Since I’ve only done 1 pumpkin recipe so far this Fall, I wanted to celebrate this Thanksgiving with a revamp of an old pumpkin pie recipe from the blog. I absolutely adore the old recipe but I really wanted to create something a little easier. I’m happy to report that I’ve succeeded!
Here’s the thing. From my experience as a holiday food loving vegan, if you want to eat it then you have to make it. Yourself. And if you want to eat a lot, you have to cook A LOT.
I love cooking Thanksgiving dinner. I love the mashed potatoes, the stuffing, the gravy, the sweet potatoes, the Tofurky, vegan thanksgiving loaves, etc. etc. And after all that savoury goodness, obviously you need dessert too!
But after all that cooking all I really want to do is just buy a pumpkin pie and a can of whipped cream. But guess what: If you’re vegan that’s probably not an option (unless you live in one of those fancy vegan-friendly cities in which case I’m very jealous of you and pleease send me some vegan donuts.)
Without the convenience of store-bought pie you’re going to need to make one from scratch 😥 So with that in mind I wanted to create a vegan pumpkin pie recipe that uses SIMPLE ingredients and EASY steps.
Looking back at my old pumpkin pie, the first thing that had to go was the pasty crust. Whew! This whole thing is easier all ready.
I took inspiration from Minimalist Baker’s DELICIOUS apple crisp to develop the crust for this recipe. This is a super simple crumb-style crust made up of vegan butter, oats, whole grain flour, and cinnamon. Mmmm… Lightly spiced, perfectly sweet and easy as pie!
Next up I simplified the filling. I played around with the ingredients which allowed me to ditch the vegan condensed milk (soy milk + powdered soy milk).
As for toppings, you can still use the Caramel Walnut Sauce from the old recipe (oh my god, soo good!) or switch it up for the simple coconut whip used in this recipe.
In this pie you’ll find everything you could want in a Thanksgiving dessert: fragrant spices, a crisp and sweet crust, a smooth sweet filling, and deliciously cool whipped cream. And (you’ll never believe this one…) only 20 MINUTES of active prep time! The most time intensive part of this recipe is the cooking time, I found I had the best results baking this pie low and slow.
You’re going to love this recipe because:
- it’s easy enough to make along with your whole Thanksgiving feast (just make it early in the day to allow for cooking/cooling time)
- but it’s just as delicious prepared the day before (that means more time spend with friends and family!)
- and it will fool all of your friends and family into eating (and LOVING) vegan food 😈
You’ll need to give this recipe a go this Thanksgiving, you will NOT regret it! Happy Thanksgiving! 😉
PS: Looking for something even easier? Or perhaps an entire pumpkin pie is more than you need to serve this Thanksgiving, try out our recipe for .
- 1 1/2 cups pure pumpkin puree
- 1 cup evaporated cane sugar
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 1/4 tsp
- 1/2 tsp cinnamon
- 2/3 cup almond or soy milk
- 2 tbsp coconut cream
- 2 tbsp ground flax seed
- 3 tbsp cornstarch
- 1 cup + 2 tbsp oats
- 2/3 cup whole wheat flour
- 1/3 cup brown sugar
- 1/3 cup vegan butter
- 2 tbsp water
- 2 tbsp ground flax seed
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1 can high-quality canned coconut cream
- 1/4 tsp vanilla
- 1 tbsp maple syrup
- Preheat your oven to 300F.
- In a medium-large bowl whisk together all of the filling ingredients. Refrigerate for 15 minutes while you work on the crust.
- Combine all of the crust ingredients. Use your hands or a pastry blender to break up the vegan butter into pea-sized or smaller pieces. Squeeze a little bit of dough in your hand to see if it holds together. Add a few teaspoons of water if it’s too dry.
- Drop about 3/4 of the dough into your pie plate (I used a 10″ non-stick tart pan.) Use your fingers to evenly press the dough flat. Use the remaining 1/4 of the dough to build the crust up the sides by about 3/4″. Try to avoid making the corners too thick.
- Bake the crust at 300F for 10 minutes.
- After the crust has baked, pour the filling into the crust and use a spatula to even out the surface. Bake for 1 hour and 40 minutes, or until the small cracks form around the outer edges of the fillings and the center is dry to the touch.
- Let the pie cool at room temperature before chilling in the refrigerator.
- Serve with coconut whipped cream!
- Simply place your canned coconut cream in the fridge until well chilled. Then, turn the can upside down and open the “bottom” of the can. With good quality coconut cream, half of the can should be a thick coconut milk and the other half should be a thick, dense layer of coconut cream.
- Scoop the thick cream into a bowl, add a dash of vanilla extract and 2 tbsp maple syrup.
- Whip on high until light and fluffy.