For as long as I can remember, pumpkin pie has always been my favorite holiday treat. The firm yet creamy texture of the baked pumpkin, the notes of warm spices that hint at your taste buds suggestively, and the crumbly goodness of a crust done juuuust right.
Seeing as this was to be my first Thanksgiving as a vegan, I set it upon myself to make a whole veganized version of a Thanksgiving meal AND to crown the day, an actual vegan pie.
My carnivore family dearly loved this pie and I have to admit, I myself had a heaping leftover slice for breakfast this morning. #NoRegrets
Here’s the skinny:
Preheat your oven to 350° F.
1 ½ cups of all purpose flour
1/2 tsp salt
2 tbsp sugar (can use coconut sugar or regular sugar)
½ cup canola oil
2 tbsps non-dairy milk (I prefer rice milk)
Mix all ingredients together until a dough forms. Press into glass pie dish and form the edges; making sure dough is even all-around. Using a fork, push it a few times into the dough to create ventilation marks.
1 can of pureed pumpkin (14 oz.)
3/4 cup coconut milk (make sure it is not the low-fat kind)
½ cup brown sugar
¼ cup corn starch
¼ cup maple syrup
3/4 tsp vanilla extract
2 teaspoons of pumpkin spice (I made my own)
½ tsp salt
½ tsp cinnamon
Mix all ingredients together using an electric mixer or a whisk. Mixture should be smooth and not clumpy.
Pour mixture into pie pan with the crust.
Bake for approximately 45-60 minutes. My pie began to brown around the 40 minute mark, so I covered it with aluminum foil and continued baking it for about 10 more minutes. Ovens vary, so just be watchful around that time. The crust should be a molted golden brown color and the pie itself will set slightly firm and will have a brown tone.
Let chill overnight (or refrigerate for about 4-5 hours), and serve!