Vegan Cardamom Pumpkin Pie
Add a surprise twist to the pumpkin pie this year with cardamom. This Vegan Cardamom Pumpkin Pie gets a pop of extra flavor to wow your guests.
Servings 8 slices
Ingredients
Crust:
- 1 ¼ cup flour spelt, all purpose, gluten free blend
- ¼ cup coconut oil, scoop able
- ¼ teaspoon salt
- 4-6 tablespoon ice water
Filling:
- 1 15 oz can + ½ cup pumpkin puree See notes if using homemade.
- 1 cup coconut milk
- ½ cup coconut or cane sugar
- ½ teaspoon salt
- ½ teaspoon vanilla
- 2 tablespoon corn starch or arrowroot starch See notes if using homemade puree
- ½ teaspoon cardamom or 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
Instructions
Crust:
- In a bowl combine flour and salt, thoroughly mixing together.1 ¼ cup flour, ¼ teaspoon salt
- Add scoop able coconut oil and work into flour using a pastry blender or your hands. Be sure to rub the oil into the flour well so that no pieces remain.¼ cup coconut oil, scoop able
- Add cold water 1 tablespoon at time stirring it into the flour mixture. Add additional tablespoons as needed until mixture holds together when pressed in you hand. Gently form the dough into a disk and refrigerate for 15-20 minutes. Do not refrigerate for any longer or the coconut oil will become too hard and rolling the dough out will be difficult.4-6 tablespoon ice water
- Preheat the oven to 425 degrees while dough chills.
- After the dough is chilled, lightly flour the work surface and rolling pin, and roll dough out into about a 12 inch circle. This will fit a 9 inch pie plate with enough dough for a decorative edge.
- Line pie crust with parchment paper and fill with pie weights or dried beans to blind bake before adding the filling.
- Bake for 20 minutes then carefully remove the paper and beans/weights and bake for 5 minutes longer.
Filling:
- While crust pre bakes, combine all ingredients for filling in a large bowl and whisk to thoroughly combine.1 15 oz can + ½ cup pumpkin puree, 1 cup coconut milk, ½ cup coconut or cane sugar, ½ teaspoon salt, ½ teaspoon vanilla, 2 tablespoon corn starch or arrowroot starch, ½ teaspoon cardamom or 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg
- Pour filling into crust. Cover crust edges with aluminum foil, pie shield, or use parchment paper (my preferred method). Fold a piece of the paper in half and cut a hole big to allow to filling to bake, but cover the edges of the crust. Place paper over the pie and proceed to bake.
- Reduce heat to 350 degrees and return pie to oven.
- Bake for 50-55 minutes. The center should have just a little wobble when you move the pie. Some cracking may form around the edges, but if the center is cracking, the pie is over baking.
- Allow pie to cool completely before transferring to the fridge overnight to finish setting.
- Once pie has chilled overnight, slice and serve with non dairy whip cream if desired.