Vegan Pumpkin Pie Recipe
This Easy Vegan Pumpkin Pie is a creamy, spiced delight perfect for autumn gatherings. Made with simple pantry staples, this pie is rich, flavorful, and requires no fancy techniques. Enjoy a slice topped with coconut whipped cream for the ultimate dairy-free dessert experience.
Equipment
- Blender or large mixing bowl
- 9-inch pie pan
- Oven
- Cooling rack
- Measuring cups and spoons
- Whisk or spatula
Ingredients
- ¾ cup full-fat coconut milk
- Vegan Coconut Whipped Cream (optional)
- 1¾ cups pumpkin purée
- ½ tsp salt
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 9" frozen vegan pie crust
- ½ tsp ground cinnamon
- ¼ cup cornstarch
- 2 tsp pumpkin pie spice
- ¼ cup maple syrup
Instructions
- Preheat the oven to 350°F (180°C).
- Prepare your ingredients and an unbaked 9-inch pie shell, no prebaking needed.
- Blend or whisk together pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
- Pour the mixture into the pie shell and spread it evenly with a spatula.
- Bake for 60 minutes until the edges crack slightly and the center remains wobbly.
- Let the pie cool, then refrigerate uncovered for at least 4 hours or overnight until firm.
- Slice and serve plain or with coconut whipped cream.
Notes
- Use pure canned pumpkin, not pumpkin pie filling, for the best flavor.
- Ensure the pie is fully chilled for clean slices and proper texture.