Smooth & creamy Vegan Pumpkin Pie with crisp pastry crust and a drizzle of decadently rich, warm caramel sauce to seal the deal. It makes THE best vegan Thanksgiving dessert!
½ cup (100grams)dark brown sugar, or coconut sugar
2tablespoonswater
2tablespoonstahini, or any other nut or seed butter
2tablespoonscoconut oil or vegan butter(solid measurement)
¼teaspoonfine sea salt
For decoration
Approx 1handfulchopped Walnuts or Pecans
INSTRUCTIONS
For the pie crust
If your pie crust isn't already blind-baked (partially baked) do that now. Here's how:Preheat oven to 400°F (200 °C) with a large metal baking tray in there as it preheats. Prick the bottom of the pie crust all over with a fork then carefully line with parchment paper. Fill with baking beans, dried beans or dried rice and put on the preheated tray in the oven. Bake for about 17 minutes or until the edges of the crust are just beginning to turn a very gentle golden brown. Remove from the oven and gently lift out the parchment paper along with the baking beans/rice. Then return to the oven and bake for another 7 minutes, or until the bottom of the crust is just beginning to turn a gentle golden brown. Remove from the oven and turn the oven down to 350 °F. It's ok if the crust is warm when you add the filling.If using a store bought pie crust follow the directions on the box.
For the filling
Add all of the filling ingredients to a blender. Blend until very smooth then pour into the pastry case. Place in the oven and bake for 55 to 60 minutes at 350 °F (175°C). When it is ready it will look set around the edges but should have a visible wobble in the centre.
Remove from the oven and place on a cooling rack and allow to cool completely to room temperature. Once it is at room temperature refrigerate for at least 3 hours before serving. Don't refrigerate it until it has reached room temperature.
For the caramel sauce
Add the sugar and the water to a pan. Place over a medium heat and cook until the sugar has completely dissolved and it is just starting to bubble. It will take about 4 minutes.
Remove from the heat and add the tahini/nut butter, salt and coconut oil/vegan butter. Put back over a very low heat and whisk until it is all well combined. It is normal to see a few little light flecks through it. If it's too thick add a little more water or plant milk. If it looks thin don't worry because it thicken up as it cools. You can make the sauce in advance and warm up gently before serving.
Decorate the top of the pie with caramel sauce and chopped nuts. Serve at room temperature or cold.
NOTES
Vegan Pumpkin Pie should be stored in the refrigerator, but it's ok to leave it to reach room temperature before serving. Wrap the pie really well and store for up to a week in the fridge.