Rachael Ray: Grant’s Vegan Pumpkin Pie Recipe

Rachael Ray: Grant’s Vegan Pumpkin Pie Recipe

You can’t have Thanksgiving without pumpkin pie! But if you’re vegan, often times desserts can be limited, which is why Grant, a member of Rachael’s culinary team, came up with a dairy-free, Vegan Pumpkin Pie. There’s one weird ingredient in this recipe, vegan mayonnaise, but it’s all about the texture, not the flavor, so don’t worry! If you need to make a dessert for your vegan family and friends, this should be your go-to recipe!

To get the recipe for this delicious Vegan Pumpkin Pie, click nex page.

Rachael Ray: Grant’s Vegan Pumpkin Pie Recipe Ingredients

For the Pie Crust:

• 1 tbsp sugar
• 1/2 C all-vegetable shortening – cooled
• 1 1/2 C flour
• 1/2 tsp salt
• 3-4 tbsp water

For the Pie:

• 3/4 C vegan mayonnaise
• 1/2 C sugar
• 1/2 tsp salt
• 1 15-oz can pumpkin – left to strain overnight
• 1/2 C almond butter
• 2 tsp pumpkin pie spice
• a bit of freshly grated nutmeg or a pinch of ground nutmeg

Rachael Ray: Grant’s Vegan Pumpkin Pie Recipe Directions

For the Crust:

1. Whisk together flour, sugar, and salt in a small bowl
2. Use a fork or pastry cutter to cut the chilled shortening into the flour until you make pea-sized pieces of shortening
3. Slowly add in the water until the dough is moist enough to form together into a ball
4. Wrap the dough in plastic wrap and chill for an hour

For the Filling:

1. Mix together the pumpkin, vegan mayonnaise, and almond butter with a handheld mixer until smooth
2. Add in the sugar, pumpkin pie spice, and salt, then mix

To Bake:

1. Heat the oven to 350 degrees
2. Roll the pie dough out on a floured surface
3. Put the pie dough into a pie dish and crimp the edges or flatten them with a fork
4. Pour the filling into the pie shell
5. Place into the oven and bake for 40 minutes
6. Let cool at room temperature and then put in the fridge to set