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Easy Vegan Pumpkin Pie – A silky, warm-spiced filling nestled in a buttery flaky crust that’s baked to golden perfection! You won’t believe how easy it is, and they won’t even know it’s vegan. It’s a must for your holiday table!

Getting everything together for the holidays can be stressful. However, if you plan ahead and choose easy recipes to make, you can enjoy your gathering instead of stressing in the kitchen. Asking for help is a good idea too, and your guests will be happy to pitch in.

This Easy Vegan Pumpkin Pie is a good choice because it requires simple pantry staples and takes little effort to make. You can use a homemade vegan pie crust that you can store in the freezer or you can choose a store-bought variety. Your guests will love whatever you choose.

What you’ll need

(FULL PRINTABLE INSTRUCTIONS IN RECIPE CARD BELOW)

Vegan Pie Crust

Pumpkin Puree

Coconut Milk

Granulated Sugar

Brown Sugar

Cornstarch

Vanilla Extract

Pumpkin Spice

Salt

How to make this easy vegan pumpkin pie

STEP 1 – Blend all the filling ingredients until smooth.

– Blend all the filling ingredients until smooth. STEP 2 – Pour into your prepared pie crust and smooth evenly with a spatula.

– Pour into your prepared pie crust and smooth evenly with a spatula. STEP 3 – Bake for 45-55 minutes until the top is set.

Tips and tricks

This works best with full-fat coconut milk or coconut cream. Any other milk will yield a much softer filling.

or coconut cream. Any other milk will yield a much softer filling. If you don’t have cornstarch, you can use arrowroot powder or all-purpose flour. Note: if you use all-purpose flour, don’t add it to the blender at the same time as the other ingredients. You can add it after the filling is creamy and blend on medium for 10-20 seconds until smooth.

arrowroot powder or all-purpose flour. if you use all-purpose flour, don’t add it to the blender at the same time as the other ingredients. You can add it after the filling is creamy and blend on medium for 10-20 seconds until smooth. If you don’t have a blender , you can whisk all the ingredients instead. First, whisk the cornstarch with the coconut milk until smooth, then whisk in the rest until fully combined and smooth.

, you can whisk all the ingredients instead. First, whisk the cornstarch with the coconut milk until smooth, then whisk in the rest until fully combined and smooth. Don’t have pumpkin pie spice? No worries, you can use 1 1/2 teaspoons cinnamon, and a 1/2 teaspoon each of nutmeg and ginger. A pinch of cloves is nice too.

Can I make it gluten-free?

Yes! The filling is already gluten-free, so you’ll just need to make a gluten-free pie crust or use a store-bought variety.

Can I freeze it?

Absolutely! It freezes really well for 2-3 months. Make sure to let it completely cool and cover it well with plastic wrap for optimum freshness. Let it thaw in the fridge for 12-16 hours before serving.

Can I make it ahead?

YES! It’s perfect for making ahead of time. Just make sure to cover it well and it’ll stay really fresh for two days.

More pumpkin recipes to enjoy:

I love to hear from you

If you make this Vegan Pumpkin Pie recipe, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Step By Step Photos Above Easy Vegan Pumpkin Pie Easy Vegan Pumpkin Pie – A silky, warm-spiced filling nestled in a buttery flaky crust that's baked to golden perfection! You won't believe how easy it is, and they won't even know it's vegan. It's a must for your holiday table! 5 from 1 vote Print Pin Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 8 people Calories: 296 kcal Author: Melissa Huggins Ingredients 1 Homemade Vegan Pie Crust (or store-bought) 1 Homemade Vegan Pie Crust (or store-bought)

15 ounces pumpkin puree , canned (not pie filling). 15 ounces pumpkin puree , canned (not pie filling).

1 cup coconut milk , full-fat. Shake can before pouring. 1 cup coconut milk , full-fat. Shake can before pouring.

1/4 cup cornstarch 1/4 cup cornstarch

1/4 cup light brown sugar 1/4 cup light brown sugar

1/2 cup granulated sugar 1/2 cup granulated sugar

2 1/2 teaspoons pumpkin pie spice 2 1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons vanilla extract 1 1/2 teaspoons vanilla extract

3/4 teaspoon salt 3/4 teaspoon salt Instructions Preheat oven to 350 °F (177 °C). If you're using a homemade pie crust , I recommend blind baking it first (full instructions are with that recipe). Otherwise, follow instructions on the store-bought packaging to prepare.

Add the pumpkin, coconut milk, cornstarch, brown sugar, granulated sugar, pumpkin spice, vanilla extract and salt to a blender. Blend until smooth.

Pour mixture into the prepared pie crust and smooth evenly with a spatula. Place in the oven and bake for 45-55 minutes or until the top is mostly set (slightly wobbly is fine) and light golden brown (if the crust seems like it's getting too brown, you can cover it with tin foil). Remove from the oven and let it cool completely on a cooling rack. Then transfer to the fridge to set for 6 hours or overnight. Slice and serve with vegan whipped cream or ice cream. Enjoy! Notes Prep/cook time does not include homemade crust or chilling time.

does not include homemade crust or chilling time. Nutritional information is for one slice, using my pie crust recipe. This works best with full-fat coconut milk or coconut cream. Any other milk will yield a much softer filling.

or coconut cream. Any other milk will yield a much softer filling. If you don't have cornstarch, you can use arrowroot powder or all-purpose flour. Note: if you use all-purpose flour, don't add it to the blender at the same time as the other ingredients. You can add it after the filling is creamy and blend on medium for 10-20 seconds until smooth.

arrowroot powder or all-purpose flour. if you use all-purpose flour, don't add it to the blender at the same time as the other ingredients. You can add it after the filling is creamy and blend on medium for 10-20 seconds until smooth. If you don't have a blender , you can whisk all the ingredients instead. First, whisk the cornstarch with the coconut milk until smooth, then whisk in the rest until fully combined and smooth.

, you can whisk all the ingredients instead. First, whisk the cornstarch with the coconut milk until smooth, then whisk in the rest until fully combined and smooth. If you don't have pumpkin pie spice, you can use 1 1/2 teaspoons cinnamon, and a 1/2 teaspoon each of nutmeg and ginger. A pinch of cloves is nice too. Add more of each to taste. Nutrition Serving: 1 Slice | Calories: 296 kcal | Carbohydrates: 45 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 4 g | Sodium: 323 mg | Potassium: 119 mg | Fiber: 2 g | Sugar: 26 g | Vitamin A: 8273 IU | Vitamin C: 2 mg | Calcium: 36 mg | Iron: 1 mg Tried this recipe? Follow me @veganhuggs and mention #veganhuggs

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