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Vegan Pumpkin Pie

A close-up of a slice of delicious vegan pumpkin pie on a white plate, showcasing its rich orange filling and flaky crust.
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A creamy, spiced vegan pumpkin pie that tastes just like the classic, perfect for holiday gatherings.

Ingredients

Scale
  • 1 vegan pie crust
  • 1 (15 ounce) can pumpkin puree
  • 1 (13.5 ounce) can full-fat coconut milk
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. If you are using a pre-made vegan pie crust, follow the package instructions for blind baking if necessary.
  3. In a large bowl, whisk together the pumpkin puree, full-fat coconut milk, granulated sugar, cinnamon, ginger, nutmeg, and salt until well combined.
  4. In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Add this slurry to the pumpkin mixture and whisk until smooth.
  5. Pour the filling into the prepared pie crust.
  6. Bake for 15 minutes at 425°F (220°C).
  7. Reduce the oven temperature to 350°F (175°C) and continue baking for another 35-45 minutes, or until the center is set and a knife inserted near the center comes out clean.
  8. Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to fully set.

Notes

  • For an extra flaky crust, use a good quality vegan butter or vegetable shortening.
  • Ensure you use full-fat coconut milk for the creamiest texture. Light coconut milk will result in a thinner filling.
  • You can make this pie ahead of time and refrigerate it. It tastes even better the next day.
  • Serve with vegan whipped cream for an extra special treat.

Nutrition

Find it online: https://blissbatter.com/vegan-pumpkin-pie/