A Vegan Pumpkin Pie uses plant-based ingredients in place of eggs and dairy. Instead of eggs, cornstarch is used to help thicken the filling, while coconut milk provides a rich, creamy texture. The spices like cinnamon, ginger, and nutmeg give it that familiar, comforting taste. This version is just as flavorful as the traditional pie, but it’s completely vegan-friendly and free from animal products.
Preparing the Vegan Pumpkin Pie takes around 15 minutes, with another 40-45 minutes of baking. After the pie is baked, let it cool for at least an hour to allow the filling to set properly. Once cooled, it’s ready to be sliced and served.
Using simple, everyday ingredients, this vegan pumpkin pie recipe delivers a rich, indulgent dessert with a fraction of the effort. The coconut milk adds a unique depth of flavor, and the spices bring warmth to the filling. The crust, combined with the smooth, spiced pumpkin mixture, makes each bite comforting and satisfying. It’s easy to make and perfect for any occasion, proving that you don’t have to compromise on taste when going vegan.
Why You’ll Love It Vegan Pumpkin Pie Recipe
- Delicious and Creamy: The vegan pumpkin pie recipe delivers a rich, smooth filling that perfectly mimics traditional pie. It’s creamy without dairy, making it a healthy option without sacrificing flavor.
- Simple Ingredients: You only need basic, plant-based ingredients to make this vegan pumpkin pie. It’s a simple recipe that comes together easily, making it perfect for both beginners and seasoned bakers.
- Perfect for Any Occasion: Whether it’s Thanksgiving or just a cozy fall treat, this vegan pumpkin pie fits
Ingredient Notes for a Vegan Pumpkin Pie Recipe
When making a vegan pumpkin pie, each ingredient plays an important role in creating that perfect flavor and texture. Here’s a quick look at the key ingredients and their role in the recipe:
- Pumpkin Puree: This is the main ingredient. It provides the rich, earthy flavor that defines a pumpkin pie. Make sure to use canned pumpkin puree, not pumpkin pie filling, as the latter has added sugars and spices.
- Coconut Milk: A dairy-free option that helps to create a creamy texture in the filling. The coconut flavor is subtle but complements the spices well. You can use full-fat coconut milk for a richer texture.
- Brown Sugar: This sweetener adds a deep, caramel-like sweetness to the pie. It enhances the flavors of the pumpkin and spices while keeping the filling moist.
- Vanilla Extract: A touch of vanilla extract adds warmth and depth to the flavor, rounding out the sweetness and spices in the pie.
- Cornstarch: This thickening agent ensures the pie filling sets properly. It gives the pie structure and prevents it from being too runny.
- Ground Cinnamon: A classic spice in pumpkin pie, cinnamon adds warmth and a familiar sweetness that pairs perfectly with pumpkin.
- Ground Ginger: Ginger adds a spicy kick to the filling, balancing the sweetness of the pumpkin and sugar.
- Ground Nutmeg: Nutmeg is a warm spice that adds depth and a touch of earthiness to the flavor profile of the pie.
- Ground Cloves: Cloves add a subtle yet bold flavor that enhances the other spices. Use in moderation, as it can be quite strong.
- Salt: A pinch of salt brings out the sweetness and balances the flavors of the pie. It’s essential for bringing all the ingredients together.
- Pie Crust: For a fully vegan pie, use a store-bought or homemade vegan pie crust. It holds all the delicious filling in place and adds a crisp, flaky texture.
Vegan Pumpkin Pie Recipe Variation
For a twist on the classic, you can add a dash of ground cloves or allspice to your pumpkin pie filling for a richer flavor profile. Alternatively, swap the coconut milk with almond milk for a lighter taste. To make the pie more decadent, top it with whipped coconut cream.
How to Serve Vegan Pumpkin Pie
Serving this Vegan Pumpkin Pie is easy and customizable. Top each slice with a dollop of whipped coconut cream or a sprinkle of cinnamon. Serve it with a hot cup of chai or coffee to complement the warm spices. This pie is perfect for Thanksgiving or any fall gathering.
For a festive touch, serve the pie with a drizzle of caramel sauce or even chopped pecans. The smooth, sweet filling pairs well with crunchy toppings. Whether served warm or chilled, this pie is sure to be a crowd-pleaser at any occasion.
Storing & Reheating Vegan Pumpkin Pie Recipe
After baking your vegan pumpkin pie, let it cool completely before storing it. This ensures the texture stays intact. Place the pie in an airtight container, and store it in the fridge for up to 4 days. This method keeps it fresh and maintains its flavor.
If you want to freeze the pie, wrap it tightly in plastic wrap or foil. Then, place it in a freezer-safe bag or container. It will last for up to 2 months in the freezer. Defrost it overnight in the fridge before reheating.
To reheat a slice of your vegan pumpkin pie, preheat the oven to 350°F. Place the pie on a baking sheet and warm it for about 10 minutes. This will bring back its crisp crust and creamy filling. You can also microwave individual slices for quicker reheating.
FAQs About Vegan Pumpkin Pie Recipe
What can I use as a substitute for eggs in vegan pumpkin pie?
You can use flax eggs or chia seeds as a substitute for eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace one egg.
Is there a dairy-free alternative for condensed milk in vegan pumpkin pie?
Yes, you can use coconut milk or almond milk as a substitute for condensed milk. These alternatives work well in providing a creamy texture without the dairy.
How do I make vegan pumpkin pie taste sweet without using refined sugar?
Try using maple syrup, coconut sugar, or agave nectar for a natural sweetener. These options help keep the pie vegan while adding sweetness.
Can I make vegan pumpkin pie ahead of time?
Yes, vegan pumpkin pie can be made a day or two in advance. Store it in the fridge to keep it fresh and ready to serve when needed.
Best Vegan Pumpkin Pie Recipe
Ingredients
Equipment
Method
- Prepare the Pie Filling: In a large mixing bowl, whisk together the pumpkin puree, coconut milk, brown sugar, and vanilla extract until smooth and combined.
- Add the Spices: Stir in the cinnamon, ginger, nutmeg, cloves, and a pinch of salt. Mix until everything is fully incorporated.
- Thicken the Mixture: Add the cornstarch to the pumpkin mixture, and whisk again to ensure it’s evenly distributed. This will help set the filling as it bakes.
- Fill the Pie Crust: Pour the pumpkin filling into your prepared pie crust. Use a spatula to smooth the top evenly.
- Bake: Place the pie in the preheated oven and bake for about 50 minutes, or until the filling is firm and slightly puffed up at the edges. A toothpick inserted into the center should come out clean.
- Cool: Let the pie cool at room temperature for about 30 minutes, then transfer it to the fridge to chill for at least 2 hours to allow the filling to set completely.
- Serve: Once fully chilled, slice and serve! Top with vegan whipped cream or a sprinkle of cinnamon if desired.
