Rich, creamy, perfectly spiced vegan pumpkin pie with a flakey crust! Coconut, egg, and dairy-free but filled with cozy fall flavor.
Prep Time20 minutesmins
Cook Time50 minutesmins
Course: Dessert
Servings: 8
Ingredients
425gramspumpkin puree1 15oz can, about 2 cups
½cup (60g)raw cashewssoaked in hot water for 10 minutes
6ozsilken tofu
2tbspnon-dairy milk
½cupbrown sugar
1tspvanilla extract
2tsppumpkin pie spice
2tbsp (20g)cornstarch
1vegan pie crust
Pie Crust
1 ½cups (180g)all purpose flour
½tspsaltomit if butter is salted
1tspsugar
½cup (104g)cold vegan butterdiced
3tbspice water
Instructions
Pie Crust
Mix together flour, salt, and sugar.
Add cold diced butter and use a pastry cutter, fork, or your hands to mix everything together into a sand-like consistency. If using your hands, pinch the butter into the flour.
Add water 1 tablespoon at a time until the dough just comes together. Use your fingers to gently mix the dough as you add the water. You should be able to take a handful of dough and clump it together without it falling apart.
Gather the dough into a big ball. Cover and chill in the fridge for 1-2 hours.
Pie
Preheat oven to 375°F.
Par-bake crust: Roll out the dough and press it into a 9-inch pie pan. Place in the fridge for 30 minutes to chill the dough (if you're in a rush, you can place it in the freezer for 5 minutes, but don't leave it too long or the dough can get too cold and crack during baking).
Remove the pie pan from the freezer. Place a sheet of parchment paper on top and add pie weights or dried beans**. Bake for 15 minutes, then remove the pie weights and parchment paper and bake for another 5 minutes or until starting to brown. Set the crust aside while you prepare the filling.
Make filling: Add pumpkin puree, cashews, tofu, and milk to a high powdered blender and blend until smooth. Add remaining ingredients and blend again to combine.
Add filling to the pre-baked crust and smooth out the top. Transfer to oven and bake 35-45 minutes until the center is just set (it should jiggle slightly). Leave in the oven for 10 minutes with the door slightly ajar (this helps prevent further cracking), then place on a wire rack to cool to room temperature. Cover and place in the refrigerator for at least 1 hour to firm up. Serve chilled.
Notes
Par-bake crust: Pie weights/dried beans/sugar are usually recommended when par-baking pie crust to prevent the crust from shrinking. However, if you're feeling lazy you can just poke holes on the surface of the crust with a fork. To minimize crust shrinkage, make sure your crust is very cold immediately before baking. You may only need to bake the crust for 10-15 minutes, just until it starts to brown and dry out.