Perfect Vegan Pumpkin Pie Recipe. Delicious, very easy to prepare, with a crunchy and flaky crust, super creamy filling and, of course, dairy and egg free! This classic dessert for autumn season and Thanksgiving is something you cannot miss, it is so delicious!
For today's sweet recipe, we will prepare a delicious vegan pumpkin pie. The crust is so crunchy and slightly flaky (a brutal thing!), the filling is very easy to prepare and tastes as if you could have a spoonful of autumn mixed with something sweet, something crunchy, something creamy and boom! there you have your dose of coziness for the day.
See how I made it 👀
What kind of pumpkin is required to make this vegan pumpkin pie?
A pumpkin pie is made up of a crispy crust and a creamy filling made with… you guessed it, pumpkin.
You just got to bake it, scoop out the pulp, blend it until you get a puree, and voilà, you don't need to add anything extra.
If you choose to use canned pumpkin puree, try to taste it before making the recipe just to make sure it tastes good, because almost every pumpkin puree you can find at the store tastes and looks different, and that could affect the final result. So if you can use fresh puree, please don't hesitate to do so.
Why do I need to chill the dough twice for this vegan pumpkin pie?
Cooling hardens the fat source we use for the dough, which helps the crust maintain its structure while baking.
Also, the colder the type of fat we add, the crunchier and flaky the crust will be. Therefore, each time the dough is handled, it must be chilled to return to its previous level of cooling.
How do I keep the crust of my vegan pumpkin pie from being undercooked?
In this recipe we apply a technique called “blind baking”, which basically means that we will pre-cook the crust to ensure that the bottom is crispy, golden brown and fully cooked.
This process consists of piercing the bottom of the crust with a fork (so that the steam can escape through the holes= more even baking), then it is covered with a piece of parchment paper, you add some type of dried pulses (beans, chickpeas, lentils, peas, etc.) on the paper (you can also use ceramic beans for baking) and then you bake it.
By adding weight on top of the crust (aka the beans), we will prevent the bottom from puffing up, deflating when it comes out of the oven and therefore shrinking.
Once the crust has been baked with the weight on top (usually 15 minutes), it is removed and baked for another 10-15 minutes without the piece of parchment paper.
After this steps you’re ready to pour in the filling and bake the whole vegan pumpkin pie.
What do I do if the edges of the crust are browning too much?
Depending on how intense your oven is, this is something that could potentially happen. Approximately after 30 minutes of baking - a little more or a little less - (pie being baked with the filling), if the edge begins to brown too much, place a piece of aluminum foil on top of it (just the edge, as if you were covering them) to prevent it from continuing to receive direct heat.
This also depends on how thin or thick your crust is, so try to make it about 3 mm thick.
Can I slice my vegan pumpkin pie as soon as it cools down (room temperature) without having to refrigerate it?
I 100% do not recommend to do it, like at all. It is mandatory that the pie rests in the fridge for at least 5 hours to finish setting. So be patient and make your pie one day ahead the day you need it. This step is ESSENTIAL to achieve a firm consistency for your vegan pumpkin pie.
Now, let's prepare this delicious Vegan Pumpkin Pie ♥
Perfect Vegan Pumpkin Pie
- 2 cups of wheat flour, (250 g)
- 3 tablespoon brown sugar, (42 g)
- ¼ teaspoon salt
- ½ cup + 2 tablespoon margarine or coconut oil, cold, (140 g)
- ¼ - ½ cup very cold water
- 2 cups pumpkin puree, (450 g)
- 200 g firm tofu
- 1 cup maple syrup or agave, (240 ml)
- ¼ cup coconut oil, (56 g)
- 3 tablespoon cornstarch, (27 g)
- ½ tablespoon vanilla extract
- 1 ½ teaspoon ground cinnamon, you can substitute for pumpkin spice
- ½ teaspoon fresh grated ginger, omit if using pumpkin spice
- ½ teaspoon salt
- To prepare the crust, mix the dry ingredients (flour, sugar and salt). Add the margarine or coconut oil and mix with a dough cutter or spatula (do not use your hands, it is important to prevent the margarine or oil from melting) until you get a sandy consistency. Mixing consists of chopping the coconut oil with the cutter and integrate it with the rest of the ingredients.
- Add cold water tablespoon by tablespoon and continue to integrate with the spatula. Generally 5 tablespoons is enough, but depending on the weather and humidity levels, you may need a little more. The amount of water will be enough when the flour starts clumping up together. Once you reach this point, use your hand and squeeze the lumps to integrate the dough (without kneading).
- Form a ball, cover it with plastic wrap or put it in a plastic bag and place in the freezer for 1 hour.
- Remove the dough from the freezer and roll it out (it should not be about 3 mm thick), if you prefer you can stretch it between 2 pieces of parchment paper. Place it on a pie pan (preferably greased or non-stick) and press down to the bottom and sides.
- With a knife, cut the excess dough on the edges (you can use the excess dough to make empanadas or store it in the freezer for later use).
- Pierce the bottom of the crust with a fork and place in the freezer for 30 minutes.
- Preheat the oven to 375°F (190°C) 15 minutes before removing the crust from the freezer.
- Remove the crust from the freezer and place a piece of parchment paper on top. Add around 3 cups of dry beans (or any other dried legumes, or ceramic beans for baking) and place in the preheated oven for 15 minutes. This is called blind baking, where basically the crust is pre-baked and with the weight of what we put on top, the dough bakes evenly without shrinking. In addition, we prevent the crust from being undercooked.
- To prepare the filling, blend all the ingredients until you get a homogeneous mixture without lumps. Reserve.
- Remove the crust from the oven, remove the paper with the beans and bake for another 15 minutes.
- Remove the crust from the oven and pour in the filling.
- Lower the oven temperature to 345°F (174°C) and bake for 1 hour (don't forget to make sure the edges are not over-browning (if that happens, place aluminum foil on top of them to protect them from receiving direct heat).
- Turn off the oven (without opening it) and leave the pie inside for 10 more minutes.
- Remove the pie from the oven and let it cool completely. Refrigerate for a minimum of 5 hours (or preferably overnight) so that the texture is firmer and the flavors intensify.
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