Description
This Vegan Pumpkin Pie is a creamy, spiced dessert perfect for the fall season. Made with pumpkin puree, coconut cream, and warm spices, it offers a rich and smooth texture without any dairy or eggs. The pie uses an easy vegan pie crust and is baked until perfectly set, served chilled with an optional vegan whipped cream topping.
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 (see Notes for alternative options)
Optional
- Vegan Whipped Cream, for serving
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Prepare a pie crust in a 9-inch pie plate.
- Make Filling: Add the canned pumpkin, 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.
- Fill Pie Crust: Pour the pumpkin mixture into the prepared pie crust, spreading it evenly with a spatula. Note that the crust does not need to be pre-baked.
- Bake: Bake the pie at 350 degrees Fahrenheit for 1 hour. If the pie crust edges begin to burn, cover them with aluminum foil or a pie shield after about 30 minutes.
- Cool and Chill: After baking, let the pie cool at room temperature for 30 minutes. Then cover and refrigerate for at least 4 hours or overnight to set fully.
- Serve: Slice the pie and serve with optional vegan whipped cream or store-bought nondairy whipped topping as desired.
- Optional Decoration: For decorative leaves, roll out extra pie crust dough to 1/8 inch thickness, cut with leaf cookie cutters, bake at 350 degrees Fahrenheit for 10 minutes, and place on the chilled pie.
Notes
- Use the Easy Vegan Pie Crust recipe for best results or substitute with a store-bought vegan pie crust or gluten-free pie crust for a lighter option.
- Do not substitute full-fat coconut cream with other plant milks as this affects the pie’s thickening and custard-like texture. If coconut cream is unavailable, use the thick creamy part from canned coconut milk.
- You may substitute the sugars with coconut sugar or reduce the total sugar by half for a less sweet pie. Using pure maple syrup (1/2 cup) is possible but will yield a thinner filling.
- Arrowroot or tapioca starch can be used instead of cornstarch as a thickener.
- Store leftovers loosely covered in the refrigerator for 3-4 days. To freeze, wrap the cooled pie tightly in plastic wrap and foil to prevent freezer burn.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
