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dessert, pie, vegan

Vegan Pumpkin Pie

This vegan delicious pumpkin pie is made more creamy by the addition of cream cheese! It’s vegan friendly, refined sugar free, and includes a gluten free option as well!

Vegan Pumpkin Pie | Free of dairy and refined sugar with gluten free option. Can you believe Thanksgiving is upon us! Where has the year gone?! Although I love planning the dinner menu for Thanksgiving, I really get excited about the desserts! Well, what would Thanksgiving be without pumpkin pie?

I love all things pumpkin—pancakes, lattes, cookies, bread, and of course, PIE! This one is made a little extra special with a secret ingredient…

Cream cheese!

Vegan Pumpkin Pie | Free of dairy and refined sugar with gluten free option. Vegan Pumpkin Pie | Free of dairy and refined sugar with gluten free option. Cream cheese not only gives this pie delicious flavor, but a nice creamy texture too! And because it’s made without eggs, it gives the filling a thickness that works along with the corn starch to help hold the pie together. It’s kind of like pumpkin pie meets cheesecake! Yes, it’s as good as it sounds!

Vegan Pumpkin Pie | Free of dairy and refined sugar with gluten free option. Vegan Pumpkin Pie | Free of dairy and refined sugar with gluten free option. Vegan Pumpkin Pie | Free of dairy and refined sugar with gluten free option. Vegan Pumpkin Pie | Free of dairy and refined sugar with gluten free option. I like to decorate the top of the pie with crust leaves to give it a pretty presentation, but it’s totally optional. If you’re a crust lover like me though, it helps to even out the crust to filling ratio too! Hope you enjoy this yummy fall treat!

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Vegan Pumpkin Pie

  • Author: Joscelyn Abreu
  • Total Time: 55 mins
  • Yield: 9" pie 1x
Print Recipe

Description

This delicious pumpkin pie is made more creamy by the addition of cream cheese! It’s vegan friendly, refined sugar free, and includes a gluten free option as well!

Ingredients

Scale

Vegan Crust: (with gluten-free option. Enough for crust and leaf decorations.)

  • 2 1/2 cups unbleached all-purpose flour or gluten-free flour blend – I used King Arthur Flour Measure for Measure Gluten-Free Flour
  • 2–3 tablespoons coconut sugar or other sweetener of choice
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 6 tablespoons dairy-free butter (I used Earth Balance Buttery Sticks. Can also use additional shortening)
  • 6 to 10 tablespoons ice water
  • milk of choice to brush on crust, optional

Pumpkin Filling:

  • 8 ounces dairy-free cream cheese*, at room temperature and drained of any liquid (I recommend Trader Joe’s brand. See Notes. Can also use regular cream cheese if not dairy free/vegan)
  • 2/3 cup coconut sugar I used golden coconut sugar
  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons corn starch
  • 1 teaspoon cinnamon**
  • 1/2 teaspoon ginger**
  • 1/4 teaspoon nutmeg**
  • 1/4 teaspoon cloves**
  • pinch of salt
  • 1/3 cup almond milk or other milk of choice
  • 1/2 teaspoon pure vanilla extract
  • sugared cranberries optional. Recipe HERE

Instructions

Pie Crust:

  1. Lightly grease a 9″ pie plate and set aside.
  2. In a large mixing bowl, combine flour, sugar, and salt. Cut in shortening and butter with a pastry cutter until mixture is crumbly. Stir in a few tablespoons of water, adding just enough additional water to make a soft dough.
  3. Divide dough into two discs and wrap well. Refrigerate for 20–30 minutes.
  4. Once the crust is chilled, preheat oven to 350ºF.

Leaf Crust:

  1. I use the second disc to cut out leaves to decorate the pie later, but this is optional. You can use the second disc for another pie or wrap well and freeze for later use.
  2. Remove one of the discs and place between two pieces of parchment paper. If dough is sticky, you can sprinkle flour over the dough before rolling.
  3. Roll dough into a large circle. Use a variety of small leaf cutters to cut out as many leaves as possible. These will decorate the pie later.
  4. Place cut outs on a baking sheet lined with parchment paper. Brush with milk of choice (optional).
  5. Bake for 10–15 minutes, or until crust is golden brown.

Pie Crust:

  1. Meanwhile, roll out the other disc of dough into a 12″ circle, a few inches larger than the pie plate. Continue to sprinkle dough with additional flour to keep it from sticking to the paper.
  2. Carefully transfer dough to the pie plate and press it into the bottom and up the edges of the plate.
  3. Fold the rough edges under itself and crimp. (You can use the photo above as a guide to how I crimped this crust.) Brush with milk.

Pumpkin Filling:

  1. Beat cream cheese in a mixing bowl until smooth and creamy. Add pumpkin puree, sugar, corn starch, spices, milk, and vanilla beating until smooth.
  2. Pour filling into the prepared pie crust and bake for 50–60 minutes, or until the filling begins to firm up and the crust is golden brown.
  3. Remove and let pie cool fully. The center may still be a little jiggly, but will firm up as it cools.
  4. Once the pie is cool, cover and refrigerate for at least 2–3 hours.
  5. Once chilled, decorate with leaves and serve.

Notes

*I recommend using the Trader Joe’s brand of cream cheese. I tested a few different brands and it was the best tasting. I didn’t like Daiya at all and Kite Hill’s cream cheese didn’t taste very good in this pie compared to the Trader Joe’s brand.
**Can also use 2 teaspoons pumpkin pie spice instead of the individual spices.

  • Cook Time: 55 mins
  • Category: dessert, pie, vegan

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Vegan Spelt Apple Pie

This vegan spelt apple pie is the perfect fall time dessert! The crust is made with whole grain spelt flour and overall free of dairy, eggs, and refined sugar.

Vegan Spelt Apple Pie | Wife Mama Foodie
As much as we eat apple pie around here, (it’s my hubby’s favorite) I’m very surprised that I haven’t added an apple pie recipe to the blog yet. I do have this apple-berry pie, a simple apple galette, and this other galette with cranberries, but a your basic apple pie, not a one.

Well, I wouldn’t necessarily call it a typical pie, because it’s a little more special than that. The crust is made with whole grain spelt flour, unlike most recipes. It’s also completely free of dairy and just happens to be vegan friendly as well. Instead of regular sugar, I opted for coconut sugar and I wasn’t skimpy with the apples either. I piled them high since they shrink during baking, which makes the perfect filling to crust ratio too. I mean, I did add a bazillion leaves to the border!

Vegan Spelt Apple Pie | Wife Mama Foodie
Vegan Spelt Apple Pie | Wife Mama Foodie
Vegan Spelt Apple Pie | Wife Mama Foodie
The nice thing about cutouts for the border is that you don’t have to worry about making a pretty crimp, which I’m just horrible at. My pie usually look a little wonky because I can never manage to get the dough into the pan evenly. There’s usually more dough on one side, so I’ll try to pinch extra dough to the short side, which doesn’t blend in too well, and then I just have this Frankenstein looking thing with lots of ugly seams and a pitiful excuse of a crust! 😩 Oh well, we can’t all be Martha Stewart. 

Vegan Spelt Apple Pie | Wife Mama Foodie
Vegan Spelt Apple Pie | Wife Mama FoodieVegan Spelt Apple Pie | Wife Mama Foodie
This vegan spelt apple pie is definitely a must in the fall, but can be made throughout the year as well. Use snowflake cutouts for the winter, flower cutters in the spring, and star cutouts for the summer—so many possibilities! Enjoy!

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Vegan Spelt Apple Pie

  • Author: Joscelyn Abreu
  • Total Time: 1 hour 30 mins
  • Yield: 9-inch pie 1x
Print Recipe

Description

This apple pie is the perfect fall time dessert! The crust is made with whole grain spelt flour and overall is free of dairy, eggs, and refined sugar.

Ingredients

Scale
  • double pie crust, plus extra for leaves (Triple batch spelt crust recipe below)
  • 10 cups peeled, cored, and thinly sliced apples (about 8–10 apples. I used a blend of gala, honey crisp, granny smith, and golden delicious.)
  • 1/2 – 3/4 cup coconut sugar, use less with sweeter apples
  • 1/4 cup corn starch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • pinch of allspice or cloves, optional
  • pinch of salt
  • 2 tablespoons lemon juice

Spelt Pie Crust (plus extra for leaves)

  • 2 cups spelt flour (could also substitute additional all-purpose or wheat flour if you don’t have spelt)
  • 2 cups unbleached all-purpose flour*
  • 3/4 teaspoon salt
  • 1.5 cups palm shortening or vegetable shortening
  • 2 tablespoons maple syrup or coconut sugar (vegan version)
  • 2/3–1 cup ice cold water, may need a little more, depending on the humidity in your area.
  • almond milk or soy milk to brush onto crust
  • coarse sugar, to sprinkle on crust (optional)
  • leaf cutters or other cutters, for border (optional)

Instructions

Spelt Dough:

  1. In a large mixing bowl, combine flours and salt. Add shortening and blend with a pastry blender or your fingers, until mixture is coarse and no large chunks or fat remain. Add sweetener and then add the water, a little at a time, just until dough holds together.
  2. Cut 1/3 of the dough and shape into a flat, round disc. Shape remaining 2/3 dough into another disc. Cover both with plastic wrap until ready to use. If your kitchen is warm, place into the fridge while you make the filling.

Pie:

  1. Preheat oven to 400ºF.
  2. In a large bowl, mix together sugar, cornstarch, spices, and salt until well blended. Stir in apple slices, folding the mixture until apples are evenly coated with sugar. Stir in lemon juice.
  3. Lightly coat a clean kitchen counter with a light dusting of flour. Alternatively you can use a big sheet of parchment paper or a non-stick mat to roll out dough.
  4. Roll smaller 1/3 disc of dough into a large 12–13 inch circle. Fit into a 9-inch deep dish pie pan; trim edges to fit the pan and set aside.

To Make Lattice Top:

  1. Take scraps and add to the remaining 2/3 disc of dough. Roll into a large oblong shape.
  2. Cut strips for lattice—thick, thin, or a combo of both. If you do both, you’ll need about 6–7 strips of each. Here’s a helpful tutorial if you need a visual for making a lattice crust.
  3. The extra dough will be used for cutting out shapes for the border. You can hand cut simple leaves or use cutters of your choice. I used these leaf cutters. If you don’t have cutters you can cut remaining dough into thin strips and make a braided/twisted border.
  4. Pour apple filling into the prepared pan. Top with lattice crust.
  5. Use milk to “glue” cutouts to the edge of the pie. When finished, brush top of pie with milk and sprinkle sugar to make a shiny crust (optional).
  6. Place pie onto a baking sheet and into the preheated oven. Bake for 15 minutes. Lower temperature to 350°F and bake an additional 45– 55 minutes, until crust is golden brown. Cover edges with foil towards the end if it starts to get too brown.
  7. Let pie cool thoroughly before slicing.

Notes

*I haven’t tried it, but you could probably use all spelt flour if you’d prefer. Dough will be darker and may burn easier in the oven, so keep a close eye. The amount of liquid in the recipe may vary as well. Start with less and add more as needed.

  • Prep Time: 25 mins
  • Cook Time: 65 mins
  • Category: dessert, pie, vegan

 

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