Just eight simple ingredients are needed to whip up this vegan pumpkin pie! This Thanksgiving dessert is absolutely mouthwatering with its flaky crust and luscious, creamy filling.
I’m looking forward to Thanksgiving so much because I’m going to make this vegan pumpkin pie. As a Thanksgiving staple since I was a little girl, pumpkin pie is one dessert that I will never say no to. This vegan pumpkin pie recipe, however, elevates the traditional dish to a whole new level. The pumpkin filling is really velvety and flavorful with a hint of spice. It goes well with the flaky, crunchy crust. If you tasted it, you would never believe it has no eggs or dairy.
You just need eight basic ingredients to whip together this vegan pumpkin pie. Because it requires time to cool after baking, you may prepare it in advance for the holidays. Feel free to top your slices with a dab of vegan whipped cream or serve them plain. You can’t go wrong with this vegan pumpkin pie any way.
A Vegetarian Pumpkin Pie Recipe
Creating this vegan pumpkin pie couldn’t be easier! Detailed instructions with measurements are at the bottom of this page, but in the meantime, here’s a rundown of what to do:
Recipe Items
There are eight essential components to the recipe:
Pumpkin puree from a can—NOT pumpkin pie filling, which already has sugar and spices added. Use pure pumpkin puree instead. Three mugs, please. Approximately half a cup will remain after purchasing two cans. Use it in these pumpkin pancakes or stir it into overnight oats!
Compared to low-fat or full-fat coconut milk, the fat level of coconut cream, a canned coconut product, is greater. There’s no need to fret; it won’t impart any coconut flavor to the pie. The filling becomes thick and creamy instead.
Adding brown sugar makes it sweeter. Here, light and dark alike are equally at home! The use of dark brown sugar will intensify the molasses taste and darken the color of the pie.
Cornstarch makes the pie solid and easy to slice by setting it up.
For a comforting, rich taste, try combining pumpkin pie spice with vanilla essence. In its stead, you may use 1 teaspoon of ground ginger, 1/4 teaspoon of nutmeg, 1/4 teaspoon of allspice, and cloves, and 1 teaspoon of ground cinnamon if you don’t have pumpkin pie spice on hand.
For a more vibrant taste profile, try using sea salt.
Plus, a vegan pie crust—try my delicious 4-ingredient vegan pie dough! Feel free to substitute whatever store-bought pie crust you choose if you prefer to simplify this recipe.
Getting Ready
That is the first step in producing your own pie crust. Please allow at least two hours for the vegan pie dough to cool in the fridge before rolling it out.
After the dough has cooled, flatten it out on a surface dusted with flour and place it in a pie pan that is 9 or 9.5 inches in diameter. Tent it with plastic wrap or a kitchen towel, crimp the edges, and let it cool for 30 minutes while you make the filling.
Hint: In the blog article on vegan pie crust, you can find my top tips for making the crust.
The filling for this vegan pumpkin pie comes together in the blender, which is one of the reasons it is SO wonderful. When you blend it, it becomes silky and creamy!
Pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin spice, vanilla, and salt are the ingredients for the filling. Blend everything together until smooth. Puree the mixture.
Put the pie crust on next. After the pie crust has cooled, pour in the filling and level the top with a spatula.
Once it is done, bake them. Arrange the pie in a baking dish. After approximately an hour of baking at 350°F, the crust should be golden brown and the filling should begin to crack. Keep the oven rack down. The filling’s center will seem somewhat jiggly. It’s OK!
At last, let the pie to cool and solidify. Cover with foil or a kitchen towel and transport to the refrigerator after it has cooled to room temperature. Before serving, let it chill for at least 4 hours, or perhaps overnight. Savor it!
Effortless Vegan Pumpkin Pie Tricks
Your pie plate’s size is important. The goal of this recipe’s development was to create thick slices stuffed to the brim with creamy pumpkin filling. You may use a 9-inch pie plate to its brim, and a 9.5-inch pan will also work just well. Set aside about 1/2 cup of the filling in case you’re working with a smaller 8.75-inch pan. For an individual serving, bake it in a glass ramekin alongside the pie for 20 to 25 minutes!
There are several kinds of pumpkin puree. Libby’s, 365 Pumpkin Puree, Kroger, and Farmer’s Market Foods are the four pumpkin puree brands that I have tried with this recipe. With all of them, the pie was a success! Nevertheless, before to baking, the filling’s consistency differed. I used Libby’s, 365, and Kroger pumpkin in this recipe, and it turned out rather thick. It was much runnier using the pumpkin from Farmer’s Market Foods (seen below). It’s normal if, after blending, your filling doesn’t seem identical to the one in the photo.
Please inspect the coconut cream. In this recipe, 13.5 fluid ounces of can is specified. There are brands that come in cans that hold 13.66 fluid ounces, such Thai Kitchen. Before putting the coconut cream into the blender, remove three tablespoons of the watery liquid from the bottom of the can if your can has 13.66 fluid ounces.
Set the oven rack to the lowest position and bake the pie. In the center of most ovens, you’ll find the hottest part. The bottom crust may be baked through without using a blind bake if the pie is placed on a low oven rack.
Take a break and relax. It’s crucial for the preparation of this vegan pumpkin pie. Let the pie cool until it reaches room temperature. Once that’s done, cover and refrigerate for at least four hours, preferably overnight, so it may be served cold.
HOLDER TO STORE
Preparing this vegan pumpkin pie in advance is a terrific idea! Once cooked, cover and refrigerate the pie for up to four days.
