Travel to Italy

Travel to Italy
Travel to Italy

Italian Recipes

Italian Recipes
Italian Recipes

Dessert Recipes

Dessert Recipes
Dessert Recipes

Vegan Maple Pumpkin Pie

vegan-maple-pumpkin-pie-1
I had some pie recipe testing to do this week. I make the same pumpkin pie every year. It’s a keeper kind of recipe. This year I had to come up with a vegan pie to bring to our friend’s house.


I wasn’t sure how the filling would be. I couldn’t imagine it without the eggs and the evaporated milk. Now I can no longer imagine it with them. This recipe is delicious. 

I made the crust and I ended up not having time to roll it out the same evening. It was in the refrigerator until the next morning and I’m so happy I waited. The dough was very easy to work with. The perfect crust for the delicious creamy filling. I declare this my new favorite pie recipe.

vegan-maple-pumpkin-pie-2
If you are looking for a traditional pie recipe, this one never lets us down. Always reliable and also delicious. If you are trying to cut back on eggs and butter, give my Vegan Maple Pumpkin Pie a try. You won’t be disappointed.

Believe me when I tell you the pie was even better chilled over night. CRAZY good pie. Fabrizio’s eyes light up when he took a bite. I then told him it was vegan. He smiled while finishing his slice. Didn’t bother him one bit.

Here is a super link  from The Art of Pie on how to make a pie crust. This post is full of fantastic links. I hope you will find it helpful when you make your pies.

I found this recipe on Vegan Spoonful for a vegan pumpkin pie. I adapted the recipe a little and adjusted the recipe to reflect the spices as it is on my traditional pumpkin pie. We like our pie to be spicier and added more while mixing. Since the batter is egg-free, I felt comfortable tasting it as I adjusted and added more cinnamon and pumpkin spice. Make your pie according to your palate. :)


vegan-maple-pumpkin-bread-3
Vegan Pumpkin Maple Pie

Pie Crust
yields 1 8-inch
1 1/2 cups all purpose flour
2/3 cup frozen Earth Balance veggie spread
Ice water

Pie crust directions:
Food processor directions: Put flour and salt in bowl of machine. Cut veggie spread into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly until it starts to clump together. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.

If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat the pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.

Using pie plate as a guide, measure rolled-out pastry -- it should be slightly larger than the pie plate and 1-8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Crimp the edges.

Pumpkin Pie Filling
one 15 ounce can pureed pumpkin (not pumpkin pie mix)
1 cup coconut milk (or soy or almond)
1/2 cup pure maple syrup (I used organic)
3 Tbsp cornstarch
1 tsp cinnamon (I used 2 tsp.Adjust according to your taste)
1/2 tsp ground ginger
1/2 tsp pumpkin spice (started at 1/2 tsp and kept adding until tasted perfect for me which was around 2 tsp)
1/2 tsp kosher salt
vegan whipped topping

Directions:

Preheat oven to 350 degrees. In a large bowl, combine pumpkin, non-dairy milk, maple syrup, cornstarch, salt, and spices. Mix on medium-low speed until well blended.
DSCN0034
Pour pumpkin mixture into the unbaked pastry shell, and bake for about 60-70 minutes.
DSCN0035
Check on the pie after 30 minutes. If crust is already a nice golden color, tent it with foil paper so it won’t brown too much during the rest of the baking. Let cool completely and then refrigerate overnight. We didn’t have the patience to wait until it was chilled and it enjoyed it when it cooled completely.Serve with your homemade whipped cream.

How’s your Thanksgiving preparations going? If you’re cooking, what is on your menu this year or your favorite dish to make?Smile

39 comments

  1. Wow - that looks so moist, it almost can't be true! :) Wonderful recipe, I adore maple with pumpkin

    ReplyDelete
  2. I'm so glad you're coming up with vegan recipes, Lora! I want to try this pie, looks great! My best friend always comes to the island for thanksgiving, last year I made pumpkin pie and this year she requested the same. We don't really celebrate thanksgiving in the DR but my friend's family lived in the US for many years so this holiday is an excuse for reuniting family and friends :)

    ReplyDelete
  3. It's like you read my mind:))I am trying to change my diet completely. This pie look divine, Lora! Love maple and pumpkin combination, and I love your photos!!!

    ReplyDelete
  4. It is funny, I wasn't even thinking how easy it would be to make it vegan. Love using almond milk at my house, so I definitely would love that. Your pie looks fantastic! Hugs, Terra

    ReplyDelete
  5. Ammmmazing Lora! I'm likely the only weird girl that just eats the innards of a pumpkin pie (yes I ditch the crust), so I'd bake this bad boy in a casserole dish and scoop it right out! Gorgeous and love the addition of coconut milk. ;-)

    ReplyDelete
  6. If the photo didn't convince me this was delicious then seeing 1/2 cup of maple syrup in the recipe nailed it down for me.

    P.S. I thought that Pure Maple Syrup was already organic but apparently not. After seeing your recipe note that you used organic maple syrup I had to look up the difference. To label it organic the farm producing it must ensure that the maple trees and the surrounding property is chemical and pesticide free and according to USDA guidelines, they are inspected to ensure that this is so before they get the organic label. Your post taught me lots of new things today :)

    ReplyDelete
  7. This is beautiful! Your crust is remarkable.

    ReplyDelete
  8. You're experiencing a lot w/ vegan baking! I'm glad you posted this recipe! I love pumpkin pie but i've never done a vegan version although I bake so many vegan cakes!

    ReplyDelete
  9. Very rich color lovely Happy Thanksgiving to you and your family, have a blessed one

    ReplyDelete
  10. Lovely pie!! I glad your new pie turned out to e dellicious! I'm waiting for instructions From my mother-in-law on what to bring for Thanksfiving...sruffing's my favorite, so I think I might suggest I bring some gluten-free surfing. Happy Thanksgiving!!

    ReplyDelete
  11. Oh my, gorgeous! Perfect for this holiday, just perfect!

    ReplyDelete
  12. This is going to have to make an appearance at our dessert table this Thanksgiving!! =)

    Visit my blog: www.welcometomontalvocountry.blogspot.com

    ReplyDelete
  13. Help! Your directions say this: "Put flour and salt in bowl of machine." But your pie ingredient list doesn't mention any salt. How much do I use? I am going to try making this tonight. I may have to Google and/or guess on the amount of salt, which could end badly for this non-baker.

    ReplyDelete
  14. hi Cara-I didn't add any salt to this pie crust recipe. In my traditional crust I always do. If you did end up adding a little, it would be fine:)
    Paula-Thank you for your research on organic pure maple syrup:)xx
    Thank you everyone for your sweet comments. I can't wait to make the 2nd one for Thursday;)

    ReplyDelete
  15. Love vegan dessert recipes, they're always so amazing! They exceed my expectations every time and I can see this one doing the same! This pie looks so delicious, especially since it's got some maple in there to! This looks like a gorgeous recipe :)

    ReplyDelete
  16. I just used the last of my maple syrup this morning and realize why it's on the top of my list. I associate maple with fall and love it in so many things...including pumpkin pie. Sounds delish to me, vegan or not!

    ReplyDelete
  17. Looks like you nailed a vegan pumpkin pie! Love that you added maple too!

    ReplyDelete
  18. Look at that first picture with the shadow from the widow just laying across that beautiful pie. It feels so autumnal and cozy. I love it. I was thinking you always do an amazing job of luring my in with that first picture!
    Wonderful sounding (and looking) dessert as always!

    ReplyDelete
  19. You got the good stuff in there, who cares if it is vegan? :) Beautiful! Looking forward to reading the results of other pie tests:)

    ReplyDelete
  20. This will absolutely come in handy for my vegan friends! It looks perfect :) Happy Thanksgiving Lora!

    ReplyDelete
  21. Lora,
    I have a vegan granddaughter, so I will be making this gorgeous vegan pumpkin pie for her on Thanksgiving. I was supposed to bring vegan chocolate cupcakes. Wonderful pics!

    Happy Thanksgiving to you and your Family, and your Mom:)

    ReplyDelete
  22. Cara- I wrote you a message through your blog:) email me if you have more ?'s about the pie:)

    ReplyDelete
  23. Just had to tweet this one! Looks delicious! Will definitely try out for Thanksgiving.

    Thanks for sharing :)

    ReplyDelete
  24. What perfect slice...and crispy crust! Maple, cinnamon..ginger..Mmmm..I want that slice...

    ReplyDelete
  25. I'm not vegan, but I could be for this Pie!! Looks great Lora!! Congrats on Top 9 as well!!

    ReplyDelete
  26. Oooh, this looks divine. Question - did you use canned coconut milk or coconut milk beverage? And if you used canned, full fat or light?

    ReplyDelete
  27. Hi-I used SO Delicious Unsweetened Coconut Milk Beverage and it his 5 g Fat (in green box):)

    ReplyDelete
  28. Congrats on the Top 9, it's most well deserved. Maple pumpkin is such a delicious combination. Can;t wait to put this on the holiday table!

    ReplyDelete
  29. I haven't tried making pumpkin pie without eggs because I wasn't sure how it would hold up, but looking at your beautiful pie, the cornstarch and refrigeration did the trick.

    ReplyDelete
  30. That last photo is just perfect! I can't wait to dive into the pumpkin pie on Thursday! Congrats on the Top 9 today...and wishing you and your family a beautiful Thanksgiving in case I don't get back before the big day. I'm grateful for my special foodie friends like you and your mom!

    ReplyDelete
  31. Wow...this pie sounds amazing! I love that it is vegan and still just as delicious! The filling looks so silky and the maple syrup must make it extra good!

    ReplyDelete
  32. I am not a vegan but this pie sounds wonderful - even without the eggs!!! Good for you for taking on the challenge!!

    ReplyDelete
  33. Looks incredibly delicious! I love that it's dairy free - perfect for my vegan friends. Thanks for sharing!

    ReplyDelete
  34. Just lovely Lora. And I bet the coconut milk was perfect. Thank you for sharing another inspired recipe with me. I hope you are having a great start to your week. Many blessings this Thanksgiving to you and yours!

    ReplyDelete
  35. I am amazed that this is vegan...looks wonderful!

    ReplyDelete
  36. Oh my word I want this pie NOW!!! I'm so behind on blog commenting, I meant to comment sooner. Love love love this pie. Congrats on coming up with an amazing vegan pie recipe. Love it! :)

    ReplyDelete
  37. I love how you have been experimenting with vegan recipes! this pie looks delicious! :)
    Hope you and the family had a wonderful holiday...enjoy the rest of the weekend!

    ReplyDelete