Love pie but still giving beets the cold shoulder? We’ve got just the recipe for you! Bursting with flavor, this vegan pumpkin pie recipe is made extra delicious and unique with the addition of beets. Its rich, smooth texture and buttery vegan crust make this pie a favorite at any holiday table.
Photo and recipe by Love Beets
Makes 12 vegan pumpkin pies
- 2 c all-purpose flour
- ½ c dark rye flour
- 1 Tbsp vegan granulated cane sugar
- 1 tsp sea salt
- 1 c (2 sticks) cold vegan butter, cut into ½-inch cubes
- 1 c water
- ¼ c apple cider vinegar
- 1 c ice
- 4 ½ c canned pumpkin (or substitute with 2 medium roasted butternut squash)
- 2 (8.8oz) packages Love Beets Organic Cooked Beets
- ½ c cashews
- 1 c water
- 4 ½ Tbsp arrowroot or cornstarch
- ½ c vegan granulated cane sugar
- ½ c vegan light brown sugar
- ½ tsp ground clove
- 1 Tbsp ground cinnamon
- ¾ tsp freshly ground nutmeg
- 1 ½ tsp kosher salt
- ¼ c brandy
- 1 can coconut cream, for serving
- 3 Tbsp maple syrup
- 1 vanilla bean, scraped or 1 tsp pure vanilla extract
Make the crust:
- In a large bowl, sift the flours, sugar, and salt together.
- Add the butter pieces to coat with the flour mixture. Using a bench scraper or pastry blender, cut the butter into the flour, working until mostly pea-sized pieces form – being careful to not over blend.
- Combine the apple cider vinegar, water, and ice in a small bowl.
- Pour 4 tablespoons of the vinegar mixture over the flour mixture and fold it in until it is fully incorporated, adding more water into the mixture, 3 to 4 tablespoons at a time, until the dough is able to come together in a ball.
- It is ok to have a few dry bits remaining, just sprinkle with a few more drops of water if needed.
- Divide the dough into two, Shape each half into a flat disc, wrap in plastic, and refrigerate for at least 1 hour or overnight. The dough will keep wrapped tightly in the refrigerator for up to 1 week or frozen for up to 1 month.
Roll out crust:
- Lightly flour a work surface and roll out each disc into one even circle large enough to cut out six 5-inch pie crusts with some extra space.
- Cut 12 mini pie crusts from both rolled out discs and gently slide each crust into a tart pan. Use the dough overhang to create the rim of the crusts.
- Cover and freeze for at least 10 minutes while making the filling.
Make the filling:
- In a blender, add the beets, cashews, and water and blend on high speed for 2 minutes.
- Add the canned pumpkin and puree until extremely smooth.
- Add the cornstarch or arrowroot powder and blend on low speed for 30 seconds.
- In a large mixing bowl, combine the blended beet-pumpkin mixture with the sugars, spices, and salt.
- Stir in the brandy until combined.
- Divide the vegan pumpkin pie filling equally between the pie crusts.
Bake and serve:
- Preheat oven to 400°.
- Bake the pies for 45 to 55 minutes until lightly browned, cracked, and well set.
- Remove the pies from the oven and let cool. Note: The filling will not be set after baking, allow to chill and firm up for at least 2 hours or overnight.
To make the coconut whipped cream:
- Scoop the coconut cream layer from the chilled can.
- With a hand mixer, whip the cream until light and fluffy, about 20 seconds.
- Gently fold in the maple syrup and vanilla.
- Serve your pies chilled and topped with coconut whipped cream.