Believe it or not, I am actually not a big fan of pie. Gooey, super sweet fruit. Bleh. There is one exception. Pumpkin pie!!
Pumpkin pie is like no other pie. It’s sweet, but not too sweet, full of super yum spices, and just all around ridiculously good. It took me a few attempts to perfect this pie recipe (and I think my roommate was pretty happy about having so much pie around). Holy smokes friends. This is one of the best pies I have ever had. No lies. I am not even trying to pat myself on the back, I am just being honest here.
I tested this pie by not only feeding it to myself (repeatedly… for testing purposes clearly), to my roommate who is also vegan (I have to introduce you guys to her soon!), but also to several non-vegan folk. Everyone agreed. YUM. More. Now. Please? Pretty pretty please!?
So you know how some pumpkin pies are kind of firm and have a strange wobble. This pie is not like that. If I had one word to describe this pie it would be CREAMY. So smooth and gorgeous. If I had two words I words I would say CREAMY and SPICE. Those pumpkin pie spices… I mean we are a world obsessed with them aren’t we? Pumpkin spice lattes, cupcakes, scones, cheesecake, protein balls, cocktails, the list goes on. Basically if a sweet hasn’t been pumpkin spiced, it’s way behind the times. Get with the program, seriously. If I had three words to describe this pie it would be CREAMY, SPICE, and MORE. You get the picture.
What makes a good recipe even better? If it’s super duper easy. You’re in luck my friends. To make this pie I literally just toss all of the ingredients into my Blendtec blender, then pour the mixture right into my Easy Vegan Pie Crust and bake.
Yes, it’s really that easy. Kinda the best.
Let’s begin. Add everything to a blender. If you don’t have a blender, add everything to a large bowl.
Then blend it up! Or if you are using the bowl method, whisk it up well.
Then pour into your pie shell.
Spread around evenly, then bake! Let the pie set for 4 hours in the fridge or preferably overnight. Done. Finito.
Tools I’m Drooling Over Right Now:
- My Blendtec (best purchase ever) $430 | 4.6 Stars our of 300+ Reviews
- This Fluted Edge Pie Plate (so you look extra fancy) $24 | 4.7 Stars out of 60+ Reviews
- These Pumpkin Coloured Napkins $15 | 4.6 our of 430+ Reviews
- 1¾ Cups or 1 14 oz Can Pureed Pumpkin (not pumpkin pie filling)
- ¾ Cup Full Fat Coconut Milk (the kind in a can, shaken well before measuring)
- ½ Cup Brown Sugar
- ¼ Cup Cornstarch
- ¼ Cup Maple Syrup
- 1 Teaspoon Vanilla Extract
- 2 Teaspoons Pumpkin Pie Spice
- ½ Teaspoon Salt
- ½ Teaspoon Cinnamon
- 1 Recipe Easy Vegan Pie Crust or 1 Store Bought Pie Crust (check ingredients to make sure it is vegan) *Do not precook the pie crust
- Optional Topping: Vegan Coconut Whipped Cream
- Preheat your oven to 350F (180C).
- Add all of the ingredients: the pureed pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, salt, and cinnamon to a blender or a large bowl. Mix well.
- Pour the pumpkin mixture into the uncooked pie crust in a 9" pie plate. Spread evenly.
- Bake for 60 minutes. When you remove it from the oven, the edges might be slightly cracked and the middle will still look very wobbly. Let cool, and chill in fridge for a minimum of 4 hours until set, or overnight which is best.