Why use apple cider vinegar in the pie crust?

The apple cider vinegar in the crust helps to tenderize the dough and create a flakier texture for your vegan pie.

How do I ensure my coconut cream topping gets fluffy?

To achieve a fluffy cream topping, make sure your full-fat coconut milk cans are chilled overnight and the mixing bowl is chilled in the freezer before whisking the fat with an electric beater.

Why is it important to chill the pie completely before adding the cream?

Chilling the pie completely before adding the coconut cream topping prevents the cream from melting and ensures it holds its shape beautifully on top of the warm filling.

Can I use fresh pumpkin instead of canned pumpkin puree for the filling?

The recipe specifies a 26-ounce can of pumpkin puree for consistency and ease; using fresh pumpkin would require pre-cooking and pureeing to achieve the correct texture and moisture content for the filling.

How should I store leftover Pumpkin Cream Pie?

Store any leftover Pumpkin Cream Pie in an airtight container in the refrigerator. It's best enjoyed within 3-4 days to maintain the freshness and texture of the cream topping.

10 years ago

Pumpkin Cream Pie
[Vegan]

AD By: Annessia Maillet & Beth DeCarlo.

Author Bio

Annessia Maillet is one-half of the vegan recipe and lifestyle blog, Cruelty Free Family. She... Read More

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A slice of vegan Pumpkin Cream Pie on a white plate, showing the golden crust, creamy orange filling, and fluffy white coconut topping dusted with cinnamon.

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Ingredients You Need for Pumpkin Cream Pie [Vegan]

For the Crust:

1/4 cup almond milk
1 1/4 teaspoon apple cider vinegar
1/2 cup, plus 2 tablespoons flour
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup vegetable shortening

For the Filling:

1 26-ounce can of pumpkin purée
1/4 cup sugar
1/4 cup brown sugar, packed
1 teaspoon vanilla
1 tablespoon melted coconut oil
2 1/2 tablespoons cornstarch
1/4 teaspoon ground clove
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
A pinch of salt

For the Cream Topping:

2 14-ounce cans full-fat coconut milk, chilled overnight
1/4 cup powdered sugar
1/2 teaspoon vanilla

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How to Prepare Pumpkin Cream Pie [Vegan]

In a small bowl, add milk and apple cider vinegar. Set aside.
In a medium bowl, whisk together flour, sugar, and salt. Add shortening. Use a pastry cutter or fork to cut in the shortening.
Continue until shortening pieces are pea-sized. Pour in milk and knead lightly until just starting to combine. You don’t want to overwork the dough. You want to still see bits of shortening within the dough. Form into a ball, wrap in plastic wrap, and place in refrigerator for at least a few hours to chill.
To make the filling, whisk all ingredients together in a medium bowl. Set aside.
Preheat oven to 350°F.
Roll out crust on a floured surface. Transfer to 8-inch pie plate. Push dough gently into the plate, making sure there aren’t any air pockets. Trim extra dough around edges, pinch or design as desired.
Pour filling into the pie plate. Smooth with spatula or spoon.
Place in oven and bake for 55-60 minutes.
To make the cream, chill a large bowl in the freezer for ten minutes. Take out and scoop the fat of the coconut milk into the bowl, leaving behind the liquid. Add powdered sugar and vanilla to the bowl and whisk with an electric beater until the cream has become fluffy and is completely smooth.
Chill pie completely before putting cream on top! Sprinkle with cinnamon. Slice and serve.