Last weekend, my fiance and I went to a lovely little apple orchard/pumpkin patch about 30 minutes away, complete with caramel apples and a pick your own apple orchard. Unfortunately, all the carving pumpkins were into a sad state of rotting, but the sugar pie pumpkins they had near the register were perfect for roasting and pie making. I never liked pumpkin pie until fairly recently (probably the last 5 years or so), because I usually went for sweet, sticky pecan pie over the pumpkin variety. I think the main reason I didn’t like pumpkin pie was that I hadn’t had real, genuine pumpkin pie made from a roasted, real deal pumpkin. I also tend to have an aversion to one-texture desserts (I’m looking at you puddings, flans, and custard pie), but am slowly warming up to them as I discover how to make them myself.
I par-baked the crust a little too long initially for this pie, which made it a little difficult to cut when it was fresh, so I adjusted the recipe accordingly. The filling recipe for this pumpkin pie came straight from Oh She Glows, who tends to be my go-to for fail proof recipes. Feel free to use Earth Balance instead of the coconut oil in the crust, but I don’t usually keep EB around and coconut oil seems to always be on hand. I’m glad our little pumpkin patch ended up having the pie pumpkins to make this beauty, I might be a pumpkin pie lover after all!
Vegan Pumpkin Pie with Coconut Oil Crust
Ingredients
- For the crust:
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- 3 tablespoons coconut oil (solid, at room temperature)
- 8 tablespoons ice water
- For the filling:
- 2 & 1/4 cup canned pumpkin
- 1/2 cup natural cane sugar
- 1/4 cup almond milk
- 1/4 cup pure maple syrup
- 3 tbsp cornstarch
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
Instructions
- Preheat oven to 350. Lightly grease a pie dish and set aside.
- In a medium bowl, combine the all purpose flour, salt, and coconut oil. Break the coconut oil into pieces in the flour mixture until they are broken into pea size pieces and smaller. Add the ice water and mix together with your hands, until dough is moist, but dry enough to handle. Transfer to dough to a floured surface. Roll out into a circle about 14 inches around. This can be very rough, since you can cut off the extra dough around the edges before baking.
- Transfer rolled out dough to pie plate and press into the bottom and sides of the plate. If dough overhangs the edges, cut of excess and press edge with a fork to create a crimped look. Poke a few holes in the rest of the pie crust, creating holes for steam to escape so the pie crust doesn’t bubble up in the middle while baking.
- Bake crust for 10 minutes, removing from oven when done.
- For the filling:
- While pie crust is pre-baking, whisk together the ingredients for the filling. When crust is done pre-baking, pour mixture into crust. Bake for 45-50 minutes. Remove from oven and allow to cool to room temperature, then allow to chill in refrigerator for at least 2 hours.
Julia says
Oh my gosh, this pie looks PERFECT!! Isn’t it such a blast to go to apple orchards/pumpkin patches and pick out your own apples and pumpkins? I love doing that stuff. This pie needs to be on my table on Thanksgiving day. Heck, it needs to be on my table every day! Brilliant, love!
The Frosted Vegan says
It is ma FAVORITE! Love those cute apples and pumpkins. Everyday is pie day, right?!
Jodie says
Hi Abby. I’m not all that fond of straight pumpkin pie either. When you mentioned Angela’s site (Oh She Glows) I had to tell you about her Brownie Pumpkin Pie with Crunchy Pecan Topping. It’s fantastic! You could follow it as she has it or make substitutions as I did; whole wheat pastry flour instead of all-purpose, coconut palm sugar instead of cane (I even reduced it to 1/2 cup) and walnuts because I never have pecans. I made it 2 times in 3 days, it impressed me that much! It’s better without “ice cream” or whipped “cream” as you’ll be able to taste the flavors. Maybe it’s time to try a pumpkin only pie. Or at least I’ll use your crust recipe 🙂
The Frosted Vegan says
Glad I’m not the only one! I think I’ve seen that recipe from OSG, I’ll have to give it a try soon 🙂
Sugar and Cinnamon says
I can’t believe I’ve never actually tried pumpkin pie! All the recipes popping up at the moment look delicious 🙂 This one looks so good I’m definitely giving it a go first!
The Frosted Vegan says
You have to try it! If a pumpkin pie hater like me likes this one, it’s a winner!
sweetphi says
Who doesn’t love a good pumpkin pie? Great for thanksgiving prep 🙂
Teffy says
Sounds delicious!
I’ve never done Thanksgiving, but I definitely do not need a reason to eat a delicious pumpkin pie!
The Frosted Vegan says
There should never have to be a reason for pie, right?!
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Love CompassionateLee says
I totally understand your viewpoint on one textured desserts. However, I love pumpkin pie and will be testing this recipe out in these few weeks before Thanksgiving. Hopefully, I will have it perfected enough to add to the holiday menu. Enjoy a restful weekend, Abby 🙂
The Frosted Vegan says
I hope you love it as much as I did!
Jasmine Sparks says
Just made it this morning! It’s baking right now-can’t wait to taste it. My bf is allergic to all tree nuts (you can imagine what a challenge it is to cook vegan for him!) so i substituted the almond milk for soy.
The Frosted Vegan says
I hope you love it! I would love to see a picture when it’s all done : )