Vegan Pumpkin Pie- For any occasion
Of course everyone loves a little sweet treat sometime. Whether it’s for a holiday occasion or just because, this vegan pumpkin pie recipe will have your taste buds jumping for joy.
Vegan Pumpkin Pie
Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Course: Dessert
Cuisine: American
Servings: 9
Calories: 204 kcal
Ingredients
Pie crust Ingredients:
- 1 ¼ cup all-purpose flour
- 1/3 cup + 1 tablespoon coconut oil
- ¼ teaspoon salt
- 4-6 Tablespoons of ice cold water
Pumpkin filling Ingredients:
- 2 ¾ cups pumpkin puree homemade or canned
- ¼ cup + 2 tablespoon maple syrup
- 1/3 coconut sugar
- 2 ½ Tablespoon cornstarch
- 1 tablespoon coconut oil melted
- *½ teaspoon ginger
- *1 teaspoon cinnamon
- *½ teaspoon nutmeg
- *¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1/4 cup raw dehydrated pumpkin seeds
Instructions
Instructions
- If you do not have a mixer use a large bowl and a fork.
- Mix flour and salt in a large bowl.
Add the coconut oil a tablespoon at a time until it is mixed in.
- Add in the water a tablespoon at a time until the mix comes together
- Kneed the dough with your hands on a lightly floured surface and form into a large puck.
- Cover and place in a refrigerator for a minimum of 30 minutes or up to 48 hours.
- When ready use a rolling pin to roll it out.
Instructions
- Preheat the oven to 350°F.
- Get your pie crust ready.
- In a high speed blender add in add all of your filling ingredients and blend until smooth.
- Taste and adjust your seasoning.
- Pour the filling into your pie crust and bake for 60-90 minutes.
- The crust will be lightly golden brown and the filling with be a little jiggly.
Let the pie cool, add raw dehydrated pumpkin seeds and slice when ready.
Recipe Notes
Ingredients with the asterisk (*) can be substituted with pumpkin pie spice.
