Name: Vegan Pumpkin Pie
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Cuisine: American
Ingredients: . Vegan Pie Crust; 3 cups canned pumpkin puree; 1 can coconut cream (solids and liquid) ((13.5-fluid-ounce)); ¾ cup brown sugar; ¼ cup cornstarch; 1 tablespoon pumpkin pie spice; 2 teaspoons vanilla extract; ¼ teaspoon sea salt; Vegan whipped cream (or Coconut Whipped Cream, for serving)

Get ready to indulge in a delightful Vegan Pumpkin Pie that’s perfect for any occasion! This creamy, spiced filling nestled in a flaky crust is sure to impress your friends and family. Trust me, you’ll love it!

Tips for Success

Be sure to let your pie cool completely before chilling it. This helps the flavors meld beautifully!

Favorite Parts

The blend of coconut cream and pumpkin is so satisfying and gives a rich texture that you won’t believe is vegan!

Ingredients

Vegan Pie Crust:
3 cups canned pumpkin puree
1 can coconut cream (solids and liquid) ((13.5-fluid-ounce))
¾ cup brown sugar
¼ cup cornstarch
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
¼ teaspoon sea salt
Vegan whipped cream (or Coconut Whipped Cream, for serving)

Instructions

Prepare the Vegan Pie Crust:
Step 1

Up to 2 days and at least 2 hours ahead, prepare the vegan pie crust according to this recipe.* Follow the instructions in the recipe to roll out the dough for one crust, then transfer it to a 9- or 9.5-inch pie plate and crimp the edges. Tent the crust with plastic wrap and chill in the refrigerator for 30 minutes.
Step 2

Preheat the oven to 350°F. Position a rack in the lower third of the oven.
Step 3

In a blender, place the pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt. Blend until smooth, working in batches as necessary.
Step 4

Pour the filling into the chilled pie crust and use a spatula to smooth the top. Place on a baking sheet, then transfer to the low oven rack. Bake for 55 to 70 minutes, or until the crust is golden brown and cracks form in the filling. It will still be jiggly in the center.
Step 5

Allow to cool completely, then cover and chill for 4 hours or overnight.
Step 6

Slice and serve with vegan whipped cream.

Nutrition

Calories: 250, Fat: 12g, Carbs: 36g, Protein: 3g

Cooking techniques

Blending the filling until smooth ensures a creamy texture. Baking it low and slow helps develop the flavors and texture perfectly!

Variations or substitutions

You can use different sweeteners like maple syrup or agave instead of brown sugar. Feel free to add a pinch of nutmeg for an extra spice kick!

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the pie for up to 2 months; just make sure to wrap it well!

Notes

*For the vegan pie crust, follow your favorite recipe!