Pumpkin Pie

Whether you love it or hate it, pumpkin pie is a quintessential piece of the Thanksgiving holiday. Personally, I love it! Always have. However, when I made the change to a plant based diet I was pretty sure there was no way I’d ever get to enjoy it again. Sure there are plenty of recipes out there but they all just seemed…..well, bleh. Now that was many years ago & I have certainly grown much more comfortable in a vegan kitchen & there are many more products readily available in order to make these treats. So in a time of giving thanks, let me give thanks for the growth of plant based eating, the variety of options available & to honing ones skills (with all the little fails along the way).

Now let’s talk recipe. There are two things that are a little different about this recipe from a traditional pumpkin pie. The first…where’s that orange color? Well, that color changes to this spicy brown with the addition of coconut sugar. I wanted to find a way to reduce the refined sugar so I swapped out cane sugar for coconut sugar. Feel free to use either. The second thing… a shortbread crust base. Why? The biggest reason, I hate rolling out dough. At this point I seriously just think I’ve developed my own mental block on doughs (of all kinds…pizza, pasta, breads). It never seems right to me so at this point I’ve just decided to embrace my strengths & pick my battles. A store-bought crust works just as well. Except when you can’t find a vegan one in the store. Enter the shortbread crust here. Turns out I may actually like it just a little better than a traditional crust. You don’t get the pretty edges, but surprisingly I can live with that (I know, who knew I’d be able to enjoy a non-pretty version. It’s a shocker!). Feel free to use whichever version you prefer.

Don’t let this be the only treat you make for Thanksgiving. Be sure to check these out too…

Pecan Pie Bars

Chocolate Puff Pastry

Toasted Hazelnut Chocolate Pudding

Print Recipe

Pumpkin Pie

Go ahead & grab a slice of this vegan, refined-sugar free pumpkin pie. You won't regret it!

Prep Time4 hours hrs 10 minutes mins

Cook Time1 hour hr 20 minutes mins

Course: Dessert

Keyword: holiday, pie, pumpkin, thanksgiving, vegan

Servings: 8

Ingredients

Shortbread Crust

• 2 cups almond flour
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3 tbsp melted coconut oil
• 2 tbsp non-dairy milk of choice
• 3 tbsp maple syrup
• 1 1/2 tsp vanilla extract

Pumpkin Filling

• 2 3/4 cups pumpkin puree (22 oz)
• 1/3 cup coconut sugar sub cane sugar
• 1/2 cup non-dairy milk coconut preferred
• 1/4 cup maple syrup
• 1/4 cup arrowroot powder sub cornstarch or tapioca flour, see notes
• 2 tsp vanilla extract
• 2-3 tbsp pumpkin pie spice see notes

Instructions

Making the Shortbread Crust

• Preheat the oven to 350°. Line a baking tin with parchment paper. I used a 9 inch springform pan to make it easier to transfer the dish from pan to serving dish.
• In a large bowl combine the dry ingredients. Add the wet ingredients, mixing well. The dough should form a wet sand texture.
• Press the dough into the bottom of the baking tin, pressing firmly & evenly to cover the bottom (& sides).
• Place in the oven & bake for 15-20 minutes. Time will vary based on the size of baking tin. Look for the crust to start turning a golden brown color. Remove from the oven & let it cool for 30 minutes.

Making the Pumpkin Filling

• Combine all the ingredients in a bowl, whisking well to ensure a smooth consistency throughout.
• Pour the pumpkin filling over the crust. Smooth to even out.
• Place in a 350° oven for 50-60 minutes. Remove from oven & allow to cool for about 30 minutes. Transfer to the refrigerator & allow it to set for at least 4-5 hours, but preferably overnight.
• Slice & serve with your favorite topping or on it's own.

Notes

Using coconut sugar will make the filling darker in color than a traditional pumpkin pie.  It still tastes just as delicious.  Feel free to sub cane sugar if needed.

Crust options:  The recipe lists a shortbread style crust along the base only.  Feel free to spread it out press up into the sides if you would like a side crust.  Another option, purchase a store-bought pie crust to save time.  Just read the instructions on the package for any pre-bake that needs to occur.

The use of arrowroot powder allows for the filling to hold shape while maintaining texture.  You can swap for tapioca powder or cornstarch in 1:1 ratio.  They all work about the same, but textures will vary slightly once cooked.

I’m a huge fan of pumpkin spice so the more the merrier.  Start with 2 tbsps in the filling.  Taste & add more as needed to reach your preferred spice level.

Top with your favorite additions like coconut whipped cream, caramelized nuts, chocolate drizzle or ice cream.

Enjoy!!!!