Vegan Pumpkin Pie
🕒 Total Time: 35 minutes
🥘 Yield: 8 servings
Description: Indulge in the delight of this Vegan Pumpkin Pie, a heavenly dessert perfect for any occasion, whether it’s Christmas, Hanukkah, or Thanksgiving. This recipe promises a luscious filling encased in a flaky, homemade crust, satisfying both your taste buds and dietary preferences.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 cup | unbleached flour |
| 7 tbsp | whole wheat flour |
| 1/2 tsp | salt |
| 1/2 cup | vegan sugar |
| 1/2 tsp | baking powder |
| 3 tbsp | canola oil |
| 3/4 cup | soymilk |
| 1/2 tbsp | lemon juice |
| 3-4 tbsp | water |
| 2 cups | canned pumpkin |
| 1 cup | low-fat soymilk |
| 1 tbsp | cornstarch |
| 3 tbsp | dark molasses |
| 1 tsp | vanilla extract |
| 1 tsp | ground cinnamon |
| 1/2 tsp | salt |
| 1/2 tsp | ground ginger |
| 1/4 tsp | nutmeg |
| 1/4 tsp | ground allspice |
Instructions:
-
Prepare the Crust:
- In a medium bowl, combine unbleached flour, whole wheat flour, salt, vegan sugar, and baking powder.
- In a small bowl, mix canola oil and soymilk.
- Pour the liquid mixture into the dry ingredients and mix with a fork until the dough holds together in a ball.
- If the dough is too dry, gradually add water until it reaches the desired consistency.
- Optionally, cover the dough with plastic wrap and refrigerate it for an hour. Then, roll out the dough on a lightly floured surface using a floured rolling pin, forming an 11-inch circle.
- Line a 9-inch pie pan with the dough, flute or crimp the edges with your fingers or a fork, and cover it with plastic. Refrigerate until ready to use.
-
Prepare the Filling:
- Preheat the oven to 425°F.
- In a large bowl, mix together canned pumpkin, low-fat soymilk, cornstarch, dark molasses, vanilla extract, ground cinnamon, salt, ground ginger, nutmeg, and ground allspice until smooth and well combined.
-
Assemble and Bake:
- Pour the prepared filling into the chilled pie crust and smooth the top.
- Bake the pie in the preheated oven for 10 minutes, then reduce the temperature to 350°F and continue baking until the filling is set, approximately 50 minutes.
- Once baked, allow the pie to cool before serving.
Note: For optimal results, allow the pie to set overnight in the refrigerator before serving, enhancing the flavors and texture.
Indulge in the warm, comforting flavors of this Vegan Pumpkin Pie, a delectable treat that will impress vegans and non-vegans alike!
