Did you say homemade vegan pumpkin pie? That’s right — get ready to win at Thanksgiving.
Around the holidays, we know it can get a little tricky finding plant-based treats that satisfy the crowd. Created by one of our very own at team Califia, this mouth-watering pie is made with real pumpkins to tempt even the most dubious of guests. Your inner master chef will scream with delight as the delicious smell engulfs their noses, and you’re crowned Thanksgiving royalty.
Can you tell how excited we are to share this recipe with you? Happy baking.
- 2 cups flour
- 1 1/2 tbsp sugar
- 1/2 tsp salt
- 1/2 cup + 2 Tbsp vegan butter
- 2 Tbsp vegetable oil
- 3 Tbsp cold water
- 2 cups pumpkin puree
- 3 Tbsp corn starch
- 1 tsp vanilla
- 2 tsp pumpkin pie spice
- 1/4 cup maple syrup
- 1/4 light brown sugar
- Pinch of salt
- 2 tbsp coconut cream
- 1/3 cup Califia Farms Original Better Half
For pumpkin puree:
- 2 small pie pumpkins OR 1 medium pie pumpkin
For pumpkin puree:
Preheat oven to 400F degrees. Cut your pumpkin(s) into halves, scrape out and discard pumpkin seeds. Place pumpkin skin side up on a cookie sheet and back for approx. 40 minutes or until you can pierce skin with a fork. Scoop out the tender insides of the pumpkin and blend until smooth.
Combine flour, sugar and salt, and cut in the vegan butter; combine until crumbly. In a separate bowl, whisk the oil and water. Add flour mixture to the bowl of oil and water, and combine until a dough forms. Place dough in plastic wrap and chill in fridge for at least 30 minutes. Roll out the dough to ¼ inch thick, then place in a 9” pie pan and trim the edges.
Preheat oven to 350F degrees. Whisk together all the ingredients, leaving the coconut cream last (if solid, warm first then add). Pour mixture into crust and bake for 45-55 minutes. Lastly, let pie chill for at least 3 hours to set.