Irresistible Vegan Pumpkin Pie Recipe for Cozy Gatherings

Vegan Pumpkin Pie is a slice of autumn wrapped in a flaky crust, bursting with the warm, inviting flavors of cinnamon and nutmeg. Imagine sinking your fork into that creamy filling, where every bite transports you to cozy gatherings filled with laughter and love.

This delightful dessert has become a staple at our family gatherings. I remember the first time I made it; my skeptical uncle couldn’t believe it was vegan! With each bite, his eyes widened in surprise as he declared it the best pie he’d ever tasted. Perfect for Thanksgiving or just a cozy Sunday afternoon, this pie will make your taste buds dance with joy.

I still chuckle when I think about how my friends fought over the last slice at a recent potluck. It was gone before I could even say “vegan.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned pumpkin puree for convenience; just ensure it’s 100% pumpkin and not pie filling.

• Maple Syrup: Pure maple syrup adds natural sweetness; avoid imitation syrup for the best flavor.

• Coconut Milk: Full-fat coconut milk gives a creamy texture that complements the spices beautifully.

• Spices: A mix of cinnamon, nutmeg, and ginger creates that signature fall flavor profile.

• Vegan Pie Crust: You can buy pre-made or whip up your own using flour, coconut oil, and cold water.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Vegan Pumpkin Pie

Preheat your oven: Begin by preheating your oven to 350°F (175°C). This ensures your pie cooks evenly from the start.

Prepare the crust: If using homemade dough, roll it out on a floured surface until about an eighth of an inch thick. Place it into your pie pan and trim any excess dough hanging over the edges.

Mix filling ingredients: In a large bowl, whisk together pumpkin puree, coconut milk, maple syrup, and all those lovely spices until smooth. The mixture should be vibrant and fragrant.

Pour filling into crust: Carefully pour the creamy pumpkin mixture into your prepared crust. Use a spatula to spread it evenly if needed.

Bake: Place the pie in the preheated oven and bake for 55-60 minutes. You’ll know it’s done when the filling is set but slightly wobbly in the center.

Cool down: Remove from the oven and allow it to cool for at least an hour before slicing. This helps set the filling even more while you resist eating it straight from the pan!

Serve: Slice up generous pieces of this vegan pumpkin pie and serve with whipped coconut cream or a sprinkle of cinnamon on top for that extra flair.

Enjoy this delightful dessert that brings warmth and joy to every occasion!

Perfecting the Cooking Process

Start by roasting the pumpkin to enhance its sweetness. While it cools, prepare the crust for a flawless finish.

Add Your Touch

Consider adding a splash of maple syrup or a pinch of nutmeg for an extra flavor boost. Don’t shy away from experimenting!

Storing & Reheating

Store leftover pie covered in the fridge for up to four days. Reheat slices in the oven to maintain crispness.

My friend once declared my vegan pumpkin pie “the best thing since sliced bread.” That compliment still makes me smile every fall!

FAQ

Can I use canned pumpkin for vegan pumpkin pie?

Yes, using canned pumpkin can save time while maintaining great flavor and texture.

What can I substitute for eggs in this recipe?

You can use flaxseed meal mixed with water or silken tofu as egg substitutes.

How do I know when the pie is done baking?

The pie is done when the filling is set but slightly jiggly in the center, about 50-60 minutes at 350°F.

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Vegan Pumpkin Pie

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Vegan Pumpkin Pie is a delightful autumn dessert that captures the essence of fall in every bite. With its creamy filling flavored with aromatic spices like cinnamon and nutmeg, this pie is perfect for Thanksgiving gatherings or cozy evenings at home. Even non-vegans will be amazed at how delicious this pie can be! Easy to prepare and visually stunning, it’s a dessert that will have everyone coming back for seconds.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cups pumpkin puree
• ¾ cup pure maple syrup
• 1 cup full-fat coconut milk
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp ground ginger
• 1 vegan pie crust (store-bought or homemade)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Roll out the vegan pie crust on a floured surface and place it in a pie pan.
3. In a large bowl, whisk together pumpkin puree, coconut milk, maple syrup, cinnamon, nutmeg, and ginger until smooth.
4. Pour the filling into the prepared crust and spread evenly.
5. Bake for 55-60 minutes until the filling is set but slightly wobbly in the center.
6. Allow cooling for at least an hour before slicing and serving with whipped coconut cream.

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 210
• Sugar: 10g
• Sodium: 50mg
• Fat: 9g
• Saturated Fat: 7g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg

Keywords: - For extra sweetness, consider adding more maple syrup or a pinch of vanilla extract. - Store leftovers covered in the fridge for up to four days; reheat slices in the oven for best results.