Description
This Classic Vegan Pumpkin Pie delivers all the traditional flavors of fall in a creamy, plant-based filling made with pumpkin puree, almond milk, and warm spices, baked to perfection in a flaky frozen pie crust. Perfect for seasonal celebrations, it’s topped with optional coconut whipped cream and crushed pecans for added texture and richness.
Ingredients
Scale
Filling
- 1 cup (240 mL) almond milk
- 1/4 cup (33 g) cornstarch
- 1/3 cup (70 g) organic brown sugar
- 1/3 cup (72 g) organic granulated sugar
- 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
- 1 tablespoon (13 g) coconut oil
- 2 1/4 teaspoons (3.9 g) pumpkin pie spice
- 1/2 teaspoon (3 g) salt
- 1 teaspoon (2 g) vanilla extract
Crust
- Frozen pie crust (1 crust, store-bought or homemade)
Toppings (Optional)
- Coconut whipped cream
- Crushed pecans
Instructions
- Preheat oven. Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Combine almond milk and cornstarch. In a small saucepan over medium heat, whisk together the almond milk and cornstarch until smooth, breaking apart any lumps.
- Add sugars and simmer. Whisk in the brown sugar and granulated sugar, then bring the mixture to a simmer over low to medium-low heat, whisking continuously for about 4 minutes until thickened.
- Mix in pumpkin and spices. Remove the saucepan from heat and stir in the pumpkin puree, coconut oil, pumpkin pie spice, salt, and vanilla extract until smooth and well combined.
- Prepare crust and fill. Remove the frozen pie crust from the freezer, pour in the pumpkin filling, and spread it evenly with a spatula until smooth.
- Bake the pie. Place the pie in the preheated oven and bake for 1 hour. For the last 15 minutes, check every 5 minutes to prevent burning.
- Cool the pie. Set the pie aside to cool completely, preferably refrigerating overnight to set the filling firmly.
- Serve. Garnish with coconut whipped cream and crushed pecans if desired, then slice and enjoy your vegan pumpkin pie.
Notes
- You can use a homemade or vegan and gluten-free pie crust if preferred. Just line your pie dish and bake as directed.
- The nutrition facts exclude optional toppings like coconut whipped cream and crushed pecans.
- For a richer filling, substitute almond milk with full-fat coconut milk.
- Homemade pumpkin pie spice can be made by mixing 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and a pinch of allspice.
- Recipe adapted from Nora Cooks.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 230
- Sugar: 18g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
