Best Vegan Pumpkin Pie Recipe

This vegan pumpkin pie recipe captivates me with its cozy autumn vibes and that creamy coconut milk twist. The simplicity of using a pre-made crust paired with the rich blend of pumpkin and spices makes it a go-to for satisfying my sweet tooth while feeling effortlessly fancy.

My top vegan pumpkin pie recipe takes creamy pumpkin puree and mixes it with rich coconut milk and sweet brown sugar, giving me a ridiculously smooth filling. I think the pre-made vegan pie crust works wonders at making this dessert come together easily, but if you’re up for it, this pie also can be made with a homemade crust.

It’s made with all-natural, nutrient-dense ingredients, and is without a doubt fit for any holiday gathering.

Ingredients

Pureed Pumpkin: A creamy textured source of vitamins and fiber.

Coconut Milk in a Can: Supplies creamy richness and healthful fats.

Brown sugar: Adds a delightful toffee-like flavor and sweetness and a nice, moist texture.

Cornstarch: Creates a smooth consistency and thickens filling.

The spice known as pumpkin pie spice imparts flavor and warmth, alongside bringing scent and seasonal cheer.

Vanilla Extract: Intensifies flavors with a sweet, floral character.

Salt: Balances, amplifies, and fine-tunes flavor.

A pie crust that is vegan: gives a tender, flaky, buttery base for the filling of the pie.

Ingredient Quantities

• 1 3/4 cups pumpkin puree
• 1 cup canned coconut milk
• 3/4 cup packed brown sugar
• 1/4 cup cornstarch
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 pre-made vegan pie crust

Instructions

1. Set your oven to 350°F (175°C) to warm up.

2. In a big mixing bowl, mix the pumpkin puree with the coconut milk from the can. Stir until everything is nice and smooth.

3. Put the packed brown sugar, cornstarch, pumpkin pie spice, vanilla extract, and salt in with the mixture.

4. Combine all components thoroughly, guaranteeing the total fusion of the items; check that the cornstarch is evenly blended in and is not lumpy.

5. Place the pumpkin filling in the vegan pie crust. Spread it evenly with a spatula.

6. Put the pie in the oven that has been preheated; the oven’s middle rack is preferable.

7. Bake for 55 to 60 minutes, or until the filling is set but still slightly wobbly in the center.

8. Take the pumpkin pie out of the oven and allow it to cool on the countertop. It should remain undisturbed at room temperature for about 30 minutes.

9. Place the pie in the refrigerator. Let it cool for at least four hours or overnight. This allows the filling to set.

10. Cut and present your tasty vegan pumpkin pie. Whipped coconut cream is a lovely, optional topping.

Equipment Needed

1. Oven
2. Big mixing bowl
3. Mixing spoon or spatula
4. Measuring cups
5. Measuring spoons
6. Spatula (for spreading)
7. Pie pan (if the crust doesn’t come with one)

FAQ

• Can I use homemade pumpkin puree?Indeed, you can substitute homemade pumpkin puree for canned pumpkin puree in this recipe. Just ensure it’s smooth and has a nearly identical texture to the stuff that comes from a can.
• What can I use instead of coconut milk?You may use any other nondairy milk, such as almond milk or soy milk, but coconut milk, because of its richness and creaminess, works particularly well in this recipe.
• Is there a substitute for cornstarch?Powdered arrowroot or tapioca starch can be used as substitutes for cornstarch if preferred.
• Can I make this pie gluten-free?You can accommodate dietary needs by using either a pre-made gluten-free pie crust or by making your own gluten-free version.
• How should the pie be stored?Keep the pie in the refrigerator for no more than 3-4 days. Cover it with plastic wrap or store it in an airtight container.
• Can I freeze the pumpkin pie?This pumpkin pie can be frozen. Wrap it tightly with plastic wrap and aluminum foil, and freeze for up to a month. Thaw it in the refrigerator before serving.
• How can I make this pie sweeter?For increased sweetness, you may add an additional 1-2 tablespoons of brown sugar or a tablespoon of maple syrup.

Substitutions and Variations

Use butternut squash puree in place of pumpkin puree. Its flavor and texture are similar enough that your dish won’t suffer from the substitution.
For coconut milk in a can: Substitute almond or cashew milk mixed with a tablespoon of cornstarch for thickness.
For brown sugar that’s packed in a cup: When you use coconut sugar or maple syrup in a baking recipe that calls for brown sugar, you’re going to get a final product with a different sweetness profile because these ingredients aren’t the same as brown sugar. They behave differently, and they taste different.
If you lack cornstarch, arrowroot powder or tapioca starch can serve as suitable substitutes. Both of these alternatives can effectively create a desired texture in recipes that call for cornstarch. When using arrowroot powder or tapioca starch as replacements, keep in mind that they may yield slightly different outcomes; however, they can all still be counted as textures that fall within the range of what is acceptable for culinary creations.
To make pumpkin pie spice, mix together cinnamon, nutmeg, ginger, and cloves. If you are in an area where the mix is not available, use these ingredients in the same amounts as you would use the mix.

Pro Tips

1. For an extra smooth texture, blend the pumpkin puree and coconut milk together using an immersion blender or a standard blender before adding the dry ingredients. This ensures a silky filling without any fibrous bits of pumpkin.

2. To enhance the depth of flavor, consider gently toasting the pumpkin pie spice in a dry pan for a minute before adding it to the mixture. This can intensify the spice aroma and add a subtle complexity to the filling.

3. If you prefer a slightly firmer filling, you can add an extra tablespoon of cornstarch. This will help the pie set a bit more firmly once it’s chilled.

4. For added flavor, sprinkle a small amount of sea salt on top of the pie before baking. This can create a lovely contrast with the sweet filling and enhance the overall flavor profile of the pie.

5. Before serving, lightly brush the top of the pie with a bit of maple syrup and pop it back in the oven for a few minutes under the broiler. This will give the pie a beautiful glazed finish and a hint of extra sweetness.