Vegan Pumpkin Pie, Puree, Crust, & Spice Recipe
Pumpkin: Mosque de Provence (Moschata) France
The flesh is deep orange, moderately sweet, thick, and very fine flavored. The Mosque de Provence originates from southern France and is well suited to baking or making pies. It is also very ornamental. So pop this French beauty on your table where you can admire it before eating it.
Vegan Pumpkin Pie
1 can Puréed Pumpkin 15 oz (not pumpkin pie filling) (homemade recipe below)
3/4 cup Coconut Milk (full fat)
3/4 cup Brown Sugar
1/4 cup Cornstarch
1/4 cup Maple Syrup
1 tsp Vanilla Extract
3 tsp Pumpkin Pie Spice (homemade recipe below)
1/2 tsp Salt
1 Vegan Pie Crust homemade or store-bought (must be uncooked) (homemade recipe below)
Preheat the oven to 350°F (180°C). Add all the filling ingredients to a blender and blend until perfectly smooth. Pour out over your uncooked pie crust and smooth with a spoon. Bake in the oven for 60 minutes. When you remove it from the oven, it will still be quite wobbly in the center, this is completely fine, it will firm up when cooling. Allow to cool on the counter and then place into the refrigerator to set completely, around 4 hours at least or overnight if possible until completely chilled and set. Decorate the pie and serve with whipped coconut cream. Keep leftovers covered in the fridge where it will last for up to a week.
*I use a 9" round here, but an 8" will do.
*If you want to use homemade pumpkin purée then make sure it is quite dry, similar to what you get in a can. If it’s quite wet, then let it stand in a strainer to drain off any excess water then weigh out 4 1/4 cups (15 oz), and use that instead of the canned version. I have tested this with both canned pumpkin purée and homemade and both work great. Canned is of course easier as you don’t have to cook the pumpkin from scratch first.
Pumpkin Puree Directions
Heat the oven to 400 degrees F and line a baking sheet with parchment paper.
Rinse and pat dry the pumpkin. Cut the squash from stem to end, but don’t try to cut through the stem (it’s too tough). When you’ve cut through the pumpkin, just pull each half apart. We do this in two parts. Cut one side from the stem down to the bottom of the pumpkin. Remove the knife, rotate the pumpkin to the opposite side then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem.
Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt then place cut-side-down onto the baking sheet. Bake until the pumpkin can easily be pierced with a knife in several places and the flesh is pulling away from the skin, 45 to 60 minutes.
Cool until you can safely handle the halves then scoop out the soft flesh into a food processor — depending on how large the pumpkin is, you may need to do this in two batches. Process until very smooth, 3 to 5 minutes.
Make-ahead: Store homemade pumpkin puree in food-safe containers in the fridge for up to 1 week or freeze for up to 3 months. Before cutting in half, if the pumpkin doesn’t sit steady, slice a small bit away from the bottom so that it does.
VEGAN PIE CRUST WITH COCONUT OIL
1 cup + 2 Tbsp All Purpose Flour
1/4 cup Coconut Oil (solid)
1/2 tsp Salt
1 Tbsp Sugar
3–4 Tbsp Ice Water
Place the flour, sugar and salt into the food processor and pulse to combine.
Add the coconut oil (must be solid, not melted) and pulse until the mixture is crumbly.
Add 3 Tbsp ice water and pulse to combine. It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball. If it doesn’t then add the remaining Tbsp of ice water and pulse to combine once again.
Remove the dough from the food processor and transfer to a floured su