Description
This vegan pumpkin pie is a creamy, spiced dessert perfect for fall gatherings or any time you’re craving a cozy treat. Made with coconut milk and a pre-made vegan pie crust, it offers a deliciously smooth texture and rich pumpkin flavor without any animal products. Easy to prepare and bake, this pie is a wonderful plant-based alternative that everyone will love.
Ingredients
Scale
Filling
- 2 cups pumpkin puree
- 1 cup coconut milk
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
Crust
- 1 pre-made vegan pie crust
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) ensuring it reaches the correct temperature for even baking.
- Mix wet ingredients: In a large mixing bowl, combine the pumpkin puree, coconut milk, brown sugar, and maple syrup. Stir well to incorporate these ingredients thoroughly.
- Add spices and cornstarch: Add cinnamon, nutmeg, ginger, salt, and cornstarch to the pumpkin mixture. Blend everything until smooth and fully combined to create the pie filling.
- Prepare the crust: Place the pre-made vegan pie crust into your pie dish, ensuring it fits nicely with no cracks or tears.
- Pour filling: Carefully pour the pumpkin filling mixture into the pie crust, spreading it evenly.
- Bake the pie: Place the pie in the preheated oven and bake for 60 minutes or until the filling is set and slightly firm to the touch.
- Cool the pie: Remove the pie from the oven and allow it to cool completely before serving to let the filling fully set and enhance the flavors.
Notes
- Make sure to use canned or cooked pumpkin puree, not pumpkin pie filling which contains added sugar and spices.
- If the edges of the pie crust brown too quickly, cover them with aluminum foil halfway through baking.
- For a creamier texture, chill the pie thoroughly before slicing.
- This pie can be stored in the refrigerator for up to 4 days.
- Use a vegan pie crust to keep the recipe completely plant-based.
