When the leaves start to turn and the air gets a little crisp, I can’t help but get excited about making my favorite vegan pumpkin pie. It’s the star of my holiday dessert table, and trust me, it’s not just for vegans! This creamy, spiced delight is so rich and flavorful that even non-vegans won’t believe it’s dairy-free. The combination of smooth pumpkin puree and cozy spices creates a warm hug in every slice. Plus, it’s super easy to whip up, making it the perfect dessert to impress your friends and family during those festive gatherings. So, let’s dive into this delicious vegan pumpkin pie recipe!

Ingredients List

1 1/2 cups pumpkin puree: This is the star of the show! You can use canned pumpkin puree for convenience or make your own by roasting fresh pumpkins.
1 cup coconut milk: For that creamy texture and subtle sweetness. Make sure to use full-fat for the best results, but you can also swap with almond milk if you prefer.
3/4 cup brown sugar: Provides the perfect amount of sweetness with a hint of caramel flavor. You could use maple syrup as a substitute if you’re feeling adventurous!
1/4 cup cornstarch: This is your secret weapon for thickening that luscious filling. It helps set the pie without using eggs.
1 teaspoon vanilla extract: Adds a lovely depth of flavor. Don’t skimp on the quality; pure vanilla is always worth it!
1 teaspoon cinnamon: The warm spice that screams fall! Feel free to adjust depending on how much you love cinnamon.
1/2 teaspoon nutmeg: Just a pinch of this spice elevates the flavor of your pie to the next level.
1/2 teaspoon ginger: Adds a zesty kick that complements the pumpkin perfectly.
1/4 teaspoon salt: To balance out the sweetness and enhance all those wonderful flavors.
1 pre-made vegan pie crust: For ease and convenience, this makes the prep a breeze. You can find delicious options at your local grocery store or make your own if you’re feeling crafty!

How to Prepare Instructions

Preheat the Oven

First things first, we need to get that oven warmed up! Preheat it to 350°F (175°C). This step is super important because it ensures your vegan pumpkin pie bakes evenly and sets just right. Trust me, nothing’s worse than a pie that’s not cooked through or overbaked!

Combine Ingredients

Now, let’s bring all those wonderful ingredients together. In a large mixing bowl, combine the pumpkin puree, coconut milk, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, ginger, and salt. Grab a whisk or a spatula and mix everything until it’s smooth and creamy—no lumps allowed! If you notice the coconut milk is a bit chunky, just give it a good stir before adding it in. This is where the magic begins, so take your time to get it just right!

Pour and Bake

Next, carefully pour your luscious filling into the pre-made vegan pie crust. Make sure to spread it evenly for that perfect slice later on! Pop it in the oven and bake for about 60 minutes. You’ll know it’s done when the filling is set around the edges but still has a slight jiggle in the center—this means it’ll continue to firm up as it cools. Don’t rush this part!

Cooling and Serving

Once it’s out of the oven, let the pie cool down completely before slicing into it. I know it’s hard to resist, but letting it cool allows the flavors to meld beautifully! Serve it up with a dollop of vegan whipped cream on top for that extra touch of indulgence. Your taste buds will thank you!

Why You’ll Love This Recipe

Quick and Easy: With just a handful of ingredients and straightforward steps, this vegan pumpkin pie comes together in no time. You’ll be amazed at how simple it is to create such a delicious dessert!
Rich Flavor: The combination of pumpkin and warm spices creates a flavor explosion that’s comforting and festive. It’s like a cozy hug on a plate!
Perfect for the Holidays: This pie is a showstopper for holiday gatherings, and it’s sure to impress both vegans and non-vegans alike. It’s a delightful addition to any festive table!
Dairy-Free Delight: Made with coconut milk, this pie is completely dairy-free, so everyone can enjoy it without worry. It’s a great option for those with dietary restrictions.
Versatile and Customizable: Feel free to tweak the spices or add your favorite toppings! Whether you like it plain or with a twist, this pie can adapt to your taste.

Tips for Success

To make sure your vegan pumpkin pie turns out perfectly, here are a few pro tips! First, be sure to thoroughly mix your ingredients until the filling is completely smooth—this will give you that creamy texture we all love. Also, keep an eye on the baking time; every oven is a little different, so check for doneness a few minutes early. If you want to add an extra layer of flavor, try toasting your spices lightly before mixing them in. And lastly, patience is key when cooling the pie; letting it rest will help all those delicious flavors come together beautifully!

Variations

If you’re feeling adventurous, there are so many fun ways to switch up this vegan pumpkin pie recipe! For a spicier kick, try adding a dash of cloves or allspice to the mix—these spices can really amp up the flavor. Want a nutty crunch? Toss in some chopped pecans or walnuts on top before baking for a delightful texture contrast. You could even turn it into a chocolate pumpkin pie by folding in some cocoa powder or dairy-free chocolate chips. And if you love a little zest, add some orange zest to brighten up the flavors. The possibilities are endless!

Nutritional Information Section

Here’s a quick look at the estimated nutritional information for this delicious vegan pumpkin pie. Keep in mind that these values can vary based on the specific ingredients you use and portion sizes, but this should give you a good idea:

Serving Size: 1 slice
Calories: 180
Fat: 7g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 150mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 10g
Protein: 2g

This vegan pumpkin pie not only satisfies your sweet tooth but also keeps things plant-based and wholesome. Enjoy every delightful bite without the guilt!

FAQ Section

Can I use fresh pumpkin instead of canned? Absolutely! If you want to make your vegan pumpkin pie even more special, you can roast and puree fresh pumpkin. Just make sure to use the right type of pumpkin for the best flavor and consistency.

How do I know when my pie is done? The pie is done when the edges are set and the center has a slight jiggle. It will continue to firm up as it cools, so don’t worry if it seems a bit wobbly right out of the oven!

Can I make this pie ahead of time? Yes, you can! This vegan pumpkin pie actually tastes even better after a day in the fridge, as the flavors meld together beautifully. Just cover it tightly to keep it fresh.

What’s the best way to store leftovers? Store any leftover pie in the refrigerator, covered, for up to 4 days. You can also freeze slices for a quick treat later on—just thaw them in the fridge before enjoying.

Can I substitute the coconut milk? Definitely! If coconut milk isn’t your thing, you can use almond milk or any other non-dairy milk you prefer. Just keep in mind that it may alter the creaminess slightly.

Vegan Pumpkin Pie: 5 Reasons You’ll Love This Creamy Delight

Author: Lisa
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan

Print Recipe

Description

A delicious vegan pumpkin pie that is perfect for the holidays.

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine pumpkin puree, coconut milk, brown sugar, cornstarch, vanilla, cinnamon, nutmeg, ginger, and salt.
Mix until smooth and well combined.
Pour the filling into the pre-made vegan pie crust.
Bake for 60 minutes or until the filling is set.
Let it cool before serving.

Notes

Serve with vegan whipped cream if desired.
Store leftovers in the refrigerator.
You can substitute almond milk for coconut milk.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Keywords: vegan pumpkin pie, pumpkin pie, vegan dessert, holiday pie

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