Recipe

Vegan Pumpkin Pie

A delicious plant-based vegan pumpkin pie that's perfect for Thanksgiving!

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Vegan Pumpkin Pie
Yield
4 slices
Prep
5 minutes
Cook
60 minutes
Total
305 minutes
Cooling Time
240 minutes

Ingredients

Pumpkin Pie Filling

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 8 slices.

  • 1 vegan pie crust
  • 1 15oz can pumpkin purée
  • 1 cup light brown sugar
  • 1 cup coconut cream
  • 3 Tbsp corn starch
  • 1 tsp ginger powder
  • ¾ tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp ground cloves

Instructions

  1. Preheat oven to 350° Fahrenheit (175°C). Press pie crust into a 9" pie plate and use fingers to press edge into zig-zag shape.
  2. In a large bowl, add all ingredients and mix well with a whisk. Pour mixture into the pie crust.
  3. Cover the crust with thin strips of foil to prevent burning. Bake the pie for 1 hour. It should be done baking but since oven temps vary, if it seems too wet, bake an additional 5-10 minutes. Let the pie cool to room temperature for at least 1 hour. You can let it cool in the fridge after that.
  4. Serve pie slices with vegan whipped cream or vegan vanilla ice cream !

Notes

Use a good organic canned coconut cream for this recipe. Do not use refrigerated coconut milk. For a more orange colored pie, use organic white sugar instead of brown sugar. Keep pie in the fridge, covered, up to 4 days. To freeze pumpkin pie, cover completely with plastic wrap once it has cooled. Keeps up to 1 month in fridge. I like to dust the top of the pie with ground cinnamon. It's also very good with a sprinkling of coffee or espresso powder. To make this recipe gluten free, use a gluten free vegan pie crust .

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https://adfreecook.com/vegan-pumpkin-pie/