Esther’s Pumpkin Pie


From Esther’s Kitchen 

Esther’s Pumpkin Pie
Cuisine: Esther Approved, Dessert
Prep Time: 1 hour
Serves: 9″ pie, 8 slices
Author: Chef Linda | Esther’s Kitchen

2-1/4 cups pumpkin (canned)
2 Tablespoons unsweetened plant milk such as almond or coconut
1/4 cup vegan light brown sugar
1/4 cup maple syrup
1/4 cup plus 1 Tablespoon cornstarch
1 teaspoon vanilla bean paste or vanilla extract
1 teaspoon pumpkin pie spice blend
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 store bought 9″ frozen pie crust, thawed, unbaked (confirm it is Esther Approved and does not contain lard)

Preheat the oven to 350F.
1. Combine all filling ingredients in a blender. Blend until smooth. You can also use a mixing bowl with electric hand mixer.
2. Pour the pumpkin filling into the pie crust. Use a spatula to smooth the top. Spread the filling out and upwards to meet the edge of the sides of the pie crust.
3. Bake the pie for 40 minutes. Check the crust for browning at 30 minutes. If it looks like it is darkening, wrap foil around the crust.
4. Allow the pie to cool completely before refrigerating it. Refrigerate for 3-4 hours or overnight prior to serving. Serve alone or top with an Esther Approved, non-dairy whipped cream.

Note: Purchase 2 (15 oz) cans of plain pumpkin, not pumpkin pie filling. Measure 2-1/4 cups of pumpkin and refrigerate the remaining pumpkin for another use such as a smoothie. Use a gluten-free pie crust for a gluten-free option.
Photo by Scott.

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  • 1 1/2 cup all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 3 ounces (about 1/2 cup) refined solid (not liquid) coconut oil
  • 8 tablespoons ice water

Place flour and salt a food processor and pulse briefly to combine, or combine by hand in a large bowl. Add coconut oil and pulse until mixture resembles coarse meal, making sure there are no large pieces of coconut oil remaining. Or, cut coconut oil in by hand with 2 table knives or grate coconut oil into the flour mixture using a box grater.

Add ice water a couple of tablespoons at a time, and continue to pulse, or mix by hand with a fork, just until dough begins to come together.

Turn dough out onto a cutting board or a smooth surface and form into a flattened disc. Wrap with plastic wrap and refrigerate at least an hour or overnight. Roll out dough on a lightly floured surface when ready to use.