Being able to share delicious plant-based meals with my non-vegan family has really motivated me to get creative while keeping it simple. I want to show everyone how you don't have to "give up" anything to protect the ocean!
Vegan Pumpkin Pie
As a big fan of pumpkin pie since I was a kid, I've tried various versions of this recipe to get the right texture and taste, and without using too many "weird" ingredients. This is a big hit with the family (and is nut-free for the one who's allergic), you could probably sneak it onto the table at dessert without even mentioning it's vegan. ;-)
Pie Filling Ingredients
- 1 can (425g) of pumpkin purée
- 180ml coconut milk (the creamy, full-fat version that usually comes in cans)
- 150g light brown sugar
- 60ml maple syrup
- 32g cornstarch (or arrowroot powder, but I find the taste is slightly better with the cornstarch)
- 3 teaspoons of pumpkin pie spice (or 2 tsp cinnamon, 1 tsp ground ginger, 1/2 tsp ground cloves, 1/4 tsp ground nutmeg)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Crust Ingredients (you can also use your favorite vegan pre-made crust to save time)
- 145g all-purpose flour
- 1tablespoon sugar
- 1/2 teaspoon salt
- 55g solid coconut oil (if yours is liquid, put the jar in the fridge the night before)
- 4 tablespoons of ice water
Pre-heat oven to 180°C (350°F)
To make the crust, pulse the flour, sugar and salt in a food processor until combined. Ass the coconut oil and pulse until mixture is crumbly. Add ice water and pulse again to combine until it looks like dough and holds its shape if rolled into a ball.
Sprinkle some flour on the counter top and place the ball of dough in the center of it. Use a rolling pin and roll it out front to back and side to side until it's large enough to fit your pie dish (I used a 9in/22cm pyrex dish). It's best to lightly oil the dish before putting the crust in. I use parchment paper (which also makes it easier to get the crust onto the dish without it falling apart). Place the pie crust in the fridge while you make the filling.
Mix all the pie filling ingredients together in a blender and blend until smooth (or use a hand whisk if you don't have a blender). I use a metric scale (in grams) to make sure all of my measurements are as exact as possible.
Pour the mixture into the pie crust and bake in the oven for 60 minutes (covering loosely with tented tin foil after about 45 minutes to avoid burning the crust and surface of the pie.
It may still look rather loose in the center when it comes out of the oven, but this will firm up as it cools. Let it cool completely, then cover and place in the fridge for at least four hours before serving. I find it always tastes better if you leave it overnight in the fridge before serving, but that could just be my anticipation making it taste better!
Try it out and let me know how you liked it. :-)
Three non-vegans enjoying their 100% plant-based pumpkin pie.
For the Ocean!
And don't forget to pitch in what you can for the fundraiser to help Sea Shepherd continue their mission to defend, conserve, and protect our ocean and marine wildlife* around the world.
For everyone who donates, I'll do a live Zoom at the end of the campaign to share the recipe for my favorite vegan whipped cream -- the perfect topping for a perfect pumpkin pie!
* You might think that reducing or cutting fish out of your diet is enough to help the ocean recover from decades of overfishing, but you probably didn't know that most factory-farmed chickens and pigs (and "farmed" fish) are actually fed fishmeal made from marine wildlife. So every meal you eat without animal products helps the ocean. You have the power! As for the poachers, let Sea Shepherd's fleet handle them.