I made this vegan pumpkin pie for my neighbor’s fall party last weekend. The pumpkin and spices made the kitchen smell like autumn, and she said it was the coziest dessert she had ever served.
Delicious Vegan Pumpkin Pie With Spiced Filling
This cozy vegan pumpkin pie features a smooth, creamy filling infused with warm spices like cinnamon and nutmeg, encased in a buttery crust. Ideal for serving at gatherings, this recipe is sure to please everyone, regardless of their dietary preferences.
Ingredients
- 1 prepared vegan pie crust
- 1 can (15 oz) pure pumpkin puree
- 1 cup coconut milk or almond milk
- 3/4 cup brown sugar or coconut sugar
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 tablespoon cornstarch or arrowroot powder
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Place the prepared vegan pie crust in a 9-inch pie pan and set aside.
- Mix the Filling: In a large bowl, whisk together the pumpkin puree, coconut milk, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, salt, and cornstarch until smooth.
- Pour the Filling: Pour the pumpkin filling into the prepared crust, smoothing the top with a spatula.
- Bake: Bake the pie in the preheated oven for 60 minutes or until the center is set and a toothpick inserted comes out clean.
- Cool and Serve: Allow the pie to cool at room temperature for about 30 minutes before slicing. Serve with a dollop of vegan whipped cream if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 200kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 30g
I keep the pie in the fridge for up to four days. The filling sets firm, and I serve slices chilled.
