Vegan Pumpkin Pie – Step by Step Recipe

Vegan Pumpkin Pie is a classic fall dessert that is perfect for Thanksgiving and other festive occasions. This creamy and delicious pie is made with a rich pumpkin filling and a flaky crust, all without any animal products.

The combination of pumpkin puree, coconut milk, and warm spices creates a dessert that is both comforting and indulgent. 

Vegan Pumpkin Pie

Vegan Pumpkin Pie is a classic fall dessert that is perfect for Thanksgiving and other festive occasions. This creamy and delicious pie is made with a rich pumpkin filling and a flaky crust, all without any animal products. Let's make this delightful Vegan Pumpkin Pie together!

Servings 8

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Ingredients

For the Crust:

• 1 1/2 cups all-purpose flour or gluten-free flour blend
• 1/2 teaspoon salt
• 1/2 cup coconut oil solid
• 4-6 tablespoons ice water

For the Filling:

• 1 3/4 cups pumpkin puree canned or homemade
• 1 cup full-fat coconut milk
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Instructions

Step 1: Prepare the Crust

• In a large mixing bowl, combine the flour and salt.
• Add the solid coconut oil and use a pastry cutter or your fingers to cut the oil into the flour until the mixture resembles coarse crumbs.
• Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. The dough should be moist but not sticky.
• Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

• In a large mixing bowl, combine the pumpkin puree, coconut milk, brown sugar, maple syrup, cornstarch, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt.
• Whisk until the mixture is smooth and well combined.

Step 3: Assemble the Pie

• Preheat the oven to 350°F (175°C).
• On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
• Transfer the dough to the pie dish and trim any excess dough, leaving a 1-inch overhang. Fold the overhang under and crimp the edges.
• Pour the pumpkin filling into the prepared crust and smooth the top with a spatula.

Step 4: Bake the Pie

• Bake the pie in the preheated oven for 55-60 minutes, or until the filling is set and the crust is golden brown.
• Remove the pie from the oven and let it cool completely on a wire rack.
• Refrigerate the pie for at least 2 hours before serving to allow the filling to set.

Step 5: Serve

• Serve the Vegan Pumpkin Pie chilled or at room temperature with a dollop of vegan whipped cream.

Tips and Information

• Pumpkin Puree: Use canned pumpkin puree for convenience, or make your own by roasting and pureeing fresh pumpkin.
• Coconut Milk: Full-fat coconut milk gives the filling a rich and creamy texture.
• Serving: Vegan Pumpkin Pie is best served chilled, but it can also be enjoyed at room temperature.

Calories: 300kcal

Course: Dessert

Cuisine: American

Keyword: Vegan Pumpkin Pie

Experience the taste of fall with homemade Vegan Pumpkin Pie. The aromatic and flavorful pumpkin filling, combined with the flaky crust, makes for a delightful dessert. Serve it chilled with a dollop of vegan whipped cream to fully enjoy the flavors of this classic dish.