End your vegan feast on a sweet note with this indulgent yet wholesome Pumpkin Pie. Creamy, spiced, and perfectly festive, this pie brings the warmth and flavor we crave at the close of the year. With a silky pumpkin filling infused with cinnamon, nutmeg, and cloves, every bite feels like a cozy embrace. The coconut oil crust adds a unique twist, offering a flaky, melt-in-your-mouth base that’s both delicious and vegan-friendly. It’s a dessert that combines classic holiday flavors with a light, modern touch, making it the ideal finale to your New Year’s celebration.

This Pumpkin Pie isn’t just a treat for the taste buds – it’s a dessert that captures the essence of the season, bringing warmth and joy to your table. Topped with a dollop of coconut cream, it’s as beautiful as it is delicious, inviting everyone to savor the final course and share in the festivities. Whether served after a rich, hearty meal or as a midnight indulgence, this pie is a sweet way to ring in the new year, setting the stage for many more delicious moments ahead.

Preparation:

1. In a large mixing bowl, whisk together the flour and salt.
2. Add the chilled coconut oil. Using a pastry cutter or fork, cut the coconut oil into the flour mixture until it resembles coarse crumbs.
3. Gradually add ice water, 15 ml at a time, gently mixing with a fork, until the dough begins to come together.
4. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
5. Preheat the oven to 180°C.
6. On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your 23 cm pie dish. Transfer the dough to the dish, trim any excess, and crimp the edges.
7. In a large mixing bowl, whisk together the pumpkin puree, coconut milk, brown sugar, cornstarch, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined.
8. Pour the pumpkin pie filling into the prepared pie crust and smooth out the top.
9. Place the pie in the preheated oven and bake for 50-55 minutes, or until the filling is set.
10. Allow the pie to cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
11. Garnish with coconut whipped cream before serving.
12. Enjoy!