Perfect Pumpkin Pie and Coconut Whipped Cream

Recipe courtesy of : 
Chef Sara Boan, Catskill Animal Sanctuary's Compassionate Cuisine program


This pie, loosely based on a 1964 recipe by Avanelle Day, is smooth and creamy, sweet but not cloying, and rich with warming, comforting spices. Best of all, it’s completely egg- and dairy-free, and doesn’t require any hard-to-find specialty ingredients. For the best texture, make this pie in advance and allow it to set in the refrigerator for at least four hours. If making your own pumpkin puree, be sure to choose a pie or sugar pumpkin: the pumpkins used for carving are too watery and lack flavor. A Chef Sara Boan  Compassionate Cuisine program ( recipe.

Chef Sara’s Favorite Vegan Pie Crust: Making pastry from scratch can feel intimidating, but it doesn’t have to be! Often vegans feel they have to miss out on this classic delight because traditional recipes include butter. This recipe for Perfect Pie Crust uses a traditional approach, but replaces dairy-based butter with vegan butter. The result is a delicious, rich, and flaky pie crust that works perfectly for just about any dessert pie. The tricks for achieving a tender, flaky crust includes keeping your ingredients cold, using a light hand when mixing, and allowing the dough to rest, all of which are outlined in the recipe. Making this Perfect Pie Crust recipe a day or so in advance allows the dough to rest and makes for easier assembly when you’re ready to use it. For a soy-free option, choose a soy-free vegan butter or vegetable shortening. 

Coconut Whipped Cream: When refrigerated for 24 hours and then whipped with powdered sugar and vanilla, coconut milk makes a rich and luscious dairy-free whipped cream that tastes amazing on a slice of pumpkin pie. For best results, choose coconut milk or cream without added guar gum. 


2 tablespoons
Powdered Sugar
1 teaspoon
Vanilla Extract

For Coconut Whipped Cream

1 can
Coconut Milk or Cream ( full-fat if using milk, yield will be slightly lower)

For Pie

Vegan Pie Crust (recipe follows, fitted into a 9-inch pie plate)
1 3⁄4 cup
Pumpkin Purée (or one 14-ounce can pure pumpkin, not pumpkin pie filling)
1⁄4 cup
Maple Syrup
1⁄2 cup
Brown Sugar
3⁄4 cups
Coconut Milk (full fat)
1⁄4 cup
1⁄2 teaspoon
1 teaspoon
Ground Ginger
1 teaspoon
Ground Cinnamon
1⁄2 teaspoon
Ground Nutmeg
1 pinch
Ground Cloves
Non-dairy Milk (for brushing crust)
Turbinado Sugar (for sprinkling on crust)

For the Crust

1 1⁄2 cup
Flour (all-purpose, plus more for flouring work surface)
1 tablespoon
1⁄4 teaspoon
1⁄2 cup
Vegan Butter (such as Earth Balance Buttery Sticks, chilled)
1 teaspoon
Apple Cider Vinegar
2 1⁄4
Ice Water


9 inch pie