Vegan Pumpkin Pie
This vegan pumpkin pie recipe is the one I make every single Thanksgiving now, and nobody at the table has ever guessed it is dairy free and egg free. The filling comes out silky and spiced, the crust turns flaky and golden, and the whole thing sets up perfectly with just a can of pumpkin, some coconut milk, and a handful of pantry spices. If you have been nervous about trying a vegan version of this holiday classic, this is the recipe that will convince you it can taste just as good, if not better, than the original.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Whisk
- Blender (optional, for ultra smooth filling)
- Pie weights or dried beans
- Measuring cups and spoons
- Aluminum foil or pie crust shield
Ingredients
- 1 unbaked 9 inch vegan pie crust homemade or store bought
- 15 ounces canned pumpkin puree 425g, not pumpkin pie filling
- 1 cup full fat canned coconut milk 240ml, well stirred
- 3/4 cup brown sugar 150g, packed
- 1/4 cup pure maple syrup 60ml
- 3 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
For Serving (Optional)
- coconut whipped cream
- ground cinnamon for dusting
- ground nutmeg for dusting
- dairy free vanilla ice cream
- extra maple syrup for drizzling
Instructions
- Preheat oven to 350°F. Roll out crust and fit into a 9 inch pie dish, crimping edges. Prick bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment. Set aside to cool slightly.
- In a large mixing bowl, whisk together pumpkin puree and full fat coconut milk until smooth. Add brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla, and salt. Whisk vigorously for about 1 minute until cornstarch dissolves and no lumps remain. For ultra smooth filling, blend all ingredients in a blender.
- Pour filling into the warm, partially baked crust and smooth the top. Cover crust edges with a pie shield or foil. Bake at 350°F for 50-60 minutes, until edges are set and center still has a slight jiggle. The filling will continue to firm up as it cools.
- Cool pie at room temperature on a wire rack for about 1 hour. Transfer to refrigerator and chill for at least 3 hours, or overnight, so filling fully sets. Slice with a sharp knife once fully chilled.
Notes
- Always shake the can of coconut milk well before opening so the fat and liquid are fully combined.
- Do not skip the blind bake, or the bottom crust will turn soggy under the wet filling.
- Whisk the cornstarch in thoroughly to avoid any lumps in the finished filling.
- Let the pie chill fully before slicing, since it needs time to set completely.
- Cover the crust edges early to prevent burning during the long bake.
- This pie can be baked up to 2 days in advance and kept chilled in the refrigerator.
- Freeze whole or sliced pie, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator before serving.
- Serve chilled or at cool room temperature, since this filling is not meant to be reheated.
- Make it gluten free by using a gluten free vegan pie crust.
- Swap the pie crust for a graham cracker or gingersnap crust for a different texture.
Nutrition
Serving: 1sliceCalories: 290kcalCarbohydrates: 39gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 190mgPotassium: 220mgFiber: 2gSugar: 22gVitamin A: 120IUVitamin C: 6mgCalcium: 6mgIron: 12mg
Tried this recipe?Let us know how it was!