Vegan Pumpkin Pie Recipe for Vegan Thanksgiving Dinner

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.

Preheat to 375 degrees.

Cut vegan butter and vegetable shortening into all purpose flour until mixture is crumbly.

Add in ice water and combine with hands, but only until you are able to create a ball of dough.

Place the dough ball onto parchment paper and use a rolling pin to roll it out to the size of the pie pan.

Place the flattened dough into the pie baking dish and press it to the bottom and sides. Use a fork to perforate the crust all over, even on the sides.

Bake for 20 -- 25 minutes, until just golden brown.

In a large mixing bowl, stir together pumpkin puree, almond milk, vanilla extract, maple syrup, and apple cider vinegar.

In a separate bowl, whisk together all purpose flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

Stir together pumpkin mixture with the flour-spice mixture until well combined. Add the pumpkin mixture to the baked pie crust.

Bake the Vegan Pumpkin Pie for about 40 minutes.

While the Vegan Pumpkin Pie is baking, separate the cream from the top of the canned coconut milk.

In a large mixing bowl, whisk together the coconut cream, maple syrup, and cinnamon. Place the mixture in the freezer until you are ready to serve the Vegan Pumpkin Pie, but refrigerate after 30 minutes.

Once the Vegan Pumpkin Pie is done baking, allow to stand and cool for at least 20 minutes before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens