Shanika Graham-White’s Vegan Pumpkin Pie with Orange-Scented Crust

published Nov 3, 2021
Vegan Pumpkin Pie with Orange-Scented Crust Recipe

Made with a buttery, flaky orange-infused crust and topped with a creamy pumpkin-spiced filling, this recipe is a vegan take on a holiday mainstay.

Serves12

Makes1 (9 1/2-inch) pie

Prep15 minutes to 20 minutes

Cook1 hour 10 minutes to 1 hour 15 minutes

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Overhead photo of a couple slices of vegan pumpkin pie on plates served with whipped cream and pecan sauce. There is a green and white floral tablecloth  and a glass of water in the background
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Prop Styling: Andie McMahon

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With the holidays quickly approaching, I’ve been in the mode of creating holiday-friendly recipes that will give you all great ideas for any upcoming gatherings or get-togethers.

When it comes to this delicious vegan pumpkin pie, things look rather simple on the outside, but are so amazingly complex in flavor on the inside. Made with a buttery and flaky orange-infused crust and topped with a creamy spiced pumpkin filling, this recipe is sure to please the crowd during the holiday season, one slice at a time. 

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Prop Styling: Andie McMahon

I’ve been trying to add twists to some of the most traditional dishes as a way to freshen things up a bit. Hopefully, you can appreciate the little twists and turns. But can I also be honest? Making pumpkin or sweet potato pie is a bit challenging. The filling can be a bit tricky and oftentimes needs to set for a long time before slicing. If you’re thinking about making either one for the holidays, I definitely recommend making them the night before so that they can fully set in the refrigerator. This will save you the headache!

Vegan Pumpkin Pie with Orange-Scented Crust Recipe

Made with a buttery, flaky orange-infused crust and topped with a creamy pumpkin-spiced filling, this recipe is a vegan take on a holiday mainstay.

Prep time 15 minutes to 20 minutes

Cook time 1 hour 10 minutes to 1 hour 15 minutes

Makes 1 (9 1/2-inch) pie

Serves 12

Nutritional Info

Ingredients

For the crust:

  • 1/2 cup

    cold water

  • 1 tablespoon

    apple cider vinegar

  • 1

    ice cube

  • 2

    medium oranges

  • 1 cup

    all-purpose flour, plus more for rolling

  • 1/2 cup

    pastry flour

  • 1 tablespoon

    granulated sugar

  • Pinch ground cinnamon

  • Pinch kosher salt

  • 1 stick

    cold vegan buttery stick, such as Earth Balance, plus more for brushing the crust

For the pie filling:

  • 3/4 cup

    warm water

  • 1/4 cup

    arrowroot starch

  • 2

    (15-ounce) cans pumpkin purée

  • 1/2 cup

    packed brown sugar or Sugar in the Raw

  • 1/4 cup

    maple syrup

  • 1/2 cup

    full-fat canned coconut cream or cold coconut milk

  • 2 tablespoons

    pumpkin pie spice

  • 1 teaspoon

    vanilla extract

  • 1/4 teaspoon

    kosher salt

For the vegan pecan praline sauce and topping:

  • 1/3 cup

    chopped pecans

  • 1/2 cup

    organic brown sugar or Sugar in the Raw

  • 2 tablespoons

    vegan butter

  • 1/4 teaspoon

    kosher salt

  • 1/3 cup

    full-fat canned coconut milk

  • CocoWhip, for serving

Instructions

Make the crust:

  1. Place 1/2 cup cold water, 1 tablespoon apple cider vinegar, and 1 ice cube in a liquid measuring cup.

  2. Finely grate the zest of 2 oranges until you have 1 1/2 tablespoons zest and place in a large bowl. Add 1 cup all-purpose flour, 1/2 cup pastry flour, 1 tablespoon granulated sugar, a pinch of ground cinnamon, and a pinch of kosher salt, and whisk to combine.

  3. Cut 1 stick cold vegan butter into cubes and scatter over the flour mixture. Using a pastry blender, blend the butter into the dry ingredients until the mixture is crumbly and the butter is in pieces no larger than a pea.

  4. Remove the cube from the water mixture. While stirring, slowly pour in the water mixture a little at a time until the dry ingredients are moistened (you may not use all the liquid).

  5. Form the dough into a ball and wrap in plastic wrap. Refrigerate at least 1 hour and up to overnight. (This is a good time to make the sauce.)

Make the pie filling:

  1. Place 3/4 cup warm water and 1/4 cup arrowroot starch in a small bowl and stir to combine.

  2. Place 2 (15-ounce) cans pumpkin purée, 1/2 cup organic brown sugar or Sugar in the Raw, and 1/4 cup maple syrup in a large saucepan. Cook over medium-high heat until heated through, whisking until well combined and the sugar is fully dissolved, 2 to 3 minutes.

  3. Remove the saucepan from the heat. Add the dissolved arrowroot, 1/2 cup full-fat canned coconut cream or chilled coconut milk, 2 tablespoons pumpkin pie spice, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Whisk until well combined, the filling mixture should thicken.

Assemble and bake the pie:

  1. Arrange a rack in the middle of the oven and heat the oven to 375ºF.

  2. Place the dough on a lightly floured surface. Roll out to a 1/4-inch thick round. Gently transfer to a 9 1/2-inch deep-dish pie plate. Trim all but an inch of dough from around the edges. Roll the edges of the dough under itself and crimp with your fingers or the tines of a fork. Refrigerate for 10 minutes.

  3. Pour the pumpkin filling into the crust. Brush the edges of the pie crust with a thin layer of melted vegan butter.

  4. Bake until the crust is golden brown and the center of the filling is only slightly jiggly, 60 to 65 minutes. If the crust begins to get too dark quickly, cover the pie crust with aluminum foil, leaving the filling opened and exposed.

  5. Place the pie on a wire rack and let cool for 1 hour. Refrigerate for at least 1 hour before serving and slicing. (This is a good time to make the pecan praline sauce.) Serve slices topped with the Cocowhip and vegan pecan praline sauce.

Make the vegan pecan praline sauce:

  1. Arrange a rack in the middle of the oven and heat the oven to 350ºF.

  2. Place 1/3 cup chopped pecans on a rimmed baking sheet. Bake, tossing halfway through, until toasted and browned, 8 to 10 minutes.

  3. Place 1/2 cup organic brown sugar or Sugar in the Raw, 2 tablespoons vegan butter, and a pinch of kosher salt in a small saucepan over medium-high heat, stirring until well combined. Once heated through, this mixture will begin to liquify a bit and become bubbly. Continue to simmer for 2 to 3 minutes, whisking occasionally.

  4. Add 1/3 cup canned coconut milk and whisk until the sauce becomes like caramel sauce (although it will be liquid-y at first), 3 to 4 minutes. Remove the saucepan from the heat. Add the pecans and stir for another minute or so until the pecans are well coated in the sauce. Set aside to cool for at least 5 minutes so that the sauce can thicken.

Recipe Notes

Gluten-free: To make this gluten-free:

  • Substitute the all-purpose flour with gluten-free flour (Bob’s Red Mill has a great one!);
  • Substitute the pastry flour with coconut flour;
  • If your gluten-free flour doesn’t include xanthan gum, add 1 teaspoon xanthan gum to the dry ingredients;
  • Reduce the vegan butter to 7 tablespoons;

Substitutions:

  • Substitute all-purpose flour for the pastry flour.
  • Substitute all-purpose flour for the arrowroot starch.
  • Substitute agave nectar for the maple syrup.
  • To make your own pumpkin spice mix, combine 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and a pinch of allspice.

Using a food processor for the crust: Place the dry ingredients in a food processor fitted with the blade attachment. Scatter the butter cubes over and pulse until the butter is cut into pea-sized pieces. Pulse in the water mixture 2 tablespoons at a time until the flour is evenly moistened.

Storage: Keep leftover pie tightly wrapped with plastic wrap or aluminum foil and refrigerate for up to 4 days. Reheat before serving.