As an Australian, Thanksgiving is special to me. To me, it is a time to unwind, take a step back and enjoy my loved ones. It is a special time to be grateful for the year that passed and the people surrounding me. However, I know that Thanksgiving dinner can be stressful. That is why I came up with this delicious plant-based pumpkin pie recipe. We are taking this classic Thanksgiving pumpkin pie to a whole new level! Here is an easy, flavorful, plant-based recipe to impress your guests.
How to make the perfect plant-based pie crust?
Classic pie crusts combine flour, butter, sugar, and water. Not this one! We made an incredible plant-based version of the pie crust. Indeed we used flour, coconut oil, coconut sugar, and a secret ingredient…flax seeds! For this crust, you are looking to use solid coconut oil and mix it at high speed with your dry ingredients. Flax seeds act as a binding agent. Grounded and mixed with warm water, the mixture becomes thick and slimy, perfect to bind all our ingredients together! Plus, flax seeds are rich in omega-3 and are great for brain and skin health.
Once your crust is done, allow it to rest in the fridge for an hour. Then, transfer the dough to a floured surface. Roll out the pie crust into ½ inch thick crust. Transfer it to a pie dish of your choice.
Then comes the time to bake the crust! I recommend poking holes with a fork in the dough before blind baking it. You can also put parchment paper on top and beans before baking it. These tips will prevent the dough from puffing up.
Why should you blind bake the crust?
Fair question! You blind baking the crust allows it to cook before adding any fillings. It assures a crunchy crust that holds together (we don’t want our crust to be moist) and golden brown edges. You should blind bake the crust when you make a custard pie to avoid the crust becoming too moist and soggy. This technique is also used when the filling is not baked. Fo this pumpkin pie recipe, the filling is made of plant-based cream cheese and pumpkin purée that will set in the fridge. Hence the importance to bake the crust first!
Pumpkin Purée: Fresh vs. Canned
What to use to make the tastiest pumpkin pie? Fresh or canned pumpkin purée? I like to use canned unsweetened purée. The nutritional information for fresh or canned pumpkin purée is similar. However, the process of making fresh pumpkin purée is tedious. To make the purée, you will have to cut the pumpkin, scoop out the seeds, roast it and blend the roasted pumpkin. This process should take you around 45 minutes. In a rush? Use canned pumpkin purée!
Moreover, while I favor making pumpkin purée from scratch for a savory dish, using canned purée for desserts ensures that the dessert always tastes the same time after time.
Finally, I use canned pumpkin purée in this recipe because the pumpkin flavor is powerful, the texture is silky smooth, and the thick consistency makes it perfect for making a great pie filling.
Is pumpkin good for you?
Canned pumpkin purée is rich in flavor and nutrients. It is packed with fibers, with 7g per cup of purée. The most impressive with pumpkin is its vitamin A content. One cup of pumpkin purée provides 209% of the recommended daily dose of vitamin A. Vitamin A is essential to protect you against infections, maintain a healthy vision and skin. It also supports your immune system!
- 2 cups flour
- 3 tbsp coconut sugar
- 8 tbsp coconut oil
- 2 tbsp ground flax seeds
- 5 tbsp ice water
- 1 pinch of salt
- 16 oz (450 grams) plant-based cream cheese
- 1.5 can pumpkin purée
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1 tbsp maple syrup
- Pumpkin Seeds
- Orange zest
- 1 tsp cinnamon
- Preheat oven to 375F (190C).
- In a bowl combine flax seeds with 2 tbsp warm water. Let it sit for 5 minutes.
- In another bowl, combine flour, sugar, salt, and coconut oil. Mix with your hands.
- Add 1 tbsp flax seed egg and water.
- Wrap the dough in cling wrap. Refrigerate for 1 hour.
- Once the dough is cooled, dust your work surface with flour. Roll the dough in a 14 inches diameter round. Transfer it to your mold. With a fork, poke holes in the crust.
- In a blender, combine the cream cheese, pumpkin purée, ginger, cinnamon, and maple syrup. Blend.
- Once the crust is cooled, pour the filling in it.
- Refrigerate for at least 2 hours before serving.
- Serve with the toppings of your choice.