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How to Make Vegan Pumpkin Pie on Pumpkin Pie Day? A Simple and Quick Recipe!

About pumpkin pie day

Pumpkin starts to be prepared in the form of a pie and other various dishes after the harvest itself, right before Christmas. But did you know that there is a pumpkin pie Day in this period? Yes, such a day also exists, and we don’t recommend forgetting it at all, because on what day can you devote a whole day to cooking and eating a pie, if not this? Today we would like to tell you more about when is National pumpkin pie Day, and also give you the most delicious vegan dessert recipe.

About Pumpkin Pie Day

national pumpkin pie day

Pumpkin is practically a versatile vegetable. It contains many useful vitamins that have a good effect on humans. Many people eat it during diets, to improve vision or metabolism, and of course just to enjoy this taste. It is used in soups, appetizers, main courses, desserts, and even drinks. We think that the most popular dish in America is pie because it is certainly loved by all children and adults. As we said at the beginning, there is even a day dedicated to this dessert.

December 25 ー National pumpkin pie Day, when you can fully enjoy this incredible pumpkin flavor combined with the tender dough. Unfortunately, there is no exact year when people started celebrating this day, but it is a little clear that it has been taking place regularly in some places for more than 20 years.

But fortunately, the world is open to information about where this cake came from. François Pierre de la Varennes is a French chef who published his recipe book in 1651, where this Tourte of Pumpkin was. And after about a decade, this pumpkin pie was already included in many American culinary books, since there are quite large yields of this vegetable.

In our time, the variations in cake preparation are simply endless. Everyone tries to add something new, improve the taste and do everything so that you start cooking exactly according to their recipe. These pies are often prepared for Halloween, Thanksgiving, Christmas, and of course for the National pumpkin pie Day because it is truly a universal treat for the fall and winter holidays.

Now look at ways to celebrate National pumpkin pie Day, which you can do on your own or in the pleasant company of loved ones and/or friends:

  • Make a pie (or several) and only eat it all day.
  • Visit the fair, which would surely have a lot of different pies. Arrange a mini competition for the most delicious cake at the party.
  • You can do the same competition, but together with your friends. Determine the owner of the most delicious cake and reward him with a special prize.
  • Visit a small and cozy café with a cup of aromatic coffee and, of course, a slice of pumpkin pie.

We believe that if you are celebrating this day for the first time, then you just need to cook this cake yourself to experience the full depth of this day as much as possible. And so that you don’t think for a long time, we will show you how to cook it further. Happy National pumpkin pie Day!

Vegan Pumpkin Pie Recipe

when is national pumpkin pie day

Now is the time to learn how to make vegan pumpkin pie. In principle, everything won’t be difficult if you know how to handle the oven and can choose the most delicious pumpkin for dessert.

First, let’s define the products for our best vegan pumpkin pie recipe. Here’s what we need.

For the pie crust:

  • 1 ¼ gluten-free flour;
  • a good pinch of salt;
  • 6 tablespoons of any vegan oil (preferably coconut or other nut oil)
  • about 5 tablespoons of cold water (use Aquafina for pumpkin pie).

For filling:

  • 2 ¾ pumpkin purée (take in jars or prepare your own);
  • 1/4 cup maple syrup or some Jerusalem artichoke syrup
  • 1/4 cup brown cane sugar
  • 1/3 cup almond milk, coconut milk, oat milk, or other plant-based milk (no sweetness or fillers)
  • 1 tablespoon olive oil (can be substituted for melted coconut oil)
  • 2 ½ tablespoons cornstarch
  • some spices of your choice (like cinnamon, nutmeg, cloves, or ginger).

Let’s start cooking our vegan pumpkin pie from scratch. To prepare a cake with a diameter of 24 cm, it will take us about 3 hours to prepare, and an additional 4-6 hours for the cake to stabilize in the refrigerator.

  • For the crust, put the flour and salt in a bowl, then mix.
  • Then we send the oil into a dry mixture and mix well until smooth. If you are using coconut oil, it must be softened before you add it to the dough (remove it from the refrigerator 1-2 hours before cooking).
  • Start adding ice water in small portions (no more than 6 tablespoons) and mix thoroughly. As a result, the dough should gather into a lump and keep its shape.
  • Put the resulting dough in a bowl and cover it on top with cling film or a lid, or simply wrap a ball of dough in plastic wrap. Leave in the refrigerator for 30 minutes. If you aren’t going to continue making the gluten-free vegan pumpkin pie now, you can refrigerate the dough for a maximum of two more days. And then when you continue to cook, just let it stand for a while at room temperature, but don’t overdo it either.
  • Bring the oven to 175 C (347 F) and let it heat up as we continue to bake the pie.
  • Combine all ingredients for the filling in a blender until smooth. Be careful not to form lumps. Taste the filling periodically and add more seasoning for flavor if needed.
  • Take out a ball of dough and place it between two sheets of parchment. Roll out the dough into a circle or square, oval, rectangle, depending on the shape of the baking dish. In the classic version of any pies, it is better to use a round shape with a wavy rim (they can be made of glass or metals). Don’t roll out the layer too thin so that it won’t tear and skip the filling on top during baking. If you wish, you can simply place the dough ball directly into the mold and distribute it evenly over the entire area.
  • You can sprinkle flour on the cake for better lagging of the cake (but if you want to store it in the same place, you can skip it). Transfer the resulting cake to a mold. Be careful not to break it, but if anything you can fix it with your hands. Tamp the dough well (especially the edges) and remove any residues.
  • Transfer the pumpkin filling into the mold, spreading it evenly over the entire surface.
  • Place the cake in the oven for about an hour. The crust should be golden, and the middle should shake slightly if you shake the shape a little. Also, when there are small cracks in the filling, the pie is ready.
  • Remove the cake and let it cool completely before removing it from the mold or placing it in the refrigerator. Leave it there for another 4-6 hours (or overnight) until it hardens completely.
  • Before serving, slice the pie, place on plates, and don’t forget to garnish. Our simple vegan pumpkin pie is ready. Bon Appetit!

For a vegetarian pumpkin pie recipe, you can substitute some foods as desired. We will recommend using butter in a crust. Alternatively, you can use any other pumpkin pie vegetarian flour that you use for your other baked goods (rice and chickpea flour won’t work well here). By the way, instead of using flour, you can simply mix the shortbread cookies with melted butter, as is done in a cheesecake. It would be even tastier with a delicate filling. You can also easily replace vegetable milk with cow’s milk, and garnish with whipped heavy cream on top. The same goes for other types of decorations: use classic ice cream, and instead of additionally baking decorations from the dough, you can simply crumble shortbread cookies if you used them in a crust.

Here are some more tips to make your easy vegan pumpkin pie even tastier:

  • If you don’t have time to make your own vegan pumpkin pie crust, then grab the frozen version from the store and simply place it in the oven following the instructions on the package. Possibly you can also find ready-made baked crust on the shelves.
  • Use whipped coconut cream for a more unusual and enjoyable flavor, and a nice finish on the top. It should be noted that only coconut cream would do. Other creams may not have the same texture, and the taste may be completely different.
  • If you don’t want to use sugar as suggested in our vegan pumpkin pie filling recipe then substitute sweetener or coconut sugar instead. Neither would in any way change nor obscure the flavor of the pumpkin, so don’t worry about that.
  • You can also substitute cornstarch for tapioca or arrowroot starch if desired.
  • Don’t forget the decorations for homemade vegan pumpkin pie. You can make small leaves, pumpkins, stars, hearts, and other figurines using the same dough as the crust. But you need to cook them before placing them on the top pumpkin layer. It only takes 10 minutes to make small pieces of jewelry.
  • Feel free to add any extras. For example, if you are using coconut sugar and cream, add coconut flakes to the pumpkin mixture. Also, plant-based pumpkin pie would be paired with chocolate chunks or vanilla ice cream (if you eat the pie warm).
pumpkin pie day

Well, you must admit that you already want to cook a vegan pumpkin pie with real pumpkin as soon as possible and please yourself with this yummy. Then rather go to the store and take all the necessary products. Try adding some more ingredients to make your cake special. What else would you like to add to your recipe for vegan pumpkin pie?

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