Vegan Pumpkin Pie
Indulge in the comforting flavors of our Vegan Pumpkin Pie. This creamy, spiced dessert is not only delicious but also plant-based, making it a perfect treat for everyone. Ideal for holidays or any cozy occasion, it will surely become a favorite!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Wooden Spoon
- Frying Pan
- Oven
- Food Processor
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
Instructions
- To prepare the crust, place a rack in the center of your oven and preheat the oven to 350°F. Generously coat a 9-inch pie plate with nonstick spray.
- In a large bowl, combine the 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.
Notes
- Tip 1: This pie is best served the day it is made or up to one day after.
- Tip 2: I do not recommend freezing this pie; it may lead to a soggy crust.
- Tip 3: Add a swirl of peanut butter to the filling for a flavor twist!
- Tip 4: Top with a sprinkle of chopped nuts or a drizzle of maple syrup.
- Tip 5: Leftover pie makes for a delicious breakfast treat.