This Vegan Pumpkin Pie has a crust that’s flaky and buttery, filling that’s smooth, creamy, and it’s all just bursting with the flavors of fall spices. The sweetness of the pumpkin, the richness of the coconut milk, and the blend of cinnamon, ginger, nutmeg, and cloves creates a combination that’s truly out of this world.
Vegan Pumpkin Pie is a plant-based version of the classic holiday dessert. It’s perfect for those who follow a vegan diet or simply want to try something new and delicious. Making it at home allows you to control the ingredients, guaranteeing that you're serving a dessert that is not only tasty but also healthy and cruelty-free.
What sets this Vegan Pumpkin Pie recipe apart is its simplicity and the quality of its ingredients. The crust is homemade, the filling is prepared from scratch, and the pie is topped with a luscious dollop of whipped coconut cream.
This recipe is a testament to the fact that vegan food can be just as delicious, if not more so, than its non-vegan counterparts. Give it a try, and you'll see why this pie is a hit at any gathering!
Read on to learn exactly how to make this delicious vegan pumpkin pie recipe today!
- What is a Vegan Pumpkin Pie?
- Why This Is The Best Vegan Pumpkin Pie Recipe
- What You Need to Make Vegan Pumpkin Pie
- How to Make Vegan Pumpkin Pie (Step-by-Step)
- Tips For Making the Best Vegan Pumpkin Pie
- Serving Suggestions
- Recipe Variation Ideas for Vegan Pumpkin Pie
- Frequently Asked Questions
- How to Store Leftover Vegan Pumpkin Pie
- More Pumpkin Recipes
What is a Vegan Pumpkin Pie?
Vegan pumpkin pie is a delightful dessert that's as satisfying as the traditional version but without any animal products.
It’s a recipe that beautifully captures the essence of autumn, featuring a rich, creamy filling made from pumpkin puree and coconut milk, sweetened with brown sugar and maple syrup, and spiced with cinnamon, ginger, and nutmeg.
This filing is encased in a homemade crust, crafted from all-purpose flour and vegan butter, resulting in a pie that's completely plant-based.
Making this vegan pumpkin pie at home is a rewarding experience. Not only does it cater to dietary preferences and restrictions, but it also offers a delicious, guilt-free dessert option.
The creamy texture of the pumpkin filling, complimented by the subtly sweet and flaky crust, creates a flavor combination that's hard to resist.
The finishing touch of whipped coconut cream adds a luxurious element, making each slice a true delight to the senses. Whether you're vegan or not, this pumpkin pie is sure to impress.
Why This Is The Best Vegan Pumpkin Pie Recipe
Easy: This vegan pumpkin pie recipe is a cinch to make. The ingredients are straightforward, and the steps are simple to follow.
Vegan-Friendly and Delicious: This pie is not only vegan-friendly but also incredibly delicious. The use of vegan butter and full-fat coconut milk does not compromise the taste or texture, making it a delicious alternative for everyone, vegan or not.
Variety of Textures: The flaky crust, creamy filling, and fluffy whipped coconut cream combine to create a variety of textures that make each bite interesting and enjoyable.
Crowd Pleaser: Whether it is a holiday gathering or a casual dinner at home, this vegan pumpkin pie is a surefire crowd-pleaser. The rich, creamy filling and the crispy, buttery crust are sure to win over any crowd.
What You Need to Make Vegan Pumpkin Pie
All you need are some incredibly simple, pantry-staple ingredients to make this delicious vegan pumpkin pie recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
For the Crust:
All-Purpose Flour: This is the backbone of the crust, providing structure and texture.
Salt: Enhances the overall flavor of the pie, balancing the sweetness of the filling.
Vegan Butter: This acts as the fat in our crust, giving it a rich, buttery flavor and flaky texture.
Ice Water: Helps bind the crust ingredients together without activating the gluten too much, which keeps the crust tender.
For the Pumpkin Pie Filling:
Pumpkin Puree: This is the star of the filling, providing a smooth texture and classic pumpkin flavor.
Full-Fat Coconut Milk: Adds creaminess and richness to the filling, enhancing the pumpkin flavor.
Brown Sugar: Sweetens the filling and adds a hint of molasses flavor.
Maple Syrup: Provides additional sweetness and a touch of earthy flavor to the filling.
Cornstarch: Helps to thicken the filling, giving it a firm yet creamy texture.
Vanilla Extract: Enhances the other flavors in both the filling for a delicious classic touch.
Ground Cinnamon, Ginger, Nutmeg, and Cloves: These spices create the classic pumpkin pie spice flavor profile, providing warmth and depth.
Salt: This balances out all the different elements in the filling and brings out the flavors even more.
For the Whipped Coconut Cream:
Coconut Cream: The main ingredient in the whipped topping, providing a dairy-free alternative that's rich and creamy.
Powdered Sugar: Sweetens the whipped cream and helps stabilize it, keeping it fluffy.
Vanilla Extract: It adds a delicious and subtle vanilla flavor to the whipped cream.
How to Make Vegan Pumpkin Pie (Step-by-Step)
Making this incredible vegan pumpkin pie recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparing the Crust
- Combine all-purpose flour and salt: In a mixing bowl, unite the all-purpose flour and salt for the crust.
- Work in the vegan butter: Introduce the chilled vegan butter to the flour mixture. Use a pastry cutter or fork to integrate the butter into the flour until you achieve a coarse crumb-like texture. Remember, avoid using your fingers for this process.
- Add ice water: Gradually infuse the ice water into the mixture, one tablespoon at a time. Continue to mix until you have a cohesive dough. (If you scoop the dough with your fingers and shape it into a log, it should not fall apart.)
- Chill the dough: Shape the dough into a ball or disk, wrap it in plastic wrap, and let it chill in the refrigerator for about half an hour.
- Roll out the dough: On a surface lightly dusted with flour, roll out your chilled dough into a circle big enough to cover a standard-sized, nine-inch pie dish.
- Fit dough into pie dish: Carefully place the dough into the pie dish, making sure to press it gently into the bottom and sides. Trim any excess dough and crimp the edges as desired.
Creating the Filling
- Mix the filling ingredients: In a large mixing bowl, bring together the pumpkin puree, coconut milk, brown sugar, maple syrup, cornstarch, vanilla extract, cinnamon, ginger, nutmeg, and salt. Ensure all these ingredients are thoroughly combined.
- Fill the pie crust: Pour your pumpkin mixture into the prepared crust, smoothing the top with a spatula.
Baking and Cooling
- Bake the pie: Place the pie into the preheated oven at a temperature of about 375°F (190°C) and bake for between 45-50 minutes. The pie is ready when the filling is set, the crust is golden brown, and a toothpick inserted into the center comes out clean.
- Let the pie cool: Once baked, remove the pie from the oven and let it cool completely on a wire rack. After cooling, refrigerate the pie for at least two hours to allow it to set properly.
Preparing the Topping
- Whip the coconut cream: While the pie is chilling, prepare the whipped coconut cream. Extract the solid cream from a can of chilled coconut cream, leaving any liquid behind. Whip the cream until it becomes fluffy and forms peaks. Add powdered sugar and vanilla extract, and continue to whip until well incorporated.
- Serve the pie: Cut the vegan pumpkin pie into slices and serve each with a dollop of whipped coconut cream on top. Enjoy your delicious vegan treat!
Tips For Making the Best Vegan Pumpkin Pie
Use chilled vegan butter: When making the crust, it is important to use vegan butter that's chilled and cubed. This helps create a flaky and delicious pie crust.
Don't skip the refrigeration: It is crucial to refrigerate the dough for the crust for at least thirty minutes before rolling it out. This helps the dough to firm up and makes it easier to handle.
Save the liquid from the coconut cream: Don't discard the liquid left in the can after scooping out the solid cream for the whipped cream. You can use it in smoothies or other recipes for a hint of coconut flavor.
Smooth the filling: After pouring the pumpkin filling into the prepared pie crust, smooth the top with a spatula for an even texture and a beautiful appearance.
- Start your morning right with a slice of vegan pumpkin pie. Paired with a hot cup of coffee or tea, it makes for a delightful breakfast that's not overly sweet yet incredibly satisfying.
- Looking for a unique dessert option for your next dinner party? This vegan pumpkin pie is a sure hit. Serve it with a drizzle of caramel sauce for an extra touch of deliciousness.
- Want a late-night snack? A slice of this vegan pumpkin pie is perfect. It is not too heavy, but it'll satisfy your sweet tooth. Plus, it is healthier than most late-night snack options!
- For a fun twist, try serving this vegan pumpkin pie with a scoop of dairy-free vanilla ice cream. The cold ice cream contrasts nicely with the warm pie, making it an irresistible treat.
- This vegan pumpkin pie also makes for a fantastic holiday dessert. Serve it at your Thanksgiving or Christmas gathering, and watch as your guests marvel at how delicious vegan desserts can be!
Recipe Variation Ideas for Vegan Pumpkin Pie
This delicious vegan pumpkin pie recipe is so flavorful and easy to make you'll want to try out some of these delicious variations! Here are some great ideas:
Go Gluten-Free: For those with a gluten sensitivity or preference, try using a gluten-free all-purpose flour for the a delicious gluten free pie crust. It still creates a delicious and flaky crust, just without the gluten!
Make it Nutty: If you're a fan of nutty flavors, try adding a half cup of finely chopped pecans to your crust mixture. The pecans provide a delightful crunch and a rich, nutty flavor to the pie.
Include Chocolate: For a decadent twist, add half a cup of vegan dark chocolate chips to the filling. The chocolate melts into the pumpkin, creating an irresistible, chocolatey pumpkin pie.
Try a Crumble Topping: If you want to add a bit more texture to your pie, sprinkle a simple oat and brown sugar crumble on top before baking. The crumble adds a delightful crunch and a touch of extra sweetness.
Frequently Asked Questions
Absolutely! If you're short on time or just don't feel like making your own crust, feel free to use a store-bought vegan pie crust. Just make sure to check the ingredient list to guarantee that it is vegan-friendly.
You can substitute full-fat coconut milk with any non-dairy milk like almond or soy. However, keep in mind that coconut milk gives the pie a rich and creamy texture, so using other milk might change the texture slightly.
Yes, you can substitute cornstarch with arrowroot powder in the same quantity. It is a great thickening agent and works similarly to cornstarch.
Definitely! You can bake the pie a day ahead and let it chill in the refrigerator overnight. Just make sure to add the whipped coconut cream right before serving to maintain its freshness.
How to Store Leftover Vegan Pumpkin Pie
So, you've made a delicious vegan pumpkin pie, and now you have leftovers. Storing your pie correctly is crucial to maintaining its freshness and flavor.
Storage. First things first, let your pie cool completely at room temperature. Covering a warm pie can result in condensation, which can make the pie soggy. Once your pie is cool, wrap it tightly in plastic wrap or aluminum foil or store it in an airtight container.
Serving. Your pie will keep in the refrigerator for about three to four days. To serve, you can eat it cold straight from the fridge or let it come to room temperature if you prefer.
Freezing. The good news is that, yes, you can freeze your vegan pumpkin pie! Freezing is a great option if you don't think you'll eat your leftovers within a few days or if you want to save a slice for the future.
To freeze, first let your pie cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double layer of protection will help prevent freezer burn. Your pie will keep in the freezer for up to two months.
Thawing. When you're ready to enjoy your pie, move it from the freezer to the refrigerator and let it thaw overnight. Add the whipped cream after you take it out so that it doesn’t separate.
More Pumpkin Recipes
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Easy Vegan Pumpkin Pie (Classic Flavors for Thanksgiving!)
Ingredients for the crust:
Ingredients for the filling:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl or food processor, combine all-purpose flour and salt for the crust. Add the chilled vegan butter and use a pastry cutter (if you don't have a food processor) or food processor to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball or disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
- On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish and press it gently into the bottom and sides. Trim any excess dough and crimp the edges if desired.
- In a large mixing bowl, combine the pumpkin puree, coconut milk, brown sugar, maple syrup, cornstarch, vanilla extract, cinnamon, ginger, nutmeg and salt for the filling. Mix well until all the ingredients are thoroughly combined.
- Pour the pumpkin filling into the prepared pie crust and smooth the top with a spatula.
- Bake the pie in the preheated oven for 45-50 minutes or until the filling is set and the crust is golden brown. You can insert a toothpick into the center of the pie to check for doneness. If it comes out clean, the pie is ready.
- Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours to allow the pie to set.
- While the pie is chilling, prepare the whipped coconut cream. Open the can of chilled coconut cream and scoop out the solid cream into a mixing bowl, leaving behind any liquid. Using an electric mixer, whip the coconut cream until it becomes fluffy and peaks form. Add the powdered sugar and vanilla extract, and continue to whip until well incorporated.
- Serve slices of the vegan pumpkin pie with a dollop of the whipped coconut cream on top.