This vegan pumpkin pie is the best pumpkin pie I’ve ever had! It’s rich, sweet but not too sweet, and packed with delicious pumpkin spice flavors! Just perfect for fall!
Why This Recipe Works
I’m actually not the biggest fan of pies. They’re often too sweet and gooey for me. But this plant-based pumpkin pie has just the right amount of sweetness! I’ve already made it several times and it’s a real crowd-pleaser!
The recipe is super easy! You basically just combine all of the ingredients in a food processor. Fill them into a vegan pie crust and bake it.
Then let it cool down overnight and serve it with vegan whipped cream. Easy peasy!
My recipe includes a homemade pie crust, but of course you could also use a store-bought one if you want to make things easier.
It’s perfectly spiced with ground cinnamon, ginger, nutmeg, and cloves. People won’t believe it’s completely dairy and egg-free!
The combination of pumpkin puree, canned coconut milk, and corn starch really does the trick!
What Goes Into This Recipe
- Flour – I used all-purpose flour
- Vegan Margarine or Butter – make sure it’s cold
- Coconut Milk – you need full fat canned coconut milk. Do not replace it with any other kind of coconut milk
- Ground cinnamon, ginger, nutmeg, and cloves – you could also use a pumpkin spice blend
How to Make This Recipe
The recipe is super easy! However, you have almost 2 hours of waiting time.
Once when the dough for the vegan crust is chilling in the fridge and again when the pie is in the oven.
So make sure you have enough time when you start making this recipe. But it’s totally worth it!
Make The Vegan Pie Crust
1. Step: Start by making the pie crust. In a mixing bowl, combine flour, salt, sugar, and cinnamon.
2. Step: Transfer the flour mixture to a food processor. Cut the vegan butter or margarine into cubes and add them to the flour.
3. Step: Pulse several times. Don’t overmix. The mixture should have pea-sized clumps of butter throughout.
4. Step: Now, add the ice water. Pulse again until the dough begins to come together. Again, make sure not to overmix.
5. Step: Take the dough out of the food processor and form it into a ball. You could drizzle the dough with a bit more ice cold water if needed. But be careful and don’t use too much water. Cover the dough with plastic wrap and refrigerate for 1 hour.
Make The Filling
6. Step: In the meantime, make the filling. In a food processor, combine the pumpkin puree with the maple syrup, brown sugar, vanilla extract, salt, coconut milk, ground cinnamon, ginger, nutmeg, cloves, and cornstarch.
7. Step: Process until smooth.
8.-13. Step: Generously grease a 9-inch pie plate with vegan butter or margarine. Roll the dough out to 12 inches in diameter. Then carefully transfer it to your pie plate and gently fit it in. Trim any excess dough. If you want you could also decorate the edges.
Fill The Pie Crust
14. Step: Pour the filling into your crust. There is no need to pre-bake the crust first.
15. /16. Step: Spread it out until it’s smooth.
Bake The Pumpkin Pie
17. Step: Preheat your oven to 350 °F. Bake the vegan pumpkin pie for 50 minutes. If the crust becomes too brown, you can cover the pie with aluminium foil, but for me it worked perfectly without the aluminium foil.
18. Step: Let the pumpkin pie cool down completely on the counter. Then transfer it to the fridge overnight. This step is really important and gives the pumpkin pie enough time to firm up. Before you serve it, sprinkle it with some cinnamon and top it off with vegan coconut or soy whipped cream. Enjoy!
Recipe Notes:
- I used a homemade pie crust, but feel free to use a store-bought crust.
- I also used fresh pumpkin to make my filling for this recipe. Using canned pumpkin saves you a lot of time!
- Make sure that the vegan butter you use for the vegan pie crust is cold and straight from the fridge. Besides, the water should be ice cold. This is very important for the texture of the crust.
- If you’re making your vegan pumpkin pie for a special occasion like Thanksgiving you could decorate the top to make it look even nicer. Here are some funny ideas on how to decorate a pumpkin pie.
FAQs:
How Long Does The Pie Keep?
You can keep it covered in the fridge for 3-4 days.
What Kind Of Pie Dish Did You Use?
I used a 9-inch round pie dish.
Related Vegan Pumpkin Recipes:
- Vegan Pumpkin Bread
- Pumpkin Casserole
- Vegan Muffins
- Easy Pumpkin Smoothie Recipe
- Pumpkin Hummus
- Pumpkin Cookies with Chocolate Chunks
- 36 Stunning Vegan Pumpkin Recipes You Need To Try This Fall
I Love To Hear From You Guys!
I hope you like this vegan pumpkin pie as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Vegan Pumpkin Pie
Equipment
- 1 9 inch pie form
Ingredients
For the vegan pie crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup vegan butter or margarine
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 4 tablespoons ice cold water
- 1 teaspoon cinnamon
For the vegan pumpkin pie:
- 2 1/2 cups pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup full fat canned coconut milk
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 cup cornstarch
Instructions
- Start by making the vegan pie crust. In a mixing bowl, combine flour, salt, sugar, and cinnamon.
- Transfer the flour mixture to a food processor. Cut the vegan butter or margarine into cubes and add them to the flour. Pulse several times. Don't overmix. The mixture should have pea-sized clumps of butter throughout.
- Now, add the ice water. Pulse again until the dough begins to come together. Again, make sure not to overmix.
- Take the dough out of the food processor and form it into a ball. You could drizzle the dough with a bit more ice cold water if needed. But be careful and don't use too much water. Cover the dough with plastic wrap and refrigerate for 1 hour.
- In the meantime, make the filling. In a food processor, combine the pumpkin puree with the maple syrup, brown sugar, vanilla extract, salt, coconut milk, ground cinnamon, ginger, nutmeg, cloves, and cornstarch. Process until smooth.
- Generously grease a 9-inch pie plate with vegan butter or margarine. Roll the dough out to 12 inches in diameter. Then carefully transfer it to your pie plate and gently fit it in. Trim any excess dough. If you want you could also decorate the edges.
- Pour the filling into your crust. There is no need to pre-bake the crust first. Spread it out until it's smooth.
- Preheat your oven to 350 °F. Bake the vegan pumpkin pie for 50 minutes. If the crust becomes too brown, you can cover the pie with aluminium foil, but for me it worked perfectly without the aluminium foil.
- Let the pumpkin pie cool down completely on the counter. Then transfer it to the fridge overnight. This step is really important and gives the pumpkin pie enough time to firm up.
Notes
- I used a homemade pie crust, but feel free to use a store-bought crust.
- I also used fresh pumpkin to make my filling for this recipe. Using canned pumpkin saves you a lot of time!
- Make sure that the vegan butter you use for the vegan pie crust is cold and straight from the fridge. Besides, the water should be ice cold. This is very important for the texture of the crust.
- If you're making your vegan pumpkin pie for a special occasion like Thanksgiving you could decorate the top to make it look even nicer. Here are some funny ideas on how to decorate a pumpkin pie.
Wow! Than best pumpkin pie ever! It’s perfect for autumn. This recipe was amazing. So easy, and super delicious. I was shocked how amazing it turned out. Thank you!