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Vegan Pumpkin Pie

Best Vegan Pumpkin Pie Recipe

A Vegan Pumpkin Pie uses plant-based ingredients in place ofeggs and dairy. Instead of eggs, cornstarch is used to help thicken thefilling, while coconut milk provides a rich, creamy texture. The spices like cinnamon,ginger, and nutmeg give it that familiar, comforting taste. This version isjust as flavorful as the traditional pie, but it’s completely vegan-friendlyand free from animal products.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups of pumpkin puree
  • 1 cup of full-fat coconut milk
  • ¾ cup of brown sugar
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of cornstarch
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of ground ginger
  • ¼ teaspoon of ground nutmeg
  • ¼ teaspoon of ground cloves
  • Pinch of salt
  • 1 prepared pie crust

Equipment

  • 9-inch Pie Dish
  • Mixing Bowls
  • Whisk
  • Measuring Cups & Spoons
  • Spatula
  • Oven
  • Fork

Method
 

  1. 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.
  2. Add the Spices: Stir in the cinnamon, ginger, nutmeg, cloves, and a pinch of salt. Mix until everything is fully incorporated.
  3. 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.
  4. Fill the Pie Crust: Pour the pumpkin filling into your prepared pie crust. Use a spatula to smooth the top evenly.
  5. 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.
  6. 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.
  7. Serve: Once fully chilled, slice and serve! Top with vegan whipped cream or a sprinkle of cinnamon if desired.

Notes

If you want to make your vegan pumpkin pie ahead of time, you can prepare it a day or two in advance. Just make sure to store it in the fridge once it has cooled down completely. The flavors will continue to develop, and it will make your life a lot easier when you’re ready to serve!