Smooth, creamy, deliciously spiced dessert… or just call it vegan pumpkin coconut pie and you can’t be any more right!
Sure you can quickly go to the store and buy a pie crust. Bu just FYI, it’s quite easy to make your own vegan pie crust. And it definitely tastes better than the store-bought one. So why not making this vegan pumpkin coconut pie from scratch?!
How to make the vegan pumpkin coconut pie from scratch
Make the pie crust
The pie crust is the only part in this recipe you’ll have to work for. But don’t worry, it’s really simple ????. First, you need to mix all dry ingredients in a bowl, then add the coconut oil and knead it into a crumbly dough. Now start to gradually add the ice cold water and continue kneading until all crumbles are incorporated into a consistent dough.
Roll the dough out with a rolling pin. Be sure you’re making a disc a little larger than your tart pan so you can cover the sides too. Roll up the crust on the rolling pin and unroll it on top of the tart pan. Tuck the crust in along the edges of the pan then trim off the excess dough place the pan into the refrigerator for 20 minutes
Make the pie filling
While the dough is chilling, you can prepare the filling. All you need to do is blend all ingredients until smooth. Make sure there isn’t any cornstarch lump left.
Assemble and bake the pie
Remove the pan from the fridge and prick the dough with the tins of a fork. This will help releasing the steam that forms under the dough during the pre-baking. Place the pan into the oven and blind bake it for 10-12 minutes at 160°. Then remove the dough from the oven and pour over the pumpkin coconut filling.
Bake the pie for about 1 hour at 170°C. The pie filling will raise in the oven after 30 minutes or so, but it will come back to the initial state by the end of the baking time.
When the pie is baked, remove from the oven and allow it to cool completely before serving. The filling is soft when hot, but it firms up while cooling.
I decorated the pie with sugar-free whipped coconut cream and cinnamon, but feel free to choose whatever decoration you want.
Tips for making the best vegan pumpkin coconut pie
Coconut oil: Since coconut oil warms up much faster than butter, it’s better to freeze it before using. Weight the needed quantity for the recipe and place it in the fridge for at least 1 hour.
Coconut cream: Use coconut cream or full fat coconut milk (just the white part). To help it separate from the water, place the can in the fridge overnight.
Pumpkin puree: If you want to make it yourself, bake the pumpkin. If you boil it, the pumpkin will absorb too much water and the pie filling will end up mushy.
Sugar: Use light brown sugar for a nice caramel flavor. You can replace it with coconut sugar. Since both coconut and pumpkin are naturally sweet, I used a small amount of sugar. You can add more if you like. You can also replace it with maple syrup, but you’d probably need to add more cornstarch.
Cornstarch: It’s necessary to use an ingredient which binds the pie filling. Tapioca starch or arrowroot also work fine.
Baking: the pie filling needs about 1 hour baking which might cause the crust to burn. If so, cover the crust edges in aluminum foil.
Serving: let the pie cool completely before slicing it. The filling might seem a bit jiggly when it’s hot, but it firms up while cooling.
How to store the pumpkin coconut pie
You can store this vegan pumpkin coconut pie in the fridge for up to 5 days. Use a cake cover so the flavor keeps better.
If you’re a pumpkin desserts fan, you might also wast to try my pumpkin coconut cookies. Or if you’re a pie lover, you should definitely check this spiced plum pie recipe.
If you try this vegan pumpkin coconut pie recipe, please let me know. Leave a comment below and don’t forget to snap a photo and tag #choose_tasty on Instagram so I don’t miss it.
Vegan Pumkin Coconut Pie | Made from Scratch
Equipment
- 25 cm pie pan
- blender
Ingredients
Pie crust ingredients
- 220 g all purpose flour
- 50 g raw cane sugar
- 1 tsp baking powder
- ¼ tsp salt
- 70 g coconut oil chilled in the fridge
- 60 ml ice cold water
Pie filling ingredients
- 420 g pumpkin purée
- 220 g coconut cream
- 100 g light brown sugar
- 30 g cornstarch
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground cardamom
For garnishing (optional)
- 150 g coconut cream cold
- ½ tsp ground cinnamon
Instructions
- Place the flour, baking powder, sugar and salt into a bowl and combine well;
- Add the coconut oil and knead until you get a very crumbly dough;
- Add gradually the ice cold water and continue kneading until the dough starts to clump together;
- Make a dough ball and place it on a clean surface; roll it into a disc slightly larger than the pie pan;
- Carefully transfer the dough into the pan and press it well on the bottom and the sides;
- Trim the excess dough and place the pan into the fridge for 20 minutes;
- Preheat the oven at 160°C;
- Place all pie filling ingredients into a blender and blend until smooth;
- Remove the pan from the fridge and prick the dough with the tins of a fork; then bake for 10 minutes;
- Remove the crust from the oven and pour in the pie filling;
- Return the pie to the oven and bake for about 1 hour at 170°C;
- Remove the pie from the oven and allow it to cool completely before slicing;
- To decorate the pie, whip the coconut cream for 3-4 minutes; when the pie is completely cooled, pipe the whipped cream on top, then sprinkle over the ground cinnamon.
Notes
- Weight the coconut oil then place it in the fridge to solidify.
- Use ice cold water to make the dough and add it gradually; you might not need to use it all.
- If the crust sides shrink during the blind baking, remove from the oven and press them up the pie pan. To prevent this, you can use pie weights for the first 5 minutes of blind baking, until the crust sets.
- If the crust starts to burn after 30 minutes of baking, cover the edges with aluminum foil.
- The pie filling will be a bit jiggly when hot, but it firms up while cooling.
