Vegan Pumpkin Pie Recipes

VEGAN PUMPKIN PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the pumpkin (or squash) in a little oil on a baking tray. Roast until soft enough to squash with the back of a fork - this can take between 40 mins and 1 hr, depending on the type of pumpkin or squash you use. Set aside to cool.
• Meanwhile, on a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. Drape it over your rolling pin and lift into a 23cm fluted tart tin. Push the pastry into the corners of the tin using a scrap of excess pastry (you're less likely to pierce the pastry this way than using a finger). Trim the excess pastry, leaving about 1cm hanging over the edge of the tin; it will shrink as it cooks. Chill for 20 mins.
• Increase the oven to 200C/180C fan/gas 6. Line the tart case with a sheet of baking parchment (scrunch it up first to make it more pliable), then fill with baking beans or dry rice. Bake for 15 mins until the sides look golden, then remove the parchment and filling. Bake for another 5-10 mins until the base looks biscuity and dry. Trim the edges with a small, serrated knife.
• Tip the roasted pumpkin (or squash), maple syrup, sugar, salt, spices, cornflour and milk into a food processor or blender and blitz until smooth. Pour through a sieve into a small pan and cook for 5 mins, stirring continuously, until thickened.
• Fill the tart case with the pumpkin filling, then return to the oven and lower the heat to 180C/160C fan/gas 4. Bake for 30 mins until the filling is set when you wobble the tart tin. Cool for 20-25 mins. Dust with icing sugar and serve warm, or chill and serve within two days.

VEGAN PUMPKIN PIE

Steps:

• In a food processor, mix flour, sugar and salt; pulse in coconut oil until crumbly. Gradually add ice water, pulsing until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or up to 2 hours. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to 9-in. pie plate. Trim crust to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until crust is set, about 5 minutes. Remove foil and weights; bake until crust just starts to brown, about 10 minutes. Reduce oven temperature to 350°. In a blender, combine filling ingredients. Puree until smooth. Pour filling into crust. Bake 45 to 50 minutes, or until center is set and filling is beginning to crack (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.

VEGAN PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
• Bake in the preheated oven until center is set, about 40 minutes.
• Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.

VEGAN PUMPKIN PIE

Steps:

• Heat oven to 350 degrees. Add the pumpkin, maple syrup, aquafaba, coconut oil, cornstarch, cinnamon, ginger, nutmeg, cloves and salt to a blender. Blend on medium speed for about 3 minutes, until light and fluffy. It should increase by 20 percent to 25 percent in volume.
• Pour into prepared pie crust. Bake for 60 to 70 minutes, until the top is crackly, the filling is a little jiggly in the center and pulling away from the sides slightly.
• Let cool for about 30 minutes at room temperature, then refrigerate for at least 3 hours. Serve at room temperature.

VEGAN PUMPKIN PIE BLONDIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.
• Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Stir pumpkin, canola oil, and vanilla extract into flour mixture until a thick batter forms. Pour batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.

VEGAN PUMPKIN PIE

Steps:

• Place the butter and flour in the freezer for at least 30 minutes.
• Place the chilled flour, the salt, and the cane juice sugar in the bowl of a food processor and pulse to combine. Scatter the butter cubes over the flour and pulse until the mixture forms coarse crumbs. With the motor running, add 1/3 cup of the water through the feed tube and mix until the dough just starts to form a ball on the blade. Add more water, 1 tablespoon at a time, if the dough seems too dry. Transfer the dough to a lightly floured work surface and shape it into a disk. Wrap tightly in plastic wrap and freeze the dough for at least 1 hour before rolling it out.
• Place the unwrapped dough disk on a lightly dusted work surface. Using a rolling pin, roll the dough out into a circle that is 1/8 inch thick, lifting and rotating the dough as necessary. Roll the dough up on the rolling pin and unroll it over a 9-inch pie pan. Gently press the dough onto the bottom and up the sides of the pan. Trim the edges of the dough with scissors, leaving about 3/4 inch of overhang. Tuck the overhanging dough underneath itself, pressing it onto the rim of the pan. Flute the edges by pinching the dough from the outside in a V shape with your thumb and index finger while poking the center of the shape with the index finger of your other hand from the inside. Lightly prick the bottom of the dough with a fork at 1/2 inch intervals. Refrigerate the dough in the pan for 20 minutes to firm it up.
• Preheat the oven to 350°F.
• Right before baking, line the dough with parchment paper and cover with pie weights or dried beans. Place the pie pan on a baking sheet and bake for 20 minutes. Carefully lift the parchment paper (along with the weights) out of the pie pan and bake the crust for 10 to 15 minutes longer, until golden brown. Transfer the pie pan to a wire rack and cool completely.
• Pumpkin Filling:
• Preheat the oven to 325°F.
• Place the tofu and pumpkin puree in the bowl of a food processor and process until smooth, about 45 seconds. Add the chucks of cream cheese and the remaining ingredients and process until smooth and creamy, about 1 minute. Pour the mixture into the prepared crust and bake the pie for 50 to 55 minutes, until just set in the center (it will still be slightly jiggly but should not be liquid). Turn the oven off and leave the pie in the oven for another 30 minutes. Transfer to a wire rack and cool completely.
• Refrigerate the pie for at least 4 hours or overnight before serving.

VEGAN PUMPKIN PIE

Steps:

• For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
• To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.
• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.
• For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.
• Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.