Description
This Vegan Pumpkin Pie offers a rich and creamy plant-based dessert perfect for any occasion. Made with pumpkin puree, coconut cream, and warm spices, it features a smooth custard-like filling baked in a vegan pie crust. Serve chilled with vegan whipped cream for a delightful, dairy-free treat.
Ingredients
Scale
Filling
- 15 ounce can pumpkin puree
- 1 cup coconut cream
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- 3 tablespoons cornstarch
Crust
- 1 recipe Easy Vegan Pie Crust (or store-bought vegan pie crust, Graham cracker crust, or gluten free pie crust)
Optional Topping
- Vegan whipped cream, for serving
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F. Prepare a pie crust in a 9-inch pie plate.
- Make Filling: Add the pumpkin puree, coconut cream, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch to a blender and blend until very smooth. Alternatively, whisk all ingredients together in a bowl until smooth.
- Assemble Pie: Pour the filling mixture into the prepared pie crust, spreading evenly with a spatula. Note that the crust does not need to be pre-baked.
- Bake Pie: Bake the pie at 350 degrees F for 1 hour. If the crust edges start to brown too much after 30 minutes, cover them loosely with aluminum foil or a pie shield to prevent burning. The filling will still look slightly jiggly when done.
- Cool and Chill: Allow the pie to cool at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours or overnight to set properly.
- Serve: Slice and serve chilled with optional vegan whipped cream or store-bought non-dairy whipped topping.
Notes
- Use full-fat coconut cream for best thickening results; canned coconut milk can be used but only the thick creamy part.
- You can substitute cornstarch with arrowroot or tapioca starch if needed.
- If desired, replace sugars with coconut sugar or reduce sugar amounts for a less sweet pie. Maple syrup can be used but only 1/2 cup, which results in a less thick filling.
- Store leftover pie loosely covered in the refrigerator for 3-4 days or freeze tightly wrapped after completely cooled to prevent freezer burn.
- Optional pie crust leaves decorate the pie by cutting extra dough with leaf cookie cutters, baking at 350 degrees F for 10 minutes, and placing on the chilled pie.
- The crust does not require pre-baking for this recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 11 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
