A simple vegan pumpkin pie recipe that uses real pumpkin! Made using an asian pumpkin, coconut cream, and coconut sugar.
Why You'll Love This Recipe
I love pumpkin pie and pumpkin spice lattes but it's not really a thing outside of America. In the US, it is common to make pumpkin pie using canned pumpkins or canned pumpkin puree. However, canned pumpkin is not readily available in Asia and if it is, it is super expensive! That's why I love this recipe. It's simple and uses a REAL pumpkin that is easily available everywhere in South East Asia!
What pumpkins can I use for a pumpkin pie?
In tropical climates or South East Asian countries, pumpkins such as kabocha (Japanese pumpkin) or calabaza (West Indian pumpkin) are fantastic choices. Both varieties have naturally sweet, dense flesh that makes them ideal for pies. Kabocha, in particular, has a smooth, velvety texture that creates a luxurious filling. Traditionally, the sugar pumpkin is used in the states but the Asian pumpkins listed are a great substitute if they aren't available to you.
How to make pumpkin pie
Making a vegan pumpkin pie is surprisingly simple and doesn't require a lot of fancy ingredients. With a flaky, buttery vegan crust and a creamy, coconut-infused filling, this pie offers a perfect balance of sweetness and spice, ideal for any occasion.
Ingredients needed for pumpkin pie
For the pie crust:
- 1 ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ cup butter (vegan butter works great)
- ¼ cup vegetable shortening
- ⅓ cup ice-cold water
For the pie filling:
- 425 grams steamed pumpkin (around 1 small kabocha or similar pumpkin)
- 1 cup coconut cream
- 1 cup coconut sugar
- 1 tablespoon pumpkin pie spice
- 1 tablespoon cornstarch
For the topping:
- Coconut whipping cream
- Pumpkin pie spice for dusting
Instructions
Pie Crust
- In a food processor, combine the flour and salt. Pulse briefly to mix.
- Add the cold vegan butter and vegetable shortening (make sure they’re cold, kept int the fridge). Pulse until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, while pulsing the food processor. Stop adding water once the dough begins to clump together—it's okay if you don't use all the water.
- Transfer the dough to a lightly floured surface. Quickly shape the dough into a ball, trying not to handle it too much, as this could warm it up and make it harder to work with.
- Roll out the dough into a circular shape large enough to cover your pie dish.
- Grease the pie dish, then transfer the dough into it. Trim any excess dough hanging over the edges.
- Chill the pie crust in the fridge until you're ready to add the filling.
Pie Filling
- Peel and cube the kabocha or other Asian pumpkin, and steam the pieces for about 20 minutes or until they're soft and easy to cut with a butter knife.
- Once steamed, remove the skins and place the pumpkin flesh in a blender.
- Add the coconut cream, pumpkin pie spice, cornstarch, and coconut sugar. Blend everything until smooth and creamy.
- Pour the pumpkin filling into the prepared pie crust.
Assemble and Bake
- Preheat your oven to 180°C (350°F).
- Cover the pie with foil and bake for 40 minutes.
- Once done, remove the pie from the oven and let it cool completely.
- Store the pie in the refrigerator until you're ready to serve.
- Serve chilled, topped with coconut whipping cream and a sprinkle of pumpkin pie spice!
Tips and tricks for perfecting your pumpkin pie
- Chill your ingredients: Keep both the butter and vegetable shortening cold for a flakier crust. Warm fats can make the dough more difficult to work with and lead to a less crispy result.
- Use a food processor: This makes cutting the butter into the flour much easier and helps create a light, tender crust.
- Choose the right pumpkin: Kabocha or other dense, sweet pumpkins are ideal for a creamy filling. Avoid using watery pumpkins (such as a butternut pumpkin), as they may make your pie runny.
- Blind bake the crust: If you prefer a super-crispy crust, consider blind-baking the pie shell for 10 minutes before adding the filling.
- Don’t skip the foil: Covering the pie with foil while baking helps prevent the crust from over-browning.
Frequently asked questions about pumpkin pie
Can I use canned pumpkin instead of fresh?
Yes, if you're short on time or have canned pumpkin available to use, canned pumpkin puree works as a substitute.
How long will the pumpkin pie last?
Stored in the refrigerator, this pie can last up to 4 days. Keep it covered to prevent the filling from drying out.
Common mistakes to avoid when making this recipe
- Overworking the dough: Handling the dough too much can cause it to become tough. Mix and knead it just enough for it to come together.
- Using warm ingredients: Keep your butter and shortening cold. Warm fats will create a greasy dough that won’t give you the desired flaky crust.
- Overbaking the pie: Be careful not to overbake. The pie will continue to firm up as it cools, so don’t worry if it looks a little soft when it comes out of the oven.
Let's make pumpkin pie!
Discover your new favourite pie recipe with this asian pumpkin pie! If you liked this recipe, make sure to leave me a comment and review below. I love hearing from you!
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Pumpkin Pie With Real Pumpkin And Coconut Cream
Ingredients
Pie Crust
- 1½ cup all purpose flour
- ¼ teaspoon salt
- ¼ cup cold butter
- ¼ cup cold shortening
- ⅓ cup ice cold water
Pie Filling
- 425 grams steamed pumpkin or 1 small pumpkin
- 1 cup coconut cream
- 1 cup coconut sugar
- 1 tablespoon cornstarch
- 1 tablespoon pumpkin pie spice
For Topping
- coconut whipping cream
- pumpkin pie spice for dusting
Instructions
Pie Crust
- In a food processor, combine the flour and salt. Pulse briefly to mix.
- Add the cold vegan butter and vegetable shortening (make sure they’re cold, kept int the fridge). Pulse until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, while pulsing the food processor. Stop adding water once the dough begins to clump together—it's okay if you don't use all the water.
- Transfer the dough to a lightly floured surface. Quickly shape the dough into a ball, trying not to handle it too much, as this could warm it up and make it harder to work with.
- Roll out the dough into a circular shape large enough to cover your pie dish.
- Grease the pie dish, then transfer the dough into it. Trim any excess dough hanging over the edges.
- Chill the pie crust in the fridge until you're ready to add the filling.
Pie Filling
- Peel and cube the kabocha or other Asian pumpkin, and steam the pieces for about 20 minutes or until they're soft and easy to cut with a butter knife.
- Once steamed, remove the skins and place the pumpkin flesh in a blender.
- Add the coconut cream, pumpkin pie spice, cornstarch, and coconut sugar. Blend everything until smooth and creamy.
- Pour the pumpkin filling into the prepared pie crust.
Assemble and Bake
- Preheat your oven to 180°C (350°F).
- Cover the pie with foil and bake for 40 minutes.
- Once done, remove the pie from the oven and let it cool completely.
- Store the pie in the refrigerator until you're ready to serve.
- Serve chilled, topped with coconut whipping cream and a sprinkle of pumpkin pie spice!
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