Vegan Pumpkin Pie
If you're looking for a vegan pumpkin pie that tastes exactly like the classic, this is the recipe for you! Perfectly spiced pumpkin filling set in a flaky pie crust (can be gluten free with a simple swap!). Don't forget the homemade whipped cream!
- Prep Time: 30 minutes
- Bake Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 1 9-inch Pie 1x
- Category: Pies and Pastries
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Crust
For the Filling
1 15 oz can pumpkin puree
1 cup full fat coconut milk
1/2 cup sugar
1/2 cup light brown sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
For the Non-Dairy Whipped Cream
1/2 cup dairy free heavy cream (unsweetened)
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions
- Make Piecrust: Begin by making a single piecrust. After your dough has chilled as a wrapped disk in the fridge for at least 2 hours, roll it out on a heavily floured surface into a circle that is roughly 11-12 inches in diameter (1/8-1/4 inch thick). Carefully transfer the dough to a 9-inch pie can using your rolling pin. Tuck the edges of the dough under and crimp using your thumb and forefinger or a fork. Poke holes in the bottom and sides of the crust using a fork to aid in ventilation. Place piecrust in the freezer to chill while you prepare the filling.
- Prep: Preheat oven to 350 degrees F (175 C).
- Make Filling: Add all of the filling ingredients to a high-speed blender. Blend until mixture is completely smooth and homogenous. This can take up to a minute depending on the power of your machine.
- Assemble: Remove piecrust from the freezer and brush the crimped edges of the crust lightly with nondairy milk. Generously sprinkle the dampened edges with coarse sugar. This will provide flavor and give your crust that nice, golden color. Pour the prepared pumpkin filling into the unbaked pie shell. Wrap the crust edges carefully with tinfoil to prevent burning.*
- Bake: Place pie on center rack of preheated oven and bake for 65-75 minutes. Remove pie from oven once time has elapsed. The center of the pie will still look wobbly. Do not bake on a baking sheet!*
- Set: Allow pumpkin pie to cool completely at room temperature before transferring it to the refrigerator to chill for at least 4 hours. Chilling overnight typically rears the best results. Serve with nondairy whipped cream if desired.
- Whipped Cream: Prepare the whipped cream while the pie is setting. Add heavy cream, powdered sugar and vanilla to a large bowl. Beat with an electric hand mixer until stiff peaks form. Cover and chill until ready to serve.
Notes
*Pumpkin pie will keep in an airtight container in the refrigerator for 3-4 days. This recipe is not freezer-friendly.
*Many pre-made pie crusts are accidentally vegan! If using, check the ingredients on the box carefully. Proceed with recipe as written.
*Make or purchase a gluten free pie crust if desired.
*If you'd like some ideas on how best to crimp your pie crust edges, this video provides an excellent tutorial.
*When it comes to piecrust, it's so important to keep everything as cold as possible. Do not skip any chilling steps.
*Wrapping your crust edges in foil or using a crust shield for the entirety of the baking time is paramount. This pie bakes for a long time and the edges will burn if left uncovered. If you feel the edges aren't done enough, remove the foil for the last 5-10 minutes of baking.
*Do not bake this pie on a baking sheet or a piece of tinfoil. This pie requires constant heat circling it to set properly.
Find it online: https://censoredbaker.com/vegan-pumpkin-pie/
