You’ve been asking and it’s finally here! Creamy, velvety, spicy and sweet pumpkin pie. Can anything take its place?
I don’t know exactly why, but I always thought of pumpkin puree, as it’s own entity. I knew it was a pumpkin, but could never truly envision the process–how did they get the squash into that can? When I decided to bake my first vegan pumpkin pie from scratch, I wanted to use the real thing. After reading about cooking a sugar pumpkin, I discovered it wasn’t hard; as a matter of fact, it sounded quite easy. So, I went for it. I bought a small sugar pumpkin and baked it for 90 minutes. After it’s done, the pumpkin smells deliciously sweet and the skin peels off with ease. A whirl in the blender later, and pumpkin puree is born. The puree tastes deliciously buttery without any spices or other ingredients what-so-ever. Quite a noticeable difference from the store-bought variety.
Now on to the crust. It has only 5 ingredients and, once again, I use my favorite, easily digestible flour–spelt. The crust will need to rest for a bit in the fridge, so please be patient with it. The chilled dough isn’t the easiest thing to roll out smooth, but if the crust cracks, just add a little water. That said, try your best not to over work the dough because it will become hard after baking. The crust should come out crisp, just like a graham cracker, and very subtly sweet–a nice contrast to the pie filling. I have also tried using a graham cracker crust with the same pie filling, and it works great as well. Oh, and, if you are in a pinch, Whole Foods sells vegan pre-made piecrusts, but they are not as healthy as the one in this recipe.
I like my spice. I add almost double the amount found in most pumpkin pie recipes to this filling but, in my opinion it really needs it. And you may be wondering how an eggless pumpkin pie sets—well, the trick is tofu and arrowroot. Let me tell you, nothing beats a pie made with fresh pumpkin. Your guests will immediately notice the difference, although they probably won’t be able to put their finger on it. Fresh is always better.
So, here you go—the recipe you’ve been waiting for. The perfect pumpkin pie that will have you kicking that canned pumpkin puree to the curb.
- One 3 to 4 pound sugar pumpkin
- Preheat the oven to 400 degrees.
- Slice the pumpkin in half and scrape out and discard the stringy pulp and stem (you may save the seeds to roast). In a shallow baking dish, place the two halves face down and add 1-2 cups water.
- Bake for about 90 minutes or until the pumpkin is tender.
- Let cool before peeling off the skin and then puree in a blender until smooth.
- 2 cups spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- Combine the flour, baking powder, and salt in a medium mixing bowl. Add oil, maple syrup, and vanilla. Slowly add 1/4 cup cold water and mix until dough is formed.
- Wrap the dough in plastic wrap and let set in the refrigerator for about 20 minutes.
- Roll out the dough between two pieces of parchment paper, using a little flour to prevent sticking, until it is about 1/4 inch thick and an inch larger than the diameter of the top of your pie pan. Carefully place the dough into the greased pie pan (I prefer coconut cooking spray) and, using your forefinger and thumb, pinch the excess dough into a decorative standing rim (see photos for a clearer visual). Prick crust with a fork to prevent air bubbles.
- 1 cup fresh pumpkin puree
- 2/3 cup maple syrup
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon cloves
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
- 2 tablespoons arrowroot (or organic cornstarch)
- 1 package (10-12 oz.) silken tofu—blended
- Preheat the oven to 425 degrees.
- Mix the filling ingredients in a large mixing bowl until combined.
- Pour filling into your pie crust and bake for 15 minutes. Lower the temperature to 350 degrees, and bake for 60 minutes longer.
- Allow the pie to cool for at least an hour before serving.
You did it! A beautiful vegan pumpkin pie made from scratch in your very own oven.