Description
This easy and delicious plant-based Pumpkin Pie recipe combines fresh pumpkin puree, warming spices, and a luscious custard filling with natural gelling agents for a smooth, creamy texture. Perfect for any occasion, it features a flaky plant-based butter crust and wholesome ingredients that deliver rich fall flavors without dairy or animal products.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour or almond flour
- 1/2 cup plant-based butter, chilled and cubed
Filling
- 2 cups pumpkin puree
- 1 cup coconut milk (plant-based)
- 1/2 cup almond milk (plant-based)
- 1/2 cup maple syrup (natural)
- 1 tsp cinnamon (natural)
- 1/2 tsp nutmeg (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp apple cider vinegar (natural)
- 1 tbsp natural gelling agent
- 2 tbsp all-purpose flour or almond flour
Instructions
- Prepare the Crust: Start by combining the plant-based butter and flour until you achieve a crumbly mixture that presses easily into your pie dish. Chill it briefly to prevent shrinking during baking.
- Mix the Filling: In a large bowl, whisk together pumpkin puree, coconut milk, almond milk, maple syrup, cinnamon, nutmeg, vegetarian Worcestershire sauce (natural), and apple cider vinegar (natural). Gradually add the natural gelling agent and flour for structure and smooth texture.
- Assemble and Bake: Pour the filling over the chilled crust, smoothing the top with a spatula. Bake at 350°F (175°C) for about 50 minutes until the filling is set and the crust is golden brown. Allow it to cool fully before slicing.
- Chill and Serve: Refrigerate for at least two hours to let the pie firm up perfectly before serving for that ideal slice with clean edges and luscious texture.
Notes
- Use fresh pumpkin puree for more vibrant flavor and better texture.
- Do not overmix the crust to keep it flaky.
- Check the filling for doneness; it should be slightly jiggly in the center and will firm up as it cools.
- Let the pie cool completely before cutting to achieve clean slices.
- Adjust spices, such as cinnamon and nutmeg, to your personal taste preferences.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pumpkin pie, plant-based dessert, vegan pumpkin pie, fall dessert, creamy pumpkin pie, natural ingredients, dairy-free, gluten-free
