Vegan pumpkin pie recipe
As a student, late autumn can feel hectic. The days are growing shorter, the weather is getting colder, and the leaves are falling from the trees. All the while the assignments are piling up, and the exams inching closer. However, a slice of this homemade pumpkin pie might be the perfect way to take a well-deserved study-break and relax. Delicious, sweet, and warming, this classic autumn pie perfectly captures the season. It’s vegan, creamy, with a rich sweetness that fits deliciously with the hints of cinnamon, nutmeg and ginger.
Ingredients
- 400 g pumpkin purée (around 1-2 cans, or one small pumpkin, see below for homemade purée)
- 170 ml full-fat coconut milk
- 110 g brown sugar
- 30 g cornstarch
- 50 ml dark syrup
- 1 ½ tsp vanilla sugar
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 unbaked vegan pie crust (Eldorado’s 250g pie dough is vegan and works well)
Instructions
- Preheat your oven to 180°C and place the pie crust in a pie-tin or a small cake pan (around 20-25 cm in diameters). If the dough is too large for your pan, you can fold the sides double.
- Make the filling: In a large mixing bowl, combine all the ingredients. Stir or blend until smooth.
- Pour the filling into the pie crust and use a spatula to spread it evenly.
- Place the pie in the middle of the oven and bake for 60 minutes. The edges may be slightly cracked, and the center a little wobbly. I used upper and lower heating elements, so if you use the convection setting, also known as fan oven, make sure to turn the temperature down around 10 degrees or shorten the time.
- Let the pie cool at room temperature, then cool it uncovered in the fridge for at least 4 hours, or overnight, until it’s fully set.
TIP: Enjoy with some vegan whipped cream and mint leaves.
Homemade pumpkin purée
If you can’t find any canned purée or just want to add some extra freshness to the pie, it is easy to make it by yourself.
- Preheat the oven to 160°C
- Cut a small pumpkin in half and remove the seeds and rind (I used a Hokkaido pumpkin). Divide the halves into smaller bits and place on a baking sheet with parchment paper.
- Roast for about 50 minutes.
- Let the pumpkin bits cool before blending them using a food processor or a hand blender.
This pie has a long tradition linked with the American holiday Thanksgiving, celebrated the last Thursday in November.
