Pumpkin Pie

Ingredients

• 300 g Pumpkin purée
• 240 g Unsweetened condensed coconut milk (The source specifies Nature’s Charm)
• 2 tsp Vanilla extract
• 2 tbsp Cornstarch
• 1 tsp Pumpkin pie spice
• 0.25 tsp Salt
• 330 g All-purpose flour
• 30 g Sugar
• 180 g Dairy-free vegan butter (Cold, cut into cubes)
• 95 g Ice water (The source specifies 95–100 g; add until moist clumps form)
• Salt (A pinch, for the dough)

Steps

1. 1

   Place the pumpkin purée, unsweetened condensed coconut milk, vanilla extract, cornstarch, pumpkin pie spice, and 1/4 tsp salt in a medium bowl.

2. 2

   Whisk until smooth and set aside.

3. 3

   Place the all-purpose flour, sugar, and a pinch of salt in the bowl of a food processor. Pulse several times to combine the dry ingredients.

4. 4

   Add the cold cubed butter and pulse until coarse crumbs form with some pea-sized pieces remaining. Do not process further.

5. 5

   Add 95–100 g ice water and pulse briefly just until moist clumps or small balls of dough form.

6. 6

   Chill the dough in the refrigerator for at least 1 hour.

7. 7

   Roll out the chilled dough.

8. 8

   Carefully transfer the dough to a pie dish.

9. 9

   Pour the pumpkin filling into the prepared crust.

10. 10

    Preheat the oven to 190 °C.

11. 11

    Bake the pie at 190 °C for 15 minutes.

12. 12

    Reduce the temperature to 170 °C and bake for another 30 minutes, or until the pie is golden.

Notes

The source does not specify the dish size or the chilling time or serving method after baking.

Nutrition per serving

• dessert
• vegan
• dairy-free
• plant-based
• baking
• autumn
• pumpkin
• pie