Vegan Pumpkin Pie
This Vegan Pumpkin Pie is rich, creamy, and perfectly spiced, featuring a flaky vegan crust and a smooth pumpkin filling. Sweetened with maple syrup and coconut milk, it's a crowd-pleasing dessert perfect for Thanksgiving and other festive occasions. Top it with vegan whipped cream for an irresistible finish.
Ingredients
- 1 1/2 cups pumpkin puree
- 1 cup sweetened condensed coconut milk
- 1/2 cup maple syrup
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 premade Vegan Pie Crust store-bought or homemade
Instructions
- Preheat the Oven: Set oven to 350°F (175°C).
- Mix the Filling: Whisk together pumpkin puree, condensed coconut milk, maple syrup, cornstarch, vanilla, and spices in a bowl until smooth.
- Prepare the Crust: Place the pie crust in a 9-inch pie pan, crimp edges as desired.
- Fill the Crust: Pour in the pumpkin filling and smooth the top.
- Bake: Bake for 45–50 minutes, or until set and a toothpick comes out clean.
- Cool: Let the pie cool at room temperature, then refrigerate for at least 2 hours.
- Serve: Slice and enjoy with a dollop of vegan whipped cream.
Notes
For a firmer texture, refrigerate overnight. You can add a pinch of clove or allspice for deeper spice flavor. Use a gluten-free crust for a gluten-free version.