Description

Make the best ever REAL pumpkin pie from fresh pumpkin puree in this super easy, light in sugar Vegan Homemade Fresh Pumpkin Pie, which is based on a few simple ingredients.

Ingredients

Scale

Pastry Crust:

1 cup all purpose flour
½ cup whole wheat flour
1/3 cup vegan butter sticks (i.e., Miyoko’s Creamery, Earth Balance)
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 nectar
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 sticks

Garnish (optional):

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

Cook Mode Prevent your screen from going dark

Instructions

To make Pastry Crust: In a medium bowl, mix together all purpose and whole wheat flour.
Cut in vegan butter with a fork until makes crumbly texture.
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.
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.
Preheat oven to 350 F.
To prepare Pumpkin Filling: Add plant-based half and half (or creamer), agave syrup, and vanilla extract to a medium pot.
Mix in cornstarch with a whisk until it is combined well with no lumps.
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.
Remove pumpkin filling from heat. Pour into the prepared pie crust.
Bake at 350 for about 50 minutes, until firm and golden.
Remove from oven and allow to cool at room temperature.
Garnish as desired with plant-based whipped cream, spice, cranberries and mint leaves.
Slice into 8 servings.

Notes

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

Pumpkin spice blend may be found in many well stocked supermarkets or online. You can also make it yourself with this recipe here.

Make homemade pumpkin puree with this step-by-step guide here.

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