Whoa! Vegan pumpkin pie?! Who knew it was possible? And it was so good! I made this for Thanksgiving last week so my daughter would have something sweet to eat while the rest of the family enjoyed dessert.
I had to use a combination of recipes to make this work, but it came out really well! I would highly recommend this – whether you are vegan or not.
For the filling, I started with a recipe that I have developed over the past several years. It is a combination of three recipes. I merged the King Arthur Flour recipe, Moosewood recipe and Horn of the Moon – a restaurant that used to be in Montpelier, Vermont. I’m not even quite sure how I came up with this combination, but it is pretty amazing.
I used my favorite parts of each recipe. I like using cream instead of evaporated milk from the KAF recipe. The Moosewood recipe has the best spice mix I’ve ever used in a pumpkin pie – it really packs a punch! The Horn of the Moon recipe whips up the egg whites before folding it in to the pumpkin mixture – giving it a very light texture. I thought whipping up aquafaba as a substitute would work in the same way. I also used a little corn starch to thicken it and help it set. You could probably also use tapioca starch or arrowroot powder – corn is just what I had on hand.
To replace the cream, I used coconut milk. The flavor of coconut milk was not noticeable, which was my hope. I opened the can without shaking and removed the liquid, using only the thick cream.
I have to admit, when it was ready to go in the oven, I was concerned that it was going to come out tasting like cooked pumpkin purée because it was so thick. The texture ended up being perfect.
I also topped it off with some coconut whipped cream.
Oh, and in case you are wondering – no, my daughter did not try any. Everyone else enjoyed it though!
I think my next attempt at making something vegan for my daughter will be for her 2nd birthday next week – I have no idea what I am going to do since she doesn’t seem to have much interest in baked goods.
Vegan pumpkin pie recipe
1 prepared 9″ pie crust
1 1/2 cups pumpkin purée
1 can coconut milk (coconut cream if you can find it), liquid poured off
3 tbsp corn starch
3/4 cup brown sugar
1/2 tsp salt
1/2 tsp cloves
2 tsp cinnamon
2 tsp ginger (powdered)
6 tbsp aquafaba
Stir or blend together pumpkin purée, sugar, salt, spices, coconut milk, and corn starch (in blender if desired).Whip aquafaba to soft white peaks with a mixer. Gently fold into pumpkin mixture.Pour into prepared pie shell.
Bake 15 minutes at 425 F, reduce heat to 350F. Bake additional 45 minutes or until set. Refrigerate until set or overnight (ideal).