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Pumpkin Pie

Pumpkin Pie

  • Author: Brian
  • Total Time: 4 hours 15 minutes (including chilling time)
  • Yield: 8 servings 1x
  • Diet: Plant-Based

Description

This creamy and spiced Pumpkin Pie recipe features a luscious plant-based filling enriched with a natural gelling agent to deliver a smooth, set texture. Balanced with warm cinnamon, nutmeg, and ginger, and supported by a flaky plant-based buttery crust, this dessert is perfect for cozy nights and festive gatherings. Easily customizable with variations like maple syrup or toasted pecans, it provides comforting flavors and an inviting aroma in every bite.

Ingredients

Scale

Filling

  • 1 1/2 cups pumpkin puree
  • 3/4 cup plant-based milk
  • 2/3 cup natural brown sugar
  • 1 tsp ground cinnamon (natural)
  • 1/2 tsp ground nutmeg (natural)
  • 1/2 tsp ground ginger (natural)
  • 1 tsp vanilla extract (natural)
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 1 tbsp natural gelling agent
  • 2 tbsp grape juice (for some variations)

Crust

  • 1 pre-made plant-based buttery pie crust

Optional Toppings and Variations

  • Natural maple syrup (to replace brown sugar for Spiced Maple Pumpkin Pie)
  • Chopped toasted pecans (for Nutty Pumpkin Pie)
  • Extra ground ginger (natural) for Ginger-Infused Pumpkin Pie
  • Whipped coconut cream (plant-based) for topping
  • Fresh orange zest (for brightness)

Instructions

  1. Prepare the Pie Crust: Roll out your plant-based buttery crust to fit your pie dish neatly. Chill it briefly before pressing gently into the pan to avoid shrinkage during baking. Prick the bottom with a fork to prevent bubbling and ensure an even texture.
  2. Mix the Pumpkin Filling: In a large bowl, combine pumpkin puree with plant-based milk and natural brown sugar. Stir in ground cinnamon, nutmeg, ginger, vanilla extract, and vegetarian Worcestershire sauce. Gradually whisk in the natural gelling agent to ensure the filling will set beautifully.
  3. Pour and Bake: Pour the filling into the chilled pie crust, smoothing the top evenly. Bake at 350°F (175°C) for about 50 to 60 minutes or until the edges are firm and the center is slightly soft but set.
  4. Cool and Set: Let the Pumpkin Pie cool at room temperature, then refrigerate for several hours to firm the filling fully. This allows flavors to meld and makes slicing easier.

Notes

  • Choose quality pumpkin puree for richer sweetness and better texture.
  • Do not overbake to prevent cracks and maintain silky texture.
  • Measure spices carefully to balance flavors without overpowering pumpkin.
  • Allow the pie to cool completely before slicing to enhance structure and taste.
  • Chill the pie crust before baking to maintain a flaky texture.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 280
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: pumpkin pie, plant-based dessert, cozy dessert, autumn spices, dairy-free pie, vegan pie, natural ingredients, Thanksgiving dessert

Find it online: https://puretastekitchen.com/pumpkin-pie/