Vegan Pumpkin Pie
This Vegan Pumpkin Pie is a delicious and creamy dessert made with pureed pumpkin, coconut milk, and warm spices. It's perfect for fall festivities and can be enjoyed by everyone, whether they're vegan or not! With a flaky crust and a smooth filling, this pie is sure to delight your taste buds. Serve it with coconut whipped cream for an extra special treat!
Equipment
- 1 9-inch pie pan
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 Oven
Ingredients
- 1 15 oz can pumpkin puree
- 1 cup coconut milk - full-fat
- 3/4 cup brown sugar - packed
- 1/4 cup cornstarch - for thickening
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 vegan pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the pumpkin puree, coconut milk, brown sugar, cornstarch, vanilla extract, and spices until smooth.
- Pour the mixture into the vegan pie crust, smoothing the top with a spatula.
- Bake in the preheated oven for 60 minutes or until the filling is set.
- Allow the pie to cool completely before slicing. Serve with coconut whipped cream if desired.
Notes
This Vegan Pumpkin Pie is a perfect alternative to traditional pumpkin pie, suitable for vegans and anyone looking for a healthier dessert option. Here are some helpful tips:
- You can substitute the coconut milk with almond milk for a lighter filling.
- Feel free to add a tablespoon of maple syrup for extra sweetness.
- Use a store-bought vegan pie crust to save time, or make your own with flour, coconut oil, and water.
- Let the pie cool completely before slicing to ensure neat slices.