Vegan Pumpkin Pie
User Reviews
5
Vegan Pumpkin Pie
Description
This Vegan Pumpkin Pie starts with a vegan pie crust pressed into a 9-inch pie plate. The filling is made by blending pumpkin puree with creamy coconut solids and liquid, brown sugar for sweetness, cornstarch to help thicken, along with pumpkin pie spice, vanilla, and sea salt for balanced flavor. This mixture is poured into the chilled crust and baked at 350°F until the crust is bronzed and the filling develops cracks, yet remains soft and slightly wobbly in the center.
The texture of the pumpkin filling is smooth and creamy, owed to the coconut cream and pureed pumpkin. The spice blend brings gentle warmth without overwhelming the natural pumpkin taste. Letting the pie cool and chill for several hours firms the filling and intensifies the flavor meld. Serving with vegan whipped cream adds a light, airy contrast to the dense pie base.
This pie fits well as a festive dessert during fall or anytime a dairy-free pumpkin dessert is desired. It complements holiday meals or casual gatherings where a plant-based option is appreciated.
The crust recipe referenced yields two crusts, so leftover dough can be refrigerated or frozen for later use. There is a gluten-free crust option with a nut base for those needing that variation. Preparing the crust ahead saves time on baking day.
Ingredients
- 1 vegan pie crust
- 3 cups pumpkin puree canned
- 1 (13.5-fluid-ounce) coconut cream solids and liquid
- ¾ cup brown sugar
- ¼ cup cornstarch
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- ¼ teaspoon salt sea salt
- vegan whipped cream or Coconut Whipped Cream, for serving
Instructions
- Up to 2 days and at least 2 hours ahead, prepare the vegan pie crust according to this recipe.* Follow the instructions in the recipe to roll out the dough for one crust, then transfer it to a 9- or 9.5-inch pie plate and crimp the edges. Tent the crust with plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°F. Position a rack in the lower third of the oven.
- In a blender, place the pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt. Blend until smooth, working in batches as necessary.
- Pour the filling into the chilled pie crust and use a spatula to smooth the top. Place on a baking sheet, then transfer to the low oven rack. Bake for 55 to 70 minutes, or until the crust is golden brown and cracks form in the filling. It will still be jiggly in the center.
- Allow to cool completely, then cover and chill for 4 hours or overnight.
- Slice and serve with vegan whipped cream.
Notes
- The vegan pie crust recipe produces two crusts; store the unused dough refrigerated up to 2 days or frozen up to 3 months for future use.
- For a gluten-free version, use the pecan-based gluten-free crust referenced in the original recipe source.
- Chilling the pie for at least 4 hours after baking is important to allow the filling to set properly before slicing.
User Reviews
Overall Rating
5
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