Easy Vegan Pumpkin Pie
9 easy ingredients, just mix in a blender or in a bowl, pour into a pie shell, and then bake. Done! This pumpkin is so easy to make and tastes better than the original version. It has been the #1 most popular recipe on my blog since I posted this recipe back in 2015. It's an all-time fan-favorite recipe!
Servings: 1 9" pie
Ingredients
- 1 ¾ cups pumpkin purée (1, 14 oz can) (not pumpkin pie filling!)
- ¾ cup full-fat coconut milk (see notes for substitutions and more info)
- ½ cup brown sugar
- ¼ cup cornstarch
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 Recipe Easy Vegan Pie Crust or 1, 9" frozen vegan pie crust (gluten-free if preffered)
- Vegan Coconut Whipped Cream (optional)
Instructions
- Preheat your oven to 350°F (180°C). Have your unbaked 9" pie shell ready (there is no need to prebake it).
- Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
- Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top.
- Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.
Notes
Coconut milk: use a full-fat coconut milk (the kind in a can) and make sure to shake the can before measuring. You cannot taste the coconut flavor. The richness of coconut milk will make the pie creamy and delicious!
Coconut milk substitute: if you cannot use coconut milk, use a vegan culinary cream or other rich creamy plant-based milk. Make sure to choose a plant-based milk that is rich and has a higher fat content so that the pie is still creamy and delicious.
Storage: The pie will keep fresh in the fridge for 3 - 4 days.
Freezing the Pie: You can also freeze the pie. Cook the pie, allow it to set and cool overnight in the fridge. Place the pie on a baking sheet and freeze until solid, 3 - 4 hours. Wrap in plastic wrap then place in a freezer bag, aluminum foil, or an air-tight container and return to the freezer. The pie should keep for up to 2 months.
Nutrition
Serving: 1serving (recipe makes 8 servings including pie crust but not including whipped cream) | Calories: 272kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Sodium: 258mg | Potassium: 222mg | Fiber: 2g | Sugar: 21g | Vitamin A: 8341IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg
Find it online:
https://itdoesnttastelikechicken.com/easy-vegan-pumpkin-pie/