Perfect Pumpkin Pie

Savour the season with the pumpkin spice flavours that we crave this time of year! This dairy-free and egg-free version of the traditional pumpkin pie is easy and quick to make and has just a perfect texture! Add some spice to the crust for a special treat! This recipe makes two pies because they are great for a few days, if they last that long!

It is also the right quantity to make a crustless version in a 9-10 inch springform pan! Enjoy!

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Perfect Pumpkin Pie

So easy and such a perfect combination of spices and goodness in this vegan Perfect Pumpkin Pie! The texture is wonderfully creamy and is a perfect make-ahead dessert for the season!

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Prep Time

10 minutes

Cook Time

50-60 minutes

Servings

pies MetricUS Imperial

Ingredients

Crust - Makes 2 plus crusts

• 3 cups all purpose flour
• 1 cup vegan shortening I used Earth Balance. Make sure it is very cold.
• 1/2 cup ice water added slowly
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice

Filling

• 1 large can canned pumpkin 796 ml or close
• 1 can full fat coconut milk I used the organic brand from Costo which is 50%. This gives it the rich creamy texturec
• 2/3 cups brown sugar
• 1/3 cup maple syrup
• 5 Tablespoons cornstarch
• 2 teaspoons real vanilla extract
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon cloves

Prep Time 10 minutes Cook Time 50-60 minutes Servings pies MetricUS Imperial Ingredients Crust - Makes 2 plus crusts 3 cups all purpose flour 1 cup vegan shortening I used Earth Balance. Make sure it is very cold. 1/2 cup ice water added slowly 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon allspice Filling 1 large can canned pumpkin 796 ml or close 1 can full fat coconut milk I used the organic brand from Costo which is 50%. This gives it the rich creamy texturec 2/3 cups brown sugar 1/3 cup maple syrup 5 Tablespoons cornstarch 2 teaspoons real vanilla extract 2 teaspoons cinnamon 1 teaspoon salt 1 teaspoon ginger 1 teaspoon nutmeg 1/2 teaspoon allspice 1/2 teaspoon cloves

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Instructions

Crust

1. Use a store-bought uncooked crust or make this easy homemade crust: Sift together the flour, salt and spices.
2. Cut in the cold Earth Balance or shortening just until combined. Be careful not to overwork the pastry.
3. Drizzle on the ice water and toss with the flour until the pastry has formed.
4. Roll out on piece of parchment with another piece on top. This avoids adding extra flour and toughening the dough. It is better to roll it out as thinly as possible for this recipe.
5. Carefully lift and slide the pastry into your pie pan. Adjust the sides, cutting off extra. Crimp the edges between your fingers, for an easy scalloped edge.
6. You can use leftover scraps of pastry to make little decorative shapes that are fun to serve. Cook them separately in the oven and cook until brown.

Filling

1. Combine all filling ingredients in a mixing bowl and stir until well combined.
2. Pour your filling into the unbaked shell and gently smooth it out evenly.
3. Bake in a 350 degree F. oven for approximately 50 minutes or just until set. If the crust starts to get too brown, make a tin foil rim to protect it during the last half hour or so.
4. Remove from oven and let cool to room temperature.
5. Chill in fridge for at least 4 hours. Overnight is great.
6. Serve with coconut whipped cream, if desired. It is very easy and very good!!
7. Try an alternate, crustless version! Just butter a springform pan and dust with gingersnap crumbs. Pour the filling in and bake about 1 hour and 20 minutes, until set. Chill for a few hours or overnight before removing from pan. Enjoy!

Recipe Notes