This smooth and velvety deep dish vegan pumpkin pie is perfect for any thanksgiving dinner. The crust is made with vegetable oil which makes it very flaky, light, and easy to work with. Topped with dairy-free cinnamon whipped cream, this is a great way to end your holiday meal. This recipe will fill a 8" or 9" round deep dish pie plate but can be adjusted to make two smaller pies. Alternatively, use your favourite store bought pie shell and bake per the package directions.
Mix the Dough: Preheat the oven to 425°F. In a large bowl, combine the flour and salt. Add the oil and mix until the dough comes together. Mix in 1 tbsp of the cold water, then using your hands, press the dough together into a ball. If the dough seems dry or is not holding together, add another tbsp of water.
Form the pie crust: Press the dough evenly into the bottom of the deep dish pie plate and up the sides to about 1/4" or1/3" wide, depending on how thick you like your crust. Neatly crimp the edge of the pie dough as desired.
Dock & Blind Bake: Using a fork, poke holes in the bottom of the dough and up the sides. Line the pie crust with parchment paper or aluminum foil and add enough pie weights (or dried beans) to fill the cavity. Bake in the preheated oven for 15-18 minutes or until just starting to turn golden.
Remove the pie crust from the oven and carefully remove the parchment and weights. Set aside.
Reduce the oven temperature to 350°F.
To a medium bowl, add the pumpkin puree, brown sugar, pumpkin pie spice, arrowroot powder, salt, vanilla and coconut milk. Beat until smooth and the arrowroot powder has been fully incorporated.
Pour the filling into the pie crust, making sure to fill to just under the edge of the crust (the filling will puff up once baked). Smooth the top of the filling and bake in a 350°F oven for 45-50 minutes or until the filling is set (see notes). Remove the pie from the oven and let cool completely on a wire rack before serving.
Serve with cinnamon whip or non-dairy whipping cream.
The filling is set when it no longer wobbles. Give the pie a little shake and if the filling stay in place, it's set. Cornstarch can be used in exchange for arrowroot powder. Coconut sugar can be used in a 1:1 ratio for brown sugar.