Vegan Pumpkin Pie with Buckwheat Crust

Vegan Pumpkin Pie with Buckwheat Crust

This year, I was lucky enough to celebrate three thanksgivings! And with thanksgiving comes pumpkin pie – that’s right! This vegan take on the probably most popular sweet dish around thanksgiving is very straightforward to make and super yum – creamy, slightly sweet, filled with spices and a gorgeous buckwheat crust! 

 

Prep Time: 30 min

Baking Time: 50 min – 1 hour

Total Time: 80 – 90 min + min. 2 – 3 hrs cooling

Servings: one lush pumpkin pie

 

For this recipe you will need:

For the crust

5 tbsp cold vegan butter or coconut oil (firm, not runny) 

1 1/4 cups buckwheat flour 

3 tbsp maple syrup 

pinch of salt 

6 tbsp cold water 

For the filling

2 1/2 cups pumpkin purée

1/2 – 1/3 cup maple syrup, depending on how sweet you like it 

1/2 tsp vanilla extract 

2 tsp pumpkin spice mix (cinnamon, nutmeg, ginger, cloves) 

pinch of salt 

1 tbsp locust bean gum or guar gum 

optional
roasted pecans and coconut yoghurt 

Instructions: 

  1. For the crust, combine the flour and salt in a big bowl. Scoop the vegan butter or coconut oil into the flour and add in the maple syrup and cold water. With your hands, work the butter or coconut oil into the flour until small crumbs form. Knead the dough until it is homogenous and even (You may add a little more water or flour if necessary). Knead the dough into a ball, wrap it into foil and store in the fridge for 30 minutes. 
  2. In the meantime, prepare the filling! Put the pumpkin puree, maple syrup, pumpkin spice, vanilla pinch of salt  into a blender and blend until creamy and smooth. Transfer to a bowl and stir in the locust bean gum or guar gum.
  3. Preheat the oven to 180°C and grease a pie pan. 
  4. Knead the dough until it is workable again (not too much or it will become to warm), and roll it with a rolling pin so that it fits the pan (make sure to flour your surface and rolling pin or everything will stick! 
  5. Gently form the crust so that it’s nice and neat, working it up along the sides of the pie pan. 
  6. Pour in the filling and bake the pie for 50 minutes to 1 hour. The crust should be nicely browned and the filling still slightly jiggly with a few cracks on top. Give the pie some more time now: it needs to cool to fully set, at least 2-3 hours! Patience is key. 
  7. Serve along with a generous dollop of coconut yoghurt, a sprinkle of pumpkin spice and a handful of roasted pecans. Happy belated Thanksgiving, my fellow foodies. 



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