Description
A creamy, dairy-free vegan pumpkin pie made with coconut cream and a tender vegan pie crust, perfect for a classic autumn dessert without any animal products.
Ingredients
Scale
Pie Filling
- 15 ounce can pumpkin puree
- 1 cup coconut cream
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- 3 tablespoons cornstarch
Crust
- 1 recipe Easy Vegan Pie Crust (see Notes for other options)
Optional Topping
- Vegan Whipped Cream for serving (optional)
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F and prepare the pie crust in a 9-inch pie plate.
- Make Filling: Add pumpkin puree, coconut cream, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch to a blender and blend until very smooth. Alternatively, whisk all ingredients together until smooth.
- Fill Pie Crust: Pour the pumpkin mixture evenly into the prepared pie crust. Do not pre-cook the crust. Use a spatula to spread the filling evenly.
- Bake: Bake the pie at 350 degrees F for 1 hour. After 30 minutes, if the crust edges begin to burn, cover them with aluminum foil or a pie shield. The center may look jiggly, which is normal.
- Cool and Chill: Let the pie cool at room temperature for 30 minutes, then cover it and refrigerate for at least 4 hours or overnight to set.
- Serve: Slice and serve chilled with vegan whipped cream or store-bought non-dairy whipped topping if desired. Enjoy!
- Optional Decoration: For decorative pie crust leaves, roll out extra vegan pie crust dough about 1/8 inch thick, cut with leaf cookie cutters, bake at 350 degrees F for 10 minutes, and place on the chilled pie.
Notes
- Use the recommended Easy Vegan Pie Crust for best results; store-bought vegan or gluten-free pie crusts are good alternatives.
- Do not substitute full-fat coconut cream with other milk types; it is essential for proper thickening and custard-like texture.
- If coconut cream is unavailable, use the thick white part of canned coconut milk with minimal liquid.
- Sugars can be substituted with coconut sugar or reduced for less sweetness; maple syrup substitution requires reducing quantity to 1/2 cup and the pie will be less thick.
- Arrowroot or tapioca starch can be used instead of cornstarch.
- Store leftovers loosely covered in the fridge for 3-4 days. For freezing, cool completely, wrap tightly with plastic wrap and foil to prevent freezer burn.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 13 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
