Desserts

Vegan Pumpkin Pie Recipe

December 3, 2014

Vegan Pumpkin Pie

It’s days later and I am still pulling together all the lessons learned from cooking last week. I have a lot of new recipes in my hands now & I have been enjoying my time in the kitchen more so than ever. Maybe it’s the new cast iron skillet or maybe it’s the coming peace of winter that is starting to settle in, but I have been happy to explore new recipes.

You see, there is no outrunning the cold here. It kind of just seeps in, under doors, through windows and even the floorboards. We have had a little warm spell, but the skies have been gray. When there is no sun, the days can stretch into one another. It feels like one consistent day, when in fact whole days have passed.

This past weekend, the sun was up. Kevin and I went for a run through the city. I love to stare at the tall buildings and small brownstones cuddled up next to one another. I like things that don’t match. I like new adventures, but I forget to take risks. This week, I’m reminding myself to chase a dream, to run faster than I ever have before. 

– Vegan Pumpkin Pie Recipe –

Vegan Pumpkin Pie

2 cups unbleached all-purpose flour
1/4 cup sugar
2 tbs milled flax
1 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup almond milk
1/2 cup sunflower oil

2 1/4 cups canned pumpking
1/2 cup sugar
1/4 cup almond milk
1 tbs sunflower oil
1/4 cup maple syrup
3 tbs tapioca starch
2 tsp vanilla extract
2 tsp cinnamon

Preheat the over to 425°. Mix the dry crust ingredients in a large bowl. Add wet ingredients and mix with a whisk or an electric mixer until the dough forms into lumps. The dough should be moist, but not sticky. If the dough is too sticky, then work in extra flour.

On a non-stick floured surface, roll out dough until it is 1″-2″ wider than the pie dish. Place a 9″ pie dish on top of the dough and trim the edges. Roll the crust onto a 9″ pie dish, crimp the edges and bake for 5-7 minutes.

In a small bowl, mix together the filling ingredients. Bake for 35-45 minutes, or until crust is lightly golden. Let the pie completely cool before serving.

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