Description
This Vegan Pumpkin Pie is a creamy, spiced dessert perfect for fall and holiday gatherings. Made with pumpkin puree and coconut cream, it offers a smooth, rich filling free from dairy and eggs, baked in a flaky vegan pie crust. Serve chilled with optional vegan whipped cream for an irresistible plant-based 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 (homemade or store-bought non-dairy whipped topping)
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). Place your vegan pie crust into a 9-inch pie plate, pressing it evenly along the bottom and sides. Do not pre-bake the crust.
- Make Pumpkin Filling: In a blender, combine the pumpkin puree, coconut cream, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch. Blend until the mixture is very smooth. Alternatively, whisk these ingredients thoroughly in a bowl until fully combined and smooth.
- Fill the Pie Crust: Pour the smooth pumpkin mixture into the prepared pie crust. Spread it evenly using a spatula to create a flat surface.
- Bake the Pie: Place the pie in the preheated oven and bake for 1 hour. If the pie crust edges begin to brown too quickly during baking, cover them with aluminum foil or a pie shield after about 30 minutes to prevent burning. The center of the pie will look slightly jiggly once baking is complete, which is normal.
- Cool and Chill: Remove the pie from the oven and allow it to cool on the countertop for 30 minutes. Then cover it and transfer it to the refrigerator to chill for at least 4 hours or overnight until fully set.
- Serve: Slice the chilled pie and serve with a dollop of vegan whipped cream if desired for an extra creamy touch.
- Optional Pie Crust Leaves: For decoration, roll out extra pie crust dough to 1/8 inch thickness. Use leaf-shaped cookie cutters to cut shapes, place on a baking sheet, and bake at 350°F for 10 minutes. Allow to cool, then arrange these decorative leaves on top of the chilled pie before serving.
Notes
- Use any vegan pie crust recipe or store-bought crust to suit your preference, including gluten free or graham cracker options.
- No need to pre-bake the pie crust before adding the filling; it bakes together with the pumpkin filling.
- The middle of the pie should remain slightly jiggly after baking – it firms up completely when chilled.
- To prevent crust edges from burning, cover them with foil or a pie shield halfway through baking if they brown too fast.
- Chill time is essential for the filling to set properly; do not skip refrigeration.
- Optional pie crust leaves add a beautiful decorative touch and are easy to make ahead.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
