Description
A creamy, spiced vegan pumpkin pie that captures the essence of fall perfect for cozy gatherings or holiday feasts.
Ingredients
Scale
- 1 1/2 cups pumpkin puree
- 1/2 cup full-fat coconut milk
- 1/3 cup maple syrup
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 vegan pie crust (homemade or store-bought)
- Optional: 1 tablespoon grated fresh ginger
- Optional: 1/4 cup chopped pecans
- Optional: A pinch of nutmeg
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, coconut milk, maple syrup, and vanilla extract until smooth.
- Add cornstarch, pumpkin pie spice, and salt. Stir until well incorporated and smooth.
- Prepare pie crust in a 9-inch pie pan and crimp the edges.
- Pour pumpkin filling into the crust and smooth the top.
- Bake for 50–60 minutes until the filling is set and slightly firm.
- Let cool at room temperature for at least 2 hours before serving.
Notes
For deeper flavor, toast pumpkin pie spice before using. Use chilled coconut milk for a silkier texture. Avoid overbaking to prevent cracking. Cover crust edges with foil if browning too quickly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan pumpkin pie, fall dessert, dairy-free pie, pumpkin recipes