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!
This creamy pie features a spiced pumpkin filling, made with pureed pumpkin, coconut milk, and warm spices like cinnamon and nutmeg. The result is a rich and flavorful pie that will delight everyone, regardless of dietary preferences.
Serving and Pairing Suggestions
Serve Vegan Pumpkin Pie chilled or at room temperature, garnished with a dollop of Coconut whipped cream or a sprinkle of cinnamon for an added touch. It pairs beautifully with a cup of hot coffee or tea, making it a perfect dessert for fall and winter gatherings.
For a complete meal, consider serving it alongside a light salad, such as Fattoush Salad or Arugula Salad with Crisp Potatoes, Feta, and Warm Black Olive Vinaigrette, to balance the richness of the pie.
Tips and Notes
- Pumpkin: Use canned pumpkin puree for convenience, or roast and puree fresh pumpkin for a more intense flavor.
- Sweetener: Maple syrup or coconut sugar works well as a natural sweetener. Adjust the amount based on your taste preference.
- Crust: Use a pre-made vegan pie crust or make your own with flour, coconut oil, and a bit of water. Ensure it’s chilled before filling.
- Storage: Store any leftover pie in an airtight container in the refrigerator for up to 5 days. Vegan Pumpkin Pie can also be frozen for up to 2 months, just ensure it’s well wrapped.
Enjoy the delicious and creamy Vegan Pumpkin Pie as a delightful addition to your dessert table!
Vegan Pumpkin Pie
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.