Vegan Pumpkin Pie
This vegan pumpkin pie has a rich smooth filling and tender flaky crust making it the perfect Thanksgiving dessert. It's so good even non-vegans will love it.
Servings: 8 slices
Ingredients
- 1 unbaked 9-inch homemade pie crust or store-bought (see notes for larger pie)
- 1 (15-ounce) can pumpkin puree
- 1 cup canned coconut milk or any plant milk such as soy milk, almond milk, oat milk, etc.
- ⅓ cup cane sugar
- ¼ cup maple syrup
- 4 Tablespoons cornstarch or arrowroot powder or potato starch
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ⅓ teaspoon Himalayan pink salt
Instructions
- Preheat your oven to 350ºF and have your unbaked pie shell prepared and ready to fill.
- Add the pie filling ingredients to a blender and blend to combine the ingredients.
- Pour the filling into your prepared uncooked pie shell. Use a spatula to smooth out the top.
- Place on a baking sheet and bake at 350ºF for 60-75 minutes. The middle will be lower set and softer while the edge should be firm and slightly raised.Tip: If the edge of the crust is browning too quickly, cover it with a strip of foil or a pie shield.
- Allow the pie to fully cool at room temperature, then place it in the refrigerator for at least 4 hours or overnight to set. The pie will keep in there for 3-4 days.
Notes
- Filling consistency: If your filling looks a little too thin after blending, add another 1-2 teaspoons of cornstarch to help it firm up during baking.
- Increased filling for a larger pie: If your pie dish is larger than 9 inches or you prefer a fuller pie, increase these 4 filling ingredients to the following:
2 ¼ cups pumpkin puree, you’ll need 2 (15oz) cans (not pumpkin pie filling),
½ cup cane sugar,
1 ¾ teaspoons pumpkin pie spice,
¾ teaspoon cinnamon
With the extra filling, the pie may need an additional 5-10 minutes of bake time. - Coconut milk: For the richest texture, use canned coconut milk and shake well before opening. You can also substitute it for oat milk, almond milk, or soy milk if you prefer.
- To freeze your pie: Allow the pie to chill in the refrigerator overnight, then place it in the freezer for 3-4 hours to solidify. Wrap the frozen pie in plastic wrap, place it in a freezer bag or an airtight container, and store it for up to 2 months. When you're ready to enjoy it, just defrost in the refrigerator.
Nutrition
Serving: 1slices | Calories: 236kcal | Carbohydrates: 44g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Sodium: 153mg | Fiber: 4g | Sugar: 28g
