The final word vegan pumpkin pie – made solely 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 does not love pumpkin pie?! It is definitely one in every of my favourite Fall desserts. And the nice information is that it is simpler than you could suppose to make a selfmade vegan pumpkin pie from scratch.
Even should you’re not an skilled baker, you may whip up a powerful dessert like this one for particular events like Thanksgiving and Christmas. I can assure that everybody shall be impressed!
(And if you’re planning a meatless vacation feast, you should definitely take a look at my full Vegan Thanksgiving cookbook!)
My vegan pumpkin pie recipe options simply easy substances 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 superb.
So should you’re searching for a go-to vegan pumpkin pie recipe, look no additional!
Key Substances & Substitutions
Pie crust. I used my homemade vegan pie crust recipe, however you too can 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 straightforward to make use of.
Pumpkin Purée. You should use both canned pumpkin purée (make sure that it is plain and unsweetened), or make your personal from scratch utilizing my tutorial on how to make pumpkin purée.
Cornstarch. This shall be used for thickening the pie filling, leading to a custardy, {smooth} consistency.
Cinnamon. You can even use a retailer purchased pumpkin spice mix as an alternative, should you desire.
Brown sugar. You can even use coconut sugar, should you desire. However I do just like the richer taste from the brown sugar. Make sure you select a vegan-friendly brown sugar brand.
Maple syrup. You can even substitute one other liquid sweetener of your selection, equivalent to agave nectar.
Plant primarily based milk. Use any unsweetened number of your selection, equivalent to 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 can even use coconut cream – you should definitely use the coconut cream and never coconut milk on this case.
Vanilla extract.
The way 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 primarily based milk, soy cream and vanilla extract. Use a handheld mixer to whisk till the combination is {smooth}. You can even 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 not less than an hour earlier than slicing and serving with vegan whipped cream.
The way to Make Pumpkin Pie Forward of Time
It is a excellent dessert for making forward of time. You’ll be able to 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 traditional.
Storing & Freezing the Pie
The vegan pumpkin pie retains effectively within the fridge, lined, for as much as every week.
You can even 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
In case you give this vegan pumpkin pie recipe a go, you should definitely tag me on Instagram (@veg.kitchen) so I can see your creations, and depart 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 means simpler than you suppose! It is wealthy, creamy, completely scrumptious, and ideal for Thanksgiving dessert.
Servings: servings
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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 primarily based milk, soy cream and vanilla extract. Use a handheld mixer to whisk till the combination is {smooth}. You can even 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 primarily based 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 not less than an hour earlier than slicing and serving with vegan whipped cream.
Notes
To retailer: Preserve 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.
Diet (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
