Vegan Pumpkin Pie

INGREDIENTS

For the pie crust

  • 1 ¼ cup all-purpose flour

  • 1 teaspoon sugar

  • ¼ teaspoon salt

  • ½ cup vegan butter alternative, cold

  • 3-4 tablespoons ice-cold water

For the pumpkin filling

  • 1 15-oz. can pumpkin purée

  • 1 cup Original Mariani Walnutmilk

  • 1 cup brown sugar

  • 1 tablespoon pumpkin spice

  • ¼ teaspoon salt

  • ¼ cup cornstarch

INSTRUCTIONS

  1. Prepare the pie crust. In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or 2 forks, cut the vegan butter into the flour mixture to create a coarse meal. Add the water one tablespoon at a time and mix after each addition, until the dough forms large clumps and can be shaped into a ball. Form the dough into a disk and place in the refrigerator for at least 2 hours, up to overnight.

  2. Prepare the pumpkin filling. Add the pumpkin purée, walnutmilk, sugar, pumpkin spice and salt to a large bowl and whisk until combined. Add the cornstarch 1 tablespoon at a time, whisking after each addition, until all of the cornstarch is incorporated.

  3. Preheat the oven to 350 degrees.

  4. When the dough is finished chilling, roll it out into a 10-inch circle and transfer it to a 9-inch pie dish. Form the dough to the baking dish and trim the edges. Using a fork, poke holes in the crust at the bottom of the baking dish.

  5. Pour the filling into the crust and place the pie in the oven. Bake for 1 hour, until the filling has set and the pie crust is golden-brown.

  6. Let the pie cool for at least 2 hours before serving.

Kristen Holden