Each Thanksgiving, I seek for a pumpkin pie that I’ll passionately crave and enthusiastically devour, versus the best way I’ve eaten it beforehand: apathetically out of inexplicable vacation obligation. Right now’s straightforward Vegan Pumpkin Pie is THE ONE!
I attempt a slice of conventional pumpkin pie yearly simply to see if it’s improved within the final 12 months.
Yearly, I’m disillusioned by all the pieces about it aside from the whipped cream on prime.
Not this yr. THIS is the yr of vegan pumpkin pie (and Vegan Pumpkin Muffins!).
Need assistance planning your vegan Thanksgiving menu? Don’t miss this assortment of my most-favorite Vegan Thanksgiving Recipes.
5 Star Overview
“THE BEST vegan pumpkin pie I’ve ever tasted!”
— Lisa —
This vegan pumpkin pie breaks each single pumpkin pie rule:
Its filling is unbaked. This easy no-bake vegan pumpkin pie filling will get ready proper in a meals processor and requires time within the oven. Merely combine, switch to your pie shell, and chill till set (similar to this Vegan Chocolate Pie).It’s naturally gluten free, dairy free, and, sure, vegan. With an almond flour crust and a pumpkin pie filling with out eggs or milk, this can be a pie everybody at your desk can eat with gusto. You can also make it with graham cracker crust.It’s wholesome. The filling incorporates NO SUGAR (which means refined, added sugar). Reasonably, it’s naturally sweetened with dates (like Vegan Cookie Dough Bars with Chocolate Chips).AND it’s indisputably scrumptious. Even the staunchest pumpkin pie doubter (like myself) will adore this creamy, wealthy, completely spiced Thanksgiving dessert.
To summarize, this isn’t in any respect the pumpkin pie I anticipated to bake (or, on this case, for the reason that filling is uncooked, to not bake), however it’s one I’d fortunately inhale yearly at Thanksgiving and plenty of days in between.
The right way to Make Vegan Pumpkin Pie
As irony would have it, in my effort to create the right traditional pumpkin pie recipe, I landed on one which isn’t traditional in any respect.
Whereas it is probably not conventional (nor are these Vegan Brownies), this straightforward, no-bake vegan pumpkin pie may be the BEST pumpkin pie recipe of all time.
Almond Flour. As I discussed, this pie has a gluten free pie crust, a job I achieved by making the pie crust out of almond flour as a substitute of wheat flour. I like this crust as a result of it’s straightforward and tastes like a large almond flour shortbread cookie.
Vegan Butter. Makes this a vegan pie crust recipe with a texture that’s tender and flaky. Sugar + Salt. Enhances the flavour of the crust and provides simply the correct amount of sweetness.Coconut Oil. Provides richness and helps to make the filling creamy and easy.Pumpkin. No have to make your individual pumpkin puree (though you’re welcome to experiment if you wish to make your vegan pumpkin pie from scratch totally). Simply seize a can of your favourite canned pumpkin puree.
Medjool Dates. My secret to sweetening this wholesome pumpkin pie recipe (and Vegan Protein Bars) with none refined sugar or brown sugar. I additionally love that they assist thicken the filling with out including cornstarch, tapioca starch, or arrowroot powder to the filling recipe.
Almond Butter. Provides additional richness and creaminess to the filling.
Spices. Some issues about vegan pumpkin pie want to remain traditional, and that features a pumpkin spice mix. A mix of cinnamon, nutmeg, and ginger completely spice this creamy, straightforward vegan pumpkin pie. Be at liberty so as to add a splash of cloves when you please.Vanilla + Maple Extract. Enhances the mix of pumpkin pie spices and creamy pumpkin puree.
Topping. A dollop of whipped coconut cream (made with full fats coconut milk) is my go-to vegan selection for ending my slice of no-bake vegan pumpkin pie.
Whisk collectively the dry components for the crust.
Pour within the melted butter.
Stir then press right into a pie dish.
When you’d prefer to flute the perimeters, construct the crust up into a fair, unfluted “mound” that circles the dish first, then use your thumb and fingers to crimp as desired. Alternatively, you too can go away it unfluted or crimp it with the tines of a fork.
Blind bake the crust for 10 minutes, then take away it from the oven and protect the perimeters with foil or a pie crust protect. Return to the oven and bake till evenly golden. Let cool.
Pulse the dates in a meals processor till they kind a sticky ball.
Add the remaining filling components.
Puree till easy.
This may take a number of minutes, and you might have to cease and scrape down the meals processor a couple of instances. You must have just some small specks of dates remaining.
Switch the filling to the crust and easy the highest. Chill within the fridge till set, slice, and serve. ENJOY!
To Retailer. This pie is finest served the day it’s made or as much as 1 day after. Preserve refrigerated till able to serve. Leftovers of this pie past 1 day are nonetheless tasty, however I discovered the spices misplaced some pizzazz, and the crust softened greater than I’d have wished for a primary impression.To Freeze. I don’t suggest freezing this pie. Upon thawing, the crust turns into soggy with this specific pumpkin pie recipe.
What to Serve with Vegan Pumpkin Pie
Really useful Instruments to Make this Recipe
Pie Plate. I like that this pie pan is cheap but seems so fairly!Meals Processor. This one has been my trusted kitchen companion for a few years.Pie Defend. When you make pies repeatedly, investing in an inexpensive pie protect is a worthwhile addition to your baking arsenal.
This vegan pumpkin pie tastes as conventional because it ought to; it’s wealthy, creamy, satisfying, and the right end to your Thanksgiving feast.
Often Requested Questions
Whereas I’m sometimes all for changing refined sugar in recipes, that is one the place I felt the “actual” deal was vital. The sugar performs an important function in not simply sweetening the crust however making the crust golden, tender, and flaky. With that stated, if you want to experiment with different sugar choices, I’d love to listen to about your outcomes.
The trick to creating the very best vegan pumpkin pie is mixing the filling till it’s completely easy. Take your time; it is going to take longer than you assume, and course of the filling till only some specks of dates stay seen.
Positive! Nonetheless, relying on the crust you buy, the pie could not be vegan or gluten free. To make use of a store-bought pie crust, blind bake as directed, then fill in response to the recipe directions. Keep in mind that you could be want pie weights to blind bake a distinct crust.
Definitely! Be at liberty to swap the almond flour crust on this recipe together with your favourite vegan graham cracker crust. That is straightforward to make with graham crackers, a little bit of sugar, and melted vegan buttery unfold.
Vegan Pumpkin Pie
For the Crust:
2 1/2 cups almond flour1/4 cup granulated sugar1/4 teaspoon kosher salt6 tablespoons vegan butter substitute melted and cooled to room temperature (If you don’t want the crust to be vegan, you may swap common unsalted butter OR 4 tablespoons butter + 1 massive egg.)
For the Pumpkin Pie Filling:
3 1/2 tablespoons coconut oil10 medjool dates pitted1 1/4 cups canned pumpkin or pumpkin puree*1/2 cup plus 1 tablespoon creamy unsalted almond butter1 1/4 teaspoons floor cinnamon1/4 teaspoon floor ginger barely heaped1/4 teaspoon floor nutmeg2 teaspoons pure vanilla extract1/2 teaspoon maple extract1/4 teaspoon kosher salt
Numerous whipped coconut cream (or common whipped cream when you don’t want the pie to be dairy free)
TO STORE: This pie is finest served the day it’s made or as much as 1 day after. Preserve refrigerated till able to serve. Leftovers of this pie past 1 day are nonetheless tasty, however I discovered the spices misplaced some pizzazz, and the crust softened greater than I’d have wished for a primary impression.
TO FREEZE: I don’t suggest freezing this pie. Upon thawing, the crust turns into soggy with this specific pumpkin pie recipe.
READ: Vegan Pumpkin Pie
Effectively Plated by Erin