Who doesn’t love a Pie? They have been a symbol of love, comfort, and union for many decades. Pumpkin Pie is one such classic dessert that is loved by all. It is soft, delightfully sweet, and perfect for the holiday season. This splendid and insanely tasty pie with a crisp crust and flavorful pumpkin center is a must-have!
But how to make Vegan Pumpkin Pie at Home? Our Recipe is pretty simple and also happens to be Vegan. I assure you the Vegan Pumpkin Pie bakes and tastes just like the traditional one.
About Vegan Pumpkin Pie Recipe:
This is an easy peasy pie Recipe that is ridiculously tempting and delicious. Just blend the ingredients together, pour them into the Pie’s crust, and bake. Voila! Your Pumpkin Dessert will be ready! It is full of seasonal spices, dairy-free, has a smooth texture, and balanced flavor that is finger-licking good. You can even make it ahead of time and enjoy it whenever you like. Serve it to your guests to hear them sing your praises. Here’s how to make the Best Ever Pumpkin Pie of your dreams.
My More latest Vegan Recipes:
- Homemade Vegan Parmesan Cheese
- Easy vegan carbonara spaghetti
- Vegan pesto pasta
- Vegan homemade cashew milk
- Tasty vegan burger
- Best vegan pizza
Health Benefits of Pumpkin:
- It is low in calories, and a good source of potassium, fiber, and vitamins and minerals, which promote heart health.
- They are packed with antioxidants that reduce the risk of chronic diseases by protecting your cells against damage.
- Pumpkin is rich in vitamin A, C, E, iron, and folate, which strengthens your immunity system.
- This also curbs cancer risk, sharpens your eyesight, and helps weight loss.
Ingredients required for making vegan Pumpkin Pie recipe :
For Pie’s Crust-
- 1 cup + 2 tbsp All Purpose Flour (145g)
- 1 tbsp White Granulated Sugar
- 1/2 tbsp Salt
- 1/4 cup Solid Coconut Oil (55g)
- 4 tbsp Ice Water
For Pie Filling-
- 15 ounces Canned Pumpkin Purée (425g)
- 3/4 cup Canned Coconut Milk (180ml) *Full Fat & Unsweetened*
- 3/4 cup Light Brown Sugar (150g)
- 1/4 cup Maple Syrup (60ml)
- 1/4 cup Cornstarch (32g)
- 3 tbsp Pumpkin Pie Spice
- 1 tbsp Vanilla Extract
- 1/2 tbsp Salt
For Decorating-
- Vegan Whipped Cream
Stepwise Instructions with images on how to make the pumpkin pie recipe:
Steps for Preparing Crust
STEP 1: Blend all-purpose flour, sugar, and salt in a food processor.
STEP 2: Add solid coconut oil and process until the mixture gets crumbly.
STEP 3: Now, pour in some ice water and mix well. The mixture should look like dough at this stage and quickly roll into a ball with your hands.
STEP 4: Take your dough from the food processor, place it on a floured board or surface, and roll it into a large round ball.
STEP 5: Roll out the dough from side to side with a rolling pin into a big circle- more than 9-inch wide.
STEP 6: Spray non-stick cooking spray on your pie dish. First, roll up the pie crust with your rolling pin and then unroll it on top of your pie dish. Make sure to tuck the crust around the edges.
STEP 7: Trim any excess part of the dough other than that with scissors. Keep the pie crust in the fridge while preparing the pie filling.
Steps for Pumpkin Pie Filling
STEP 8: Combine canned pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract, and salt in a blender or simply in a mixing bowl until it becomes smooth.
STEP 9: Pour this filling into the pie crust and spread with the back of a spoon.
STEP 10: Bake it for 60 minutes at 350°F in the oven. You can even take it out after 40 minutes to prevent over-browning. Then, tent it with foil and place it back in the oven for 20 minutes. It’s okay if your Pie is a little wobbly in the center and dark in color after removing it from the oven. Give it time to cool; it will get firm and light in color.
STEP 12: Let it cool on the counter for some time before keeping it in the refrigerator for at least 4 hours or even better, overnight to set completely.
Serve it with some Vegan Whipped Cream on the top, and your divine, insanely satisfying, and the Best Vegan Pumpkin Pie is now ready to enjoy!
How to Make the Best Ever Vegan Pumpkin Pie?
Everybody deserves a wonderfully delightful piece of Pumpkin Pie, even if you are vegan. So below are a few Pumpkin Pie tips for you.
- Make sure to use full fat, canned, and unsweetened coconut milk because it needs to be rich and creamy for the right consistency of the Pie.
- You can also use fresh pumpkin puree instead of the canned one. Just ensure it’s not too wet.
- Don’t have cornstarch or brown sugar? Substitute cornstarch with arrowroot (same quantity), tapioca starch (double the amount), and brown sugar with coconut sugar.
- To avoid uneven browning, tent the pie with aluminum foil after 40 minutes of baking and then put it back in the oven for the remaining 20 minutes. You can even use a pie crust shield.
- If you want to save time, use an unbaked, store-bought 9-inch pie crust.
Why try the Recipe?
There is no fall or thanksgiving without a Pumpkin Pie! Our Pie Recipe is very simple and fun to make. It is much loved worldwide and deserves its place in the pantheon of delicious desserts. You will fall more and more in love with every bite you take. Our Egg-Free Pumpkin Pie lets you enjoy a break from the fruity pies and is also easy to customize. This is not just ridiculously yummy but also very nutritious. Often referred to as Cucurbita Pepo, Pumpkin is an orange winter squash that is most popular around Halloween.
It is a simple recipe with just some blending and baking. You can serve it fresh with some Vegan Whipped Cream on the top once it’s set correctly in the refrigerator. Just cup yourself a heavenly slice and enjoy! This Vegan Pumpkin Dessert is perfect for the holiday season and fall, but you can bake it anytime. Both Kids and Adults love it alike.
People also like to add walnuts, Vegan Coconut Whipped Cream, or drizzle some caramel over the top of their piece. I am sure you are going to relish every bite of it. Try our Vegan Pumpkin Pie Recipe today! Follow “SpicYum” for More interesting recipes.
How to show to make Gluten-Free Pumpkin Pie?
You can easily make Gluten-Free Pumpkin Pie at home by using Gluten-Free Flour instead of the all-purpose flour to make Pie’s crust, as the Pumpkin Pie Filling is already Gluten-Free.
Can you Freeze Pumpkin Pie?
Absolutely Yes! Pumpkin Pies freeze beautifully because of their rich crust filling. You can freeze your Pumpkin Pie for up to a month.
How Long does Pumpkin Pie need to Cool?
Let it cool over the counter for at least an hour until it reaches room temperature. Then keep it in the refrigerator for about 4 hours or even better, overnight.
ore Pumpkin Pie?
Just wrap it in saran wrap (plastic wrap) and aluminum foil for extra protection. You can also use a freezer-safe zipped plastic bag to preserve its sugar, cinnamon, and beautiful fragrance.
How Long does Pumpkin Pie Last?
Your preservative-free and delicious Pumpkin Pie will last 3-4 days in the refrigerator.
THE BEST VEGAN PUMPKIN PIE RECIPE!
Ingredients
For Pie’s Crust-
- 2 cups All Purpose Flour (145g)
- 1 tbsp White Granulated Sugar
- 1/2 tbsp Salt
- 1/4 tbsp Solid Coconut Oil (55g)
- 4 tbsp Ice Water
For Pie Filling-
- 15 ounces Canned Pumpkin Purée (425g)
- 3/4 cup Canned Coconut Milk (180ml) *Full Fat & Unsweetened*
- 3/4 cup Light Brown Sugar (150g)
- 1/4 cup Maple Syrup (60ml)
- 1/4 cup Cornstarch (32g)
- 3 tbsp Pumpkin Pie Spice
- 1 tbsp Vanilla Extract
- 1/2 tbsp Salt
For Decorating-
- Vegan Whipped Cream
Instructions
Steps for Preparing Crust-
- Blend all-purpose flour, sugar, and salt in a food processor.
- Add solid coconut oil and process until the mixture gets crumbly.
- Now, pour in some ice water and mix well. The mixture should look like dough at this stage and quickly roll into a ball with your hands.
- Take your dough from the food processor, place it on a floured board or surface, and roll it into a large round ball.
- Roll out the dough from side to side with a rolling pin into a big circle- more than 9-inch wide.
- Spray non-stick cooking spray on your pie dish. First, roll up the pie crust with your rolling pin and then unroll it on top of your pie dish. Make sure to tuck the crust around the edges.
- Trim any excess part of the dough other than that with scissors. Keep the pie crust in the fridge while preparing the pie filling.
Steps for Pumpkin Pie Filling-
- Combine canned pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract, and salt in a blender or simply in a mixing bowl until it becomes smooth.
- Pour this filling into the pie crust and spread with the back of a spoon.
- Bake it for 60 minutes at 350°F in the oven. You can even take it out after 40 minutes to prevent over-browning. Then, tent it with foil and place it back in the oven for 20 minutes.
- It’s okay if your Pie is a little wobbly in the center and dark in color after removing it from the oven. Give it time to cool; it will get firm and light in color.
- Let it cool on the counter for some time before keeping it in the refrigerator for at least 4 hours or even better, overnight to set completely.
- Serve it with some Vegan Whipped Cream on the top, and your divine, insanely satisfying, and the Best Vegan Pumpkin Pie is now ready to enjoy!
Video
Nutrition
Once you try our Homemade Pumpkin Pie,
You won’t go to buy it!
