Vegan Pumpkin Pie
This Vegan Pumpkin Pie is so easy to make and is the perfect balance of pumpkin and spice! Plus, you'll never know it's dairy-free.
Servings: 8 slices
for the crust:
- 2 cups all purpose flour
- 1/2 tsp salt
- 6 tbsp dairy free butter cold
- 2 tbsp almond milk
- 2 tbsp maple syrup
- 4-8 tbsp ice water or more
for the filling:
- 2 1/2 cups organic pumpkin puree see notes
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup almond milk
- 1 1/2 tsp pumpkin pie spice
- 3 tbsp cornstarch or arrowroot
- 1/4 tsp salt
For the crust: add flour and salt to your food processor and pulse. With the motor still running, add butter in through the top 1 tbsp at a time. Then, add milk and syrup, and last add the water 1 tbsp at a time. The result should be a ball of dough. If mixture is still too dry, add 1 more tbsp water.
Remove dough from the processor and form it into a round disc. Wrap it in plastic wrap and stick it in the refrigerator for at least 30 minutes or longer if preferred.
Once the 30 minutes have passed, remove dough and preheat oven to 350°.
Roll dough out into a circle and carefully transfer it to your pie or tart pan, using your hands to press it gently into the pan and form the edges of the crust.
For the filling: combine all ingredients in your blender and pulse until smooth. Use a rubber spatula to scoop mixture out into the tart/pie pan, smoothing it out.
Bake pie for 45-50 minutes. Remove pie from the oven then transfer it to a cooling rack and allow it to come to room temperature before placing it in the refrigerator.
*Calories are per slice and are an estimation
*Organic canned pumpkin has a different texture than Libby's canned pumpkin. If you're using Libby's, use 3/4 cup milk instead, and check the pie after 40 minutes in the oven.
Calories: 293kcal | Carbohydrates: 49g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Sodium: 320mg | Potassium: 234mg | Fiber: 3g | Sugar: 18g | Vitamin A: 11915IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 3mg