Classic Vegan Pumpkin Pie

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Classic Vegan Pumpkin Pie recipe! Thanksgiving is right around the corner, and nothing says the holiday season like the smell of homemade pumpkin pie baking in the oven. Who can resist this gorgeous fall pie with only 6 ingredients!

More pumpkin? Check  out these yummy pumpkin pie pancakes, these Pumpkin Spice Donuts with Maple Glaze and Chocolate Drizzle and these Vegan Pumpkin Chocolate Chip Cookies!

Why We All Love A Good Classic Vegan Pumpkin Pie

We all know that classic pumpkin pie is an autumn favorite. But what about those who are vegan and don’t eat dairy or eggs? No need to worry – you can still enjoy a delicious vegan pumpkin pie this season with warm and cozy spices.

The combination of a vegan crust, coconut milk, and a spiced pumpkin mixture is sure to create a delicious, creamy pie that your loved ones will be sure to love. Now gather your ingredients and let’s get baking some pies!  Who needs a slice?

Ingredients You Need

Classic Vegan Pumpkin Pie Recipe

• 1 vegan graham cracker crust or vegan pastry pie crust (no need to prebake)
• 5 tablespoons cornstarch
  
• 3/4 cup full-fat unsweetened coconut milk
• 14 oz canned pumpkin puree
• 1/2 teaspoons cinnamon
• 2 teaspoons pumpkin pie spice
• 1 cup organic sugar or organic brown sugar, or a mixture of both, measuring 1 cup total
• optional, 1/4 teaspoon salt

Instructions How to Make Classic Vegan Pumpkin Pie

1. Preheat oven to 350°F .
2. In a bowl, mix together the cornstarch with a small amount of coconut milk to create a smooth paste, so you don’t have any lumps.
3. Add the paste to the remaining coconut milk, pumpkin puree, cinnamon, nutmeg, and sugar. Mix well.
4. Pour the pumpkin pie filling mixture into your pie pan and spread out the pumpkin mixture with a spatula.
5. Bake for 60 minutes. The center may be just a little jiggly, but if it’s too jiggly, let it bake 5-10 minutes more.  It’s ok that it has a little jiggle and the top has cracks.
6. Let pie cool and then place in fridge for 4 hours until it’s completely set. This should help ensure that your vegan pumpkin pie is both delicious and well-structured.

Make Ahead & Storing For Your Classic Vegan Pumpkin Pie

• The holidays are busy, so if you want to get your pumpkin pie baked ahead of time, you can!  Store pie for up to 3 days in the fridge until it’s time for you to serve it!  Enjoy!

More Variations

• We mixed our pumpkin filling in a bowl, but if you prefer, you can also use a blender. This helps if you don’t want to make the cornstarch paste and throw all the ingredients in a give it whirl until it you blend it well.
• Add some fresh ginger or cloves for some extra spice.
• More sweetness to your pie filling ingredients?  Add 1/4 cup more sugar to your recipe or you can add a little maple syrup!
• Easily make this pie gluten-free as well, by substituting your vegan pie dough with a gluten free pie crust.
• Your slice of pumpkin pie isn’t complete until it has a big ole scoop of Vegan Whipped Cream!

In conclusion, our homemade vegan pumpkin pie tastes just as good, if not better than your regular pumpkin pie recipes! From using natural sweeteners to incorporating plant-based alternatives for dairy and eggs, there are endless possibilities for creating this mouth-watering pie that aligns with your dietary choices.

So, whether you’re a seasoned vegan or just curious about trying something new, give this vegan pumpkin pie a chance and taste the difference for yourself. This vegan version definitely be a hit for your next holiday gathering.

More Vegan Desserts

• Vegan Pecan Turtles
• Vegan Pecan Cream Pie
• Super Easy Fudgy Vegan Brownies
• Vegan Pumpkin Pie Bars for Thanksgiving
• Vegan Pumpkin Chocolate Chip Cookies