This exquisite vegan pumpkin pie, complete with a dairy-free homemade crust, is meticulously crafted to maximize the good and minimize the unnecessary, delivering truly delicious results:

• No Refined Sugar: Enjoy natural sweetness from wholesome ingredients, avoiding processed sugars.
• No Oil: Our crust and filling are thoughtfully prepared without added oils, keeping it lighter without compromising flavor or texture.
• No Dairy: Perfect for those with allergies or embracing a plant-based lifestyle, this pie is entirely dairy-free.
• No Eggs: Innovative plant-based binders create a perfectly set and creamy filling without the need for eggs.
• Wholesome & Pure: Made with simple, recognizable ingredients, ensuring a dessert you can feel good about serving and eating.
• Rich & Creamy Texture: Achieve a delightfully smooth and satisfying filling, comparable to traditional pumpkin pie.
• Effortlessly Delicious: Designed for ease of preparation, proving that healthy and vegan baking doesn’t have to be complicated.

In a medium-sized mixing bowl, combine the almond flour, all-purpose flour, and salt. Use a fork to thoroughly mix and aerate the dry ingredients until they are uniformly combined. This helps distribute the salt evenly and ensures a consistent texture in the final crust.

In a separate small bowl or a Pyrex measuring cup, whisk together the almond milk and maple syrup. Once well combined, pour this wet mixture into the bowl with your dry flour blend. Ensure all liquid ingredients are well incorporated before adding them.

Continue mixing with the fork until all ingredients are thoroughly combined and no dry patches of flour remain. The dough will appear somewhat dry and crumbly, but when you press a small amount between your fingers, it should hold its shape. Avoid overmixing, which can lead to a tough crust.

Gently gather the dough and form it into a large ball. Place this dough ball in the center of a generously sized sheet of unbleached parchment paper. This parchment paper technique makes rolling and transferring the crust incredibly easy and mess-free.

Place another piece of parchment paper directly on top of the dough ball. Using a rolling pin, roll the dough evenly in all directions to form a circular shape, aiming for a thickness of approximately ⅛ inch. This ensures a delicate, not dense, crust.

Your goal is a dough circle about 11-12 inches in diameter. This size provides ample dough to cover the bottom and extend up the sides of your standard 9-inch pie dish, allowing for beautiful crimped edges.

Carefully peel off the top layer of parchment paper. Invert the dough and the remaining parchment paper into your pie plate, then gently peel off the second layer of parchment. Press the pie crust dough firmly into the bottom and up the sides of your pie plate. Crimp the edges decoratively to fit beneath the top rim of the baking dish. Using a fork, prick the bottom of the crust at random intervals; this creates small pockets for air to escape, preventing puffiness during baking.

Bake the crust in your preheated 350-degree oven for 15 minutes. This “blind baking” step is crucial: it helps the crust firm up, prevents it from becoming soggy once the filling is added, and allows any minor shrinking to occur beforehand, ensuring a perfectly structured pie.

Carefully scoop the pumpkin puree, silken tofu, arrowroot powder, ground flaxseed, maple syrup, and all your chosen spices into the bowl of a food processor or the pitcher of a blender. Ensure all ingredients are measured accurately for the best flavor balance.

Process the mixture until it’s smooth. Stop periodically to scrape down any ingredients that cling to the sides of the bowl or pitcher. Continue processing and scraping until the pie filling achieves a perfectly smooth, creamy, and uniform consistency without any lumps.

Once your crust is blind-baked and slightly cooled, pour the creamy pumpkin pie filling into the partially baked shell. Use a spatula to gently spread the filling into an even layer. Carefully transfer the pie back to the 350-degree oven and bake for 1 hour. The pie is done when it’s firm to the touch around the edges, even if the center retains a slight jiggle – it will set further as it cools.

After baking, remove the pie from the oven and allow it to cool completely at room temperature. For optimal air circulation, place it on stove-top grills or a wire rack. Once fully cooled, cover the pie loosely and refrigerate for at least 4 hours, or ideally overnight. This crucial chilling period allows the filling to firm up perfectly for clean, beautiful slices.

Once thoroughly chilled, remove the pie from the refrigerator, slice it into generous portions, and serve. It’s truly a perfect dessert on its own, or you can add a dollop of your favorite vegan whipped cream.

If you prefer your pie slightly warm, you can place individual slices or the whole pie in a 300-degree Fahrenheit (150°C) oven for about 15 minutes to gently take the chill off without over-baking.

Expert Tips for a Perfect Vegan Pumpkin Pie

Achieving pie perfection is easier with a few insider tricks. These pro tips will help ensure your vegan pumpkin pie is a showstopper every time.

• Roll Your Crust Thin: This vegan crust is designed to be tender, but it won’t be as flaky as traditional butter-based pastry. To prevent it from becoming dense or doughy, ensure you roll it out to approximately ⅛ inch thickness. This thinness guarantees a pleasant bite that complements the creamy filling.
• Don’t Fear a Broken Crust: If your crust breaks or tears while you’re transferring it to the pie dish, don’t panic! Simply pinch the edges back together. Once the pie is baked and the filling is set, any patchwork on the bottom crust will be virtually invisible. Imperfection is part of homemade charm!
• Chill Time is Crucial: Patience is a virtue, especially with pumpkin pie. It will be very challenging to cut clean, neat slices if you don’t allow the pie to chill in the refrigerator for at least 4 hours (or ideally overnight). This extended chilling period allows the filling to fully set and firm up, ensuring picture-perfect slices.
• Taste Test Your Filling: One of the perks of a vegan pie filling is that you can taste it before baking! Take a small spoonful of the blended mixture and adjust the flavors as needed. If you desire a more intense spice profile, add an extra pinch of pumpkin pie spice, a dash of dried ginger, or a hint of nutmeg. This allows you to customize the flavor to your exact preference before it goes into the oven.
• Storage Savvy: Store any leftover pie, covered, in the refrigerator for up to 3-4 days. While it can be eaten cold, many find that allowing it to come to room temperature for 15-20 minutes enhances its flavors and texture.

Vegan Pumpkin Pie

Author: Debra Klein

This vegan pumpkin pie recipe is effortlessly easy to make, delivering a rich, creamy texture without the need for coconut cream or refined sugar! Simple, wholesome ingredients come together to produce a delicious and satisfying pumpkin pie. You’ll love the straightforward homemade vegan pie crust and the velvety pumpkin pie filling, which gets its incredible creaminess from silken tofu and its natural sweetness from maple syrup.

Equipment

• Food Processor
• 9-Inch Pie Plate

Ingredients

Vegan Pie Crust

• 1 ¾ cup almond flour
• 1 cup all-purpose flour (or 1:1 gluten-free blend)
• ½ tsp salt
• ½ cup almond milk
• 3 tablespoon maple syrup

Pumpkin Pie Filling

• 1 (15-oz) can pumpkin puree
• 1 (16-oz) package silken tofu
• ½ cup maple syrup
• 3 tablespoon arrowroot powder
• 2 tablespoon ground flaxseed
• 2 tablespoon pumpkin pie spice
• ¼ teaspoon salt

Instructions

Pie Crust

1. Preheat oven to 350°F (175°C).
2. In a medium-sized bowl, whisk together the almond flour, all-purpose flour, and salt with a fork until well combined.
3. In a separate small bowl or Pyrex measuring cup, stir the plant-based milk and maple syrup together.
4. Pour the wet ingredients into the dry ingredients and use the fork to mix until a dough forms. The mixture will be slightly dry and crumbly, but a small piece should hold together when pressed between your thumb and finger.
5. Use your hands to roll the dough into a large ball and transfer it to a large piece of unbleached parchment paper. Cover with another sheet of parchment, then roll the dough in every direction until a thin, circular piece (about ⅛ inch thick and 11-12 inches in diameter) is achieved.
6. Carefully transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides. Crimp the edges along the top of the dish for a decorative finish.
7. Prick the bottom of the pie dough several times with the tines of a fork to allow air to circulate during baking.
8. Bake in the preheated oven for 15 minutes to blind bake the crust.

Vegan Pumpkin Pie Filling

1. While the pie crust bakes, prepare the filling.
2. Scoop the silken tofu out of its container and into the bowl of a food processor or the pitcher of a blender. Add the maple syrup, canned pumpkin puree, pumpkin pie spice, arrowroot powder, ground flaxseed, and salt.
3. Blend the mixture until completely smooth and creamy. Stop periodically to scrape down any ingredients that accumulate on the sides. Continue blending until no lumps remain.
4. Pour the smooth filling into the partially baked crust and spread it evenly. Place the pie back in the 350°F (175°C) oven and bake for 1 hour. The pie is done when the edges are firm, even if the center has a slight jiggle.
5. Cool the pie completely at room temperature, then cover it and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
6. Slice and serve.

Nutrition

Note: The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete, and useful.