Vegan Pumpkin Pie

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 15 min (fixed)

   Cookware: oven — preheat 190°C

2. Step 2

   While the oven preheats, combine the all-purpose flour, vegan butter, and half of the salt in the mixing bowl; cut the butter in with the pastry cutter until the mixture resembles coarse crumbs. Add the water gradually and mix just until a cohesive dough forms.

   Parallel with step: 1

   Ingredients used: 250.0 gr All-Purpose Flour, 1.5 gr Salt, 150.0 gr Vegan Butter, 60.0 ml Water

   Cookware: Chef Knife, mixing bowl, pastry cutter

3. Step 3

   Place the dough in the mixing bowl in the refrigerator and chill it until firm, about 30 minutes.

   Timer: 30 min (fixed)

   Cookware: mixing bowl, refrigerator — chill

4. Step 4

   Roll the chilled dough with the rolling pin into a round large enough for a 23 cm pie dish, then transfer it into the pie dish and press it evenly into the base and sides.

   Cookware: pie dish, rolling pin

5. Step 5

   Whisk the pumpkin puree, coconut milk, brown sugar, cornstarch, ground cinnamon, ground ginger, ground nutmeg, and the remaining half of the salt in the mixing bowl until completely smooth and the cornstarch is thoroughly incorporated.

   Ingredients used: 150.0 gr Brown Sugar, 240.0 ml Coconut Milk, 30.0 gr Cornstarch, 3.0 gr Ground Cinnamon, 1.5 gr Ground Ginger, 0.75 gr Ground Nutmeg, 425.0 gr Pumpkin Puree, 1.5 gr Salt

   Cookware: mixing bowl, whisk

6. Step 6

   Pour the filling into the crust in the pie dish and bake in the oven at 190°C for 55 minutes, until the edges are set and the center has only a slight jiggle.

   Timer: 55 min (scalable)

   Cookware: oven — 190°C, pie dish

7. Step 7

   Cool the baked pie in the pie dish for 30 minutes, then place it in the refrigerator for 90 minutes so the filling fully sets before slicing.

   Timer: 120 min (fixed)

   Cookware: pie dish, refrigerator — chill