Is it even pumpkin season if you don't make the Perfect Pumpkin Pie? This pie if creamy, velvety, and filled with comforting spices – not to mention it's surrounded by a buttery, flaky, golden brown pie crust.
Cuisine American, Canadian
Prep Time 30minutes
Cook Time 1hour5minutes
Chill Time 1hour40minutes
Total Time 3hours15minutes
Author Two Market Girls
Flaky Pie Crust
150gall purpose flour
113gvegan buttercubed (1/2")
60mL(1/4 cup) ice water
Pumpkin Pie Filling
400g(1¾ cup) pumpkin puree
240mL(1 cup) coconut milk
100g(½ cup) brown sugar
32g(¼ cup) cornstarch
60mL(¼ cup) maple syrup
14g(2 tbsp) ground flax seed
Before you start: Put your butter in the fridge or freezer to ensure it's as cold as possible. Do this with your ice water as well.*
To a bowl add flour and salt – mix. Add cubes of very cold butter and using your hands toss until all the butter cubes are evenly coated in flour. One at a time squish each cube of butter between two fingers and toss in flour again. Gently rub the butter into the flour until the butter is about the size of walnut halves or leave as is for an extra flaky pie crust.
Make a well in the middle of the flour and pour in about half the cold water and toss until all the water is absorbed into the flour. One tbsp at a time, add more cold water to the bowl and mix until the dough comes together – you want to handle it as little as possible. You may need to add more or less water than stated as different flours hydrate at different percentages.
Wrap the dough in plastic and chill for at least 30 minutes. If making this recipe across a couple days this is a good place to stop.
Lightly flour the work surface and roll out the dough into a circle ¼" thick. To transfer the dough, fold it in half, then in half again to form a triangle and lift into the pie pan. Unfold the pastry into the pie pan, then press gently to make sure the crust settles all the way to the bottom, but be careful not to poke any holes in the dough. Trim away the excess dough with scissors, leaving a ½" overhang all around. Chill in the refrigerator for 30 minutes.
Tuck the excess dough under at the edges, pressing lightly to help “seal” the dough to the outer rim of the pie pan. Crimp the edges of the piecrust as desired or leave as is. Return the dough to the refrigerator for 30 minutes. If making this recipe across a couple days this is a good place to stop.
Preheat oven to 425°F.
Prick the pie crust all over with a fork. Cut a square of parchment slightly larger than the pie pan. Place the parchment over the crust and fill with pie weights or dried beans (we use dried beans). Bake the crust in the middle of the oven for 20 minutes.
While the crust par-bakes, prepare the filling by combining pumpkin puree, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, cloves, cardamom, ground flax seed, and a pinch of salt. Stir until smooth.
Reduce heat to 350°F.
Pour the pumpkin mixture into the par-baked crust and return the pie to the oven and bake until the crust is a deep brown and the filling appears set around the edges, but still slightly jiggly in the center – about 35-45 minutes. If the edges of the crust start to get too dark, cover with some tin foil.
Let the pie cool completely before serving or storing in the fridge.
* if you have trouble with pastry you can chill everything you use including flour, salt and the bowls.