Vegan Pumpkin Pie Recipe

Here’s a recipe for a delicious Vegan Pumpkin Pie that’s creamy, spiced, and perfect for any occasion!

Yield: 8 Slices

Ingredients

For the Crust:

  • 1 ½ cups all-purpose flour (or gluten-free flour blend)
  • 1 tbs organic cane sugar (granulated sweetener of choice)
  • ½ tsp salt
  • ½ cup vegan butter, chilled and solid (or coconut oil, solid)
  • 4–6 tbsp ice water

For the Filling:

  • 1 ¾ cups pumpkin puree (canned or homemade)
  • ¾ cup coconut milk (full-fat for creaminess)
  • ½ cup coconut sugar or brown sugar replacement sweetener
  • ¼ cup maple syrup
  • 3 tbsp cornstarch (or arrowroot powder)
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ¼ tsp cloves
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Instructions

Make the Crust:

  1. Prepare the Dough:
    • In a mixing bowl, whisk together the flour, sugar, and salt.
    • Cut in the butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
    • Add ice water one tablespoon at a time, mixing gently until the dough comes together.
  2. Chill:
    • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  3. Roll Out the Dough:
    • On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
    • Carefully transfer it to a 9-inch pie pan, pressing it gently into the edges.
    • Trim and crimp the edges as desired. Set aside.

Make the Filling:

  1. Combine Ingredients:
    • In a large mixing bowl, whisk together the pumpkin puree, coconut milk, sugar, maple syrup, cornstarch, spices, vanilla, and salt until smooth.
  2. Fill the Crust:
    • Pour the pumpkin filling into the pre-baked crust and smooth the top with a spatula.
  3. Bake:
    • Bake the pie at 350°F (190°C) for 50–60 minutes, or until the filling is set but slightly jiggly in the center.
  4. Cool:
    • Let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.

Serve:

  • Slice and serve with vegan whipped cream or a sprinkle of cinnamon.

Tips:

  • For extra flavor, toast your spices before adding them to the filling.
  • Leftovers can be stored in the fridge for up to 5 days.
  • If you want a shortcut, you can use a store-bought vegan pie crust.

Enjoy your creamy and spiced vegan pumpkin pie!