Name: Vegan Pumpkin Pie
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 2 ½ cups almond flour; ¼ cup granulated sugar; ¼ teaspoon kosher salt; 6 tablespoons vegan butter substitute; 3 ½ tablespoons coconut oil; 10 medjool dates; 1 ¼ cups canned pumpkin; ½ cup creamy unsalted almond butter; 1 ¼ teaspoons ground cinnamon; ¼ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 2 teaspoons pure vanilla extract; ½ teaspoon maple extract; ¼ teaspoon kosher salt; Lots of whipped coconut cream (For topping)

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The Vegan Pumpkin Pie is one of those dishes that brings back the warmest memories of cozy family gatherings and crisp autumn afternoons. I remember the first time I made it, feeling the chill of fall settling in, and the smell of pumpkin and spices wafting through my kitchen. With every stir of the filling, I could hear laughter and chatter from the living room, as my family anticipated this seasonal treat. This pie is not just a dessert; it’s a tradition, a celebration of flavors that evoke comfort and happiness.

As the leaves change color and the days grow shorter, there’s something incredibly satisfying about preparing a Vegan Pumpkin Pie. The beautiful hues of orange and brown remind me of nature’s bounty during this time of year. When I slice into it, I can see the creamy filling nestled in a perfectly baked crust, and the first bite is always a delightful mix of sweetness and spice. It’s the kind of recipe that can make anyone feel at home, regardless of their dietary preferences.

In this recipe, I’ve combined wholesome ingredients that not only taste delicious but also celebrate the season. Each bite tells a story of the harvest, with the rich flavors of pumpkin and warm spices coming together to create a pie that’s both indulgent and guilt-free. Whether you’re hosting a Thanksgiving dinner or simply craving some fall comfort food, this Vegan Pumpkin Pie is sure to be a hit.

Recipe Snapshot

Total Time:
60 mins

Prep Time:
40 mins

Cook Time:
20 mins

Difficulty:
Hard

Calories:
250 kcal

Protein:
4 g

Diet:
Keto, Paleo, Gluten-Free

Fat:
14 g

Tools Used:
Mixing Bowl, Baking Sheet, Chef’s Knife, Wooden Spoon, Frying Pan, Oven, Food Processor

Why This Vegan Pumpkin Pie Hits Different

It’s Irresistibly Delicious

When you take that first bite, your taste buds will sing with joy. The Vegan Pumpkin Pie has a rich, creamy texture, and the spices blend perfectly to create a cozy flavor profile.

Perfectly Vegan

This recipe is entirely plant-based, making it suitable for anyone looking to enjoy a scrumptious dessert without any animal products. The use of almond butter and coconut oil keeps it creamy and satisfying.

Easy to Make

You don’t need to be a baking expert to whip up this pie. With simple ingredients and straightforward steps, you’ll be able to impress your family and friends with your culinary skills.

Great for Any Occasion

Sure, it’s perfect for Thanksgiving, but it can also be enjoyed year-round! Whether it’s a summer picnic or a winter holiday gathering, this pie is always a welcome treat.

Healthier Alternative

Unlike traditional pumpkin pies that may be loaded with sugar and fat, this recipe focuses on wholesome ingredients without sacrificing flavor. You can indulge a little more guilt-free!

Chill and Serve

Letting the pie chill in the fridge for a few hours enhances the flavors and gives it a perfect set. It’s a great make-ahead dessert for busy hosts!

Shopping List for Vegan Pumpkin Pie

When it comes to creating a delicious Vegan Pumpkin Pie, the ingredients play a crucial role in the final outcome. Each one contributes to the flavor and texture that make this pie so delightful. The blend of almond flour, coconut oil, and pumpkin puree provide a harmonious balance, ensuring that every slice is a taste of fall goodness.

2 ½ cups almond flour: This gluten-free flour is the base of the crust, adding a nutty flavor and a sturdy texture.
¼ cup granulated sugar: Sweetens the pie while allowing the natural flavors of the pumpkin to shine.
¼ teaspoon kosher salt: Enhances all the flavors and balances the sweetness.
6 tablespoons vegan butter substitute: Adds richness and helps create a flaky crust.
3 ½ tablespoons coconut oil: Contributes to the creaminess of the filling and the texture of the crust.
10 medjool dates: Naturally sweet and sticky, they help bind the filling together.
1 ¼ cups canned pumpkin or pumpkin puree: The star ingredient that gives this pie its signature flavor.
½ cup plus 1 tablespoon creamy unsalted almond butter: Adds creaminess and enhances the nutty flavor of the crust.
1 ¼ teaspoons ground cinnamon: Provides warmth and depth to the filling.
¼ teaspoon ground ginger: Adds a zesty kick that complements the pumpkin perfectly.
¼ teaspoon ground nutmeg: Offers a fragrant spice that balances the sweetness.
2 teaspoons pure vanilla extract: Enhances the overall flavor of the pie.
½ teaspoon maple extract: Adds a subtle sweetness and a hint of richness.
¼ teaspoon kosher salt: A second touch of salt to balance the flavors in the filling.
Lots of whipped coconut cream: For topping; it adds a light and fluffy finish to the pie.

Making This Vegan Pumpkin Pie

Getting started with the Vegan Pumpkin Pie is exciting! With a few simple steps, you’ll have a delicious dessert ready to impress. Follow the instructions closely, and soon you’ll be enjoying this delectable treat.

To prepare the crust, place a rack in the center of your oven and preheat to 350°F. Generously coat a 9-inch pie plate with nonstick spray to prevent sticking.
In a large bowl, combine almond flour, granulated sugar, and kosher salt. Mix these dry ingredients thoroughly to ensure even sweetness and flavor distribution.
Pour in the melted vegan butter substitute. As you do this, you’ll notice the buttery aroma filling the air, which is a great sign.
With a fork, stir the mixture until it’s evenly moistened and combined. The texture will be crumbly, so don’t worry if it looks dry at first.
Take the back of your fork and smush the more moist parts into the dry parts, mixing well until the almond flour is fully moistened with no dry bits remaining.
Transfer the mixture into your prepared pie dish. Using your fingers, press it evenly along the bottom and up the sides. A clean measuring cup works wonders for achieving a smooth surface.
If you want to flute the edges, create a nice mound around the edge before crimping it with your fingers or the tines of a fork. This adds a nice touch to the appearance.
Use a fork to prick holes all over the bottom to prevent bubbling during baking. This step ensures even cooking.
Place the pie crust in the oven and bake for 10 minutes. After that, remove it and shield the edges with foil or a pie crust shield to prevent burning.
Return it to the oven and bake for an additional 8 to 10 minutes, until it’s light golden brown. Let the crust cool completely.
To prepare the filling, melt coconut oil in a small microwave-safe bowl or saucepan. Allow it to cool slightly before using.
Place medjool dates in the bowl of a food processor and process until they form a sticky ball. The dates will add natural sweetness to your filling.
Add the melted coconut oil, pumpkin, almond butter, ground cinnamon, ginger, nutmeg, vanilla extract, maple extract, and kosher salt to the processor.
Puree until smooth, taking breaks to scrape down the sides if necessary. You should have a smooth mixture with just a few small specks of dates remaining.
Transfer the filling into the cooled crust, smoothing out the top. The aroma will be heavenly at this point!
Place the pie in the refrigerator and let it chill for at least 6 hours, or overnight if possible. This step allows the flavors to meld perfectly.
When ready to serve, slice and enjoy! A dollop of whipped coconut cream on top is the perfect finishing touch.

Things Worth Knowing

The vegan butter used here should be unsalted to maintain the flavor balance.
Consistency is key! Make sure the pumpkin puree is well-blended for a smooth filling.
To achieve the best flavor, let the pie chill overnight. This allows the spices to fully develop.
Don’t rush the baking time; keep an eye on it to ensure the crust doesn’t burn.

Variations to Try

There are so many fun ways to enjoy the Vegan Pumpkin Pie. Here are some variations and tips to make this recipe your own!

Storage: This pie is best served the day it is made or up to one day after. Keep it refrigerated until you’re ready to serve.
Freezing: I do not recommend freezing this pie as the crust may become soggy upon thawing.
Variations: Try adding a swirl of peanut butter to the filling for an extra layer of flavor!
Toppings: Consider topping with a sprinkle of chopped nuts or a drizzle of maple syrup for added texture.
Serving Suggestions: Serve with a side of coconut whipped cream or a scoop of vegan ice cream for a truly indulgent dessert.
Spice Adjustments: Feel free to adjust the spices according to your preference; adding a hint of clove can give a nice twist!

Serving Options for Vegan Pumpkin Pie

When it comes to serving the Vegan Pumpkin Pie, you have plenty of delicious options to enhance the experience:

With Whipped Cream: A dollop of whipped coconut cream on top adds a delightful touch that everyone will love.
Pair with Ice Cream: For a decadent dessert, serve slices alongside vegan vanilla ice cream.
For Breakfast: Leftover pie can make for a delicious breakfast treat paired with coffee or tea.
For Fall Gatherings: This pie is perfect for Thanksgiving or fall parties, bringing a festive spirit to the table.
Storage Tips: Make sure to keep any leftovers sealed in the refrigerator to maintain freshness.
Seasonal Pairings: Serve with a side of fresh fruit or a warm spice chai for a cozy meal.

FAQ

Absolutely! If you prefer to use fresh pumpkin, make sure to roast it and puree it until smooth. Just be cautious with the moisture content, as it can affect the texture of your Vegan Pumpkin Pie. If your fresh pumpkin is too watery, you may need to reduce the liquids in the recipe slightly.

Yes, this Vegan Pumpkin Pie is gluten-free! The crust is made with almond flour, making it a perfect choice for those avoiding gluten. It’s a great option for everyone, whether they have dietary restrictions or not.

Leftover Vegan Pumpkin Pie can be stored in the refrigerator for up to two days. Make sure to cover it properly to keep it fresh. After that, while it’s still edible, the flavor and texture may decline a bit. I recommend enjoying it within that time frame for the best experience!

Definitely! In fact, I recommend preparing the Vegan Pumpkin Pie a day in advance. This allows the flavors to meld beautifully as it chills in the refrigerator. Just make sure to cover it well to avoid any absorption of other odors from the fridge. Slice and serve when you’re ready!

Conclusion

The Vegan Pumpkin Pie is a delightful, creamy dessert that captures the essence of fall. With its rich flavors and comforting spices, it’s bound to become a favorite at your family gatherings. I encourage you to try making this pie yourself; it’s not only delicious but also a wonderful way to celebrate the season with loved ones. So grab your ingredients, and let the baking begin!