The Ultimate Vegan Pumpkin Pie Recipe: Rich and Irresistible

With fall just around the corner, why not celebrate the season with a homemade vegan pumpkin pie? This recipe offers all the classic flavors of pumpkin pie without any dairy. Whether you're a seasoned vegan baker or just getting started with plant-based desserts, this recipe is easy to follow and sure to impress. So, grab your pie dish and get ready to bake up a delicious vegan pumpkin pie that will steal the show at your next gathering!

A Closer Look at the Ingredients

Here's a breakdown of the ingredients you'll need to make a delicious vegan pumpkin pie:

1. Flour: Opt for plain, all-purpose flour. Self-rising flour or any flour with added leavening agents won't work for this recipe.
2. Sugar: Fine white caster sugar is best. Granulated sugar can result in a grainy texture in the final dessert.
3. Ground Cinnamon: Adds a warm, familiar spice note.
4. Pumpkin Spice: A pre-made blend of spices containing ground cloves, allspice, ginger, cinnamon, and nutmeg.
5. Vegan Block Butter: Chilled dairy-free butter is key for a flaky, delicious crust.
6. Pumpkin Puree: Canned pumpkin puree works best. Fresh pumpkin can make the filling too wet.
7. Light Brown Sugar: Use lump-free brown sugar for a smooth filling.
8. Cornflour/Cornstarch: Helps thicken the pie filling.
9. Coconut Cream: Only use the thick, white cream at the top of a can of coconut milk. Liquid coconut milk will make the filling too soft.
10. Dairy-Free Whipping Cream/Double Cream: Top off your pie with a bit of your favorite vegan whipping cream! Some options include The Coconut Collaborative Double Cream, Elmlea Plant Cream, or Oatly Creamy Oat.

How to Make the Perfect Vegan Pumpkin Pie

Let's create a delicious vegan pumpkin pie!

For the Crust:

1. Combine the cold butter, flour, cinnamon, and ice water in a bowl. Mix until a smooth dough forms.
2. On a floured surface, roll out the dough into a large circle, slightly bigger than your pie dish.
3. Gently lift the dough and place it into your pie dish. Prick the bottom with a fork and set aside in the fridge.
4. (Optional) Use leftover dough to cut out decorative shapes, such as leaves or pumpkins. Place them in the fridge with the crust.

Making the Filling:

1. Simply blend all the pumpkin pie ingredients in a blender until everything is nice and smooth.
2. Pour the filling directly into your chilled pie crust.

Baking and Finishing Touches:

1. Simply blend all the pumpkin pie ingredients in a blender until everything is nice and smooth.
2. Pour the filling directly into your chilled pie crust.

1. Bake the pie until it's golden brown and has a slight jiggle in the center.
2. Let the pie cool completely at room temperature. Then, transfer it to the fridge and chill overnight to allow the filling to set firmly.
3. Once chilled, bake the decorative dough shapes until golden brown.
4. When ready to serve, pipe some whipped cream onto the pie and arrange the baked shapes on top.
5. Dust with a sprinkle of icing sugar, slice, and enjoy!

How to Make a Vegan Pumpkin Pie Using Rotimatic

This recipe shows you how to create a tasty vegan pumpkin pie using your Rotimatic! Let's start by reviewing the recommended settings.

Rotimatic Settings:

• Setting: Puri
• Thickness Level: -3
• Oil: 2

Ingredients:

Pie Crust:

• 1/2 cup Aashirwad Multigrain Atta
• 1/2 cup All-purpose flour (Maida)
• 1/4 teaspoon Salt

Pie Filling:

• 1/2 cup pumpkin puree
• 1/2 cup brown sugar
• 2 tablespoons white granulated sugar
• 1/4 cup canned coconut cream
• 2 tablespoons coconut milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons corn starch

Pumpkin Spice:

• 1 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon

Optional Vegan Whipped Cream:

1. 1/4 cup canned coconut cream
2. 1 tablespoon powdered white sugar (confectioners' sugar)
3. 1/4 teaspoon vanilla extract

Procedure to Make Vegan Pumpkin Pie Using Rotimatic

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).

Pie Crusts:

Let your Rotimatic work its magic by using the above-mentioned settings and ingredients to create perfect cup-sized pie crusts.

Pie Filling:

1. In a bowl, combine pumpkin puree, coconut cream, brown sugar, and white sugar.
2. Stir in pumpkin spice and maple syrup.
3. Add coconut milk gradually until the filling reaches your desired consistency. You can use a bit of cornstarch to thicken it further if needed.
4. Mix in vanilla extract.
5. Since there are no eggs, feel free to taste the filling as you go and adjust the sweetness to your liking.

Baking and Topping:

1. Bake the pie cups for 45 minutes, then let them cool completely.
2. While the pies bake, start making your whipped cream topping by combining coconut cream, confectioners' sugar, and a touch of vanilla extract.
3. The smaller size means these cool down quickly and store easily in the refrigerator.
4. Enjoy your guilt-free, festive vegan pumpkin pie bites!

Tips for Success

1. Consider the Size of Your Pie Dish

The size of your pie dish is an important factor to consider. This recipe is designed to fill a 9-inch pie dish completely, offering thick slices with a generous amount of creamy pumpkin filling. It will also fit well in a 9.5-inch pan. If you're using a smaller 8.75-inch dish, consider reserving about ½ cup of the filling. You can bake this reserved portion in a glass ramekin alongside the pie for 20-25 minutes, creating a delicious single-serving treat!

2. Pumpkin Puree Varies

It's important to note that pumpkin puree can vary in consistency. Be sure to follow the instructions for measuring to ensure the perfect texture in your final pie.

3. Check the Coconut Cream

This recipe requires a 13.5-ounce can. Be aware that some brands may come in slightly larger 13.66-ounce cans. If you find yourself with the larger can, simply discard 3 tablespoons of the liquid at the bottom before adding the coconut cream to your blender.

4. Bake on an Low Oven Rack

Most ovens have hotter zones near the bottom. To ensure the bottom crust cooks through evenly without needing to blind bake, place your pie on a lower rack in the oven.

5. Stick to the Recipe

While substitutions can be tempting, this recipe is well-tested and delivers consistent results. The only recommended substitutions are agave nectar for maple syrup and coconut sugar for cane sugar.

6. Tame Watery Pumpkin Puree

If your pumpkin puree seems watery compared to the pictures or video, strain it in a sieve over the sink for 30 minutes to an hour. This removes excess liquid, ensuring a proper texture.

7. Patience is Key to Flavor

Allow the pie to cool completely before refrigerating overnight. This step allows the flavors to develop and meld for the best possible taste fully. Consider making the batter ahead of time (about an hour) and letting it sit for even more flavor fusion, though this is an optional step.

8. Simple Decorations

Make your pie better by using leftover dough to cut out cookie-cutter leaf shapes and place them on top.

Closing Thoughts

This recipe offers a delightful alternative to traditional pumpkin pie, catering to vegans and those with dairy restrictions. Filled with classic pumpkin flavors and a rich, creamy texture, this vegan version is sure to impress everyone at your table.

The recipe is clear, concise, and provides helpful tips for success, making it achievable for bakers of all experience levels. So ditch the dairy and embrace the season with this delicious and satisfying vegan pumpkin pie!

Frequently Asked Questions (FAQs)

1. How long can I store leftover vegan pumpkin pie?

You can store leftover vegan pumpkin pie covered in the refrigerator for up to 4 days.

2. Is it possible to freeze my vegan pumpkin pie?

Absolutely! Frozen pie keeps its flavor very well. Here's how to freeze it for the best results:

1. Wrap the pie tightly in plastic wrap to prevent freezer burn.
2. Cover the plastic wrap with aluminum foil for added protection.
3. Place the wrapped pie in a freezer-safe zip-lock bag.

Frozen pie will stay good for up to 4 days if stored properly.

Pro tip: Remove any raw fish from your freezer before storing the pie, as fish odors can transfer easily.

3. Do I need to pre-bake the pie crust for this recipe?

No, you don't need to pre-bake the pie crust before adding the pumpkin filling.

4. Can I make a gluten-free vegan pumpkin pie?

Absolutely! Use a high-quality gluten-free flour blend for the crust and triple-check all ingredients to avoid gluten contamination. You can also use a pre-made gluten-free vegan pie crust.

5. Why is my pumpkin pie filling soft?

There are three possible reasons:

1. The pie wasn't baked long enough.
2. It didn't have enough time to set in the fridge after baking.
3. You used watery coconut milk or non-dairy milk instead of coconut cream in the filling.

How long will the vegan pumpkin pie stay fresh?

A covered pie or leftover slices will stay fresh for 3-4 days in an airtight container in the refrigerator.