In autumn, pumpkin pie is a classic must! Luckily, making a vegan version that is just as delicious and satisfying as the original is easy.
On the Ingredients
- Pumpkins are a highly delicious and nutritious winter squash variety. Unlike other varieties, they aren’t particularly sweet on their own but have been used in sweet preparations predominately. Pumpkin is especially high in vitamin A, which helps with a strong immune system. Aside from vitamins, pumpkins are also high in antioxidants. (Read more about the health benefits.)
- Coconuts are the seed of the coconut palm. They have four main food products: coconut meat, coconut oil, coconut milk, and coconut water. The meat is high in fiber, MCTs (medium-chain triglycerides), and fat. They are high in several minerals, especially manganese and copper. (More on the health benefits).
- Flaxseeds (also known as linseeds) are a small oil seed that originated in the Middle East thousands of years ago and have been historically touted for their nutritional benefits. They are rich in fiber, lignins, and omega-3 fatty acids and contain a fiber called mucilage, which expands when wet and gives them their unique gelatinous quality. Mucilage fiber may help to lower LDL cholesterol and slow down digestion, which can help prevent blood sugar spikes after eating and promote a feeling of fullness. Flaxseeds are a common substitute for eggs in vegan baking. (Read more about flax seeds.)
Vegan Pumpkin Pie
Servings
8
servingsPrep time
30
minutesCooking time
35
minutesResting time
5
minutesTotal time
6
hours5
minutesIn autumn, pumpkin pie is a classic must! Luckily, making a vegan version that is just as delicious and satisfying as the original is easy.
Ingredients
1 Simple Pie Dough (vegan variation)
15oz pumpkin puree
12oz coconut milk
2 tbsp ground flax or flax meal
2 tsp vanilla
3 tbsp all-purpose flour
1/2 cup sugar OR monkfruit sweetener
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
Directions
- Make the pie dough according to our recipe for Simple Pie Dough (vegan variation). Refrigerate for 20 minutes.
- Preheat the oven to 400° F.
- Roll out one of the pie doughs to 1/8-inch thickness and carefully transfer it to a pie pan. Trim the dough, leaving about 1” of an overhang, then roll the extra up and crimp it to create the edge. If you’re using a metal or enamel pie tin, place the pie shell in the freezer for 10-30 minutes. Do not do this for glass, ceramic, or pyrex, as it can shatter in the hot oven if exposed to extreme temperature changes.
- Heat the coconut milk until the solids have melted and you have a creamy consistency. Combine the pumpkin puree, coconut milk, and ground flax seeds. Wait for 10 minutes, allowing the flax meal to soak.
- Mix in the vanilla, flour, sweetener, cinnamon, nutmeg, ginger, and salt. Combine thoroughly.
- Pour the filling into the pie shell. Optional, use the dough trimmings to make small decorative cutouts and place them on top of the pumpkin filling.
- Bake for 35 minutes. The pie will look just shy of being done, which is what you want.
- Let the pie cool to room temperature, then refrigerate for at least 5 hours, allowing the pie to set. Serve by itself or with vegan whipped cream.
