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VEGAN PUMPKIN PIE

This vegan pumpkin pie is the best pumpkin pie I’ve ever had! It’s rich, sweet but not too sweet, and packed with delicious pumpkin spice flavors! Just perfect for fall! 

I’m actually not the biggest fan of pies. They’re often too sweet and gooey for me. But this vegan pumpkin pie has just the right amount of sweetness! I’ve already made it several times and it’s a real crowd-pleaser! 

You basically just combine all of the ingredients in a food processor. Fill them into a vegan pie crust and bake it. Then let it cool down overnight and serve it with vegan whipped cream. Easy peasy! 

My recipe includes a homemade vegan pie crust, but of course you could also use a store-bought one if you want to make things easier. 

WHAT YOU NEED FOR THIS VEGAN PUMPKIN PIE:

The ingredient list might seem a bit long at first sight. However, it’s mostly spices and everyday ingredients like flour, sugar, and salt. And for a pumpkin pie it’s actually a pretty short ingredient list! 

All of the ingredients are really easy to find! 

You need: 

  • all-purpose flour
  • cold vegan butter or margarine
  • salt 
  • cinnamon
  • pumpkin puree
  • maple syrup 
  • brown sugar
  • vanilla extract 
  • full fat canned coconut milk
  • ground cinnamon, ginger, nutmeg, and cloves
  • cornstarch
  • vegan whipped cream (optional)

As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post. 

a slice of vegan pumpkin pie decorated with whipped cream on a white plate with a fork on the side

VEGAN PUMPKIN PIE RECIPE – HOW TO MAKE VEGAN PUMPKIN PIE 

The recipe for this vegan pumpkin pie is super easy! However, you have almost 2 hours of waiting time.

Once when the dough for the vegan crust is chilling in the fridge and again when the pie is in the oven. 

So make sure you have enough time when you start making this recipe. But it’s totally worth it! 

a collage of four vegan photos that show the preparation of vegan pumpkin pie crust

MAKE THE VEGAN PIE CRUST 

STEP 1: Start by making the vegan pie crust. In a mixing bowl, combine flour, salt, sugar, and cinnamon. 

STEP 2: Transfer the flour mixture to a food processor. Cut the vegan butter or margarine into cubes and add them to the flour. Pulse several times. Don’t overmix. The mixture should have pea-sized clumps of butter throughout. 

STEP 3: Now, add the ice water. Pulse again until the dough begins to come together. Again, make sure not to overmix. 

a collage of four pictures that show the preparation of vegan pumpkin pie

STEP 4: Take the dough out of the food processor and form it into a ball. You could drizzle the dough with a bit more ice cold water if needed. But be careful and don’t use too much water. Cover the dough with plastic wrap and refrigerate for 1 hour. 

MAKE THE FILLING 

STEP 5: In the meantime, make the filling. In a food processor, combine the pumpkin puree with the maple syrup, brown sugar, vanilla extract, salt, coconut milk, ground cinnamon, ginger, nutmeg, cloves, and cornstarch. Process until smooth. 

a collage of four photos that show the preparation of a vegan pie crust

STEP 6: Generously grease a 9-inch pie plate with vegan butter or margarine. Roll the dough out to 12 inches in diameter. Then carefully transfer it to your pie plate and gently fit it in. Trim any excess dough. If you want you could also decorate the edges. 

FILL THE PIE CRUST 

a collage of four photos that show the preparation of vegan pumpkin pie

STEP 7: Pour the filling into your crust. There is no need to pre-bake the crust first. Spread it out until it’s smooth. 

a vegan pumpkin pie in a blue baking form on a marble countertop

BAKE THE PUMPKIN PIE 

STEP 8: Preheat your oven to 350 °F. Bake the vegan pumpkin pie for 50 minutes. If the crust becomes too brown, you can cover the pie with aluminium foil, but for me it worked perfectly without the aluminium foil.

STEP 9: Let the pumpkin pie cool down completely on the counter. Then transfer it to the fridge overnight. This step is really important and gives the pumpkin pie enough time to firm up. 

Vegan Pumpkin Pie in a blue baking form decorated with whipped cream on a marble countertop

STEP 10: Before you serve it, sprinkle it with some cinnamon and top it off with vegan coconut or soy whipped cream. Enjoy! 

RECIPE NOTES: 

  • I usually prefer to make my own vegan pie crust because I think it’s really worth the work. But of course you could also use a store-bought crust if you’re short or time or if you’re not into baking that much. 
  • Besides, I also used fresh pumpkin to make my filling for this recipe. But feel free to use canned pumpkin puree instead. This will save you a lot of time! 
  • Make sure that the vegan butter you use for the vegan pie crust is cold and straight from the fridge. Besides, the water should be ice cold. This is very important for the texture of the crust. 
  • If you’re making your vegan pumpkin pie for a special occasion like Thanksgiving you could decorate the top to make it look even nicer. Here are some funny ideas on how to decorate a pumpkin pie. My favorite decoration is cutting out a large leaf from the leftover pie dough and placing it in the center of the pumpkin pie. This always looks nice and classy. 
a slice of vegan pumpkin pie on a white plate with a hand picking up a piece of pie with a golden fork

VEGAN PUMPKIN PIE

Servings

10

servings
Prep time

20

minutes
Calories

247

kcal

This vegan pumpkin pie is the best pumpkin pie I’ve ever had! It’s rich, sweet but not too sweet, and packed with delicious pumpkin spice flavors! Just perfect for fall! 

Ingredients

  • Equipment:
    1 9 inch pie form
  • For the vegan pie crust:
  • 1 1/4 cups all-purpose flour

  • 1/2 cup vegan butter or margarine

  • 1/2 teaspoon salt

  • 1/2 teaspoon sugar

  • 4 tablespoons ice cold water

  • 1 teaspoon cinnamon

  • For the vegan pumpkin pie:
  • 2 1/2 cups pumpkin puree

  • 1/4 cup maple syrup

  • 1/4 cup brown sugar

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

  • 1 cup full fat canned coconut milk

  • 2 teaspoons cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon cloves

  • 1/4 cup cornstarch

Directions

  • Start by making the vegan pie crust. In a mixing bowl, combine flour, salt, sugar, and cinnamon.
  • Transfer the flour mixture to a food processor. Cut the vegan butter or margarine into cubes and add them to the flour. Pulse several times. Don’t overmix. The mixture should have pea-sized clumps of butter throughout. 
  • Now, add the ice water. Pulse again until the dough begins to come together. Again, make sure not to overmix. 
  • Take the dough out of the food processor and form it into a ball. You could drizzle the dough with a bit more ice cold water if needed. But be careful and don’t use too much water. Cover the dough with plastic wrap and refrigerate for 1 hour. 
  • In the meantime, make the filling. In a food processor, combine the pumpkin puree with the maple syrup, brown sugar, vanilla extract, salt, coconut milk, ground cinnamon, ginger, nutmeg, cloves, and cornstarch. Process until smooth. 
  • Generously grease a 9-inch pie plate with vegan butter or margarine. Roll the dough out to 12 inches in diameter. Then carefully transfer it to your pie plate and gently fit it in. Trim any excess dough. If you want you could also decorate the edges. 
  • Pour the filling into your crust. There is no need to pre-bake the crust first. Spread it out until it’s smooth. 
  • Preheat your oven to 350 °F. Bake the vegan pumpkin pie for 50 minutes. If the crust becomes too brown, you can cover the pie with aluminium foil, but for me it worked perfectly without the aluminium foil.
  • Let the pumpkin pie cool down completely on the counter. Then transfer it to the fridge overnight. This step is really important and gives the pumpkin pie enough time to firm up. 

Notes

  • I usually prefer to make my own vegan pie crust because I think it’s really worth the work. But of course you could also use a store-bought crust if you’re short or time or if you’re not into baking that much. 
  • Besides, I also used fresh pumpkin to make my filling for this recipe. But feel free to use canned pumpkin puree instead. This will save you a lot of time! 
  • Make sure that the vegan butter you use for the vegan pie crust is cold and straight from the fridge. Besides, the water should be ice cold. This is very important for the texture of the crust. 
  • If you’re making your vegan pumpkin pie for a special occasion like Thanksgiving you could decorate the top to make it look even nicer. Here are some funny ideas on how to decorate a pumpkin pie. My favorite decoration is cutting out a large leaf from the leftover pie dough and placing it in the center of the pumpkin pie. This always looks nice and classy. 


This recipe was created by veganheaven read the full article here

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