This vegan pumpkin pie recipe is simple to make with 8 elements! 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 12 months, 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 traditional dessert to a different stage. The pumpkin filling has a tremendous 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 elements. It wants to sit back after baking, so it’s an amazing dish to make forward to your vacation meal. Serve slices plain or with a dollop of vegan whipped cream on prime. This vegan pumpkin pie is scrumptious both method!

The right way to Make Vegan Pumpkin Pie

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

Elements

The recipe begins with 8 primary elements:

• Canned pumpkin puree – Ensure that to get pure pumpkin puree for this pie, NOT pumpkin pie filling that already incorporates sugar and spices. I name for 3 cups right here. In case you 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 a better fats content material than gentle 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. Mild and darkish each work effectively 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. In case you don’t have pumpkin pie spice helpful, exchange 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 unbelievable right here! If you wish to streamline this recipe, be at liberty to make use of your favourite store-bought pie crust.

Discover the whole recipe with measurements under.

Preparation

One of many causes that this vegan pumpkin pie is SO scrumptious is that the filling comes collectively within the blender. Mixing provides it a tremendous easy 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 easy.

Subsequent, assemble the pie. Pour the filling into the chilled pie crust, and use a spatula to easy 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 kind 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 protecting it with foil or a kitchen towel and transferring it to the fridge. Chill for not less than 4 hours or in a single day earlier than slicing and serving. Get pleasure from!

Vegan Pumpkin Pie Recipe Ideas

• The scale of your pie plate issues. After 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 matches properly in a 9.5-inch pan too. In case you’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 effectively with all of them! Nevertheless, the filling’s consistency different earlier than baking. After 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 way 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 in 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 popular zone of most ovens is close to the underside. Baking the pie on a low oven rack helps the underside crust cook dinner via and not using a blind bake.
• Don’t skip the chilliness. 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 not less than 4 hours or in a single day earlier than slicing and serving.

Extra Vegan Thanksgiving Recipes

In case you love this vegan pumpkin pie, attempt one in every of these vegan Thanksgiving recipes subsequent: