When I first tried pumpkin pie, I was around seven years old. I remember wondering why anyone in their right mind would turn a vegetable into a dessert.
I’m not sure what caused the change of heart, but after years of dislike, I somehow realized pumpkin pie was one of my favorite desserts.
It could be the novelty of a dessert you only enjoy on special occasions (Christmas, Thanksgiving, birthdays, etc.) Those treats always seem extra special. Maybe it was changing tastebuds that only come with age. Whatever it was that changed my mind, I am ever so glad it did.
This pumpkin pie uses my spelled flour vegan pie crust. I like knowing my desserts are whole grain and filled with fiber. I’m weird that way.
I went little nuts with the spices. You could use pumpkin pie spice (I didn’t know the stuff existed until a year ago) but I encourage you to play around in your spice drawer and see what you come up with. I added ginger, which gave the pumpkin pie a bit of a spicy hit that was a surprising contrast to the caramel taste of the brown sugar. But I know many people have a love/hate relationship with ginger, so if you’re going to add it, do so little by little.
Since the pie is vegan, there are no eggs to set the filling. This means you absolutely must make sure to set the pie in the fridge before you serve it. If you skip this step, the pie is still going to taste awesome, but it’s going to be pretty liquidy. I’ve always eaten my pumpkin pie cold, so for me, this is just the way it should taste.
I’m still hanging on to summer, but this pumpkin pie will bring autumn into your kitchen with a big, wide grin. Print Pumpkin Pie Author: Katy’s Kitchen Prep time: 40 mins Cook time: 1-hour Total time: 1 hour 40 mins Yield: one 9-inch pie A simple, vegan pumpkin pie with an amped-up spice factor. Ingredients The Crust
- 1 and ¾ cup whole spelled flour
- ¾ cup of coconut oil
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup ice water*
- 15 oz pumpkin puree (one can)
- 1 package firm silken tofu, drained
- ½ cup maple syrup
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- Make the crust. Measure out the coconut oil and place in a small bowl. Freeze for 15-20 minutes until solid.
- Pour about 1 cup of water into a small bowl and place a few ice cubes in the bowl.
- In a food processor (using the S-blade), add the flour, salt, and cinnamon. Pulse to combine. Add the chilled coconut oil and pulse until the coconut oil is pea-sized and the mixture looks crumbly.
- Add ¼ cup of ice water and pulse. If the dough has started to come together, proceed to the next step. If not, add a little more water and continue to pulse until the dough can be formed into a ball in your hands. I ended up using about ½ cup.
- Put a sheet of waxed paper on the countertop. Dump out the dough onto the waxed paper and form it into one disk. Wrap tightly with plastic wrap and place in the fridge until chilled (about 20 minutes or overnight.)
- Preheat the oven to 400F.
- Rinse out the food processor and make the filling. Add all filling ingredients to the food processor and processes on high until smooth (about 2 minutes), stopping to scrape down the sides as needed.
- Roll out the crust. Place a sheet of waxed paper on the counter and dust with flour. Set the disk of crust onto the sheet. Dust the rolling pin with flour. Roll carefully; turning the rolling pin often to make sure the crust stays even and circular. When the crust has thinned out a little (about ⅛ of an inch), carefully transfer it onto the pie plate (it works best if you flip the crust upside down into the dish.)
- Pour the filling into the crust.
- Bake at 400 F for 15 minutes. Then, turn the oven temperature to 350 F and bake for another 45 minutes or until a toothpick inserted into the center of the pie comes out mostly clean.
- Allow the pie to cool at room temperature for twenty minutes. Place the pie in the fridge for at least two hours until set.
Notes *You may need more or less depending on the humidity of your climate and the moisture in your flour. I ended up using about ½ cup. Trust your instincts.