How to make: Vegan Pumpkin Pie (W) Whole Wheat Crust - Video Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often more budget-friendly.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is typically cheaper.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat crust is more nutritious, while store-bought options save time.

Combine all dry ingredients for the crust in a medium mixing bowl.

Mix all liquid ingredients for the crust in a separate bowl.

Pour liquid ingredients into dry ingredients and mix with a fork until dough forms a ball.

If the dough is too dry, add a little bit of water until it's rollable.

Cover the dough and let it set in the fridge for about an hour.

Roll the dough on a lightly floured surface with a lightly floured rolling pin to approximately an 11" circle.

Carefully line a 9" pie pan with the rolled dough, removing extra dough from the edges.

Crimp the edges with a fork and wrap the pie crust in plastic wrap, setting it in the fridge until ready to fill.

Preheat the oven to 425°F.

Combine all filling ingredients and mix until smooth.

Pour filling into the prepared pie crust and smooth out the top with a spoon.

Optionally, use extra crust to add decorative shapes on top of the pie.

Bake at 425°F for 10 minutes, then reduce heat to 350°F and continue baking for an additional 50 minutes.

Let cool, then place in the fridge to set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens