Pumpkin Pie

by Sarah on October 30, 2014

in Dairy-Free, Desserts, Egg-Free, low cholesterol, Nut free, Pies, vegan

This vegan pumpkin pie is decorated with a handful of maple leaves, making it that photogenic pie you want to bring out at your Thanksgiving party.

Pumpkin Pie So there’s this girl in my clinical reasoning class who is an absolute angel and brings snacks to class every week. It isn’t really her turn to bring snacks every week, but she always does in case someone else forgets. Her snacks single handedly supplied the munchies for our class many weeks when others forgot, and we are eternally grateful to her. This week I’m bringing in food for my clinical reasoning class. She was moved to another clinical reasoning section this week, but I’ll be saving a slice of this pie for her.

Pumpkin Pie I love that this pie is pumpkin flavored (I love me some pumpkin 1, 2, 3)  and that it’s decorated with maple leaves to really flesh out the appearance of Fall. This pie would be a great addition to your Thanksgiving dinner, and if you are looking to WOW some relatives with pumpkin pie, I highly recommend you go get the leaf cutters and add some leaves to the pie.

Pumpkin pie is always good, but the leaves will make your pie look extra pretty. And if you are going to any family parties where there will be multiple pies to be had and the relatives are secretly rating the pies in their heads – this is the pie that will win you some extra points!

Pumpkin Pie

This pie is also completely vegan. But what’s more is that it is cholesterol free. That’s right! Vegan margarine does not contain cholesterol, and neither does the other ingredients in this pie. So if you have a relative who has high blood pressure or high cholesterol and is trying to watch their cholesterol intake, this could be good news to them. This pie is also high in vitamin A, which is good for your eyesight. I tried to make this pie not too sweet, but if you want to make it a little sweeter, see the notes in the recipe for how to get a sweeter pie!

 

Pumpkin Pie The only thing to watch out for while making this pie is to make sure it doesn’t get too tall. In the last 10 minutes of baking the pie, turn your oven light on and make sure the pumpkin filling doesn’t get too tall. It could get taller than the actual pie rim. I left my pie in for 10 minutes longer to brown the leaves a bit more, so my pie poofed up a little bit. If this happens, don’t worry! While the pie’s still hot out the oven, take a flat spatula and press it down a little till your pie is flat again.

The maple cutter I used is the Ateco Leaf Plunger Cutter. If you want a set of Fall themed cutters, there is also this set of maple, apple, pumpkin, and holly cutters. I personally chose the Ateco Leaf Plunger Cutter because I liked how the maple leaf in that cutter had a slightly curved stem, and reminded me of leaves falling from a tree.

5.0 from 2 reviews
Pumpkin Pie
 
Prep time
Cook time
Total time
 
This vegan, photogenic pumpkin pie can be the dessert you wow your family with at the end of Thanksgiving dinner.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
Crust
  • 2.5 cups all purpose flour
  • 1 tablespoon sugar
  • 1 cup vegan margarine, very cold
  • 7 tablespoons ice cold water
Filling
  • 15 oz pumpkin puree
  • 1¼ cup light coconut milk
  • 6 tablespoons cornstarch
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • 1 cup coconut palm sugar (use white sugar if you want it sweeter!)
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice
Instructions
  1. Add all filling ingredients to a blender and blend until smooth.Taste it and add more or less sugar depending on your preference. Set aside. Preheat oven to 350F.
  2. Mix flour and sugar together to make the crust. Cut 1 cup of vegan margarine into the mixture until crumbs the size of peas form (don't want the butter to melt, so mix fast).
  3. Add ice cold water 1 tablespoon at a time until the dough forms a kneadable consistency. I added 7 tablespoons of ice cold water.
  4. Roll dough into two round balls. Reserve one ball for the leaves, and roll the other ball out to about 11 inches wide and ⅛ inch thick. Lay it into the pie pan and fold the edges into themselves. Knead the other dough ball out into a disk about ⅛ inch thick and use a leaf cookie cutter to cut the shape of maple leaves.
  5. Crimp the edges with your fingers. Then use a fork to poke a few times at the pie crust. Pour filling into crust, and let bake for 15 min so the top sets a little.
  6. Remove pie from oven and add the leaves to the top in a pattern you like. Return and bake for another 45-50 minutes. The pie will not be compeltely set at the end, but it will harden as it cools.

pumpkin pie nutrition facts

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