This creamy vegan pumpkin pie recipe rivals any conventional model with its silky texture and heat spices. It’s straightforward to make utilizing wealthy coconut milk and pumpkin puree!
Pumpkin pie has all the time been a favourite of mine: and naturally, my Grandma’s pie is the very best. So once I created this vegan pumpkin pie recipe, I wasn’t anticipating to like it much more than the unique.
However this vegan pumpkin pie is so filled with creamy, spiced sweetness and the flavors are so delightfully cozy, it’s turn out to be my favourite: I prefer it much more than Grandma’s! I’m solidly in camp vegan pumpkin pie, a lot in order that I do know I’ll be making this recipe for years to come back.
Why You’ll Love This Vegan Pumpkin Pie
I do know you’ll love this recipe as a result of I’ve made it a number of instances for my household and gotten rave opinions! Right here’s what’s nice about it:
- Nice taste that doesn’t style like a compromise. I prefer it simply as a lot as an ordinary pumpkin pie recipe.
- Easy to make. The filling comes collectively rapidly in a blender, and the vegan pie dough is straightforward to make.
5 Star Reader Evaluation
“This was really easy, creamy, and scrumptious! Completely candy & cherished by vegans and non vegans alike! I cherished the steadiness of flavors, straightforward prep, and minimal cleanup. mine solely took about 35 minutes (perhaps its my oven or altitude). Will certainly make once more!” -Miryam
Key Components
Making a custard pie with out eggs or dairy could be tough, however I’ve discovered the proper steadiness of substances to make sure it units completely each time.
- Pumpkin Puree: I all the time use 100% pure pumpkin puree, not pumpkin pie filling.
- Cornstarch: Since there aren’t any eggs, cornstarch acts because the binding agent right here. It thickens the filling because it bakes, creating that sliceable, custard-like texture.
- Brown Sugar: I exploit a mixture of gentle brown sugar and granulated sugar. The brown sugar provides a depth of molasses taste that pairs fantastically with the autumn spices.
- Canned Coconut Milk (Full-Fats): Coconut milk does wonders in a vegan pumpkin pie. I’ve discovered that one thing concerning the gentle fruitiness of the milk goes hand-in-hand with vibrant orange pumpkin. Be sure that to make use of full-fat coconut milk from a can. Don’t substitute gentle coconut milk or the beverage variety you discover within the refrigerated part. The fats is critical for the richness and construction of the pie.
Ideas for Making Vegan Pie Crust
The a part of a vegan pumpkin pie with essentially the most method is the pie crust! I’ve an entire separate article about Vegan Pie Crust with all of our ideas and methods. However right here’s a short overview of the method you’ll comply with:
- You need to use both coconut oil or vegan butter. Each of those plant-based butter substitutes yield glorious outcomes. You would possibly wonder if the flavour is simply too heavy on the coconut when utilizing coconut oil. However should you use refined coconut oil, you’ll be able to barely detect that taste.
- Chill for half-hour whereas making the filling. Chilling the pie crust dough makes it simpler to work with, regardless of which butter substitute you’re utilizing.
- Roll it out in a fair circle: a pastry material could be useful. It’s not required, however a pastry material is useful for rolling out the pie crust as a result of it helps to scale back sticking.
- Use an ordinary 9-inch pie plate: not deep dish! This vegan pumpkin pie recipe is for the standard pie: not deep dish! You gained’t have sufficient filling for a deep dish plate.
Serving Recommendations
This pie is scrumptious by itself, however if you wish to elevate your vacation desk, toppings are a should. Right here is how I wish to serve it:
- Basic: A dollop of Vegan Whipped Cream is crucial. It’s gentle, fluffy, and constituted of coconut milk. (If you happen to do, make the pie crust with vegan butter so there’s not an excessive amount of coconut taste.)
- A la Mode: Serve a barely heat slice with a scoop of Vegan Ice Cream (Dairy Free!).
- Crunchy: Sprinkle some Candied Pecans or Candied Walnuts on prime for a texture distinction in opposition to the sleek filling.
Storage and Leftovers
Since it is a custard-style pie, it must be chilled for storage. As soon as the pie has cooled utterly on the counter (this prevents cracking), cowl it loosely and retailer it within the fridge for 3-4 days.
I don’t suggest freezing this pie, as the feel of the custard can turn out to be thinner or watery when thawed.
Dietary Notes
This vegan pumpkin pie recipe is vegetarian, vegan, and plant-based.
Ceaselessly Requested Questions
Sure, you’ll be able to! You will want to roast a sugar pumpkin (not a carving pumpkin) and puree the flesh till it’s utterly clean. Nevertheless, canned pumpkin is constant in moisture content material, which makes baking simpler.
Cracks normally occur when a pie cools too rapidly or is overbaked. To forestall this, take away it from the oven when the middle is simply set however nonetheless barely jiggly like Jell-O, and let it cool progressively on a wire rack.
Sure! Coconut cream is richer than coconut milk. You need to use it straight up for a decadent pie, or use this conversion: Combine 3 tablespoons of coconut cream with 1 tablespoon of water to equal about ¼ cup of coconut milk. (Take a look at my information on Coconut Milk vs Coconut Cream).
Vegan Pumpkin Pie
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Right here’s your good vegan pumpkin pie recipe! This plant based mostly spin on the usual is (dare we are saying it) much more scrumptious than the unique.
- Prep Time: 45 minutes
- Prepare dinner Time: 1 hour
- Complete Time: 1 hour 45 minutes
- Yield: 8
- Class: Dessert
- Technique: Baked
- Delicacies: Pie
- Weight loss plan: Vegan
Components
- 1 Vegan Pie Crust
- 2 ¼ cups pumpkin puree (not pumpkin pie filling; purchase 2 15-ounce cans and measure out)
- ½ cup full fats coconut milk
- 2 teaspoons vanilla extract
- ¾ cup packed gentle brown sugar
- ¼ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon pumpkin pie spice mix (store-bought or do-it-yourself)
- ½ teaspoon kosher salt
- For serving: vegan whipped cream
Directions
- Make the Vegan Pie Crust Step 1 and a pair of, then refrigerate it whilst you make the filling.
- Preheat an oven to 350°F.
- Measure out the pumpkin puree right into a blender. Add the coconut milk, vanilla, gentle brown sugar, granulated sugar, cornstarch, pumpkin pie spice, and kosher salt. Mix till clean.
- Make a pie crust protect utilizing aluminum foil: reduce a gap within the heart of a big sq. of aluminum foil that’s the diameter of your pie plate. The foil will relaxation on the crust however let the pie filling be uncovered. (It’s going to seem like this.)
- Roll out the pie crust and add it to an ordinary pie plate (not deep dish), following the directions in Vegan Pie Crust.
- Pour the filling into the pie crust. Fill all of it the best way to the rim, however don’t overfill the pie plate. Relying in your pie plate, you’ll have about ¼ cup leftover that you may discard (or style!).
- Bake the pie for 55 minutes complete till set, including the foil protect for the crust on the 30 minute mark. Cool 1 hour on counter, then refrigerate at the least 2 hours earlier than serving.
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