The final word vegan pumpkin pie – made exclusively from scratch! This dreamy dairy-free dessert has a golden, flaky selfmade crust and a silky-smooth, gently spiced pumpkin filling. It is the form of pie that’ll steal the present at your Thanksgiving desk (and nobody will miss the dairy, promise).
Who would not love pumpkin pie?! It is actually certainly one of my favourite Fall desserts. And the nice information is that it is simpler than chances are you’ll suppose to make a selfmade vegan pumpkin pie from scratch.
Even when you’re not an professional baker, you may whip up a formidable dessert like this one for particular events like Thanksgiving and Christmas. I can assure that everybody will likely be impressed!
(And if you’re planning a meatless vacation feast, you should definitely try my full Vegan Thanksgiving cookbook!)
My vegan pumpkin pie recipe options simply easy components and a really approachable strategies, anybody can deal with it!
I really like making a selfmade crust which is buttery and flaky. The pumpkin pie filling is {smooth} and custardy, and can make your complete kitchen odor wonderful.
So when you’re in search of a go-to vegan pumpkin pie recipe, look no additional!
Key Elements & Substitutions
Pie crust. I used my homemade vegan pie crust recipe, however you can too use a store-bought one if you wish to save time. They usually are available in a ready-to-fill shell and disposable foil pan, which makes it very simple to make use of.
Pumpkin Purée. You need to use both canned pumpkin purée (be certain that it is plain and unsweetened), or make your personal from scratch utilizing my tutorial on how to make pumpkin purée.
Cornstarch. This will likely be used for thickening the pie filling, leading to a custardy, {smooth} consistency.
Cinnamon. You may also use a retailer purchased pumpkin spice mix as an alternative, when you desire.
Brown sugar. You may also use coconut sugar, when you desire. However I do just like the richer taste from the brown sugar. You’ll want to select a vegan-friendly brown sugar brand.
Maple syrup. You may also substitute one other liquid sweetener of your selection, reminiscent of agave nectar.
Plant based mostly milk. Use any unsweetened number of your selection, reminiscent of almond milk or soy milk.
A pinch of salt.
Dairy-Free Heavy Cream Substitute of your selection. I’m at the moment a fan of this one from Califa Farms. You may also use coconut cream – you should definitely use the coconut cream and never coconut milk on this case.
Vanilla extract.
Learn how to Make Vegan Pumpkin Pie
Begin by preheating the oven to 350 levels F/180 C.
To a big mixing bowl, add the pumpkin purée, cornstarch, cinnamon, brown sugar, maple syrup, plant based mostly milk, soy cream and vanilla extract. Use a handheld mixer to whisk till the combination is {smooth}. You may also do that in a meals processor or blender.
Pour the filling right into a 9-inch tin lined with the vegan pie crust. Bake within the preheated oven for 50-55 minutes.
Switch to the fridge and permit to chill for at the very least an hour earlier than slicing and serving with vegan whipped cream.
Learn how to Make Pumpkin Pie Forward of Time
This can be a good dessert for making forward of time. You may put together the pie crust and filling the day earlier than you need to serve the vegan pumpkin pie. Then merely assemble the pie and bake as normal.
Storing & Freezing the Pie
The vegan pumpkin pie retains properly within the fridge, lined, for as much as every week.
You may also freeze it as particular person slices for as much as 2 months in a freezer-friendly container. When able to serve, permit to thaw totally within the fridge.
Extra Vegan Desserts
If you happen to give this vegan pumpkin pie recipe a go, you should definitely tag me on Instagram (@veg.kitchen) so I can see your creations, and go away your suggestions within the feedback beneath with a star ranking.
Recipe
Vegan Pumpkin Pie
This selfmade vegan pumpkin pie is made 100% from scratch – and it is approach simpler than you suppose! It is wealthy, creamy, completely scrumptious, and ideal for Thanksgiving dessert.
Servings: servings
Forestall your display from going darkish
Directions
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Preheat the oven to 350 levels Fahrenheit (180 Celsius).
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To a big mixing bowl, add the pumpkin purée, cornstarch, cinnamon, brown sugar, maple syrup, plant based mostly milk, soy cream and vanilla extract. Use a handheld mixer to whisk till the combination is {smooth}. You may also do that in a meals processor or blender.
2 ½ cups pumpkin puree, 2 tablespoon cornstarch, ½ teaspoon floor cinnamon, 1 cup brown sugar, ⅓ cup maple syrup, ½ cup plant based mostly milk, 1 cup dairy-free heavy cream substitute, ½ teaspoon vanilla extract
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Pour the filling right into a 9-inch pie tin lined with the vegan pie crust. Bake within the preheated oven for 50-55 minutes.
1 vegan pie crust
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Switch to the fridge and permit to chill for at the very least an hour earlier than slicing and serving with vegan whipped cream.
Notes
To retailer: Hold within the fridge, lined, for as much as every week.
To freeze: Freeze the pumpkin pie as particular person slices for as much as 2 months in a freezer-friendly container. When able to serve, permit to thaw totally within the fridge.
Vitamin (Estimate per Serving)
Energy: 218kcalCarbohydrates: 48gProtein: 1gFats: 3gSaturated Fats: 1gPolyunsaturated Fats: 0.1gMonounsaturated Fats: 2gSodium: 53mgPotassium: 283mgFiber: 2gSugar: 41gVitamin A: 11920IUVitamin C: 3mgCalcium: 80mgIron: 1mg
