least 1 hour before slicing.

    Timer: 180 min (fixed)

    Cookware: pie dish, wire rack

Nutrition (Estimated)

Food safety

Caution: low

Do not eat the raw pastry. Refrigerate the cooled pie within 2 hours, keep it covered, and consume it within 4 days.

Risk factors

  • raw flour in unbaked pastry
  • perishable pumpkin and coconut filling
  • hot cookware

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