Vegan Pumpkin Pie
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.
- 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
- 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
- Preheat your oven to 350°F (175°C).
- Roll out the vegan pie crust on a floured surface and place it in a pie pan.
- In a large bowl, whisk together pumpkin puree, coconut milk, maple syrup, cinnamon, nutmeg, and ginger until smooth.
- Pour the filling into the prepared crust and spread evenly.
- Bake for 55-60 minutes until the filling is set but slightly wobbly in the center.
- 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.