Vegan Strict Vegetarian Pumpkin Pie Recipes

VEGAN PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
• Bake in the preheated oven until center is set, about 40 minutes.
• Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.

VEGAN (STRICT VEGETARIAN) PUMPKIN PIE

Steps:

• Heat oven to 375F.
• Blend the tofu in a food processor or with a blender until smooth and cream-like; the blending may take three or four minutes total.
• Stop the machine every once in a while to scrape large pieces of tofu down into the machine's blades.
• Add two heaping cups of cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down.
• The result should be a light orange-colored paste with no lumps of tofu.
• Put the paste into a large mixing bowl and add the sugar, salt, and spices.
• Mix well and spoon it into two pie crusts; top with small bits of crust cut into shapes, if desired.
• Bake 30 to 40 minutes or until the crusts are dark brown (but not burned).

VEGAN PUMPKIN PIE

Steps:

• For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
• To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.
• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.
• For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.
• Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.

VEGAN PUMPKIN PIE

Steps:

• To make the crust, in a medium bowl, combine flours, salt, sugar and baking powder.
• In a small bowl, mix oil and soy milk mixture.
• Pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball.
• If it is too dry, add some water, a little at a time, until dough is moist enough to roll.
• (If time allows, cover with plastic wrap and refrigerate for one hour.) Roll out dough on lightly floured surfaced with a floured rolling pin, forming an 11-inch circle.
• Line a 9-inch pie pan with the dough.
• Flute or crimp the edges with your fingers or a fork.
• Cover with plastic and refrigerate until ready to use.
• Pre-heat oven to 425°F.
• To prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted.
• Pour into prepared crust and smooth top.
• Bake 10 minutes, then reduce oven temperature to 350F and bake until filling is set, about 50 minutes.
• NOTE: For best results, filling must set overnight in the refrigerator, so make it the day before you want to serve it.

VEGAN PUMPKIN PIE

Steps:

• In a food processor, mix flour, sugar and salt; pulse in coconut oil until crumbly. Gradually add ice water, pulsing until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or up to 2 hours. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to 9-in. pie plate. Trim crust to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until crust is set, about 5 minutes. Remove foil and weights; bake until crust just starts to brown, about 10 minutes. Reduce oven temperature to 350°. In a blender, combine filling ingredients. Puree until smooth. Pour filling into crust. Bake 45 to 50 minutes, or until center is set and filling is beginning to crack (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.