Easy As (Pumpkin) Pie

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When it comes to pies, I am a self-proclaimed filling person.

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If I have a pie in my kitchen, I will grab a bite of filling every time I walk through that room. And needless to say, I’m in the kitchen A LOT.

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Just consider yourself lucky if I’m polite enough to use a spoon.

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The crust? Well, that’s all yours.

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And so I had intended to simply make a pumpkin pie filling and forego the crust, but then I remembered that I’m married. And my husband’s favorite part is the crust.

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Now you see why this relationship works, right?

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I decided to switch up the crust recipe I used the other week for my vegan apple pie, nix the shortening, and just use a mix of flour, earth balance, and water. And you know what? I actually really like this crust!

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It’s slightly buttery, flakey, and kind of addictive. So maybe I’m a filling AND a crust person now. Watch out, Aaron.

Oh, and did I mention this pie is vegan and uses light coconut milk in the filling?

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Yep, I’m on my second slice.

Vegan Pumpkin Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pie
Serves: 6-8
Ingredients
  • For the crust:
  • ½ C. All-Purpose Flour
  • ½ C. Whole Wheat Flour
  • ¼ C. Earth Balance
  • 3 Tbs. Cold Water
  • For the pumpkin filling:
  • 1 15 oz. Can Pumpkin Puree
  • 1 C. Light Coconut Milk
  • ¾ C. Granulated Sugar
  • 3 Tbs. Cornstarch
  • 1 Tbs. Pumpkin Pie Spice
  • ½ Tsp. Sea Salt
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. Begin by preparing the pie crust.
  3. Add flours to a large bowl and, using your fingers, pinch Earth Balance into flour until Earth Balance pieces are about the size of peas.
  4. Add water, 1 Tbs. at a time, until dough holds together. Form into a ball and place on a lightly floured surface.
  5. Roll out dough using a lightly floured rolling pin, making sure to rotate it as you roll so the dough doesn't stick to your counter.
  6. Place crust in pie dish and set aside.
  7. Prepare the pumpkin pie filling by combining pumpkin, coconut milk, sugar, cornstarch, pumpkin pie spice, and salt in a large mixing bowl. Beat with an electric mixer until smooth.
  8. Transfer filling to pie dish and bake for 60 minutes, or until filling has solidified and crust is golden brown.
  9. Allow to cool slightly before slicing.

 

This pie may not last the weekend.

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Comments

  1. says

    I’m definitely a filling person when it comes to pies, as well. I always start off eating the crust but wind up just scooping out the filling by the end. Hey, you do what you have to do!
    I can’t wait to get cooking for Thanksgiving this year- I will, without a doubt, be using this pumpkin pie recipe! But, I maaay have to test this one out ahead of time, just to be sure to have an entire pie for myself. :)

    • says

      Good idea to test it out ahead of time. Pies are tricky because it’s not like you can take a little sample and not have people notice. haha

      The crust part still intimidates me. There’s a fine line between not using enough water and having it be too dry, and using too much and having it be too sticky. Practice makes perfect though!

    • says

      Thanks so much! I’m trying to work on my composition. It’s not really something I have down pat yet, but I had a moment with these photos where I felt like I was “getting it” if that makes any sense. :)

      I think I’ll work on a pumpkin custard recipe next!

    • says

      Thanks, Anna! It definitely tastes a little lighter than traditional pumpkin pie because of the light coconut milk, but I think that lets the pumpkin come through a little more. Of course, you could always go with full fat coconut milk to make it even more decadent!

  2. EM says

    I’ve been searching for a vegan pumpkin pie recipe with only a few ingredients so I was so excited to find yours. I tried it two days ago and it turned out delicious! Thank you so much for sharing this with us.

    • says

      I’m so glad you liked it, Em! I’m currently in the process of putting together my Thanksgiving menu and I’m thinking I need to make this pie again. :)

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