Oh my goodness, let me tell you about the joy of making a vegan pumpkin pie! It’s like a warm hug on a plate, with that rich, velvety pumpkin filling dancing with cozy spices that scream fall. Trust me, using natural ingredients makes all the difference—you’re not just indulging, you’re nourishing your body, too! This pie is sweetened with brown sugar and maple syrup, giving it a depth of flavor that’s simply irresistible. Plus, it’s so easy to whip up! You’ll love how it fills your kitchen with the most inviting aroma, making it impossible not to smile. Let’s dive into this deliciousness together!
Ingredients for Vegan Pumpkin Pie
- 2 cups pumpkin puree (canned or homemade, your choice!)
- 1 cup coconut milk (the creamy kind, please!)
- 3/4 cup brown sugar (it adds that lovely caramel flavor)
- 1/4 cup maple syrup (for a hint of sweetness that’s oh-so-natural)
- 1 teaspoon cinnamon (the warm hug of spices)
- 1/2 teaspoon nutmeg (for an extra cozy touch)
- 1/4 teaspoon ginger (just a pinch to spice things up)
- 1/4 teaspoon salt (to balance all that sweetness)
- 1 tablespoon cornstarch (this helps everything set perfectly)
- 1 pre-made vegan pie crust (store-bought or homemade, no judgment here!)
How to Prepare Vegan Pumpkin Pie
Preheat the Oven
First things first—let’s preheat that oven to 350°F (175°C). Preheating is super important because it helps the pie bake evenly and sets that lovely filling just right. You want all those flavors to come together perfectly, and starting with a warm oven is key. So, while your oven is heating up, you can get started on the filling!
Prepare the Filling
In a big mixing bowl, combine the pumpkin puree, coconut milk, brown sugar, and maple syrup. Oh, the smell of that sweet pumpkin goodness already gets me excited! Next, add in the cinnamon, nutmeg, ginger, salt, and cornstarch. Now here’s where the magic happens: grab a whisk or an electric mixer and blend everything together until it’s smooth and creamy. You want it to be a beautiful mixture with no lumps—trust me, it makes all the difference in texture!
Assemble the Pie
Once your filling is all blended, it’s time to pour it into the pre-made vegan pie crust. Take your time here and make sure it’s evenly distributed. I like to gently tap the pie dish on the counter to settle the filling—it just helps everything sit nicely. Plus, it’s so satisfying to see that vibrant orange filling nestled in the crust!
Baking Time
Now, pop that pie into your preheated oven and let it bake for about 60 minutes. You’ll know it’s ready when the edges are set but the center has just a slight jiggle—this is normal! It’ll firm up as it cools. Let it cool completely before slicing, as this helps it hold together beautifully. And trust me, the wait will be worth it when you take that first bite!
Why You’ll Love This Recipe
- It’s completely vegan, so everyone can enjoy it without any worries!
- Made with natural ingredients that are good for you and your taste buds.
- The flavor is out of this world—rich, creamy, and full of cozy spice!
- It’s super easy to make, even if you’re new to baking.
- Perfect for any occasion—Thanksgiving, potlucks, or just a cozy night in!
- Leftovers (if there are any!) keep well in the fridge—yum!
- Pairs beautifully with vegan whipped cream for an extra special touch.
- It’s a showstopper that impresses without all the fuss.
Storage & Reheating Instructions
Alright, let’s talk about how to keep that delicious vegan pumpkin pie fresh and tasty for as long as possible! First off, if you have any leftovers (which I hope you do, because it’s that good!), make sure to store them in an airtight container in the refrigerator. This will keep it nice and chill for about 4 to 5 days. Just be sure to cover it well so it doesn’t dry out!
If you want to enjoy it later, freezing is a great option too! Wrap slices tightly in plastic wrap, then place them in a freezer-safe bag or container. It can last for up to 2 months in the freezer. When you’re ready to indulge again, just let it thaw overnight in the fridge. No need to reheat—vegan pumpkin pie is just as delightful served cold! But if you prefer it warm, you can pop a slice in the microwave for about 20-30 seconds. Just keep an eye on it so it doesn’t get too hot—nobody likes a scalding bite!
FAQ About Vegan Pumpkin Pie
Can I use fresh pumpkin instead of canned?
Absolutely! Using fresh pumpkin can add a wonderful, vibrant flavor to your pie. Just be sure to select a sugar pumpkin, which is sweeter and creamier than regular carving pumpkins. To prepare it, cut the pumpkin in half, remove the seeds, and roast it in the oven until tender. Once it’s cooled, scoop out the flesh and blend it until smooth. You’ll need about the same amount as the canned puree, about 2 cups. Just keep in mind that fresh pumpkin might have a slightly different moisture content, so adjust your spices and sweetness to taste!
How do I make this pie gluten-free?
No problem at all! To make this vegan pumpkin pie gluten-free, simply swap out the pre-made vegan pie crust for a gluten-free alternative. There are plenty of store-bought options available that are both delicious and easy to use. You can also make your own crust using gluten-free flour, almond flour, or even ground oats. Just make sure to follow a recipe that binds well, so your crust holds up beautifully when filled with that creamy pumpkin goodness!
Can I freeze vegan pumpkin pie?
Yes, you can definitely freeze your vegan pumpkin pie! It’s a fantastic way to save some for later. Just make sure to let the pie cool completely before wrapping it. I like to wrap it tightly in plastic wrap and then place it in a freezer-safe container or bag. This helps prevent freezer burn and keeps it tasting fresh. When you’re ready to enjoy it again, thaw it in the fridge overnight. If you like it warm, just pop a slice in the microwave for a quick 20-30 seconds. It’ll be just as delightful as the day you made it!
Nutritional Information
Now, let’s chat about the nutritional info for this delicious vegan pumpkin pie! Keep in mind that the exact nutrition will vary based on the specific ingredients and brands you use, so these numbers are just estimates. But here’s a general breakdown per slice:
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
This pie is a delightful combination of flavor and nutrition, making it a great choice for dessert without the guilt. Enjoy every bite knowing you’re treating yourself to something wholesome!
Tips for Success
- Measure Carefully: Accurate measurements are key! Use dry measuring cups for solids and liquid measuring cups for liquids to get it just right.
- Chill Your Crust: If you’re using a homemade crust, chill it for at least 30 minutes before baking. This helps it hold its shape and prevents shrinkage.
- Blend Thoroughly: Make sure to blend your filling until it’s completely smooth. This ensures a creamy texture without any lumps. Nobody wants a chunky pie!
- Check for Doneness: When you check your pie, the edges should be set, but the center should still have a slight jiggle. It will continue cooking as it cools!
- Let It Cool: Patience is key! Allow the pie to cool completely before slicing. This helps it set properly and makes for cleaner slices.
- Experiment with Spices: Feel free to adjust the spices to your liking! If you love a bit more cinnamon or nutmeg, go ahead and add it for extra flavor.
- Top It Off: For an extra special touch, serve your pie with vegan whipped cream or a sprinkle of cinnamon on top. It makes everything feel a bit more festive!
For more delicious vegan recipes, check out these no-bake pumpkin cheesecake balls or pumpkin pie ice cream sandwiches!
Print
Vegan Pumpkin Pie: 7 Irresistible Reasons to Indulge
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A delicious vegan pumpkin pie made with natural ingredients.
Ingredients
- 2 cups pumpkin puree
- 1 cup coconut milk
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1 pre-made vegan pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, coconut milk, brown sugar, and maple syrup.
- Add cinnamon, nutmeg, ginger, salt, and cornstarch. Blend until smooth.
- Pour the mixture into the vegan pie crust.
- Bake for 60 minutes or until set.
- Let it cool before serving.
Notes
- Store leftovers in the refrigerator.
- Serve with vegan whipped cream if desired.
- Can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan pumpkin pie