Vegan Pumpkin Pie | Cooksmith AI | Cooksmith AIVegan 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
- Place 250 g flour, 15 g sugar, and 5 g salt in a large bowl.
- Add 150 g cold vegan butter to the bowl.
- Cut the butter into the flour until pea-size bits form.
- Drizzle 60 ml ice water over the mixture.
- Add 5 ml apple cider vinegar to the mixture.
- Toss the mixture with a fork until evenly moistened.
- Pinch a handful of dough to test if it holds together.
- Drizzle up to 20 ml more ice water if the dough crumbles.
- Press the dough into a cohesive disk.
- Wrap the disk tightly in plastic wrap.
- Chill the dough for 45 minutes.
- Dust the work surface with 20 g flour.
- Roll the dough to a 32 cm round, about 3 mm thick.
- Transfer the dough to a 23 cm pie plate.
- Ease the dough into the corners without stretching.
- Trim the overhang to 2.5 cm.
- Fold the overhang under to form a thick rim.
- Crimp the edge firmly.
- Chill the shaped crust for 30 minutes.
- Place a rimmed baking sheet on the middle oven rack.
- Preheat the oven to 190°C.
- Prick the bottom of the crust all over with a fork.
- Line the crust with parchment paper.
- Fill the lined crust to the rim with pie weights.
- Place the pie plate on the preheated baking sheet.
Bake the crust for 18 minutes.Remove the pie weights and parchment.Bake the crust for 7 minutes more.Cool the crust on a rack for 10 minutes.Reduce the oven temperature to 175°C.Place 425 g pumpkin puree in a large bowl.Add 120 g brown sugar to the bowl.Add 60 ml maple syrup to the bowl.Add 30 g cornstarch, 5 g cinnamon, 2 g ginger, 1 g nutmeg, 0.5 g cloves, and 3 g salt to the bowl.Whisk the mixture until smooth.Add 300 ml coconut milk to the bowl.Add 5 ml vanilla extract to the bowl.Whisk the filling until glossy and homogeneous.Tap the bowl on the counter to release bubbles.Pour the filling into the warm crust.Smooth the surface with an offset spatula.Place the pie plate on the baking sheet.Bake the pie for 55 minutes.Check that the edges are set and the center jiggles slightly.Turn off the oven.Prop the oven door open by 5 cm.Rest the pie in the oven for 10 minutes.Transfer the pie to a cooling rack.Cool the pie at room temperature for 3 hours.Chill the pie for 2 hours.Slice the pie with a sharp knife.Wipe the knife clean between cuts.Serve the pie plain or with coconut whipped cream.Notes
- Use canned pumpkin puree for consistent moisture, or strain homemade puree if watery.
- For coconut-free filling, substitute 300 ml barista oat cream or soy cream and increase cornstarch to 35 g.
- Bake until the center reaches 82–85°C for the most reliable set.
- Make ahead up to 2 days; store covered and refrigerated.
- Freeze whole or sliced for up to 2 months; thaw overnight in the refrigerator.
- Substitute 25 g arrowroot or 35 g tapioca starch for cornstarch if preferred.
- Ensure sugars are vegan-certified if strict vegan standards are required.
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•Nov 1, 2025(Edited)
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