Vegan Pumpkin Pie

Tags: #vegan #dessert #pie #thanksgiving Serving: 8 servings Total time: 6 hours

Silky, warmly spiced pumpkin custard baked in a flaky vegan butter crust.

Ingredients

Crust

• 250 g all-purpose flour
• 15 g granulated sugar (vegan-certified)
• 5 g fine sea salt
• 150 g vegan butter, cold, diced
• 80 ml ice water, divided
• 5 ml apple cider vinegar
• 20 g all-purpose flour, for dusting

Filling

• 425 g pumpkin puree
• 120 g light brown sugar (vegan-certified)
• 60 ml maple syrup
• 30 g cornstarch
• 5 g ground cinnamon
• 2 g ground ginger
• 1 g ground nutmeg
• 0.5 g ground cloves
• 3 g fine sea salt
• 300 ml full-fat coconut milk, well shaken
• 5 ml vanilla extract

Steps

1. Place 250 g flour, 15 g sugar, and 5 g salt in a large bowl.
2. Add 150 g cold vegan butter to the bowl.
3. Cut the butter into the flour until pea-size bits form.
4. Drizzle 60 ml ice water over the mixture.
5. Add 5 ml apple cider vinegar to the mixture.
6. Toss the mixture with a fork until evenly moistened.
7. Pinch a handful of dough to test if it holds together.
8. Drizzle up to 20 ml more ice water if the dough crumbles.
9. Press the dough into a cohesive disk.
10. Wrap the disk tightly in plastic wrap.
11. Chill the dough for 45 minutes.
12. Dust the work surface with 20 g flour.
13. Roll the dough to a 32 cm round, about 3 mm thick.
14. Transfer the dough to a 23 cm pie plate.
15. Ease the dough into the corners without stretching.
16. Trim the overhang to 2.5 cm.
17. Fold the overhang under to form a thick rim.
18. Crimp the edge firmly.
19. Chill the shaped crust for 30 minutes.
20. Place a rimmed baking sheet on the middle oven rack.
21. Preheat the oven to 190°C.
22. Prick the bottom of the crust all over with a fork.
23. Line the crust with parchment paper.
24. Fill the lined crust to the rim with pie weights.
25. Place the pie plate on the preheated baking sheet.