Imagine the aroma of warm spices filling your kitchen as you prepare this delightful Vegan Pumpkin Pie.
Picture the creamy texture and rich flavors that make this dessert both comforting and indulgent.
It’s surprisingly simple to make, transforming basic ingredients into a holiday favorite that everyone loves.
As the pie bakes, the filling sets perfectly, creating a treat that’s both visually appealing and delicious.
Let’s bring this cozy dessert to life!
Kitchen Tools Required
- 1 Pie dish
- 1 Mixing bowl
- 1 Whisk
- 1 Measuring cup set
- 1 Measuring spoon set
- 1 Blender
- 1 Oven
Ingredients
- 1 1/2 cups coconut milk
- 3/4 cup brown sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon salt
- 1 can (15 oz) pumpkin puree
- 1 pre-made vegan pie crust
Cook & Prep Time
To efficiently manage your time while making a Vegan Pumpkin Pie, you can follow this timeline based on the provided prep and cook times, as well as the resting time. Here’s a step-by-step breakdown:
- Preparation and Reading (15 minutes):
- 0:00 – 0:05: Read through the entire recipe to familiarize yourself with the steps and guarantee you have all the necessary ingredients and equipment.
- 0:05 – 0:15: Gather the ingredients and equipment, and measure out the required amounts.
- Mixing and Blending (5 minutes):
- 0:15 – 0:20: Combine the coconut milk, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt in a blender. Blend until smooth.
- 0:20 – 0:25: Add the pumpkin puree to the blender and blend again until smooth.
- Preparing the Pie for Baking (5 minutes):
- 0:25 – 0:30: Pour the pumpkin mixture into the pre-made vegan pie crust and smooth the top with a spatula.
- Baking (50 minutes):
- 0:30 – 1:20: Place the pie in the preheated oven at 350°F (175°C) and bake for 50 minutes until the filling sets and the crust is golden brown.
- Cooling and Resting (2 hours):
- 1:20 – 1:30: Remove the pie from the oven and allow it to cool at room temperature.
- 1:30 – 3:30: Let the pie rest for at least 2 hours to set completely.
- Optional Additional Chilling (1 hour):
- 3:30 – 4:30: For a firmer filling, refrigerate the pie for an additional hour after it has cooled to room temperature.
Adjust the timeline slightly if needed, based on your cooking pace and any additional ingredients or modifications you choose to incorporate.
Recipe Instructions
Preheat the oven to 350°F (175°C).
In a blender, combine coconut milk, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt.
Blend the mixture until it’s smooth and well combined.
Add the pumpkin puree to the mixture in the blender and blend again until smooth.
Pour the pumpkin mixture into the pre-made vegan pie crust.
Smooth the top with a spatula to guarantee an even layer.
Place the pie dish in the preheated oven.
Bake for 50 minutes or until the filling has set and the crust is golden brown.
Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours before serving.
Serving Tips
Serving Tips for Vegan Pumpkin Pie:
- Coconut Whipped Cream: Add a dollop of creamy coconut whipped cream on top for extra richness and flavor.
- Chopped Pecans: Sprinkle some chopped pecans over the pie for a delightful crunch and nutty taste.
- Maple Syrup Drizzle: Drizzle a touch of maple syrup over each slice to enhance its sweetness with a hint of maple flavor.
- Cinnamon Dusting: Lightly dust the pie with ground cinnamon for an additional warming spice aroma.
- Fresh Berries: Serve with a handful of fresh berries like raspberries or blackberries for a burst of color and tartness.
Storage
To store vegan pumpkin pie, cover it tightly with plastic wrap or foil and refrigerate for up to 4-5 days.
For longer storage, freeze in an airtight container.
Freezing
To freeze vegan pumpkin pie, wrap it tightly with plastic wrap and aluminum foil.
Store in an airtight container for up to two months.
Thaw overnight in the refrigerator before serving.
Reheating
To reheat vegan pumpkin pie, preheat your oven to 300°F (150°C).
Cover the pie with foil to prevent drying and heat for 15-20 minutes.
Avoid microwaving for the best texture.
Final Thoughts
Vegan pumpkin pie is a delicious and satisfying dessert that can be enjoyed by everyone.
With its creamy texture and perfectly spiced flavor, it’s sure to be a hit at any gathering.
The combination of coconut milk and pumpkin puree creates a rich filling, while the blend of spices adds warmth and depth.
This recipe is easy to make, requiring just a few simple steps and ingredients.
Whether you’re vegan or simply looking to try something new, this pie is a wonderful choice.
Don’t forget to let it cool properly for the best results.
For an extra treat, top it with coconut whipped cream. Enjoy your homemade vegan pumpkin pie!
Frequently Asked Questions
Can I Substitute Another Milk for Coconut Milk?
Yes, you can swap coconut milk with almond or soy milk for a creamy texture. Just blend smoothly and adjust sweetness if needed. Each milk brings its unique flavor, enhancing your dessert’s character beautifully. Enjoy experimenting!
Are There Gluten-Free Pie Crust Options Available?
You can find gluten-free pie crusts easily. Opt for ones made with almond flour or rice flour for a delightful, crumbly texture. They’ll hold your filling beautifully, ensuring a seamless blend of flavors and textures in every bite.
How Can I Make the Pie Spicier?
To spice up your pie, increase the ginger to 1/2 teaspoon and add a pinch more cinnamon and nutmeg. Consider a dash of cayenne for unexpected warmth, transforming each bite into a cozy autumnal embrace.
What Are Some Garnish Ideas for Presentation?
Sprinkle crushed pecans for a nutty crunch or drizzle caramel sauce for a sweet touch. Add a dollop of coconut whipped cream, then finish with a sprinkle of cinnamon or edible flowers for a vibrant, eye-catching presentation.
Can This Pie Be Made Without a Blender?
You can make this pie without a blender. Whisk the ingredients vigorously in a mixing bowl until smooth. Achieving a creamy consistency might require extra effort, but the flavors will still enchant your taste buds.
Vegan Pumpkin Pie
Equipment
- 1 Pie dish
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 Blender
- 1 Oven
Ingredients
- 1 1/2 cups coconut milk
- 3/4 cup brown sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon salt
- 1 can pumpkin puree (15 oz)
- 1 pre-made vegan pie crust
Instructions
- Preheat the oven to 350°F (175°C).
- In a blender, combine coconut milk, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt.
- Blend the mixture until it is smooth and well combined.
- Add the pumpkin puree to the mixture in the blender and blend again until smooth.
- Pour the pumpkin mixture into the pre-made vegan pie crust.
- Smooth the top with a spatula to ensure an even layer.
- Place the pie dish in the preheated oven.
- Bake for 50 minutes or until the filling has set and the crust is golden brown.
- Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours before serving.
Notes
