Vegan Pumpkin Pie
A classic American pumpkin pie with a flaky vegan pastry crust and a smooth, warmly spiced pumpkin and coconut filling.
Instructions
-
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.
-
Step 2
Shape the dough into a disk, cover it, and refrigerate. Meanwhile, preheat the oven to 190°C.
-
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.
-
Step 4
Set the pie dish on a baking sheet and bake the weighted crust at 190°C.
-
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.
-
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.
-
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.
-
Step 8
Cool the pie on a wire rack for 2 hours, then refrigerate it for at least 1 hour before slicing.
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