This vegan pumpkin pie recipe is simple to make with 8 components! With a wealthy, creamy filling and flaky crust, it is a scrumptious Thanksgiving dessert.

I’m making this vegan pumpkin pie recipe for Thanksgiving this yr, and I already can’t wait. I’ll by no means flip down a slice of pumpkin pie—it’s been my favourite Thanksgiving dessert since I used to be a child. However this vegan pumpkin pie recipe takes the basic dessert to a different stage. The pumpkin filling has an incredible creamy texture and wealthy, spiced taste. It contrasts completely with the crisp, flaky crust. Tasting it, you’d by no means guess that it’s made with out dairy or eggs.

This vegan pumpkin pie recipe is simple to make with 8 easy components. It wants to sit back after baking, so it’s an important dish to make forward on your vacation meal. Serve slices plain or with a dollop of vegan whipped cream on high. This vegan pumpkin pie is scrumptious both approach!

How you can Make Vegan Pumpkin Pie

This vegan pumpkin pie is simple to make! You’ll find the whole recipe with measurements on the backside of this submit, however for now, right here’s an outline of the way it goes:

Substances

The recipe begins with 8 fundamental components:

• Canned pumpkin puree – Make sure that to get pure pumpkin puree for this pie, NOT pumpkin pie filling that already accommodates sugar and spices. I name for 3 cups right here. If you happen to purchase two cans, you’ll have about 1/2 cup leftover. Stir it into in a single day oats or use it in these pumpkin pancakes!
• Coconut cream – This canned coconut product has the next fats content material than mild or full-fat coconut milk. Don’t fear—it doesn’t make the pie style like coconut. As an alternative, it makes the filling wealthy and creamy.
• Brown sugar – For sweetness. Gentle and darkish each work nicely right here! Darkish brown sugar will give the pie a darker colour and deeper molasses taste.
• Cornstarch – It helps the pie arrange in order that it’s agency and sliceable.
• Pumpkin pie spice and vanilla extract – For heat depth of taste. If you happen to don’t have pumpkin pie spice helpful, change it with 1 teaspoon floor cinnamon, 1 teaspoon floor ginger, and a heaping 1/4 teaspoon every of nutmeg, allspice, and cloves.
• Sea salt – To make all of the flavors pop!
• And a vegan pie crust – My 4-ingredient vegan pie crust is implausible right here! If you wish to streamline this recipe, be happy to make use of your favourite store-bought pie crust.

Discover the whole recipe with measurements beneath.

Preparation

One of many causes that this vegan pumpkin pie is SO scrumptious is that the filling comes collectively within the blender. Mixing offers it an incredible clean and creamy texture!

To make the filling, place the pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin spice, vanilla, and salt in a blender. Mix till clean.

Subsequent, assemble the pie. Pour the filling into the chilled pie crust, and use a spatula to clean the highest.

Then, bake. Place the pie on a baking sheet. Bake on a low oven rack in a 350°F oven for about an hour, till the crust is golden brown and cracks type within the filling. The center of the filling will nonetheless look jiggly. That’s okay!

Lastly, let the pie arrange. Permit it to chill to room temperature earlier than masking it with foil or a kitchen towel and transferring it to the fridge. Chill for a minimum of 4 hours or in a single day earlier than slicing and serving. Take pleasure in!

Vegan Pumpkin Pie Recipe Suggestions

• The dimensions of your pie plate issues. Once I was growing this recipe, I needed the slices to be good and thick, with loads of creamy pumpkin filling. It’ll fill a 9-inch pie dish proper as much as the highest, and it suits properly in a 9.5-inch pan too. If you happen to’re utilizing a smaller 8.75-inch pan, you could wish to reserve about 1/2 cup of the filling. Bake it in a glass ramekin subsequent to the pie for 20 to 25 minutes for a single-serving deal with!
• Pumpkin puree varies. I’ve examined this recipe with 4 manufacturers of pumpkin puree: Libby’s, 365 Pumpkin Puree, Kroger, and Farmer’s Market Meals. The pie turned out nicely with all of them! Nevertheless, the filling’s consistency diverse earlier than baking. Once I made this recipe with Libby’s, 365, and Kroger pumpkin, it was very thick. With the Farmer’s Market Meals pumpkin (pictured right here), it was much more liquidy. Don’t be alarmed in case your filling doesn’t look precisely just like the one within the image after you mix it up!
• Verify your coconut cream. This recipe requires a 13.5-fluid-ounce can. Some manufacturers (i.e., Thai Kitchen) are available 13.66-fluid-ounce cans. In case your can is 13.66 fluid ounces, discard 3 tablespoons of the watery liquid on the backside of the can earlier than including the coconut cream to the blender.
• Bake the pie on a low oven rack. The most well liked zone of most ovens is close to the underside. Baking the pie on a low oven rack helps the underside crust prepare dinner by with out a blind bake.
• Don’t skip the coolness. It’s ESSENTIAL for serving to this vegan pumpkin pie arrange. Permit the pie to chill to room temperature. Then, cowl and chill it for a minimum of 4 hours or in a single day earlier than slicing and serving.

Extra Vegan Thanksgiving Recipes

If you happen to love this vegan pumpkin pie, attempt certainly one of these vegan Thanksgiving recipes subsequent:

Vegan Pumpkin Pie

Prep Time: 30 minutes minutes

Cook dinner Time: 1 hour hr

Chilling Time: 4 hours hrs

Complete Time: 5 hours hrs 30 minutes minutes

Serves 8 to 12

This vegan pumpkin pie recipe is an ideal dessert for Thanksgiving or any fall meal! The filling has a scrumptious creamy texture and spiced pumpkin taste. Make sure that to sit back the pie for a minimum of 4 hours earlier than serving in order that it slices cleanly. For one of the best outcomes, make it a day forward.

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• As much as 2 days and a minimum of 2 hours forward, put together the vegan pie crust in keeping with this recipe.* Observe the directions within the recipe to roll out the dough for one crust, then switch it to a 9- or 9.5-inch pie plate and crimp the sides. Tent the crust with plastic wrap and chill within the fridge for half-hour.

• Preheat the oven to 350°F. Place a rack within the decrease third of the oven.

• In a blender, place the pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt. Mix till clean, working in batches as mandatory.

• Pour the filling into the chilled pie crust and use a spatula to clean the highest. Place on a baking sheet, then switch to the low oven rack. Bake for 55 to 70 minutes, or till the crust is golden brown and cracks type within the filling. It’ll nonetheless be jiggly within the heart.

• Permit to chill utterly, then cowl and chill for 4 hours or in a single day.

• Slice and serve with vegan whipped cream.

*The vegan pie crust recipe yields 2 crusts, sufficient for 1 double-crust or 2 single-crust pies. You’ll solely want one for this recipe. Retailer the additional dough within the fridge for as much as 2 days or freeze it for as much as 3 months. Gluten-free possibility: Make the gluten-free pie crust from this recipe. It has a pecan base…SO scrumptious!