5 from 182 votes
Vegan Pumpkin Pie
This vegan pumpkin pie uses canned pumpkin puree blended with coconut cream, cane sugar, cornstarch, vanilla, pumpkin spice, and salt for a smooth filling. The mixture is poured into a vegan pie crust and baked until set with slight firmness at the edges. It offers a plant-based alternative to traditional pumpkin pie with familiar fall spices.
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings:
8
servings
Calories:
312 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 312
% 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.