Vegan Pumpkin Pie
User Reviews
5
Vegan Pumpkin Pie
Description
The Vegan Pumpkin Pie features a filling made by blending canned pumpkin puree with the solid part of canned coconut milk cream, cane sugar, cornstarch as a thickener, vanilla extract, pumpkin spice blend, and salt. The base is a 9-inch vegan pie crust baked partly before filling to help protect against sogginess. Freezing the crust before filling helps maintain structure.
The blended filling is poured into the chilled crust and baked at 325°F for about 55 to 65 minutes, until the edges are just firm and the center has a dull, set texture. The pie is cooled first at room temperature and then refrigerated for several hours or overnight to fully firm up and develop flavors.
This pie suits those avoiding animal products while still enjoying a traditional pumpkin pie taste and texture. The creamy coconut cream adds richness without dairy, and pumpkin spice delivers classic autumnal flavors. The method allows freezing before or after baking, useful for make-ahead preparation.
Substitutions are suggested cautiously, such as using heavy cream instead of coconut cream for a non-vegan version, or using homemade pumpkin puree with moisture adjustments. The recipe emphasizes blending to a smooth, pale orange consistency for optimal texture.
Ingredients
- 15 ounces pumpkin puree canned
- 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 vegan pie crust 9 inch
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.
Notes
- Store the pie covered in the refrigerator for up to 4 days.
- The pie can be frozen before or after baking for up to 3 months; reheat in a 350°F oven after thawing.
- Using a high-speed blender helps achieve a smooth, evenly blended filling.
- For non-vegan versions, substitute coconut cream with heavy cream if desired.
- Homemade pumpkin puree can be used but should be well-drained to avoid excess moisture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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