Recipe
Vegan Pie Crust
1. Combine Dry Ingredients: In a food processor, mix together all-purpose flour, sugar, and salt.
2. Add Fats: Add cold, cubed vegetable shortening and cold, cubed vegan butter to the dry mixture.
3. Pulse to Clump: Pulse the mixture in the food processor until it forms clumps.
4. Add Cold Water: While the food processor is running on low, slowly add 3 tbsp of ice-cold water. If needed, add an extra tablespoon of water until the dough starts to come together.
5. Form Dough: Transfer the dough onto a cutting board and gently shape it into a ball. Be careful not to overwork it as this can affect its flakiness.
6. Roll Out the Dough: Roll the dough into a 12-inch circle. You can make it easier to handle by wrapping it around a rolling pin and then placing it into a 9-inch pie plate. If it breaks apart, don't worry; you can use your hands to shape it within the pie dish.
7. Refrigerate: Place the pie crust in the refrigerator while you prepare the filling.
Pumpkin Pie Filling
1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Filling: In a large mixing bowl, combine pumpkin puree, full-fat coconut milk, brown sugar, maple syrup, cornstarch, vanilla extract, pumpkin pie spice (or an alternative spice mix), cinnamon, and salt. Stir until everything is well combined. You can also use a blender for this step.
3. Assemble Pie: Take your refrigerated pie crust and pour in the filling, using a spatula to even out the surface.
4. Bake: Place the pie in the preheated oven and bake for 1 hour.
5. Cool and Refrigerate: After baking, remove the pie from the oven and allow it to cool. Once it's cooled to room temperature, refrigerate it for at least 4 hours.
6. Enjoy: Your vegan pumpkin pie is now ready to enjoy!
Remember, this delicious pie can be optionally garnished with vegan whipped cream for an extra treat. Enjoy your homemade vegan pumpkin pie!
