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Classic Vegan Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 101 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This Classic Vegan Pumpkin Pie delivers a creamy, spiced filling made without dairy or eggs, perfect for vegan and plant-based diets. Using almond milk, coconut oil, and pumpkin puree, this pie has a luscious texture and warm autumnal flavors enhanced by homemade or store-bought pumpkin pie spice. The pie bakes in a frozen pie crust until set and is best served chilled with optional coconut whipped cream and crushed pecans for added richness and crunch.

Ingredients

Scale

Filling

  • 1 cup (240 mL) almond milk*
  • 1/4 cup (33 g) cornstarch
  • 1/3 cup (70 g) organic brown sugar
  • 1/3 cup (72 g) organic granulated sugar
  • 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon (13 g) coconut oil
  • 2 1/4 teaspoons (3.9 g) pumpkin pie spice*
  • 1/2 teaspoon (3 g) salt
  • 1 teaspoon (2 g) vanilla extract

Crust

  • Frozen pie crust*

Toppings (optional)

  • Coconut whipped cream
  • Crushed pecans

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
  2. Prepare the Cornstarch Mixture: In a small saucepan over medium heat, whisk together the almond milk and cornstarch until smooth, breaking up any lumps to avoid a gritty texture.
  3. Add Sugars and Thicken: Stir in the brown and granulated sugars, then bring the mixture to a gentle simmer over low to medium-low heat. Whisk continuously for about 4 minutes until the mixture thickens.
  4. Mix Pumpkin Filling: Remove the saucepan from heat and stir in the pumpkin puree, coconut oil, pumpkin pie spice, salt, and vanilla extract. Mix thoroughly until the filling is smooth and evenly combined.
  5. Fill the Pie Crust: Take the frozen pie crust from the freezer and pour the pumpkin filling inside. Use a spatula to spread the filling evenly for a smooth top.
  6. Bake the Pie: Place the pie in the preheated oven and bake for 1 hour. During the last 15 minutes, check every 5 minutes to ensure the crust and filling do not burn.
  7. Cool and Chill: Remove the pie from the oven and let it cool completely. For best results, refrigerate overnight to allow the filling to set fully.
  8. Serve: Garnish with optional coconut whipped cream and crushed pecans before slicing and serving. Enjoy your creamy vegan pumpkin pie!

Notes

  • Frozen premade pie crust was used, but homemade or vegan and gluten-free crusts can also be used.
  • Nutrition facts exclude toppings like coconut whipped cream and pecans.
  • For a richer filling, try substituting with full-fat canned coconut milk instead of almond milk.
  • Homemade pumpkin pie spice can be made by mixing 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, and a pinch of allspice.
  • Recipe adapted from Nora Cooks.

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 220
  • Sugar: 20g
  • Sodium: 210mg
  • Fat: 7g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Find it online: https://emilyscook.com/classic-vegan-pumpkin-pie-recipe/