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Vegan Pumpkin Pie Recipe

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4.2 from 78 reviews

  • Author: Amina
  • Total Time: 1 hour 15 minutes + 4 hours chilling
  • Yield: 6 servings
  • Diet: Vegan

Description

This vegan pumpkin pie is a delightful dairy-free and egg-free dessert perfect for fall celebrations. Made with a creamy filling of pumpkin puree, coconut cream, warm spices, and a flaky vegan pie crust, it delivers classic pumpkin pie flavors without any animal products. Topped with vegan whipped cream, it’s an irresistible treat to enjoy during the holiday season or any time you crave a comforting seasonal dessert.

Ingredients

Filling

  • 15 ounces can pumpkin puree
  • 1 cup coconut cream
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon cloves
  • ¼ teaspoon salt
  • 3 tablespoons cornstarch

Crust

  • 1 vegan pie crust

To Serve

  • Vegan whipped cream
  • Sugar (for sprinkling)
  • Cinnamon (for sprinkling)

Instructions

  1. Preheat and Prepare Crust: Preheat your oven to 350°F (180ºC). Grease a pie dish and place your vegan pie crust inside, pressing it into the dish evenly.
  2. Mix Filling: In a large bowl, combine the pumpkin puree, coconut cream, brown sugar, granulated sugar, cinnamon, ginger, cloves, salt, and cornstarch. Use a hand mixer to blend the ingredients until the mixture is completely smooth and well incorporated.
  3. Fill the Pie Crust: Pour the smooth pumpkin filling into the prepared pie crust. Gently shake the pie to level the surface of the filling evenly.
  4. Optional Decorative Pastry: If making your own pastry, save some dough scraps to roll out and cut into fall leaf shapes. Bake these separately, then place them on top of the pie just before sprinkling with cinnamon.
  5. Bake the Pie: Bake the pie in the preheated oven for 1 hour. If the crust edges begin to brown too quickly, cover them with aluminum foil or a pie shield about halfway through baking to prevent burning.
  6. Cool and Chill: Allow the pie to cool to room temperature after baking. Once cooled, cover and refrigerate it for at least 4 hours or overnight to let the filling set properly.
  7. Serve: Slice and serve the chilled pumpkin pie topped with vegan whipped cream and an optional sprinkle of sugar and cinnamon for extra flavor and presentation.

Notes

  • Covering the crust edges partway through baking prevents over-browning and keeps the crust tender.
  • Refrigerating the pie overnight helps the filling set firmly, making it easier to slice cleanly.
  • The pie can be stored covered in the refrigerator for up to 3-4 days.
  • You can customize the spice blend to your taste by adjusting cinnamon, ginger, and cloves.
  • If you want a crisper crust, prebake the vegan crust for 10 minutes before adding the filling.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/vegan-pumpkin-pie-recipe/