Healthy Vegan Pumpkin Pie

One of the biggest secrets I can tell you about myself is that I can eat anything for breakfast. When I say anything, I mean that I fall prey of eating leftover mac and cheese, chocolate cake and even kale salads the next morning. I have no problem cutting myself a big piece of that leftover Thanksgiving pie and happily going to town. I love November for this very reason. This sort of behavior is rewarded after Thanksgiving!

When November rolls around, I use every food blogger excuse to bake up some test pies so there is ample pie for breakfast snacking. I have to be prepared! Breakfast of champions is the goal. This year, things are going to be a little more awesome. This year I’ll be eating vegan pie!

Vegan pie means that we can eat an extra large slice with a big pile of vegan whipped cream if we want to. You totally want to join in on this action, don’t you!?

Maybe you’re already into pie for breakfast. Keep it up, because this pie has more reasons to enjoy it. Rejoice that the vegan buttery crust and whipped cream are both dairy free. There is not a spec of white refined sugar in this entire recipe. Most of the filling actually is a vegetable. And most of all, it tastes so fantastically pumpkin-y, traditional and delicious! Look at that texture? We better start this pie eating thing today.

Vegan Pumpkin Pie  (dairy free, egg free and soy free)
Print Recipe

Pie Crust:
2 cups Spelt Flour
1/2 teaspoon Pink or Sea Salt
2 Tablespoons Maple Sugar, Coconut Sugar or Powdered Honey
1 1/4 cup Frozen Earth Balance Butter, cubed
1-3 Tablespoons Ice Water

Filling:
2 cups Pumpkin Puree
5 Tablespoons Coconut Butter, softened or Vegan Cream Cheese, softened
3/4 cup Maple Syrup or Honey
1/2 teaspoon Sea Salt
2 Tablespoons Cornstarch
2 teaspoons Pure Vanilla Extract
1 teaspoon Cinnamon
1/2 teaspoon Pumpkin Pie Spice Mix

For The Crust:
In a food processor or blender, combine the flour, salt and sweetener of choice. Add the frozen butter and 1 tablespoon of water. Pulse for a couple seconds. Add a bit more water and pulse until the mixture is a coarse, crumbly mixture. If you need more water, add a little as needed. Transfer dough to an 9 inch or 10 inch pie pan and gently press to the bottom of your dish, being careful to not break up any butter clumps in the dough. Shape the edges to your desired shape. Cover and place in the freezer for at least one hour or overnight. Remove from freezer at least 30 minutes prior to baking.
Preheat oven to 350 degrees. Begin on your filling.

For The Filling:
In a large bowl, beat all the ingredients together. The fabulous thing about vegan filling is that you can taste it along the way! Add more spice or salt to suit your tastes. Pour in the prepared crust (make sure dish is not straight out of the freezer!) and bake in the oven at 350 degrees for 45-50 minutes. If you fear the crust will brown to quickly, cover edges with foil, but remove for the last 10 minutes of baking. Allow to cool completely before serving. Garnish with non-dairy whipped cream. Store covered in the refrigerator for up to a week.