The Best Vegan Pumpkin Pie
The Best Vegan Pumpkin Pie- all you need is 10 minutes to prep this incredible pumpkin pie. Whether you’re serving it for vegans or omnivores, everyone is sure to love it!
Who’s ready to eat all the Thanksgiving foods? You can’t see it but my hand is raised high. Especially for this pumpkin pie. It’s probably what I look forward to the most this time of year.
Actually, it feels silly that this is the first time I’m posting a recipe for a classic pumpkin pie. I think I’ve waited so long to share the recipe because each year I find myself tweaking it ever so slightly. It’s either been too runny in the center, too sweet, or not quite the right amount of spice. But after many trials, I’ve finally managed to nail the perfect vegan pumpkin pie.
The Best Vegan Pumpkin Pie Ingredients
- Pumpkin Puree- As you can see in the picture above, my go-to puree is Farmers Market brand because I like that it’s organic and in BPA-free packaging. That said, it does tend to be a little thinner compared to Libbys. You may want to add a few tablespoons of milk if that’s the brand you’re using.
- Coconut Sugar- I like to use coconut sugar for it’s caramel like flavor but you can substitute brown sugar (this tends to be a little sweeter than coconut sugar so you may want to reduce it to 1/3 cup). You can also substitute half of the coconut sugar (1/4 cup) with pure maple syrup if you prefer.
- Coconut Milk- Coconut milk works best for this recipe because of it’s rich and creamy texture, and it helps the pie firm up the best when cooled. You want to make sure that the coconut cream is evenly distributed in the milk before adding it to the recipe. This can usually be accomplished by giving the can a good shake prior to opening. If it still isn’t well combined, try warming it in a saucepan over low heat for a minutes and whisking until smooth.
- Vanilla Extract- Just a touch of vanilla rounds out the flavor of this pie but it isn’t entirely necessary if you don’t have any on hand.
- Corn Starch- Cornstarch tends to be the most reliable starch but arrowroot usually works just as well in its place. Either way, we need starch to help the pie filling thicken and firm up when cooled.
- Pumpkin Pie Spice and Cinnamon- I’ve found one tablespoon of pumpkin pie spice and one teaspoon of cinnamon to be just the right amount for our taste buds but if you’re not a fan of strong flavors from the spice, feel free to reduce them as desired.
- Salt- To help round out the sweetness of the pie, I definitely view this ingredient as a necessity.
- Prepared Pie Crust– Any kind of pie crust works well with this recipe but I recommend baking it for about 5-7 minutes prior to adding the filling. This helps prevent a mushy texture beneath the filling. If you’re in need of a gluten-free pie crust, my 5-Ingredient Grain-free Vegan Pie Crust is our absolute favorite. That’s the crust in the pictures for this post.
How to Make The Best Vegan Pumpkin Pie
It’s kind of dangerous how easy it is to make this pie.
All you have to do is place everything in the blender, blend until smooth, then pour in your prepared pie crust and bake. The hardest part is waiting for it to cool but make sure you give it enough time to properly set! I recommend at least 5 hours or up to overnight.
You can feel confident serving this pie to anyone- omnivores and vegans alike! No one will ever guess it’s made without animal products but of course you can tell them that after they’ve cleaned their plates. That’s always my favorite part. :)
Looking for more vegan pies?
The Best Vegan Pumpkin Pie
- 2 cups pumpkin puree, not pumpkin pie mix!*
- 1/2 cup coconut sugar, can also use brown sugar (note that pie will be sweeter with this substitute)
- 1/2 cup coconut milk, from a shaken can (unsweetened and full fat)**
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 prepared pie crust, prebaked (see notes)
- coconut whipped cream for serving, So Delicious is my favorite
- Preheat the oven to 350°F.
- In a blender, combine all of the ingredients and blend until smooth. Pour the mixture into the prebaked pie crust and gently jiggle until top is even and smooth.
- Bake in the oven for 50-60 minutes, until golden brown. It should be mostly set when jiggled. Allow to cool completely then refrigerate for at least 5 hours, or until firm. If you can, regrigerate it overnight for best results.
- Slice and serve with vegan whipped cream, and enjoy!