Pumpkin pie is a required dessert at certain holiday gatherings. I mean, is it really Thanksgiving if the thing that makes you have to unbutton your pants at the end of the meal isn't a slice (or two) of pumpkin pie? 

This recipe may seem time consuming (it's worth it) but you can shave lots of time off by buying a can of vegan condensed milk (if you can find it). You can also save time (and bring shame upon your house) by buying a pre-made piecrust. 

Serves 8-10

Total Time: 4 hours (active time 30 mins)

5 oz flour (1 Cup)

6 Tbsp margarine (recommend Earth Balance) 

2 Tbsp ice-cold water (slightly more or less may be needed)

1 tsp sugar

1/2 tsp salt

(save time and use a store bought vegan pie shell!)

1 15 oz can of full fat coconut milk

1 15 oz can of pumpkin (not pumpkin pie mix)

1/2 cup soy milk

4 oz sugar ((1/2 cup)

1/4 cup maple syrup

1 1/4  oz flour (1/4 cup)

3 Tbsp aquafaba*

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp allspice

1/2 tsp salt

1/2 tsp agar agar powder

1/8 tsp cloves

* check out the vegan pantry essentials if you aren't familiar

To make the crust, add the flour, margarine, salt and sugar into a food processor fitted with the blade. Pulse the machine a few times to combine everything. It will look like large clumpy grains. Now, slowly add the water with the machine on. Add just enough water until the dough forms a ball. The key is to add just enough water to hold it together. Too much water will make a tough pastry. Take the pastry ball and on a lightly floured surface and flatten it into a disc. Wrap the disc in plastic wrap and put it in the fridge for at least 30 minutes. (If you don't have a food processor, combine things first with your hands and then add the water a bit at a time until it forms a ball.)

While the dough is resting, start making the vegan condensed milk for the filling.

In a medium saucepan combine the coconut milk and maple syrup and bring to a simmer over medium heat for 45 minutes as it reduces down. When there is 10 minutes left, add in the agar agar and whisk it until is starts to dissolve. 

Preheat the oven to 425° F.

While the agar agar is continuing to dissolve and the coconut milk finishes reducing, get the dough out of the fridge and roll it out on a floured surface. Roll the dough out to about 12"-13" diameter. Lay the dough into a 9" pie plate and crimp the top along the edge. Set the pie crust aside while you finish the filling.

In a large bowl combine the pumpkin, soy milk, sugar, aquafaba, cinnamon, ginger, allspice, salt and cloves. Whisk everything together until everything is combined. Whisk in the flour and then add the condensed coconut milk to bowl and whisk to combine. (note: The coconut mixture should have reduced down to about 1 cup. If it reduced down too much, just add a but more soy milk to keep the pie volume correct.)

Pour the filling into the piecrust and place it on the middle rack of the preheated oven.

Bake for 15 minutes at 425° and then reduce the heat down to 350° and bake for another 45 minutes. 

When the pie comes out of the oven, it will have a little jiggle to it. Don't panic! Cool the pie on the counter until you can handle the pie plate without burning your fingers.

Put the pie in the fridge to finish cooling and setting up for at least 90 minutes. (longer is better)

Nutritional Information: coming soon