Vegan Pumpkin Pie Recipe
This creamy, spiced vegan pumpkin pie brings all the warmth of fall flavors in a smooth and satisfying dessert that everyone will love. Perfectly balanced with coconut milk, pumpkin, and seasonal spices, it’s a treat that’s ideal for any festive gathering.
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Servings: 8
Ingredients
- ¾ cup full-fat coconut milk see notes for substitutions and more details
- 1 ¾ cups pumpkin purée from a 14 oz can; avoid pumpkin pie filling
- ½ cup brown sugar
- ¼ cup cornstarch
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 Easy Vegan Pie Crust recipe or one 9-inch frozen vegan pie crust use gluten-free if preferred
- Vegan Coconut Whipped Cream for garnish (optional)
Instructions
- Preheat your oven to 350°F (180°C). Prepare your unbaked 9-inch pie crust, leaving it unbaked as there’s no need to pre-bake it.
- In a blender or a large mixing bowl, combine the pumpkin purée, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. Blend or stir until the mixture is smooth and well-blended.
- Pour the pumpkin mixture into the prepared pie crust. Use a spatula to spread it evenly, smoothing out the surface.
- Place the pie in the preheated oven and bake for 60 minutes. The edges will appear slightly cracked, and the center will still look a bit wobbly when it’s ready to be taken out.
- Allow the pie to cool at room temperature, then transfer it uncovered to the refrigerator. Chill for at least 4 hours or overnight until fully set.
- Serve chilled, plain, or topped with a dollop of vegan coconut whipped cream for a creamy finish. Enjoy your vegan pumpkin pie!
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