Vegan Pumpkin Pie
This vegan pumpkin pie is smooth, cozy, and foolproof, with warming spices and no eggs. A perfect make-ahead Thanksgiving dessert.
Print
Pin
Servings: 8 slices
Video
Equipment
- standard 9" pie pan (not deep dish)
- mixing bowl and whisk
- pie crust shield or foil
Ingredients
- 1 standard 9-inch pie crust not deep dish; homemade or store-bought; unbaked
- 1 (15 oz) can 100% pumpkin purée not pumpkin pie filling; I like Libby's
- 1/2 cup packed brown sugar reduce for a less sweet pie
- 1/4 cup maple syrup
- 1 tablespoon vanilla extract
- 1 (13.5 oz) can full-fat coconut milk melted until smooth (see step 2)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger 1 tsp for a spicier filling
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1/4 cup cornstarch or arrowroot or tapioca starch
- 2 tablespoons all-purpose flour
To Serve
- vegan whipped cream
- chopped toasted pecans
Instructions
- Plan ahead! This pie must chill for at least 4 hours to fully set. Overnight is best for the cleanest slices.
Prep the Crust
- If using homemade crust, fit it into a standard 9" pie pan, then trim and crimp the edges. (A deep-dish pan will leave the filling too shallow.) Chill in the fridge or freezer for at least 1 hour.
- Blind bake (optional): For an extra crisp, golden-brown bottom, blind bake it first. See notes.
Make the Pumpkin Pie
- Prep: Preheat oven to 350°F with the rack positioned in the middle.
- Melt the coconut milk: The cream often separates and hardens at the top of the can, so melt it first to avoid a lumpy filling.Set the closed can in a bowl of the hottest tap water for about 10 minutes, then shake thoroughly.Or, pour into a bowl and microwave in 10-second bursts until completely melted and smooth.
- Mix the filling: In a mixing bowl, whisk together all the filling ingredients except for the coconut milk: pumpkin purée, brown sugar, maple syrup, cornstarch, all-purpose flour, spices, vanilla extract, and salt. Whisk vigorously to break up any lumps of sugar and cornstarch. Then add in the coconut milk and whisk until smooth.1 (15 oz) can 100% pumpkin purée, 1/2 cup packed brown sugar, 1/4 cup maple syrup, 1 tablespoon vanilla extract, 1 (13.5 oz) can full-fat coconut milk, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/4 cup cornstarch, 2 tablespoons all-purpose flour, 1/2 teaspoon fine salt
- Fill the crust: Pour the filling into the crust and smooth the top with your spatula.1 standard 9-inch pie crust
- Bake: Bake for 50-60 minutes, until the edges are set and slightly puffy and the very center still jiggles a little when you gently shake the pan. Around the 30-minute mark, cover the crust edges loosely with foil or a pie shield to keep them from over-browning.
- Allow to cool and firm up: Let the pie cool on the counter for at least 1 hour, then refrigerate uncovered until fully set, at least 4 hours. Overnight is ideal. Once set, it can be loosely covered. Don't cover the pie while it's warm, or condensation will form on top.
- Serve: The pie will slice the cleanest straight from the fridge. Once sliced, you can let it sit out for 15-20 minutes before serving. It shouldn't stay out of the fridge for more than 2 hours.vegan whipped cream, chopped toasted pecans
Notes
Make it a day ahead. This pie needs several hours to set. You'll get the cleanest slices after a night in the fridge.
To use a graham cracker crust: Make your favorite graham cracker crust in a standard 9-inch pie pan (not deep dish), using vegan butter, and bake according to the crust recipe. Check the label to make sure your graham crackers are vegan (many contain honey). Nabisco Original Grahams are vegan-friendly.
Pumpkin purée: Use 100% pumpkin purée, not pumpkin pie filling, which is pre-seasoned.
Homemade purée: Homemade purée tends to be wetter, so strain out the excess moisture (or reduce stovetop) until it's as thick as canned.
Pumpkin pie spice: Swap the individual spices for 2 teaspoons of store-bought pumpkin pie spice. You might want more depending on the brand. (You can taste a tiny bit of the filling and adjust to preference.)
How to blind bake the crust: Preheat oven to 375°F. Line the chilled crust with parchment or foil and fill it to the top with pie weights, dried beans, or dry rice. Set on a baking sheet and bake 15 minutes. Carefully remove the weights and liner, then bake for 5 more minutes to dry the bottom.
Nutrition
Calories: 328kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 247mg | Potassium: 297mg | Fiber: 2g | Sugar: 21g | Vitamin A: 8274IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 3mg
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.