– Pie Crust – 1 ½ cups all purpose flour – ¼ teaspoon salt – ¼ teaspoon sugar – ⅔ cup frozen margarine I used Earth Balance butter sticks, cut into 1/4-inch cubes – 3-5 Tablespoons Ice water – Filling – one 15 ounce can pureed pumpkin not pumpkin pie filling – ¾ cup full-fat coconut milk – ½ cup pure maple syrup I used organic (could sub with sugar) – ¼ cup cornstarch – 1 tsp cinnamon I used 2 tsp. Adjust according to your taste – ¼ tsp ground ginger – ½ tsp pumpkin spice started at 1/2 tsp and kept adding until tasted perfect for me which was around 2 tsp – ½ tsp salt
Cook time: 60 min
How long will my vegan maple pumpkin pie stay fresh? The pumpkin pie will stay fine in the refrigerator for up to 3 days. Wrap up any leftovers tightly and place in the refrigerator. Slice any leftover pie and wrap very well (best kept wrapped in foil and in zipped lock freezer bag). Will keep in freezer for up to 2 months.
Prep the filling for vegan maple pumpkin pie While your crust bakes, mix up the filling. All you need to do is beat the ingredients together with an electric mixer. Once it’s nice and smooth, pour it into your crust and bake your pie. I used full-fat coconut milk to get that rich and custard texture. You could use regular unsweetened coconut milk or almond milk (or even soy). But I prefer the result with full-fat coconut milk. Does a pumpkin pie have to cool down? Yes! The pie needs to cool down all the way. It never gets to cool down completely when I’m making it for only my family. The kids can’t wait for a slice! But for guest, it needs to be totally chilled in the fridge. Overnight is best! You want clean slices after that hard work you did making your gorgeous pie!
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