Description
This classic Vegan Pumpkin Pie recipe features a creamy, spiced pumpkin filling made with coconut cream and warm autumnal spices baked inside a flaky vegan pie crust. Perfectly smooth and rich, this dairy-free dessert is ideal for the holidays or any cozy occasion, served with optional vegan whipped cream for an extra touch of indulgence.
Ingredients
Scale
Pie 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
Pie Crust
- 1 recipe Easy Vegan Pie Crust (see notes for alternatives)
Optional Topping
- Vegan whipped cream, for serving (optional)
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and prepare the pie crust in a 9-inch pie plate, either homemade or store-bought vegan pie crust.
- Mix Filling: Add pumpkin puree, coconut cream, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch to a blender. Blend until very smooth. Alternatively, whisk all ingredients together in a bowl until smooth.
- Assemble Pie: Pour the pumpkin mixture evenly into the prepared pie crust. Use a spatula to spread the filling if needed.
- Bake: Bake the pie at 350°F for 1 hour. If the crust starts to darken or burn, cover the edges with aluminum foil or a pie shield after 30 minutes to protect them. The center may still wobble slightly when done, which is normal.
- Cool and Chill: Allow the pie to cool at room temperature for 30 minutes, then cover and transfer it to the refrigerator to chill for at least 4 hours or overnight for best results.
- Serve: Slice and serve chilled, optionally topped with vegan whipped cream or store-bought non-dairy whipped topping.
- Optional Decoration: For decorative pie crust leaves, roll out extra vegan pie dough to about 1/8 inch thickness, cut with leaf-shaped cookie cutters, and bake at 350°F for 10 minutes. Place cooled leaves on top of the chilled pie before serving.
Notes
- Use the Easy Vegan Pie Crust recipe for best results or opt for a store-bought vegan or gluten-free pie crust.
- Use full-fat coconut cream for thick, custard-like filling; coconut milk can be used if you scoop the thick cream portion only.
- Other plant milks typically won’t thicken the filling properly and may cause cracking or texture issues.
- Substitute coconut sugar if preferred, or reduce sugar amounts for a less sweet pie.
- Pure maple syrup can be used instead of sugar but use only 1/2 cup; the texture will be less thick.
- You can substitute cornstarch with arrowroot or tapioca starch if needed.
- Store leftovers loosely covered in the refrigerator for 3-4 days or freeze tightly wrapped for longer storage.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
