Personal Vegan Pumpkin Pie

The best pumpkin pie is the one you don't have to share, this recipe allows you to enjoy one pie all to yourself! 🥧

Pumpkin pie is a classic dish at any Thanksgiving dinner, we've given the original recipe a twist. Our pumpkin pie is free of animal products, so you can enjoy your favorite dessert without the cruelty! These pies are so delicious, you'll be glad you get one whole pie to yourself!

This recipe is great if you don't have a pie pan. Muffin tins have the perfect curvature to create mini pies that your family and friends will love!

how to achieve the perfect crust:

Keep it cool:

When you roll out pastry dough, you are creating layers of fat and the flour/water mix. When you cook it, the fat melts, leaving pockets in the dough, giving you the perfect flaky crust.

For this to happen, the fat must remain as solid as possible until cooking.

• Plant-based butter. Fat is the key ingredient to any pie crust, you want to use cold butter.

• Ice water. When you combine your flour, butter, and water, you want to use cold water. This will keep your butter cold and prevent any pre-mature melting.

• Chill. When shaping your pie crust, if it starts to rip or get too warm pop it in the freezer and give it some time to cool down.

Pulse:

If you combine your pie crust ingredients using a food processor, make sure to pulse not process/blend.

• Don't overwork. Avoid overprocessing your dough, you should see pea-sized pieces of butter. Your dough doesn't have to be completely combined. (Before adding water)

• Stop. Just as you see the dough get traction on the sides of the processor, stop. Don't blend further!

how to achieve the perfect filling:

Pumpkin:

The filling revolves around your pumpkin! Either get yourself a pumpkin and make your own pumpkin puree or be lazy, like us, and get a good can of pumpkin. We suggest Libby's 100% pure pumpkin.

Aquafaba:

We love aquafaba, aka chickpea water. This is a must-have ingredient for all vegan bakers! This serves to replace the egg, found in classic pumpkin pie recipes.

Cornsarch:

Cornstarch is a perfect binding agent to create a firm pumpkin pie filling.

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Serving Size: 8 pies

Prep Time: 45 mins (+1 day for the dough to chill)

Cook Time: 1 hr

Total Time: 1 day and 1 hr 45mins

Description

The best pumpkin pie is the one you don't have to share, this recipe allows you to enjoy one pie all to yourself! 🥧

Ingredients:

Pie Crust

1 cup all-purpose flour

1 stick of plant-based butter

1/4 tsp salt

1 tbsp sugar

Ice Water

Pie Filling

6 tbsp aquafaba

1 (15 oz) can pumpkin puree

3/4 cup almond milk (or any plant milk)

1/2 cup brown sugar

1 tsp cinnamon

1 tsp pumpkin pie spice

1/2 tsp salt

3 tbsp cornstarch

Instructions:

Pie Crust *

1. Prepare your pie crust, the night before you bake your pies.

2. Combine flour, salt, and sugar in a medium bowl or food processor.

3. Add in cold butter, pulse 20 times with a food processor. Or smash with a fork until the dough resembles wet sand.

4. Pour in cold water and combine till the dough can be shaped into a ball.

5. Wrap with cling film. Set in the fridge to chill overnight.

Pie Filling

1. Preheat your oven to 350F.

2. Pour the aquafaba into a medium bowl. Using a handheld electric mixer, whip the aquafaba on medium speed until uniformly foamy.

3. In the same bowl add canned pumpkin, almond milk, brown sugar, cinnamon, pumpkin pie spice, salt, and cornstarch. Mix with a whisk until smooth

Assemble

1. Roll out your pie dough until 1 cm thick. Use a glass up to cut out circles with the dough.

2. Reshape leftovers into a ball and let chill. Re-roll dough and cut out circles until there's little to no more dough (we used the leftover dough to create cute animals to place on top of the pie)

3. Press the dough into your muffin tin, use the pinch and fold method to crimp the edges.

4. Pour pie filling about 3/4th of the way

5. Bake for 1 hour. Let it cool at room temperature for at least 30 mins, then you're free to enjoy!

6. To store pies, place in an airtight container in the fridge for up to 5 days.

Notes

*Keep your dough cold!

Nutrition

Serving Size: 1 pie

Calories: 236

Sugar: 15.3g

Sodium: 343.4mg

Fat: 11.5g

Saturated Fat: 5g

Carbohydrates: 30g

Fiber: 1.1g

Protein: 1.8g

Calculated through MyFitnessPal