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Vegan Pumpkin Pie

A delicious slice of vegan pumpkin pie topped with whipped cream and a sprinkle of cinnamon.
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A classic vegan pumpkin pie recipe that is creamy, spiced, and perfect for holidays. It uses a simple crust and a smooth filling, ensuring a delicious dairy-free and egg-free dessert.

Ingredients

Scale
  • 1 vegan pie crust (store-bought or homemade)
  • 1 (15 ounce) can pumpkin puree
  • 1 (13.5 ounce) can full-fat coconut milk
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Place the vegan pie crust on a baking sheet.
  2. In a large bowl, whisk together the pumpkin puree, full-fat coconut milk, granulated sugar, cornstarch, pumpkin pie spice, salt, and vanilla extract until smooth and well combined.
  3. Pour the pumpkin filling into the prepared pie crust.
  4. Bake for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. The center may still be slightly soft but will firm up as it cools.
  5. Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to fully set.

Notes

  • For a gluten-free version, use a gluten-free vegan pie crust.
  • You can make this pie ahead of time and refrigerate it for up to 2 days.
  • Ensure your coconut milk is full-fat for the best creamy texture.
  • To prevent the crust edges from burning, you can cover them with foil or a pie crust shield during the last 15-20 minutes of baking.

Nutrition

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