A rich, spicy, and creamy vegan pumpkin pie recipe with a flaky coconut oil pastry crust … perfect for Halloween, and what better way to get your daily serving of veggies in?
Dairy-free and egg-free, but flavour-full!
I had never really known what pumpkin pie was like.
It is not a hugely popular or particularly traditional dish in South Africa. Sweet potato pie, that is probably a thing here (I should check on that) – but pumpkin pie, upon hearing the words, I think of the good ol’ U.S of A.
The first time I ever had pumpkin pie I must have been a teenager, and if memory serves, it was probably around Halloween.
Halloween and trick-or-treating were also not a thing here. Mine was probably the first generation to start with it, and judging from the reactions we got all those years ago, at least 50% of people who opened their doors to us had no clue what Halloween even was, let alone our chants of ‘trick-or-treat’!
One Halloween my dad decided he was going to make a pumpkin pie. He booted up the old dial-up internet on our big chunk of desktop computer, and searched for a recipe. I should really ask him if he still has it! It was not vegan, but I would love to try and veganize it.
It was sweet, spicy and smooth, with a golden pastry, and a sweetened sour cream topping which sat thickly on top. My mind was officially blown.
As I grew a bit older, Halloween just became a good excuse to have a party. I
love loved dress-up parties!
Now being the ripe old age of 33, I don’t trick-or-treat anymore (boo), and *I certainly don’t party anymore.
*this is a lie.
Now for Halloween I make pumpkin pie, and take photographs of my black cat, Gobbolino. Of course I will add a picture of him at the bottom of this post, because he is the best thing since sliced bread. Or pumpkin pie.
I have spent quite a lot of time experimenting with this vegan recipe, and as much as I love pumpkin pie, to be honest, I don’t want to see another one for a very long time! Our little household of two (ok, three) has had at least one pumpkin pie a week for the last 4 weeks or so! 🐽
In America it seems you can buy pumpkin puree in a tin. This would be super convenient, but I have never seen it in a shop here in South Africa.
You are going to have to cook and puree your own pumpkin, which is a bit laborious, but oh so worth it! Here are some instructions that may help.
In South Africa we also can’t purchase ready-made pumpkin pie spice, since, as mentioned earlier, pumpkin pie is not really a thing here. Maybe you can, but I have never seen it.
Luckily I found a great recipe for the spice mix. I love these flavours so much, I plan to mix up a whole lot and keep it in a jar, and just put it in everything. I imagine it will go so well in things like oats, smoothies, muffins, pancakes etc.
Creamy Vegan Pumpkin PieCourse: DessertCuisine: American
Enjoy the warming, spicy flavours of this creamy plant-based pumpkin pie, which is set in a flaky coconut oil shortcrust pastry.
1 pastry pie shell – here is a recipe for a coconut oil pastry I use, and makes enough to line the bottom of a 20cm pie dish.
1/2 cup raw cashews, soaked in boiling water for at least 15 mins
3 cups pumpkin puree – here are instructions on how to make your own
2/3 cup coconut cream
1/3 cup plant-based milk, I used unsweetened soya milk
3/4 cup sugar
3 1/2 Tbs cornstarch
1 1/2 tsp vanilla essence
1 tsp cinnamon
2 1/2 tsp pumpkin pie spice – here is the recipe for how to mix your own
1/2 tsp salt
- Preheat oven to 180C.
Grease a 20cm pie tin.
Line your greased pie dish with pastry dough as in this recipe.
- Submerge cashews in hot water and set aside to soften, they need about 15 minutes. This makes them easier to blend and creates a smoother textured pie.
- Place the soaked cashews and the coconut cream into a blender. A high-powered blender is best for this, but I just used the small blender attachment of my food processor. Blend until the cashews are broken down and you have a smooth, cream-like texture. Depending on the power of your blender, it could take a few minutes.
- Into the bowl of your food processor, alternatively a large mixing bowl, add the pumpkin puree, coconut and cashew cream mixture, plant milk, sugar, cornstarch, vanilla essence, spices and salt.
- Empty the mixture into your pastry crust (no need to pre-bake) and pop it in the preheated oven for about 60 minutes, checking on it after 45 minutes. I found mine needed the full hour, but ovens vary.
- Once cooked, remove from oven and let it cool on the counter, before placing it in the fridge to firm up and set, at least 1 hour.
- Top with whipped coconut cream, or Orley Whip.
And now for the grand finale …
Happy Halloween from Gobbolino and I!