A spicy and smooth pumpkin pie that tastes worlds better than a store-bought pie.

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Pumpkin pie is definitely my favorite pie. I could eat it any time of year. There’s something about the spicy and sweet flavors of pumpkin pie that just go so well together. Obviously, most pumpkin pies are made using sweetened condensed milk and the condensed version of the milk thickens up the pie to get that firm texture we want. To swap that, I used oatmilk and added some arrowroot to thicken up the filling. Arrowroot doesn’t have much flavor and is a great starch to thicken up liquids.

I loved this pie for thanksgiving and even family members who aren’t into pumpkin pie enjoyed it.

Give this one a try!

Ingredient details:

• Flour – I used King Arthur flour, but any brand of multipurpose/baking flour will do.
• Vegan butter – I always use Miyoko’s, but any brand of vegan butter will work as long as it’s not a spread.
• Ice water – The colder the better so the pie dough stays cold.
• Pumpkin puree – I just buy cans of pumpkin puree. About 1 and 1/2 cans should be the amount you need for the 3 cups needed in the pie.
• Pumpkin spice – Get a good brand for optimal flavor quality for your spice.
• Oatmilk – I always use oatmilk, as you might have picked up if you’ve made *any* of my recipes. You can use any plant milk and it should work just as well.
• Arrowroot powder – This will be the thickening agent for the filling. It’s basicaly flavorless and does a great job thickening up the ingredients prior to baking.
• Maple Syrup – This works as the sweetener, along with the brown sugar, to replace a lot of the sweetness you get from the sweetened condensed milk.
• Brown sugar – Make sure to get an organic brand that is vegan. Most brown sugars in the US still are processed with animal products, so it’s imporatn to check. According to the USDA, any certified organic sugars should be safe for vegan consumption and can’t be filtered with bone char.
• Vanilla – Get a quality vanilla as well. The better the quality the better taste you’ll get.

Recipe List

Ingredients:

For the Crust:

1 1/4 cup flour

1/2 cup butter

2 tbsp ice water

For the filling:

3 cups pumpkin puree

1 tbsp pumpkin spice

3 tbsp arrowroot powder

1/3 cup oatmilk

1/4 cup maple syrup

1/2 cup brown sugar

1 tbsp vanilla

Instructions:

For dough:

1. Measure out flour and sift into bowl.
2. Cut chilled butter into 1 inch cubes.
3. Use food processor or fork to cut butter into the dough to form pea sizes clumps.
4. Pour in ice water and mix gently.
5. Use your hands to work dough into a ball, wrap, and place in fridge for at least 1 hour.
6. Roll out half the dough on a floured surface (continue to chill the other half). Place in pie pan and blind bake for 10 minutes on 350°.

For filling and pie:

1. In a mixing bowl, mix oatmilk and arrowroot together until powder is dissolved.
2. Add in pumpkin puree, pumpkin spice, vanilla, maple syrup, and brown sugar. Whisk together for 2 minutes.
3. Pour filling into the blind baked pie crust and bake for 25 minutes on 350°. If you are worried about the crust overbaking, cover the edges carefully in tin foil.
4. Serve and enjoy!

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