Pumpkin Pie With Real Pumpkin And Coconut Cream

A simple vegan pumpkin pie recipe that uses real pumpkin! Made using an asian pumpkin, coconut cream, and coconut sugar.

Course Dessert

Cuisine American

Keyword vegan pumpkin pie

Prep Time 1

Cook Time 34

Total Time 35

Servings

Calories 251kcal

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.

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.

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!