Pumpkin Pie (Vegan)
Ingredients:
- 1 (9-inch) vegan pie crust, unbaked
- 425 g (15 oz) canned pumpkin puree
- 200 g (1 cup) full-fat coconut milk
- 150 g (3/4 cup) brown sugar
- 40 g (3 tbsp) cornstarch
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
- 1/2 tsp salt
- 5 ml (1 tsp) vanilla extract
Equipments:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Pie weights or dried beans
Nutrition:
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Blind-bake the crust before filling — the pumpkin filling is wet, and a partially baked crust is what keeps the bottom from turning soggy.
Chill the finished pie a full 3 hours, or overnight — this filling sets with cornstarch instead of eggs, and it needs that time in the fridge to firm up fully before slicing.
Instructions:
- Preheat and prep the crust. Preheat the oven to 425°F (220°C). Fit the pie crust into a 9-inch pie dish, crimp the edges, and chill for 15 minutes.
- Blind bake. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove the weights and parchment, then bake for 5 more minutes. Let cool slightly.
- Make the filling. Whisk together the pumpkin puree, coconut milk, brown sugar, cornstarch, pumpkin pie spice, salt, and vanilla until completely smooth.
- Fill and bake. Reduce the oven to 350°F (175°C). Pour the filling into the crust and bake for 45-50 minutes, until the center is just set with a slight jiggle.
- Cool and chill. Let cool to room temperature, then refrigerate for at least 3 hours before slicing.
Common Mistakes: Overbaking — the filling should still jiggle slightly in the center when it comes out of the oven; it firms up fully as it cools and chills.
Storage: Refrigerate covered for up to 4 days.
Swaps: Any store-bought vegan pie crust works fine. Swap coconut milk for cashew cream for a slightly lighter filling.
Canned pumpkin puree — gives the pie its classic base flavor and naturally creamy texture.
Coconut milk — stands in for dairy cream or evaporated milk, adding richness that helps the filling set.
Cornstarch — replaces eggs as the setting agent, since this pie is entirely egg-free.
Pumpkin pie spice — the cinnamon, ginger, nutmeg, and clove blend that makes it taste unmistakably like fall.
Pumpkin Pie (Vegan)
Ingredients:
- 1 (9-inch) vegan pie crust, unbaked
- 425 g (15 oz) canned pumpkin puree
- 200 g (1 cup) full-fat coconut milk
- 150 g (3/4 cup) brown sugar
- 40 g (3 tbsp) cornstarch
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
- 1/2 tsp salt
- 5 ml (1 tsp) vanilla extract
Equipments:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Pie weights or dried beans
Features:
Why These Ingredients:
Canned pumpkin puree — gives the pie its classic base flavor and naturally creamy texture.
Coconut milk — stands in for dairy cream or evaporated milk, adding richness that helps the filling set.
Cornstarch — replaces eggs as the setting agent, since this pie is entirely egg-free.
Pumpkin pie spice — the cinnamon, ginger, nutmeg, and clove blend that makes it taste unmistakably like fall.
Prep:
Blind-bake the crust before filling — the pumpkin filling is wet, and a partially baked crust is what keeps the bottom from turning soggy.
Chill the finished pie a full 3 hours, or overnight — this filling sets with cornstarch instead of eggs, and it needs that time in the fridge to firm up fully before slicing.
Instructions:
- Preheat and prep the crust. Preheat the oven to 425°F (220°C). Fit the pie crust into a 9-inch pie dish, crimp the edges, and chill for 15 minutes.
- Blind bake. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove the weights and parchment, then bake for 5 more minutes. Let cool slightly.
- Make the filling. Whisk together the pumpkin puree, coconut milk, brown sugar, cornstarch, pumpkin pie spice, salt, and vanilla until completely smooth.
- Fill and bake. Reduce the oven to 350°F (175°C). Pour the filling into the crust and bake for 45-50 minutes, until the center is just set with a slight jiggle.
- Cool and chill. Let cool to room temperature, then refrigerate for at least 3 hours before slicing.
