Best Vegan Pumpkin Pie
Once you try this vegan pumpkin pie, you won’t need to search for any other recipes! It showcases a rich, creamy, and spiced filling that contrasts perfectly with a homemade flaky crust.
Equipment
- Pie dish
- Food processor
- High-speed blender
- Spatula
- Measuring spoons
- Pie shield
Ingredients
Crust
- 1 recipe vegan pie crust
Filling
- 15 ounces (1 small can) of pumpkin purée
- ½ cup extra-firm silken tofu
- ¾ cup full-fat coconut cream*
- 1 cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon fine-grain salt
- 2 tablespoons cornstarch
For serving
Instructions
- Preheat the oven to 350°F and grab out a 9-inch pie dish.
Crust
- Prepare homemade vegan pie crust according to our recipe, or use store-bought vegan-friendly pie dough. Roll it out and fit it into the pie dish, trimming and crimping the edges as desired.
- You will need to blind-bake the crust for this pumpkin pie. You can find detailed instructions on how to do this in our vegan pie crust recipe.
Filling
- Add the pumpkin purée, tofu, coconut cream, both sugars, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch to a blender. Blend on high until all of the ingredients are well combined and smooth.
- Pour the pumpkin mixture into the prepared and partially baked pie crust, spreading the top evenly with a spatula.
- Place the pie in the preheated oven and bake for 55-60 minutes, or until the filling is set around the outside but still slightly jiggly in the center. The edges might crack slightly, which is okay.
- Note: If your pie crust edges are browning too quickly, you can cover it with a pie shield (store-bought or homemade by cutting out a hole in a piece of foil) around the 30-minute mark.
- Remove the pie from the oven and allow it to cool completely on a wire rack. For best results, refrigerate the pie for at least 4 hours, or overnight, to fully set.
- Slice the chilled vegan pumpkin pie and serve it with a dollop of vegan whipped cream. Happy eating!
Notes
- *Use the coconut cream scooped off the top of a can of refrigerated full-fat coconut milk or a can of coconut cream.
- Quality ingredients: Opt for fresh spices and 100% pumpkin purée for the most flavorful and aromatic pie.
- Blind baking: For the best results, don’t skip the blind-baking step before adding the filling.
- Cool gradually: Allow the pie to cool on the counter before refrigerating to prevent too many cracks.
- Slice with a warm knife: Dip your knife in hot water for cleaner, smoother slices. Make sure to clean it between cuts.
- Serve at room temperature: While storing in the fridge is essential, letting the pie come to room temperature before serving enhances its flavor.
- Spice to taste: Adjust the spices to your liking. Our measurements result in a “moderately” spiced vegan pumpkin pie. You might prefer a stronger cinnamon or nutmeg flavor and can adjust those flavors accordingly.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1slice | Calories: 335.8kcal | Carbohydrates: 52g | Protein: 3.5g | Fat: 14g | Saturated Fat: 8.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 244.6mg | Potassium: 270.5mg | Fiber: 2.8g | Sugar: 34.9g | Vitamin A: 8274.1IU | Vitamin C: 2.9mg | Calcium: 52.2mg | Iron: 2.2mg
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