My smooth & creamy vegan pumpkin pie with a deliciously crisp pastry crust and a drizzle of decadently rich, warm caramel sauce makes THE best vegan Thanksgiving dessert. It tastes just like (if not better) than the classic version. No-one will have a clue it's vegan!
2tablespoonstahini, or any other nut or seed butter
2tablespoonscoconut oil or vegan butter(solid measurement)
¼teaspoonsalt
For decoration
Approx 1handfulChopped Walnuts or Pecans(optional)
Instructions
For the pie crust
If your pie crust isn't already blind-baked (partially baked) do that now.Here's how:Preheat oven to 400°F (200 °C) with a large metal baking tray in there as it preheats. Prick the bottom of the pie crust all over with a fork then line with parchment paper. Fill with baking beans, dried beans or dried rice and put on the preheated tray in the oven. Bake for about 17 minutes or until the edges of the crust are just beginning to turn a very gentle golden brown. Remove from the oven and gently lift out the parchment paper along with the baking beans/rice. Then return to the oven and bake for around 7 to 8 minutes more, or until the bottom of the crust is just beginning to turn a gentle golden brown. Remove from the oven and turn the oven down to 350 °F. It's ok if the crust is warm when you add the filling.If using a store bought pie crust follow the directions on the box.
For the filling
Add all of the filling ingredients to a blender. Blend until very smooth then pour into the pastry case. Place in the oven and bake for 55 to 60 minutes at 350 °F. When it is ready it will visibly 'look' set around the edges but should have a visible wobble in the centre.
Remove from the oven and place on a cooling rack and allow to cool completely at room temperature. Once it is at room temperature refrigerate for at least 3 hours before serving.
For the caramel sauce
Add the sugar and the water to a pan.
Place over a medium heat and cook until the sugar has completely dissolved and it is just starting to bubble. DO NOT STIR!! Just swirl the pan a bit. It will take about 4 minutes.
Remove from the heat and add the tahini, salt and coconut oil/vegan butter. Put back over a very low heat and whisk until it is all well combined. It is normal to see a few little light flecks through it. If it's too thick add a little more water or non-dairy milk. If it looks thin don't worry because it thicken up as it cools. You can make it in advance and warm up gently again before serving.
Decorate the pie with the optional nuts and the caramel sauce and serve at room temperature or cold. Or you can serve the pie plain and have a bowl of nuts and jug of warm caramel sauce on the table so guests can help themselves.
Video
Notes
No pumpkin spice?Make your own pumpkin spice mix by combining: 4 teaspoons ground cinnamon 2 teaspoons ground ginger 1 teaspoon ground cloves ½ teaspoon ground nutmeg Add to a jar, seal it and give it a shake to mix everything together.Like boozy desserts? Add a couple of tablespoons of dark rum or brandy to the caramel! Success Tips
Be sure to keep the pastry cold and don't handle it too much. Over-handling makes pastry tough and keeping it cold improves the texture.
You must use full-fat canned coconut milk. Light coconut milk, coconut milk in a carton or any other kind of milk won't work.
Don't over-bake. Slightly under is better. When you think it's done, give it a little wobble. The center of the pie should have some give and jiggle a bit.
Cool slowly to avoid cracking.
Canned pumpkin bakes better and is best in this vegan pumpkin pie recipe. If using homemade pumpkin puree the bake time may be longer and the filling softer.
Don't use pumpkin pie filling.
Be sure to blind bake the crust to avoid a soggy bottom.
Storage, making ahead and freezingCrust - You can easily make the pie crust ahead of time. Store it wrapped very well for 2 or 3 days in the refrigerator or freeze it for up to 3 months then defrost overnight in the refrigerator before use. You can even make the pie crust as per the recipe, blind-bake it then freeze it as long as your pie dish is freezer safe.Caramel - Can be made ahead and stored in a jar in the fridge for up to a week. It thickens when chilled but once warmed up it will loosen again. Warm really gently in a pan on the stovetop or in the microwave. If it needs thinning add a drop of water or plant-based milk and stir it in well.The entire pie (and leftovers)- Wrap it well and store for up to a week in the fridge.Freezing - If you intend on freezing the pie it is best to use a disposable foil pie dish. Bake the pie and allow it to cool completely. Wrap the whole pie (including the pan) in plastic wrap then wrap again in aluminum foil or place in a large freezer bag and seal. Freeze the pie for up to 3 months. The day before you need it, remove from the freezer, leaving it in its wrapping and defrost overnight in the refrigerator.