Description
This Vegan Pumpkin Pie Recipe offers a creamy, spiced dessert perfect for the holidays or any occasion. Made with a flaky vegan pie crust and a smooth, pumpkin-spiced filling using coconut milk, it’s a delicious dairy-free and egg-free alternative to traditional pumpkin pie.
Ingredients
Scale
Pie Crust
- 1 (9-inch) unbaked vegan pie crust
Filling
- 1 (15 oz) can pumpkin purée
- 3/4 cup full-fat coconut milk (canned)
- 3/4 cup brown sugar
- 1/4 cup cornstarch
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Mix Filling: In a large bowl, whisk together the pumpkin purée, canned full-fat coconut milk, brown sugar, cornstarch, pumpkin pie spice, cinnamon, nutmeg, salt, and vanilla extract until the mixture is smooth and thoroughly combined.
- Fill Pie Crust: Pour the pumpkin filling into the unbaked vegan pie crust and smooth the top evenly with a spatula to ensure even baking.
- Bake Pie: Bake the pie for 55–60 minutes or until the filling center is set and the edges have slightly browned, indicating it’s fully cooked.
- Cool Pie: Remove the pie from the oven and let it cool at room temperature for 1 hour to allow it to set properly.
- Chill Pie: Transfer the cooled pie to the refrigerator and chill for at least 4 hours or preferably overnight to let flavors develop and texture firm up.
- Serve: Serve the chilled vegan pumpkin pie as is or topped with dairy-free whipped cream for an extra creamy touch.
Notes
- Use canned coconut milk for the creamiest texture and best flavor in the filling.
- Arrowroot powder can be substituted for cornstarch as a thickener if preferred.
- For a homemade crust, use a vegan butter or coconut oil-based crust recipe to maintain vegan integrity.
