Pumpkin Pie
By Ashley Cote of Spoonful of Flavor
If you’re looking for a delicious vegan pumpkin dessert for the holidays, this easy pie recipe will do the trick! Vegan pumpkin pie is made with simple ingredients and has very simple recipe steps, so anyone can give this recipe a try.
A rich vegan pumpkin pie filling is made with pumpkin puree, creamy coconut milk, brown sugar, maple syrup, and spices. A little cornstarch gets mixed in to create the perfect texture without the use of any eggs.
The filling then gets poured into a vegan pie crust which you can make from scratch or buy it from the store. Bake it until set and you’ll have an easy fall vegan dessert that looks great on your Thanksgiving dessert table.
A few reasons why you’ll love this recipe:
You can use a store-bought vegan pie crust that’ll save you lots of time when making this recipe.
The ingredients are simple and require no expensive vegan food substitutes.
The recipe steps are easy to follow, add your pie crust to the pan, mix the filling, pour it into the crust, and bake until it's fully set.
Ingredients You’ll Need
Vegan Pie Crust - You can make your own, or save yourself some time by purchasing a pre-made vegan pie crust to use.
Pumpkin Puree – Use pure pumpkin puree and not homemade pumpkin pie filling.
Coconut Cream - This plant-based milk gives the pie filling a super creamy texture and light coconut taste. Use full fat coconut cream, not coconut milk.
Light Brown Sugar - Adds sweetness to the pie base with a light natural caramel flavor. You can swap the brown sugar for coconut sugar, but the texture of the pie may be a little different.
Maple Syrup - A touch of maple syrup adds a hint of additional sweetness with a fresh honey flavor that pairs well with the rest of the pie flavors. You can substitute the maple syrup with honey or brown sugar, if desired.
Cornstarch - Thickens up the pie which makes it set properly without any eggs. It also makes the pie easier to slice and serve.
Seasonings - A mix of ground cinnamon, ginger, nutmeg, allspice, cardamom, and salt are used to give this pie a classic warming and comforting flavor in every bite.
Whipped Coconut Cream - This plant-based topping adds a delightful burst of coconut flavor and creamy texture.
How To Make Vegan Pumpkin Pie
1. Prepare for baking: Preheat the oven to 350 F. Roll 9 inches of prepared pie crust onto the pie plate evenly. Crimp the edges with a fork.
2. Par bake the crust: Add a layer of parchment paper to the top of the pie crust, then fill it with dried beans or pie weights. Bake for 10 minutes, then carefully remove the parchment paper and the weights inside. Set the crust aside to cool.
3. Assemble the vegan pumpkin pie filling: To a large mixing bowl, add the pumpkin puree, coconut cream, brown sugar, maple syrup, cornstarch, and spices. Whisk all of the ingredients together until smooth and creamy.
4. Bake the pie: Pour the pumpkin mixture into the par-baked pie crust and spread out until evenly distributed. Bake the pie for 55-60 minutes. Halfway through cooking time, add a layer of aluminum foil to the outside of the crust to prevent it from burning. The pie is cooked when the center is almost set.
5. Cool and chill: Remove from the oven, then place on a wire rack for at least one hour to naturally cool. Then, cover the pie and chill it in the fridge for 2-3 hours and up to 24 hours before slicing and serving.
Expert Tips
1. Par-baking the crust will keep it from becoming soggy. This is a crucial step that must be done in this recipe.
2. When removing the pie from the oven, the middle should just be slightly jiggly. The residual heat will cook the pie the rest of the way and it will set as it chills.
3. Make sure the pie is completely cooled before covering and placing it in the fridge. This will help keep a proper texture. Serving the pie before it has a chance to set will result in a mushy filling.
4. If your pumpkin puree seems a bit watery in the can, let it drain in a mesh strainer with a cheesecloth underneath. This will get rid of any excess moisture to ensure the pie sets properly.
5. Make a gluten free vegan pumpkin pie by using a gluten free pie crust that is homemade or store-bought.
This easy pumpkin pie is a delicious pumpkin dessert that is suitable for anyone. Serve this at Thanksgiving for a comforting vegan dessert.
Vegan Pumpkin Pie
Serves 8
Prep time: 15 minutes
Cook time: 65 minutes
Ingredients
1 (15oz) can pumpkin puree
1 cup coconut cream
½ cup light brown sugar, packed
¼ cup maple syrup
3 tablespoons cornstarch
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
⅛ teaspoon ground allspice
⅛ teaspoon ground cardamom
Whipped coconut cream, for serving
1. Preheat the oven to 350 degrees F. Roll out a round of pie crust and press it into a 9-inch pie plate, crimping the edges as desired. Line the pie crust with parchment paper, then fill it evenly with pie weights or dried beans. Par-bake the crust for 10 minutes, then carefully remove the parchment paper/pie weights.
2. In a large mixing bowl, whisk together the pumpkin, coconut cream, brown sugar, maple syrup, cornstarch, cinnamon, ginger, nutmeg, salt, allspice, and cardamom until very smooth.
3. Pour the mixture into the par-baked crust. Bake for 55-60 minutes, until the center is almost set. At the 30 minute mark, cover the outer crust with aluminum foil or a pie shield to keep it from burning.
4. Allow the pie to cool on a wire rack at room temperature for at least an hour, then cover and chill in the refrigerator for 2-3 hours, or overnight.
Storing: Any leftover vegan pumpkin pie can be stored in an airtight container in the fridge for up to one week. If it's still in the pie pan, wrap it tightly with plastic wrap.
Freezing: If you’d like to freeze this pie, wrap it tightly in a layer of plastic wrap, then in a layer of aluminum foil. Place it in an extra-large freezer-safe bag and freeze for up to 4 months. Thaw in the fridge overnight before reheating and serving.
