Tasty Vegan Pumpkin Pie Recipe From V-GRITS

Published November 14, 2014 by Guest Blogger. Last Updated April 2, 2024.

Hey, ya’ll! I’m Kristina, aka “the Vegan Temptress” and also winner of Food Network’s Cutthroat Kitchen. I’m also the owner of the soon-to-be V-GRITS food truck! I’ve been cooking my whole life, and my specialty is Southern food. I went vegan eight years ago, and I love transforming the classic Southern dishes I grew up eating, such as biscuits and sausage gravy and chicken and dumplings, into delish veganized versions that are completely free of animal products. Here’s a recipe that I know ya’ll will love.

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Ingredients

For the Crust:
1/4 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. allspice
1/4 cups vegan margarine, chilled and diced
1/4 cups vegan shortening, chilled and diced
1/4–1/2 cup ice water
For the Filling:
2 cups canned organic pumpkin
1 cup almond milk
3/4 cup agave syrup
1/4 cups cornstarch
1 Tbsp. molasses
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. allspice

Instructions

Preheat the oven to 425°F.
For the crust, combine the flour, salt, and spices. Add the vegan margarine and shortening and combine well using a pastry cutter or your hands. (The consistency should be similar to damp, soft sand.) Add the ice water and roll into a ball. If the dough is too sticky, add a little more flour. Cover with plastic wrap and refrigerate for at least 20 minutes. Roll out and spread in a 9-inch pie pan.
For the filling, use a hand mixer or whisk to combine all the ingredients until smooth. Pour into the prepared crust and smooth out the top. Bake for 10 minutes, then reduce the temperature to 350°F and bake for another 55 minutes.
Let cool, then refrigerate overnight.

Makes 1 pie

My truck, V-GRITS, which stands for “Vegan Girl Raised in the South,” will serve Southern-style vegan dishes, including grits and greens, mac and cheese, BBQ, and more! Find out more at my Kickstarter page: fund.vgrits.com.