Easy Vegan Pumpkin Pie (Classic Flavors for Thanksgiving!)
User Reviews
5.0
9 reviews
Excellent
Easy Vegan Pumpkin Pie (Classic Flavors for Thanksgiving!)
Report
This Vegan Pumpkin Pie has a crust that’s flaky and buttery, filling that’s smooth, creamy, and it’s all just bursting with the flavors of fall spices. The sweetness of the pumpkin, the richness of the coconut milk, and the blend of cinnamon, ginger, nutmeg, and cloves creates a combination that’s truly out of this world.
Share:
Ingredients
Ingredients for the crust:
- 1 ⅔ cups all-purpose flour
- ½ teaspoon salt
- ½ cup vegan butter chilled and cubed
- 1 teaspoon granulated sugar or cane sugar
- 3-4 tablespoons ice water
Ingredients for the filling:
- 15 oz (1 can) pumpkin puree
- ¾ cup full-fat coconut milk
- ¼ cup brown sugar
- ¼ cup maple syrup
- 3 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Ingredients for the whipped coconut cream:
- 14 oz (1 can) full-fat coconut cream chilled overnight
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Add to Shopping List
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl or food processor, combine all-purpose flour and salt for the crust. Add the chilled vegan butter and use a pastry cutter (if you don't have a food processor) or food processor to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball or disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
- On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish and press it gently into the bottom and sides. Trim any excess dough and crimp the edges if desired.
- In a large mixing bowl, combine the pumpkin puree, coconut milk, brown sugar, maple syrup, cornstarch, vanilla extract, cinnamon, ginger, nutmeg and salt for the filling. Mix well until all the ingredients are thoroughly combined.
- Pour the pumpkin filling into the prepared pie crust and smooth the top with a spatula.
- Bake the pie in the preheated oven for 45-50 minutes or until the filling is set and the crust is golden brown. You can insert a toothpick into the center of the pie to check for doneness. If it comes out clean, the pie is ready.
- Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours to allow the pie to set.
- While the pie is chilling, prepare the whipped coconut cream. Open the can of chilled coconut cream and scoop out the solid cream into a mixing bowl, leaving behind any liquid. Using an electric mixer, whip the coconut cream until it becomes fluffy and peaks form. Add the powdered sugar and vanilla extract, and continue to whip until well incorporated.
- Serve slices of the vegan pumpkin pie with a dollop of the whipped coconut cream on top.
Notes
- Pie crust. If you're short on time or just don't feel like making your own crust, feel free to use a store-bought vegan pie crust.
- Coconut milk. You can substitute full-fat coconut milk with any non-dairy milk like almond or soy. However, keep in mind that coconut milk gives the pie a rich and creamy texture, so using other milk might change the texture slightly.
- Cornstarch. You can substitute cornstarch with arrowroot powder in the same quantity. It is a great thickening agent and works similarly to cornstarch.
- Storage. First things first, let your pie cool completely at room temperature. Covering a warm pie can result in condensation, which can make the pie soggy. Once your pie is cool, wrap it tightly in plastic wrap or aluminum foil or store it in an airtight container.
- Serving. Your pie will keep in the refrigerator for about three to four days. To serve, you can eat it cold straight from the fridge or let it come to room temperature if you prefer.
- Freezing. The good news is that, yes, you can freeze your vegan pumpkin pie! Freezing is a great option if you don't think you'll eat your leftovers within a few days or if you want to save a slice for the future.
- To freeze, first let your pie cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double layer of protection will help prevent freezer burn. Your pie will keep in the freezer for up to two months.
- Thawing. When you're ready to enjoy your pie, move it from the freezer to the refrigerator and let it thaw overnight. Add the whipped cream after you take it out so that it doesn’t separate.
Nutrition Information
Show Details
Calories
492kcal
(25%)
Carbohydrates
47g
(16%)
Protein
6g
(12%)
Fat
33g
(51%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
2g
Sodium
316mg
(13%)
Potassium
385mg
(11%)
Fiber
4g
(16%)
Sugar
17g
(34%)
Vitamin A
8274IU
(165%)
Vitamin C
4mg
(4%)
Calcium
48mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 2g | 100% |
| Sodium | 316mg | 13% |
| Potassium | 385mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 8274IU | 165% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
