Vegan Pumpkin Pie

Nothing speaks fall to me more than this vegan pumpkin pie. The crust is light and crisp, and the filling is perfectly spiced and just the right consistency. Bury your pumpkin pie slice in some fluffy vegan whipped cream to bring all the comforty fall vibes up to the max.

The best vegan pumpkin pie you may ever try

But actually though, this vegan pumpkin pie is amazing.

I’m pretty sure it’s officially fall time now that it’s October, and pumpkin spice EVERYTHING is running rampant again. I wonder if it’s just an American obsession, or if other countries get this crazy about pumpkin during the fall time too. If your from another country, let me know how popular pumpkin spice is in your country in the comments down below. I’m super curious.

To be perfectly honest, our obsession with pumpkin spice is a little over the top and weird.

But hey, I’m still here for it.

In fact, I (like so many others) love pumpkin spice things. That being said, a lot of the pumpkin spice products released to the market are so processed, fake, and unsatisfying. I feel like each year it gets worse and worse. (ex: pumpkin spice protein bars that taste like squashy cinnamon bark chips… ‘scuse ME?!)

So, to be exact, I’m here for the REAL pumpkin spice flavors. The kind you cook up at home or find with your family, friends, and the small local shops down the street.

… Not the processed fake stuff the next popular MLM scheme is selling.

So here I am, with this delicious, 100% authentic and real, homemade vegan pie recipe for you.

So that we can celebrate the OG pumpkin spice the way it deserves to be celebrated.

Home making your pumpkin puree

One of the biggest keys to success when it comes to making a wonderful pumpkin pie is the pumpkin itself.

Are you using the canned stuff? If so, is it organic? Are you making the pumpkin puree yourself at home? Did you use pie pumpkins or large ones?

There’s just sooo many questions.

I’ve experimented a bit, and I’ve found that homemaking the pumpkin puree using pie pumpkins yields the best results.

It’s not that hard to make from home, and the flavors are 1000X better than using the canned or packages pumpkin puree from the store.

To make the pumpkin puree, start be preheating your oven to 400° F. Slice each pumpkin in half and scrape out the innards. Be sure to save the seeds for latter roasting. They make tasty snacks.

Now, slice each half into quarters. Place the quarters on a baking sheet lined with parchment paper and bake them for approximately 45 – 50 minutes.

Remove the roasted pumpkins from the oven and allow to cool for a few minutes before you handle them. Once cool enough to handle, simply feel off the skins of the pumpkin using your hands, and place the flesh in a food processor to blend.

Using the food processor or a powerful blender, blend the pumpkin on high until it reaches a smooth, creamy texture. You may need to add a little bit of water as necessary to help keep the mixture moving, and loosen the consistency a bit.

And voila! Your pumpkin puree is done.

You can make large batches of pumpkin puree at a time and can it yourself or store it in the freezer for several months.

The ultimate pumpkin pie crust

I recently shared a recipe for the perfect vegan pie crust. It’s my go to pie crust, and the one I use for this vegan pumpkin pie.

In that recipe, I go pretty in depth in the post about how to achieve the perfect crust. If I were to narrow it down to one tip and one tip only, it’d be to keep all of your ingredients as cold as possible.

The crust on this pumpkin pie plays a huge roll in what makes it so, so good. Therefore, I strongly urge you to use my pie crust recipe and read the whole post in detail.

My posts really aren’t that long anyways. I genuinely try to be as concise as possible.

If you’re looking for a gluten free pumpkin pie, my crust unfortunately isn’t that. BUT, the filling for this vegan pumpkin pie is gluten free.

Currently, I do not have a gluten free crust recipe (though hopefully that will change soon). However, I know there are several amazing gluten free crust recipes out there. I also know that they sell gluten free flour mixes or even pie shells themselves at local markets and shops.

So, if you can substitute for the crust, you cane easily have yourself a vegan, gluten free pumpkin pie.

Prepping the pumpkin filling

Making the filling is by far the easiest part of this recipe.

… Aside from maybe just waiting for the pie to bake. (though some may argue that’s the hardest part)

But in all seriousness, you really don’t need much time or equipment at all to make the filling.

If you have a blender, food processor, or an immersion blender, it will only add to your advantage in speeding up the process.

If you are mixing your filling by hand with a whisk, you have to pay a little more attention when add thee ingredients (especially the cornstarch) to prevent lumps and ensure it’s an even mixture.

For some reason, I like to mix mine by hand. This is the method I explain in the recipe below. If you are using a blender or one of the other tools I listed above, simply throw all of the ingredients in at once and blend on high for 30 – 60 seconds.

Pretty easy, if I do say so myself.

All the fall feels

So here it is! I really hope you give this pumpkin pie recipe a try.

Slather it in all the good fluffy vegan whipped cream that you can, and add a dash of cinnamon while you’re at it.

Be sure to snap pictures of how your pumpkin pie turns out and tag @alderspirit or use #alderspirit when your share them so that I can’t miss a thing.

I just can’t wait for you to FALL in love with this pie.

(heh)

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