Delectable Vegan Pumpkin Pie Recipe: A Delightful Fall Treat

Introduction

Welcome to Recipes in Style, where I, Sophie Grace, share my passion for creating elegant and delicious recipes. Today, I’m excited to unveil a seasonal favorite: vegan pumpkin pie. This dish is not only perfect for those adhering to a vegan diet but also embodies the warmth and coziness of autumn. Whether you’re a seasoned home chef or just beginning your culinary journey, this recipe will guide you through crafting a pie that’s both simple and scrumptious.

Vegan pumpkin pie is a wonderful twist on a classic dessert, offering rich flavors and a creamy texture without the use of any animal products. It’s a dessert that brings people together, a slice of comfort that can be enjoyed by everyone, regardless of dietary preferences. Let’s dive into what makes this recipe a must-try for your next fall gathering.

What Makes This Recipe Special

Key Benefits

This vegan pumpkin pie is a delightful blend of spices and pumpkin, offering a healthier alternative to traditional pies. It’s free from dairy and eggs, making it suitable for a wide range of dietary needs. Moreover, it’s easy to prepare, requiring minimal prep time and effort.

Unique Features

Unlike traditional pumpkin pies, this vegan version boasts a smooth and creamy filling that holds its shape perfectly. The crust is a flaky, buttery delight made without butter, offering a texture that complements the rich filling. Additionally, it’s customizable, allowing you to adjust spices and sweetness to your liking.

Ingredients for Vegan Pumpkin Pie

Main Ingredients

• 1 1/2 cups canned pumpkin puree
• 1 cup full-fat coconut milk
• 3/4 cup brown sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 vegan pie crust (store-bought or homemade)

Optional Add-ins

• 1/4 cup chopped pecans for topping
• 1 tablespoon maple syrup for sweetness
• A pinch of cardamom for an extra spice kick

Step-by-Step Cooking Instructions

Preparation Steps

1. Preheat your oven to 350°F (175°C).
2. If using a store-bought pie crust, allow it to thaw according to package instructions. If making homemade, prepare your crust and fit it into a 9-inch pie pan, trimming and crimping the edges as desired.

Cooking Process

1. In a large mixing bowl, combine the pumpkin puree, coconut milk, brown sugar, and cornstarch. Whisk until smooth and well blended.
2. Add vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt to the mixture. Continue whisking until all spices are incorporated evenly.
3. Pour the pumpkin filling into the prepared pie crust, smoothing out the top with a spatula.
4. Place the pie on the center rack of your preheated oven. Bake for 60-70 minutes or until the filling is set and the crust is golden brown.
5. Remove the pie from the oven and let it cool at room temperature for at least 2 hours before refrigerating for an additional 2 hours to fully set.

Tips and Tricks for Perfect Results

Pro Chef Tips

Use full-fat coconut milk for a creamier texture. Ensure that all ingredients are at room temperature before mixing to achieve a smooth filling. Additionally, for a golden crust, cover the edges with foil if they start to brown too quickly.

Common Mistakes to Avoid

Avoid over-baking the pie, as it can cause the filling to crack. Also, don’t skip the cooling process; allowing the pie to set fully is key to achieving the perfect slice.

Want to impress your guests with a dramatic dessert? Don’t miss my Vegan Baked Alaska. It’s a dairy-free masterpiece with layers of sponge, ice cream, and golden toasted meringue completely plant-based and irresistible.

Nutritional Information and Health Benefits

Calories and Macros

A slice of this vegan pumpkin pie contains approximately 280 calories, with 12g of fat, 42g of carbohydrates, and 3g of protein. These values can vary slightly based on the specific brands and quantities used.

Health Benefits

Pumpkin is rich in vitamins A and C, promoting good eye health and a strong immune system. The spices used, such as cinnamon and ginger, are known for their anti-inflammatory properties. This pie is a great way to enjoy a sweet treat while benefiting from these nutritional perks.

As highlighted by Healthline, cinnamon contains antioxidants and anti-inflammatory compounds that may help protect against heart disease.

Recipe Variations and Substitutions

Dietary Modifications

For a gluten-free version, use a gluten-free pie crust. If you prefer a lower sugar option, substitute brown sugar with coconut sugar or a sugar substitute of your choice.

Flavor Variations

Enhance the flavor profile by adding a tablespoon of maple syrup to the filling. For a nutty twist, sprinkle chopped pecans on top before baking. A dash of cardamom can also add a unique depth to the spice blend.

If you enjoy creamy desserts with a bright citrus twist, try my Vegan Lemon Posset. It’s a refreshing, elegant treat that balances sweetness and zest a perfect palate cleanser after rich, spiced dishes.

Storage and Serving Suggestions

How to Store

Store any leftover pie in an airtight container in the refrigerator for up to five days. For longer storage, wrap the pie tightly in plastic wrap and freeze for up to two months.

Serving Ideas

Serve each slice with a dollop of coconut whipped cream and a sprinkle of cinnamon. This pie pairs beautifully with a warm cup of chai tea or coffee, enhancing the fall flavors.

Frequently Asked Questions

Conclusion

As we wrap up this culinary adventure, I hope this vegan pumpkin pie recipe inspires you to try something new this fall. With its creamy texture and rich, spiced flavors, it’s a dessert that’s sure to impress both vegans and non-vegans alike. Remember, cooking is an art and a passion that brings us together, and I’m thrilled to share this journey with you. Follow me, Sophie Grace, on Recipes in Style, and let’s continue to turn ordinary meals into extraordinary experiences.

Ready to explore more plant-based indulgence? Visit my full collection of Vegan Dessert Recipes elegant, easy-to-make sweets that bring creativity and style to every occasion.

Bon Appétit!

Delectable Vegan Pumpkin Pie Recipe: A Delightful Fall Treat

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• Author: Sophie
• Total Time: 80 minutes
• Yield: 8 slices 1x
• Diet: Vegan

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Description

A cozy, spiced, and creamy vegan twist on the classic pumpkin pie perfect for any fall gathering.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups canned pumpkin puree
• 1 cup full-fat coconut milk
• 3/4 cup brown sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 vegan pie crust (store-bought or homemade)
• Optional: 1/4 cup chopped pecans
• Optional: 1 tablespoon maple syrup
• Optional: A pinch of cardamom

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Instructions

1. Preheat your oven to 350°F (175°C).
2. If using a store-bought crust, thaw it as per instructions. For homemade, prepare and fit into a 9-inch pie pan.
3. In a large bowl, whisk together pumpkin puree, coconut milk, brown sugar, and cornstarch until smooth.
4. Add vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk again until well combined.
5. Pour mixture into the pie crust and smooth the top.
6. Bake on center rack for 60–70 minutes until set and crust is golden.
7. Cool at room temp for 2 hours, then refrigerate for another 2 hours to fully set.

Notes

Use full-fat coconut milk for the creamiest texture. Avoid overbaking and let it cool completely for the best slice.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 22g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 9g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg

Keywords: vegan pumpkin pie, dairy-free pie, fall dessert, Thanksgiving