Vegan Pumpkin Pie
User Reviews
5.0
321 reviews
Excellent
Vegan Pumpkin Pie
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This vegan pumpkin pie is the best! An easy dump coconut cream & pumpkin filling makes it the perfect dairy-free pumpkin dessert to serve at Thanksgiving.
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Ingredients
- 15 ounces can pumpkin puree
- 1 cup coconut cream canned coconut milk (use the hardened white part)
- ⅔ cup cane sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3 teaspoons pumpkin spice blend
- ½ teaspoon salt
- 1 9” vegan pie crust
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Instructions
- Preheat oven to 325° F. Line a pie pan with the pie crust. Press gently to fill the corners and extend the crust all the way to the edge. Crimp the edge or leave plain.
- Prick the base of the crust with a fork several times. Freeze for 15 minutes.
- In a blender, combine the pumpkin puree, corn starch, coconut cream, vanilla, sugar, salt, and spices. Blend on low speed until completely combined, smooth, and pale orange.
- Carefully pour the pumpkin pie mixture into the frozen pastry in the pie pan, and shake slightly to smooth out the top.
- Bake for 55-65 minutes until slightly firm on the edges when jiggled, and dull on top.
- Remove from the oven and allow to cool for at least 30 minutes at room temperature before transferring to the fridge to cool completely – at least 4 hours or overnight.
Equipments used:
Notes
- Storage: Store covered in the fridge for up to 4 days.
- Freezing Instructions: You can also freeze the pie before or after baking for up to 3 months. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through,
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Equipment: I make my the pumpkin pie mix in my Vitamix. It has a low setting to blend everything evenly without turning it into a smoothie.
- Instead of coconut cream, you can use heavy cream, but it won't be vegan then.
- Instead of cane sugar, you can use regular sugar.
- Instead of canned pumpkin, you can use your own pureed pumpkin, but I would recommend removing as much moisture as possible and expect the consistency to vary. I prefer making it with canned pumpkin.
Nutrition Information
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Calories
312kcal
(16%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Sodium
252mg
(11%)
Potassium
244mg
(7%)
Fiber
3g
(12%)
Sugar
19g
(38%)
Vitamin A
8824IU
(176%)
Vitamin C
3mg
(3%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Sodium | 252mg | 11% |
| Potassium | 244mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 8824IU | 176% |
| Vitamin C | 3mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
321 reviews
Excellent
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