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vegan pumpkin pie
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Vegan Pumpkin Pie

This Vegan Pumpkin Pie has a filling that's so luxuriously creamy and perfectly spiced that nobody will guess this pie is plant based! Don't forget the dairy free whipped cream for serving.
Prep Time10 minutes
Cook Time1 hour
Chill Time4 hours
Total Time5 hours 10 minutes
Servings: 8 slices
Calories: 411kcal
Author: Jennifer Debth

Ingredients

  • 1 (15 oz) can pumpkin puree
  • 1 (13.66 oz) can coconut cream just the cream on top not the liquid
  • ½ cup maple syrup
  • ¼ cup brown sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 1 teaspoon maple extract optional
  • 1-2 teaspoon(s) ground cinnamon
  • ½ - 1 teaspoon ground ginger
  • ½ - 1 teaspoon ground nutmeg
  • ¼ - ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 (9 inch) vegan frozen deep dish pie crust thawed/prepared, if necessary, according to package directions (mine didn’t need to thaw)
  • Vegan Whipped Cream or Cool Whip for serving
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F and place pie crust onto a baking sheet.
  • Place pumpkin, coconut cream, maple syrup, brown sugar, cornstarch, vanilla extract, maple extract, cinnamon, ginger, nutmeg, cloves, and salt into a high powdered blender or food processor.*
  • Blend until smooth, then taste and re-season, if desired.
  • Pour filling into the pie crust then spread into an even layer with a spatula.
  • Bake for 1 hour, the middle will still look jiggly; that's ok. Be sure to cover the pie crust with foil if it starts to get too brown (I didn’t need to do this).
  • Let cool at room temperature for 30 minutes.
  • Transfer to the refrigerator to chill for at least 4 hours or until set, then slice and serve chilled with vegan whipped cream and enjoy!
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Notes

I list a range of spices depending on how “spiced” you like your pumpkin pie.
*Use a whisk to combine the filling if you don't have a blender or food processor.

Nutrition

Serving: 1slice | Calories: 411kcal | Carbohydrates: 45g | Protein: 4g | Fat: 25g | Saturated Fat: 17g | Sodium: 255mg | Potassium: 358mg | Fiber: 3g | Sugar: 21g | Vitamin A: 8274IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 3mg

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