If you’re looking for a better for you version of your mom’s Thanksgiving favorite- look no further! Inspired by the Voluptuous Vegan, this is probably the closest thing to a traditional pumpkin pie recipe out there. The crust is flaky and tender, thanks to the addition of vodka (which totally bakes off during cooking (so don’t worry about the kiddos) but feel free to use your favorite recipe, or a premade crust.
Perfect Pumpkin Pie
Crust:
1 1/4 cups all-purpose flour
1 Tablespoons sugar
1/2 teaspoon salt
3/4 stick cold vegan butter, cut into small cubes
1/4 cup cold vegan shortening, cubed
1/8 cup cold water
11/2 Tablespoons cold vodka
Whisk together dry ingredients. Cut in butter and shortening with a fork or pastry blender. Drizzle water and vodka slowly. Mix gently until dough forms a ball. Shape into a disk, wrap with plastic wrap and refrigerate for at least an hour.
On a floured surface, roll dough out to a 12 inch circle. Press in to a 9 inch pie plate, trim and crimp edges.
Filling
2 cans pumpkin
2/3 cup packed brown sugar
1/2 cup unsweetened non-dairy milk
4 teaspoons melted coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 /4 teaspoon grated nutmeg
Pinch ground cloves
1/2 teaspoon salt
2 tablespoons cornstarch
1 teaspoon agar powder
Preheat oven to 350 F. Combine all ingredients and whisk with an electric mixer until smooth. Pour into pie shell and bake for about an hour until the center is set. Let cool for about an hour and top with coconut cream.
Whipped Coconut Cream
1 can full fat organic coconut milk
½ teaspoon vanilla
¼ cup confectioner’s sugar
Place unopened can of coconut milk in refrigerator for 24-48 hours. Carefully open, and spoon top cream portion into bowl, reserving the liquid portion for smoothies or another use. Add sugar, vanilla and beat until soft peaks form.