Isabel’s Pumpkin Pie

Pumpkin-Pie-W

CategoryCuisineDiets

Isabel’s Pumpkin Pie is a vegan version of a classic autumn recipe. Enjoy with family and friends.

Ingredients

 6 tablespoons whole wheat flour (white or oat flour work as well)
 ½ cup of sugar
 1 ½ teaspoons ground ginger
 1 ½ teaspoons ground cinnamon
 1 teaspoon ground nutmeg
 ½ teaspoon ground cloves
 pinch of kosher salt
 1 (15-16 ounces) canned organic pumpkin
 4 tablespoons vegan buttery sticks (melted)
 2 cups vegan unflavored creamer (almond, coconut, or soy)
 ½ teaspoon vanilla extract
Pie Crust Ingredients
 2 ½ cups all-purpose flour
 1 tablespoon sugar
 ½ teaspoon salt
 8 ounces cold vegetable non-hydrogenated shortening or refrigerated 1/2 cup (113 g) solid refined coconut oil, in heaping tablespoon pieces
 4-6 tablespoons ice cold water (more if needed)

Instructions

1

Mix all dry ingredients together in a bowl.

2

In a separate bowl, spoon in the pumpkin.

3

Melt the butter, and then add to the pumpkin along with the vanilla extract. Stir well.

4

Add dry ingredients to the wet mixture, and then add the creamer. Mix together until fully incorporated.

5

Pour into pie crust.

6

Place in 425° F oven for 10 minutes. Reduce heat to 350° F, and cook about 35-45 minutes. When the center puffs up, you will know it is done. Keep an eye on the crust so it does not burn!

Optional: Feel free to use any frozen variety of deep-dish pie crust, or try our recipe below.

Pie Crust Directions
7

Whisk together 1 1/2 cups (340 g) flour, sugar, and salt. Add the vegan shortening or solid refined coconut oil and cut it into the flour. The easiest way to do this is to use a small utensil called a pastry blender. If not using the pastry blender, use two knives cutting in opposition. Cut the fats into the flour until well mixed. The pastry is ready when it resembles small pebbles and starts to hold together.

8

Add the last cup of flour and cut into the dough to combine. Sprinkle the ice-cold water, a tablespoon at a time, and mix gently, kneading the dough together. Keep sprinkling in the additional cold water, a tablespoon or so at a time,
until it’s able to form a dough. Dough will be a bit crumbly at this point.

9

Using your hands, press the dough together and cut in half. Wrap each half in plastic wrap or waxed paper and form a 1″ (3 cm) thick disk. Refrigerate the dough for at least 2 hours to chill before rolling out. Dough will keep in refrigerator for up to a week.

Assembling the Pie
10

Once your filling and pie crust are ready, use a deep dish 9”(23 cm) pie plate. The pie crust will make 2 pies. If you wish to make two pies, double the filling recipe.

Roll out the pie crust between two pieces of waxed paper until it is about 1/8” (3 mm) thick.

11

Place the rolled crust into the pie plate and either crimp the edges or use a fork and press the crust to the plate.

12

Pour the filling into the crust and bake according to directions above.

Serves 6

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Ingredients

 6 tablespoons whole wheat flour (white or oat flour work as well)
 ½ cup of sugar
 1 ½ teaspoons ground ginger
 1 ½ teaspoons ground cinnamon
 1 teaspoon ground nutmeg
 ½ teaspoon ground cloves
 pinch of kosher salt
 1 (15-16 ounces) canned organic pumpkin
 4 tablespoons vegan buttery sticks (melted)
 2 cups vegan unflavored creamer (almond, coconut, or soy)
 ½ teaspoon vanilla extract
Pie Crust Ingredients
 2 ½ cups all-purpose flour
 1 tablespoon sugar
 ½ teaspoon salt
 8 ounces cold vegetable non-hydrogenated shortening or refrigerated 1/2 cup (113 g) solid refined coconut oil, in heaping tablespoon pieces
 4-6 tablespoons ice cold water (more if needed)

Directions

1

Mix all dry ingredients together in a bowl.

2

In a separate bowl, spoon in the pumpkin.

3

Melt the butter, and then add to the pumpkin along with the vanilla extract. Stir well.

4

Add dry ingredients to the wet mixture, and then add the creamer. Mix together until fully incorporated.

5

Pour into pie crust.

6

Place in 425° F oven for 10 minutes. Reduce heat to 350° F, and cook about 35-45 minutes. When the center puffs up, you will know it is done. Keep an eye on the crust so it does not burn!

Optional: Feel free to use any frozen variety of deep-dish pie crust, or try our recipe below.

Pie Crust Directions
7

Whisk together 1 1/2 cups (340 g) flour, sugar, and salt. Add the vegan shortening or solid refined coconut oil and cut it into the flour. The easiest way to do this is to use a small utensil called a pastry blender. If not using the pastry blender, use two knives cutting in opposition. Cut the fats into the flour until well mixed. The pastry is ready when it resembles small pebbles and starts to hold together.

8

Add the last cup of flour and cut into the dough to combine. Sprinkle the ice-cold water, a tablespoon at a time, and mix gently, kneading the dough together. Keep sprinkling in the additional cold water, a tablespoon or so at a time,
until it's able to form a dough. Dough will be a bit crumbly at this point.

9

Using your hands, press the dough together and cut in half. Wrap each half in plastic wrap or waxed paper and form a 1" (3 cm) thick disk. Refrigerate the dough for at least 2 hours to chill before rolling out. Dough will keep in refrigerator for up to a week.

Assembling the Pie
10

Once your filling and pie crust are ready, use a deep dish 9”(23 cm) pie plate. The pie crust will make 2 pies. If you wish to make two pies, double the filling recipe.

Roll out the pie crust between two pieces of waxed paper until it is about 1/8” (3 mm) thick.

11

Place the rolled crust into the pie plate and either crimp the edges or use a fork and press the crust to the plate.

12

Pour the filling into the crust and bake according to directions above.

Serves 6

Isabel’s Pumpkin Pie