Vegan Pumpkin Pie with Coconut Milk cover

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Vegan Pumpkin Pie with Coconut Milk

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Theurbenlife.com

Ingredients

Warning0 allergens identified

Vegan Pumpkin Pie with Coconut Milk

1 ½ cups all-purpose flour

½ tsp salt

½ cup solid coconut oil

⅓ cup cold water

1 can pure pumpkin puree

¾ cup canned coconut milkor other dairy-free milk

½ cup brown sugar

¼ cup cornstarch

¼ cup maple syrup

2 teaspoons pumpkin pie spice

1 tsp vanilla extract

½ tsp salt

Instructions

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Instructions

To make the pie crust, combine flour and salt in a large mixing bowl. Add the coconut oil and cut the oil into the flour using your fingertips. Continue until crumbs form.

One tablespoon at a time, stir in cold water until the mixture begins to form a smooth ball. Transfer to a lightly floured surface and roll the dough into a circle large enough to fit into your pie pan. I suggest using a standard 9-inch pie dish!

Carefully transfer the rolled dough into greased pie pan and trim any excess dough from around the edges.

Preheat oven to 350 degrees F. In a large bowl, combine the filling ingredients and mix well. Pour into prepared pie crust and spread evenly using a spatula.

Bake for 60 minutes then remove from the oven and let cool completely. It's normal for this pie to be jiggly when removing from the oven. It will set up as it cools. Transfer to the refrigerator to let set for at least 4 hours.

Nutrition

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Tips & Tricks (5)

Toast Your Spices First 🌶️
Lightly toast the pumpkin pie spice in a dry pan for 30 seconds before mixing into the filling to intensify and awaken the warm fall flavors.
Chill Your Crust Thoroughly ❄️
Refrigerate the coconut oil-based crust for at least 30 minutes before filling and baking to prevent shrinkage and ensure a crisp, flaky texture.
Whisk Coconut Milk Properly 🥥
Separate the thick cream from the liquid in canned coconut milk and whisk them together thoroughly to achieve a smooth, lump-free filling with optimal texture.
Use the Pie Weight Trick ⚖️
Pre-bake the empty crust at 375°F for 10 minutes with pie weights or dried beans to prevent a soggy bottom when adding the creamy filling.
Test Doneness with the Jiggle Method 🥄
The pie is perfectly set when the outer edges are firm but the center still has a slight jiggle (about 2 inches from center) - this prevents overbaking and ensures creamy results.