This vegan pumpkin pie recipe is simple to make with 8 substances! With a wealthy, creamy filling and flaky crust, it is a scrumptious Thanksgiving dessert.

I’m making this vegan pumpkin pie recipe for Thanksgiving this yr, and I already can’t wait. I’ll by no means flip down a slice of pumpkin pie—it’s been my favourite Thanksgiving dessert since I used to be a child. However this vegan pumpkin pie recipe takes the vintage dessert to some other degree. The pumpkin filling has an incredible creamy texture and wealthy, spiced taste. It contrasts completely with the crisp, flaky crust. Tasting it, you’d by no means wager that it’s made with out dairy or eggs.

This vegan pumpkin pie recipe is simple to make with 8 easy substances. It wishes to cool after baking, so it’s an excellent dish to make forward on your vacation meal. Serve slices undeniable or with a dollop of vegan whipped cream on best. This vegan pumpkin pie is scrumptious both manner!

The way to Make Vegan Pumpkin Pie

This vegan pumpkin pie is simple to make! You’ll be able to to find the entire recipe with measurements on the backside of this publish, however for now, right here’s an outline of the way it is going:

Components

The recipe begins with 8 fundamental substances:

• Canned pumpkin puree – You should definitely get natural pumpkin puree for this pie, NOT pumpkin pie filling that already accommodates sugar and spices. I name for three cups right here. If you are going to buy two cans, you’ll have about 1/2 cup leftover. Stir it into in a single day oats or use it in those pumpkin pancakes!
• Coconut cream – This canned coconut product has the next fats content material than gentle or full-fat coconut milk. Don’t fear—it doesn’t make the pie style like coconut. As an alternative, it makes the filling wealthy and creamy.
• Brown sugar – For sweetness. Gentle and darkish each paintings neatly right here! Darkish brown sugar will give the pie a darker colour and deeper molasses taste.
• Cornstarch – It is helping the pie arrange in order that it’s company and sliceable.
• Pumpkin pie spice and vanilla extract – For hot intensity of taste. For those who don’t have pumpkin pie spice to hand, exchange it with 1 teaspoon floor cinnamon, 1 teaspoon floor ginger, and a heaping 1/4 teaspoon every of nutmeg, allspice, and cloves.
• Sea salt – To make all of the flavors pop!
• And a vegan pie crust – My 4-ingredient vegan pie crust is improbable right here! If you wish to streamline this recipe, be happy to make use of your favourite store-bought pie crust.

In finding the entire recipe with measurements under.

Preparation

One of the most causes that this vegan pumpkin pie is SO scrumptious is that the filling comes in combination within the blender. Mixing offers it an incredible clean and creamy texture!

To make the filling, position the pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin spice, vanilla, and salt in a blender. Mix till clean.

Subsequent, collect the pie. Pour the filling into the chilled pie crust, and use a spatula to clean the highest.

Then, bake. Position the pie on a baking sheet. Bake on a low oven rack in a 350°F oven for roughly an hour, till the crust is golden brown and cracks shape within the filling. The center of the filling will nonetheless glance jiggly. That’s good enough!

After all, let the pie arrange. Permit it to chill to room temperature earlier than masking it with foil or a kitchen towel and moving it to the refrigerator. Sit back for a minimum of 4 hours or in a single day earlier than chopping and serving. Experience!

Vegan Pumpkin Pie Recipe Guidelines

• The dimensions of your pie plate issues. When I used to be growing this recipe, I sought after the slices to be great and thick, with a variety of creamy pumpkin filling. It is going to fill a 9-inch pie dish proper as much as the highest, and it suits effectively in a 9.5-inch pan too. For those who’re the use of a smaller 8.75-inch pan, you might need to reserve about 1/2 cup of the filling. Bake it in a pitcher ramekin subsequent to the pie for 20 to twenty-five mins for a single-serving deal with!
• Pumpkin puree varies. I’ve examined this recipe with 4 manufacturers of pumpkin puree: Libby’s, 365 Pumpkin Puree, Kroger, and Farmer’s Marketplace Meals. The pie became out neatly with they all! On the other hand, the filling’s consistency various earlier than baking. Once I made this recipe with Libby’s, 365, and Kroger pumpkin, it was once very thick. With the Farmer’s Marketplace Meals pumpkin (pictured right here), it was once way more liquidy. Don’t be alarmed in case your filling doesn’t glance precisely like the only within the image after you mix it up!
• Take a look at your coconut cream. This recipe requires a 13.5-fluid-ounce can. Some manufacturers (i.e., Thai Kitchen) are available 13.66-fluid-ounce cans. In case your can is 13.66 fluid oz., discard 3 tablespoons of the watery liquid on the backside of the can earlier than including the coconut cream to the blender.
• Bake the pie on a low oven rack. The freshest zone of maximum ovens is close to the ground. Baking the pie on a low oven rack is helping the ground crust cook dinner thru with out a blind bake.
• Don’t skip the chilliness. It’s ESSENTIAL for serving to this vegan pumpkin pie arrange. Permit the pie to chill to room temperature. Then, quilt and relax it for a minimum of 4 hours or in a single day earlier than chopping and serving.

Extra Vegan Thanksgiving Recipes

For those who love this vegan pumpkin pie, take a look at this kind of vegan Thanksgiving recipes subsequent:

Vegan Pumpkin Pie

Prep Time: 30 mins minutes

Cook dinner Time: 1 hour hr

Chilling Time: 4 hours hrs

General Time: 5 hours hrs 30 mins minutes

Serves 8 to twelve

This vegan pumpkin pie recipe is an ideal dessert for Thanksgiving or any fall meal! The filling has a scrumptious creamy texture and spiced pumpkin taste. You should definitely relax the pie for a minimum of 4 hours earlier than serving in order that it slices cleanly. For the most productive effects, make it an afternoon forward.

Cook dinner ModeSave you your display from going darkish

• As much as 2 days and no less than 2 hours forward, get ready the vegan pie crust consistent with this recipe.* Observe the directions within the recipe to roll out the dough for one crust, then switch it to a 9- or 9.5-inch pie plate and crimp the perimeters. Tent the crust with plastic wrap and relax within the fridge for half-hour.

• Preheat the oven to 350°F. Place a rack within the decrease 3rd of the oven.

• In a blender, position the pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt. Mix till clean, operating in batches as important.

• Pour the filling into the chilled pie crust and use a spatula to clean the highest. Position on a baking sheet, then switch to the low oven rack. Bake for 55 to 70 mins, or till the crust is golden brown and cracks shape within the filling. It is going to nonetheless be jiggly within the middle.

• Permit to chill utterly, then quilt and relax for 4 hours or in a single day.

• Slice and serve with vegan whipped cream.

*The vegan pie crust recipe yields 2 crusts, sufficient for 1 double-crust or 2 single-crust pies. You’ll handiest want one for this recipe. Retailer the additional dough within the refrigerator for as much as 2 days or freeze it for as much as 3 months. Gluten-free possibility: Make the gluten-free pie crust from this recipe. It has a pecan base…SO scrumptious!