The best pumpkin pie you ever ate, and it just happens to be vegan! This luscious pie is rich, custardy, and packed with pumpkin spice flavor. A must for your holiday table.
I realize I’ve been hitting the pumpkin ridiculously hard this year. What can I say for myself? See, there’s kind of vicious cycle that starts when I crack open a can of pumpkin. I use half of it, then I need to think of a use for the other half, but I end up having to open a new can for just a tablespoon or so, and before I realize it I’ve posted a half dozen pumpkin recipes in one season.
But this recipe calls for exactly one can, so I guess I have no excuse. Except that I couldn’t possibly let one more Thanksgiving pass without finally sharing a vegan pumpkin pie recipe.
I promise, after this, I’ll take a break from pumpkin. I think.
I’ve had a lot of requests for vegan pumpkin pie over the years, and that’s one of the reasons it had to be done. Also though, it’s just really easy to make. Like, stupidly easy. Back when I was new to vegan cooking I would’ve thought replicating that custardy texture you normally get from eggs in a pumpkin pie would be impossible. But guys, it’s the simplest thing: cornstarch.
I’ve been using cornstarch as an egg substitute for years (even in other types of pies), and this finally hit me. I decided to see how it would do with pumpkin, and it worked like a charm!
This pie was rich and perfectly creamy. I even fed this to a non vegan who proclaimed himself to be a pumpkin pie expert and promised to give an honest assessment. He told me it was the best pumpkin pie he ever had. Sweet!
First, you’ll need to get yourself a pie crust. There are lots of store-bought pie crusts that are accidentally vegan, but I also have a killer vegan pie crust recipe that just happens to be pretty easy. The choice is yours.
Blind Bake the Crust First
Blind baking is just a fancy word for pre-baking. Some pumpkin pie recipes call for you to just fill your crust up raw and bake it, but I find it comes out much better (as in, not soggy) when you give a brief bake first.
Poke your crust with a few holes, line it with parchment paper, and fill it with pie weights, dried rice or beans. Unfortunately, if you use rice or beans you won’t be able to eat them later. But you can reuse them for pie weights in the future. Tip: This is a great excuse to make more pumpkin pie.
Make the Filling
While your crust bakes, mix up the filling. All you need to do is beat the ingredients together with an electric mixer. Once it’s nice and smooth, pour it into your crust and bake your pie.
See, I told you it was easy.
Let the pie cool completely before cutting it. It’ll continue to firm up a bit as it does.
Tips for Making Perfect Vegan Pumpkin Pie
- This recipe calls for full-fat coconut milk. You can substitute light coconut milk or another non-dairy milk if you like, but the pie won’t be as rich.
- How long will my vegan pumpkin pie keep? This pie will keep for about 3 days in the fridge. You can also seal it up and freeze it for two months or so.
- Plan ahead so your pie has plenty of time to cool and fully set. In fact, I recommend making this a day ahead and storing it in the fridge.
- I really like to serve my pie with the whipped coconut cream from this recipe. A scoop of vegan vanilla ice cream makes a nice topping as well.
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Vegan Pumpkin Pie
The best pumpkin pie you ever ate, and it just happens to be vegan! This luscious pie is rich, custardy, and packed with pumpkin spice flavor. A must for your holiday table.
Ingredients
- 1 homemade vegan pie crust (or a store-bought one)
- 1 (15 ounce) can pumpkin puree
- 1/3 cup organic brown sugar
- 1/3 cup organic white sugar
- 3/4 cup full-fat coconut milk
- 1/4 cup cornstarch
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
Preheat the oven to 400°.
Use a knife to poke a few holes in the bottom of the pie crust.
Line the inside of the crust with a sheet of parchment paper, then fill it with pie weights, dried beans, or rice.
Place the crust into the oven and bake it for 15 minutes.
While the crust bakes, place the pumpkin, brown sugar, white sugar, coconut milk, cornstarch, pumpkin pie spice, vanilla and salt into a large mixing bowl.
Use an electric mixer to beat the mixture until fully blended, smooth and creamy, about 2 minutes.
When the crust has finished baking, pour the pumpkin mixture into it and smooth out the top with a spatula.
Place the pie into the oven and turn the temperature down to 350°.
Bake the pie until the center is just set, about 50 minutes.
Remove the pie from the oven and allow it to cool completely before cutting.
Serve with whipped coconut cream or vegan vanilla ice cream.
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