Vegan Pumpkin Pie Recipe - The Vegan Zombie

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.

Start by making the sweet pastry crust. Freeze 1/4 cup of refined coconut oil until solid.

In a mixing bowl, combine 3/4 cup unbleached white flour, 3/4 cup whole wheat flour, 1 teaspoon baking powder, a sprinkle of salt, and 1 teaspoon cinnamon.

Cut the frozen coconut oil into small cubes and add it to the flour mixture. Mix until the coconut oil is broken into small pieces.

Add ice cold water, 1 to 2 tablespoons at a time, mixing gently until the dough holds together without being too liquidy.

Wrap the dough in Saran Wrap and refrigerate for about 20 minutes.

After 20 minutes, place the dough between two oiled pieces of parchment paper and roll it out into a flat pancake.

Grease a 9-inch pie dish and transfer the rolled-out dough into the dish, pressing it down and trimming any excess.

Poke holes in the crust with a fork to let it breathe and refrigerate it while preparing the filling.

In a bowl, combine 2 tablespoons ground chia seeds and 2 tablespoons cornstarch with 6 tablespoons water. Mix well and let soak for a few minutes.

In a blender or food processor, add the can of organic pumpkin puree, the spice mixture (ginger, allspice, nutmeg, cinnamon), 1 cup coconut palm sugar, the chia seed and cornstarch mixture, 1 package firm silk tofu, and a pinch of salt.

Blend the mixture starting at low speed for 20 seconds, then increase speed and blend for another 20 seconds until smooth.

Pour the filling into the prepared pie crust.

Bake the pie in the oven at 400°F for 10 minutes, then cover the edges with foil or a pie shield to prevent burning.

Continue baking for an additional 40 minutes until the filling is set and the crust is golden brown.

Remove the pie from the oven and let it cool overnight to allow the flavors to develop and to prevent a runny texture.

Top the pie with coconut whipped cream before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens