Vegan Pumpkin Pie

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! 

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

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!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 180 kcal

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.

Nutrition

Serving: 1slice (100g)Calories: 180kcalCarbohydrates: 30gProtein: 2gFat: 6gSaturated Fat: 5gSodium: 150mgFiber: 4gSugar: 15g
Keyword Dairy-free Pumpkin Pie, Healthy Dessert, Vegan Pumpkin Pie
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