No Thanksgiving spread is complete without pumpkin pie. Popular vegan restaurant chain by CHLOE offers an easy, egg- and dairy-free recipe so every guest at the table can finish their feast right.
Vegan Pumpkin Pie
For the pie dough:
- 1/2 cup vegan sugar (such as beet sugar or organic or raw cane sugar)
- 1 1/4 cup all-purpose flour
- 1/2 cup vegan margarine
- 1/8 teaspoon salt
- 1 tablespoon cold water
For the pie filling:
- 1 3/4 cup pumpkin puree
- 1 1/4 cup almond milk
- 1 cup vegan sugar
- 1/3 cup cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
To make the crust: Preheat the oven to 325 degrees F.
In an electric mixer using the paddle attachment, combine all pie dough ingredients and mix on low-medium speed until smooth. Remove the dough, wrap in plastic wrap, and allow to rest for 2 hours at room temperature.
Roll out dough on a floured surface until 1/4 inch in thickness and in a round, flat disc slightly larger than a 9-inch pie pan. Carefully press the disc into the pan. Chill for 2 hours.
Blind bake the pie crust by weighing down the center with a layer of parchment paper and dry rice or dried beans. Bake for 12 to 15 minutes or until golden brown. Allow the shell to cool, then remove and discard the parchment and rice or beans.
To make the pie: Preheat the oven to 300 degrees F.
In a mixing bowl, combine all pie filling ingredients and whisk until smooth. Pour the mixture into the pre-baked pie shell and bake until firm, about 30 to 40 minutes.
Let cool slightly, top with coconut whipped cream, and serve.
Recipe courtesy of by CHLOE