Vegan Pumpkin Pie
Quick to prep, this vegan pumpkin pie is the best you'll try! With a creamy coconut milk filling it's the perfect dairy free dessert to serve for Thanksgiving.
Servings 8 servings
- 1 15 oz can pumpkin puree
- 1 cup coconut cream canned coconut milk (use the hardened white part)
- ⅔ cup cane sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3 teaspoons pumpkin spice blend
- ½ teaspoon salt
- 1 9” vegan pie crust
Preheat oven to 325° F. Line a pie pan with the pie crust. Press gently to fill the corners and extend the crust all the way to the edge. Crimp the edge or leave plain.
Prick the base of the crust with a fork several times. Freeze for 15 minutes.
In a blender, combine the pumpkin puree, corn starch, coconut cream, vanilla, sugar, salt, and spices. Blend on low speed until completely combined, smooth, and pale orange.
Carefully pour the pumpkin pie mixture into the frozen pastry in the pie pan, and shake slightly to smooth out the top.
Bake for 55-65 minutes until slightly firm on the edges when jiggled, and dull on top.
Remove from the oven and allow to cool for at least 30 minutes at room temperature before transferring to the fridge to cool completely – at least 4 hours or overnight.
Storage: Store covered in the fridge for up to 4 days.
Freezing Instructions: You can also freeze the pie before or after baking for up to 3 months. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through,
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Equipment: I make my the pumpkin pie mix in my Vitamix. It has a low setting to blend everything evenly without turning it into a smoothie.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
- Instead of coconut cream, you can use heavy cream, but it won't be vegan then.
- Instead of cane sugar, you can use regular sugar.
- Instead of canned pumpkin, you can use your own pureed pumpkin, but I would recommend removing as much moisture as possible and expect the consistency to vary. I prefer making it with canned pumpkin.
Calories: 312kcal | Carbohydrates: 39g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Sodium: 252mg | Potassium: 244mg | Fiber: 3g | Sugar: 19g | Vitamin A: 8824IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg