Classic Vegan Fresh Pumpkin Pie

I guarantee there is no better pumpkin pie than one made from fresh pumpkins, as is the case with my Classic Vegan Fresh Pumpkin Pie. With only a few ingredients—many of which you probably have in your pantry right now—you can create a REAL, home-made pie with fresh ingredients, and a lot of love. The thing that is amazing about this pie is that it’s light in sugar and fat, filled with veggie love and whole grains, yet so rich in flavor. With a quick semi-whole grain pastry crust, and a pure pumpkin filling—pumpkin puree, vanilla, agave, organic sugar, vegan butter, and spices—you can create a pumpkin pie that’s really healthy enough for breakfast! But you don’t have to leave it there—serve it for dessert and feel good about it! It’s that real, and that delicious.

Learn how to make fresh pumpkin puree in my step-by-step guide here. Turn those fall decorating pumpkins to good use! I make up pumpkin puree every fall, and freeze what I don’t use for a variety of recipes, including this one. If you don’t have fresh pumpkin puree, have no fear, use canned pumpkin puree to create an amazing, simple pie you’ll turn to time and time again.

Step-By-Step Guide:

Classic Vegan Fresh Pumpkin Pie

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(12 votes, average: 4.58 out of 5)
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4.6 from 12 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

Make the best ever REAL pumpkin pie from fresh pumpkin puree in this super easy, light in sugar Classic Pumpkin Pie Recipe, based on a few simple ingredients.

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Ingredients

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Pastry Crust:

• 1 cup all purpose flour
• ½ cup whole wheat flour
• 1/3 cup vegan butter, stick
• 4–5 tablespoons ice water

Pumpkin Filling:

• ½ cup plant-based half and half or creamer, unsweetened, plain (i.e., Forager, Silk, Califia Farms)
• ¼ cup agave syrup
• 1 teaspoon vanilla extract
• 5 tablespoons corn starch
• ½ cup organic cane sugar
• 3 cups Fresh Pumpkin Puree (learn how to make pumpkin puree here; or use canned pumpkin puree)
• 1 tablespoon pumpkin pie spice blend*
• 2 tablespoons vegan butter

Garnish (optional):

• Plant-based whipped cream (i.e., Reddi-Wip, So Delicious, 365 Plant-Based Whipped Topping)
• Pumpkin pie spice
• Cranberries
• Mint leaves

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Instructions

1. To make Pastry Crust: In a medium bowl, mix together all purpose and whole wheat flour.
2. Cut in vegan butter with a fork until makes crumbly texture.
3. Add cold water, 1 tablespoon at a time, and mix (may use clean hands) until it creates a firm dough that holds together, but is not sticky. Do not overwork dough, as it will get tough.
4. Turn out pastry dough on a floured surface and roll out with a pastry roller to create a circle about 12-inches in diameter. Place in a 9-inch pie pan, and crinkle edges by hand or with a fork. Pierce crust with a fork. Set aside.
5. Preheat oven to 350 F.
6. To prepare Pumpkin Filling: Add plant-based half and half (or creamer), agave syrup, and vanilla extract to a medium pot.
7. Mix in cornstarch with a whisk until it is combined well with no lumps.
8. Add sugar, pumpkin puree, pumpkin spice blend, and vegan butter, and heat over medium, cooking for about 5 minutes, until mixture is thickened and bubbling.
9. Remove pumpkin filling from heat. Pour into the prepared pie crust.
10. Bake at 350 for about 50 minutes, until firm and golden.
11. Remove from oven and allow to cool at room temperature.
12. Garnish as desired with plant-based whipped cream, spice, cranberries and mint leaves.
13. Slice into 8 servings.

Notes

*Pumpkin spice blend may be found in many well stocked supermarkets or online. You can also make it yourself by combining ground cinnamon, ginger, cloves, and nutmeg.

Make this recipe gluten-free by using 1 ½ cups gluten-free flour blend instead of the all purpose and whole wheat flours.

• Prep Time: 20 minutes (not including making pumpkin puree)
• Cook Time: 1 hour
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 287
• Sugar: 19 g
• Sodium: 68 mg
• Fat: 10 g
• Saturated Fat: 7 g
• Carbohydrates: 46 g
• Fiber: 4 g
• Protein: 3 g

For other plant-based dessert recipes, try some of my favorites:

Cranberry Apple Hazelnut Crumble
Dark Chocolate Pistachio Biscotti
Vegan Beet Red Velvet Cake with Raspberries

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