Unicorn Pumpkin Pie

Vegan unicorn pumpkin pie

♫ Listening to: American Kids by Poppy ♫

If you know me, you know I’m not a fan of pie crust. I try to avoid crust by pouring pie filling into cookie shells, by using biscuits in the place of pie crust, or by avoiding pie altogether. The one time I simply cannot avoid making pie is pumpkin pie on Thanksgiving. One year, I made crustless jar pie. This year’s work around is to make a unicorn colored crust. It will still taste the same, but I might be able to trick my taste buds into thinking it’s something better than crust.

This recipe will make 2 pies.

Vegan Unicorn Pumpkin Pie Crust Ingredients

  • 3 ½ cups flour
  • 2 tablespoons evaporated cane juice (or sub any vegan sugar)
  • ½ cup organic palm shortening (or sub coconut oil)
  • ½ + ¼ cup organic earth balance
  • ½ cup ice water
  • 2 colors of food coloring

Vegan Unicorn Pumpkin Pie Crust Directions

Combine the flour, sugar, earth balance, and shortening in the kitchenaid bowl and chill for 10-20 minutes.

Knead by hand or using a stand mixer with a dough hook until it forms little clumps.

Drizzle the ice water in slowly while mixing until it forms a ball.

Remove half of the dough. I suggest weighing the dough to get the exact half, because I didn’t do this, and my halves weren’t even (you can tell in the pictures that I had more purple dough than blue).

Add coloring to the half that’s still in the bowl and knead until the color is evenly dispersed.

Remove that dough and repeat with the other half using a different color.

Wrap each half in plastic wrap and flatten into a disc.

Chill for a minimum of 30 minutes.

Roll one color of dough on a floured surface as thinly as possible (I rolled mine to ⅙ of an inch).

Carefully transfer to a pie pan.

Trim the extra dough off, wrap it, and return it to the fridge.

Roll the other color of dough on a floured surface as thinly as possible (I rolled mine to ⅙ of an inch).

Carefully transfer to a pie pan.

Trim the extra dough off, wrap it, and return it to the fridge.

Roll the extra dough into long snakes.

Twist two colored snakes together and gently place them around the edge of the pie crusts.

Chill the pie crusts until you’re ready to fill them.

Vegan Unicorn Pumpkin Pie Filling Ingredients

  • 2 cups vegan sugar
  • 3 cans pumpkin
  • 2 cups (1 pint) nondairy vanilla coffee creamer (or sub canned coconut milk)
  • ½ cup organic cornstarch, tapioca flour, or arrowroot
  • ½ tablespoon nutmeg
  • 1 ½ tablespoon cinnamon
  • ½ tablespoon ginger
  • ½ teaspoon cloves
  • ½ teaspoon salt

Vegan Unicorn Pumpkin Pie Filling Directions

Preheat the oven to 350°.

Blend all of ingredients together in 2 batches.

Whisk the 2 batches together in a large bowl.

Remove the crusts from the fridge and set them on baking sheets.

Pour filling into pie crusts.

Bake pies for 60-70 minutes.

Cool the pies on cooling racks on the counter.

Chill the pies in the fridge overnight.

vegan unicorn pumpkin pie

vegan unicorn pumpkin pie

Serve with pastel coconut whipped cream.

vegan unicorn pumpkin pie

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