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–+ servings
delicious plant based dessert option

Vegan Pumpkin Pie

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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 8 servings

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

For a firmer filling, refrigerate the pie for an additional hour after it has cooled to room temperature. If you prefer a sweeter taste, you can increase the brown sugar by an additional 1/4 cup. Serve the pie chilled or at room temperature, and consider topping with coconut whipped cream for extra flavor.
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