My recipe for vegan pumpkin pie! The best easy to make holiday dessert with perfectly spiced filling and homemade crust. No one will believe it’s vegan! Tastes incredible!
Ok guys homemade pumpkin pie at it’s finest!! The must have classic dessert that we all crave throughout fall and the holiday season. Thanksgiving and Christmas would not be complete without it! Says me!😊
You’ll love my vegan version, yup pumpkin pie made from scratch, no eggs, dairy free.
The custard pumpkin filling is not too sweet, rich, creamy, healthy and spiced just right! It sets up perfect every time! Pair that with my buttery flaky homemade pie crust and it’s a match made in heaven!
Don’t forget to serve with coconut whip cream or vegan vanilla ice cream.. ok I’m drooling now😳
The only pumpkin pie recipe you will ever need, it’s that good!! And you just need a whisk for the filling. No blender required! Woot woot!
I took some inspiration from other recipes on the internet and found canned coconut cream not coconut milk to be the winner to replace evaporated milk. OMG so creamy and delicious! and corn starch works it magic to set the pie! Easy Peasy!
It’s October! Soon to be November… December. So grab yourself a can or two of pumpkin puree and let’s make pie!!
How to make Vegan Pumpkin Pie:
(Full recipe ingredients and instructions in recipe card below)
- Preheat oven 425° Make my simple vegan pie crust recipe (or use store bought)
- Whisk filling ingredients in a large mixing bowl
- Pour into unbaked chilled pie shell
- Bake at 425° for 15 minutes reduce oven to 350° and bake for an additional 40 minutes!
- Cool and let set up in fridge. Enjoy! Serve with coconut whip or vegan vanilla ice cream! Enjoy!
Tips for perfect pumpkin pie:
- allow to cool completely and set in fridge for the best results
- highly recommend my homemade pie crust and make sure the shell is chilled according to recipe to prevent soggy bottom rust
- bake for allowed time to ensure the filling is cooked
- tent edges with foil if necessary to prevent crust from over browning
- measure pumpkin spices correctly- a little goes a long way👍
- serve chilled for best flavour and it's a must with coconut whip (I buy mine)
This pumpkin pie is:
the best!
vegan!
perfect!
so EASY!!
not to sweet
popular fall dessert
lovely for holiday baking
a much healthier and tastier option than store bought!
Enjoy you guys! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based & Vegan Recipes❤️
Want more pumpkin recipes? Check these out:
- Vegan Pumpkin Bread – Better Than Starbucks!
- Vegan Pumpkin Cheesecake (Easy No Bake Recipe)
- Vegan Pumpkin Cupcakes
Incredible Vegan Pumpkin Pie Recipe (So Easy!)
- Prep Time: 15 Minutes
- Cook Time: 55 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Sweets, Vegan Holiday Desserts, Gluten free
- Method: Oven
- Cuisine: American, Canadian
- Diet: Vegan
Description
My recipe for vegan pumpkin pie! The best easy to make holiday dessert with perfectly spiced filling and homemade crust. No one will believe it’s vegan! Tastes incredible!
Ingredients
- 1 recipe simple homemade vegan pie crust (or use store-bought)
- 1-14 oz (398 ml) can (1 and 1/2 cups) pure pumpkin puree (not pumpkin pie filling)
- 3/4 cup canned coconut cream, (see notes*)
- 1/3 cup dark brown sugar, packed
- 1/3 cup maple syrup
- 1/4 cup cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 425°
- Make 1 recipe of my simple vegan pie crust Make sure it is properly chilled before filling as stated in recipe (you could also use store bought pie shell refrigerated or frozen)
- Whisk pie filling ingredients in a large mixing bowl until smooth
- Pour into unbaked chilled pie shell
- Bake at 425° for 15 minutes reduce oven to 350° and bake for an additional 40 minutes. Tent crust edges with foil or pie protectors if necessary to prevent over browning (I have never had to do this but ovens can vary). Pie might seem a little under cooked in the middle but will set once cool don't worry!
- Cool on cooling rack completely and then set pie uncovered in fridge to chill and set up for at least 4 hours before serving (or make pie day before) Once pie has completely chilled in fridge, wrap in plastic wrap. Serve with coconut whip or vegan vanilla ice cream and a sprinkle of cinnamon. Enjoy!
Notes
- To store and freeze: pie will keep covered in fridge for up to a week and freezes well for up to 3 months just wrap well in plastic wrap and then tin foil
- For gluten free: the filling is already gluten free so just use a homemade or store bought gluten free crust.
- Coconut cream: I usually use savoy brand canned coconut cream (not coconut milk) that I purchase from Walmart. You can find it through amazon too but it seems so expensive!
- Sugar: you can use coconut sugar in place of brown sugar
- Spices: substitute 2 teaspoons pumpkin pie spice for cinnamon, nutmeg, cloves and ginger (I much prefer recipe as written though😊)
Keywords: vegan pumpkin pie, eggless pumpkin pie, vegan holiday desserts,
made this for thanksgiving, making again for Christmas. Truly delicious recipe
★★★★★
Oh thank you so much Kim, glad you enjoyed the recipe!