As the crisp autumn air settles in, the comforting scent of warm spices beckons us to the kitchen. There’s something magical about preparing a Vegan Pumpkin Pie that stirs the heart and evokes memories of cozy family gatherings. This Easy Vegan Pumpkin Pie with Creamy Filling is a delightful way to share joy and warmth during Thanksgiving or any festive occasion. With just eight simple ingredients, it’s an incredibly quick and easy dessert that won’t cut into your busy holiday prep time. Plus, its make-ahead nature means you can focus on what really matters—spending time with loved ones. Curious how to whip up this creamy, spiced masterpiece? Let’s dive into the recipe!
Why is Vegan Pumpkin Pie a Must-Try?
Simplicity at Its Best: With only eight ingredients, you’ll find making this pie a breeze, even for beginners!
Creamy, Rich Flavor: The combination of coconut cream and pumpkin creates a luscious filling that perfectly embodies fall flavors, delighting both vegans and non-vegans alike.
Make-Ahead Delight: Prepare this dessert in advance to save time on the big day, ensuring that you can focus on enjoying the company of festive friends and family.
Crowd-Pleasing Appeal: Serve it at your Thanksgiving gathering or any fall festivities, and watch your guests smile with each creamy bite! It pairs wonderfully with toppings like vegan whipped cream or a sprinkle of cinnamon for an extra touch. Looking for more comforting options? Don’t miss our Hearty Shepherds Pie and Savory Braised Pie for delightful meals that keep the good vibes flowing.
Vegan Pumpkin Pie Ingredients
For the Pie Crust
• Vegan Pie Crust – You can use store-bought for ease or make your own for a personal touch.
For the Filling
• Canned Pumpkin Puree (3 cups) – Choose pure pumpkin for the best flavor and moisture; avoid pumpkin pie filling.
• Coconut Cream (1 can, 13.5 oz) – Offers a rich texture; substitute with silken tofu for a lighter option if desired.
• Brown Sugar (¾ cup) – Sweetens the pie beautifully; opt for coconut sugar for a lower glycemic option.
• Cornstarch (¼ cup) – Thickens the filling to achieve that creamy consistency; arrowroot starch makes a great gluten-free swap.
• Pumpkin Pie Spice (1 tablespoon) – Adds warm, comforting flavors; mix cinnamon, nutmeg, and ginger if you don’t have this on hand.
• Vanilla Extract (2 teaspoons) – Enhances the overall flavor profile; always choose pure vanilla for superior taste.
• Sea Salt (¼ teaspoon) – Balances sweetness and lingers on your palate for an extra layer of flavor.
With these simple ingredients, you’re just a few steps away from creating the most delightful Vegan Pumpkin Pie!
Step‑by‑Step Instructions for Vegan Pumpkin Pie
Step 1: Prepare the Pie Crust
If you’re making a homemade vegan pie crust, start by chilling the dough for at least 2 hours. Once chilled, roll it out on a well-floured surface, then gently transfer it into a 9- or 9.5-inch pie pan, crimping the edges beautifully. Chill the crust again for 30 minutes to set before moving on to the next step.
Step 2: Preheat Oven
Set your oven to 350°F (175°C) and place the oven rack in the lower third. This positioning allows the crust to crisp up nicely while the filling bakes. Preheating the oven ensures that the Vegan Pumpkin Pie will cook evenly, achieving that perfect balance of a golden crust and a creamy filling.
Step 3: Make Filling
In a high-speed blender, combine 3 cups of canned pumpkin puree, 1 can of coconut cream, ¾ cup of brown sugar, and ¼ cup of cornstarch. Next, add 1 tablespoon of pumpkin pie spice, 2 teaspoons of vanilla extract, and ¼ teaspoon of sea salt. Blend on high until the mixture is completely smooth and creamy, ensuring that all ingredients are well incorporated.
Step 4: Assemble Pie
Carefully pour the luscious pumpkin filling into the chilled pie crust, using a spatula to smooth the top. Make sure the filling is evenly distributed, creating an appealing surface. This will help create that lovely, creamy texture characteristic of a traditional Vegan Pumpkin Pie, ready to bake to perfection.
Step 5: Bake
Place the assembled pie on a baking sheet to catch any potential drips. Bake in the preheated oven for 55 to 70 minutes. You’ll know it’s ready when the crust is golden and cracks appear on the filling surface while it remains slightly jiggly in the center. Keep an eye on it towards the end to avoid overbaking.
Step 6: Cool and Chill
Once baked, remove your Vegan Pumpkin Pie from the oven and let it cool at room temperature for about an hour. Then, transfer the pie to the refrigerator and chill for at least 4 hours, or ideally overnight. This cooling time helps the filling set up properly, making it easier to slice and serve, while enhancing its flavors.
Make Ahead Options
These Easy Vegan Pumpkin Pies are perfect for meal prep, making your holiday planning a breeze! You can prepare the vegan pie crust and filling up to 24 hours in advance, helping to save precious time on the big day. Simply refrigerate the prepared pie in its crust after assembling, ensuring it stays fresh and delicious. When you’re ready to bake, just pop it in the oven as directed. Remember, chilling the pie allows the flavors to meld beautifully, so don’t skip this critical step. Your Vegan Pumpkin Pie will taste just as wonderful, giving you more time to spend with loved ones!
What to Serve with Easy Vegan Pumpkin Pie
As the rich, spiced aroma of this pie fills your kitchen, you’ll want to pair it with delightful accompaniments that enhance its creamy goodness.
- Creamy Coconut Whipped Topping: A fluffy dollop adds a sweet, creamy finish, mirroring the coconut notes in the pie.
- Crunchy Candied Pecans: These sugary, nutty bites provide a contrasting texture and depth of flavor that perfectly complements the pie’s creaminess.
- Spiced Apple Cider: The warm spices in this classic drink echo the flavors of the pie, offering a cozy beverage experience for your guests.
- Vegan Vanilla Ice Cream: Scoop this luscious treat alongside your pie for a delicious contrast of temperatures and flavors. A perfect pairing for both vegans and non-vegans!
- Chai Tea: The aromatic spices in chai harmonize beautifully with the pumpkin pie, wrapping you in a comforting embrace. It’s a soothing way to wind down after your meal.
- Dairy-Free Chocolate Sauce: Drizzle over the pie for those who love a hint of chocolatey decadence, adding a rich layer to each slice.
- Seasonal Fruit Salad: Brighten the table with a vibrant mix of fresh fall fruits like pears and apples, providing a refreshing balance to the pie’s density.
- Cinnamon Roll Coffee: Enhance dessert time by serving this spiced beverage, making each sip echo the flavors of your delicious Vegan Pumpkin Pie.
Expert Tips for Vegan Pumpkin Pie
• Chill Before Slicing: Always allow your pie to fully chill before slicing. This ensures clean, beautiful slices and helps the flavors meld beautifully.
• Make Ahead: For the best taste, prepare your Vegan Pumpkin Pie a day in advance. This gives the flavors time to deepen and develop, delighting all who taste it!
• Even Crust Rolling: When making a homemade crust, take your time to roll it out evenly. Uneven crusts may bake unevenly, leading to a soggy bottom or overly browned edges.
• Correct Ingredients: Use only pure pumpkin puree, not pumpkin pie filling, for the best flavor and consistency in your Vegan Pumpkin Pie.
• Temperature Awareness: Watch the pie closely as it bakes. You want a golden crust and a slightly jiggly center when it comes out of the oven; too long can lead to a dry filling.
Vegan Pumpkin Pie Variations & Substitutions
Feel free to elevate and customize this delightful Vegan Pumpkin Pie to match your personal taste and dietary needs!
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Gluten-Free Crust: Use almond or coconut flour to create a gluten-free crust. This alternative adds a lovely nuttiness that complements the filling.
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Nutty Twist: Incorporate ½ cup of chopped pecans or walnuts into the filling for a delightful crunch. This adds a layer of texture and boosts the overall flavor.
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Lower Sugar: Swap the brown sugar for coconut sugar to lower the glycemic index. You won’t sacrifice sweetness, and it gives a deeper flavor profile!
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Chipotle Kick: Add a pinch of chipotle powder to the filling for a smoky heat that balances the sweetness beautifully. Just a hint can transform the pie into something extraordinarily unique.
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Maple Syrup: Substitute brown sugar with ½ cup of pure maple syrup for a richer flavor. It adds a lovely complexity that pairs beautifully with pumpkin.
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Silken Tofu Substitute: For a lighter filling, consider replacing the coconut cream with silken tofu. Blend it until creamy; it maintains that smooth texture while lowering the fat content.
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Fresh Spices: Instead of pumpkin pie spice, mix your own with freshly grated nutmeg, cinnamon, and ginger to create an aromatic blend with vibrant flavors.
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Chocolate Drizzle: Elevate your pie by drizzling melted vegan chocolate on top before serving. This decadent touch will surprise and delight guests at any gathering.
Enjoy crafting your Vegan Pumpkin Pie and remember, it makes the perfect centerpiece for your Thanksgiving table or fall celebrations! And if you’re looking for other hearty delights, don’t forget to try our Hearty Shepherds Pie and Savory Braised Pie. Happy baking!
How to Store and Freeze Vegan Pumpkin Pie
Fridge: Store your Vegan Pumpkin Pie in an airtight container for up to 4 days. This keeps it fresh and delicious for family gatherings or late-night snacks!
Freezer: If you wish to store leftovers, wrap the pie tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 2 months.
Reheating: To enjoy your pie after freezing, thaw it in the fridge overnight, then reheat slices in the oven at 350°F for about 10 minutes for a warm, creamy experience.
Make-Ahead Tip: Prepare the pie in advance, as it also freezes well, allowing you to maintain focus on your holiday festivities!
Vegan Pumpkin Pie Recipe FAQs
What type of pumpkin puree should I use for vegan pumpkin pie?
Absolutely! You’ll want to use canned pumpkin puree that is pure pumpkin, not the premixed pumpkin pie filling. This ensures that you have the right flavor and texture for your vegan pumpkin pie. Look for labels that specifically say “100% pumpkin” for best results.
How should I store vegan pumpkin pie, and how long does it last?
I recommend storing your Vegan Pumpkin Pie in an airtight container in the refrigerator for up to 4 days. This keeps it fresh and delicious for family gatherings or those late-night cravings! If you need to keep it longer, wrapping it tightly in plastic wrap and then aluminum foil allows it to last in the freezer for up to 2 months.
Can I freeze vegan pumpkin pie? If so, how?
Very! To freeze your Vegan Pumpkin Pie, first let it cool completely at room temperature. Then, wrap it tightly in plastic wrap to prevent freezer burn, and follow with aluminum foil for extra protection. For best results, please consume it within 2 months. When ready to enjoy, simply thaw the pie in the refrigerator overnight and then reheat slices at 350°F for about 10 minutes to revive that creamy goodness.
Is there a way to fix a runny vegan pumpkin pie filling?
Of course! If your filling turns out runny, it could be due to not baking it long enough or using too much liquid in the ingredients. To remedy this, return the pie to the oven and bake it a bit longer—check every 5 minutes until the filling sets and cracks form on the surface. Another tip is to ensure you’re using the correct amount of cornstarch as a thickening agent; it should be ¼ cup for this recipe.
Are there any dietary considerations for this vegan pumpkin pie?
Absolutely! This pie is dairy-free and egg-free, making it suitable for those following a vegan diet. However, be conscious of ingredients if you or your guests have allergy concerns. For instance, ensure that your store-bought crust is also vegan if you choose one, and always check sugar sources, as some brands may process with bone char.
Can I make this vegan pumpkin pie gluten-free?
The more, the merrier! You can definitely make this Vegan Pumpkin Pie gluten-free by using a gluten-free pie crust. You can easily find premade gluten-free crusts at the store, or you can make your own with almond or coconut flour for a lovely, nutty flavor.
Irresistibly Creamy Vegan Pumpkin Pie for Fall Celebrations
Ingredients
Equipment
Method
- If you're making a homemade vegan pie crust, start by chilling the dough for at least 2 hours. Once chilled, roll it out on a well-floured surface, then transfer it into a pie pan and crimp the edges. Chill again for 30 minutes.
- Set your oven to 350°F (175°C) and place the oven rack in the lower third.
- In a high-speed blender, combine canned pumpkin puree, coconut cream, brown sugar, and cornstarch. Add pumpkin pie spice, vanilla extract, and sea salt. Blend until smooth and creamy.
- Pour the pumpkin filling into the chilled pie crust, smoothing the top with a spatula.
- Place the pie on a baking sheet and bake for 55 to 70 minutes until the crust is golden and cracks appear on the filling while slightly jiggly in the center.
- Let the pie cool at room temperature for an hour, then chill in the refrigerator for at least 4 hours or overnight.
