Vegan Pumpkin Pie

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This Vegan Pumpkin Pie is rich, creamy, and packed with spices and pumpkin puree. And it is surprisingly easy to make. This is the perfect pie recipe for Thanksgiving!

Prep Time30

Cook Time1 20

Total Time1 50

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Slices

Calories: 276kcal

Author: Megan Calipari

Cost: $5

Equipment

1 9" Pie Plate
1 Large Mixing Bowl
1 Whisk
Pie Weights or Rice
Parchment Paper

Ingredients

1 9" Pie Crust See Note

For the Pumpkin Filling

¾ Cup Brown Sugar
3 tablespoon Cornstarch
2 ¼ Cup Pumpkin Puree
⅔ Cup Canned Coconut Milk
⅓ Cup Non-Dairy Milk I used oat milk!
1 tablespoon Pumpkin Pie Spice
2 teaspoon Vanilla Extract
½ teaspoon Kosher Salt

Instructions

Par-Bake the Pie Crust

Preheat oven to 375*F.
Lightly flour your work surface and roll the pie dough into a circle with a 12-inch diameter. Place the dough into a 9" pie plate, tucking it into the corners at the bottom. Use a fork to lightly prick the bottom of the crust a few times.
1 9" Pie Crust
Crumple a 12x12" piece of parchment between your hands then smooth it back out. Place it onto the pie dough, then fill the pie plate with pie weights or rice. Bake the pie crust in a 375*F oven for 10 minutes, then remove the pie weights and continue baking the crust for 5 more minutes. Allow the crust to cool slightly while you make the filling.

Make the Pumpkin Pie Filling

Turn the oven temperature down to 350*F.
In a large bowl, combine the brown sugar and cornstarch. Stir until there are no remaining clumps of cornstarch. Then, add the pumpkin puree, coconut milk, non-dairy milk, pumpkin pie spice, vanilla, and salt. Stir well with a spatula. See note.
¾ Cup Brown Sugar, 3 tablespoon Cornstarch, 2 ¼ Cup Pumpkin Puree, ⅔ Cup Canned Coconut Milk, ⅓ Cup Non-Dairy Milk, 1 tablespoon Pumpkin Pie Spice, ½ teaspoon Kosher Salt, 2 teaspoon Vanilla Extract
Pour the pumpkin filling into the parbaked crust, then place a pie crust shield onto the crust. Or fold aluminum foil around the outer edge to prevent the crust from browning too quickly.
Bake the pie in a 350*F oven for 65-68 minutes, removing the pie crust shield or aluminum foil after 30 minutes. The pie will still be a little jiggly in the middle, but that is okay.
Allow the pie to cool for at least 2 hours, then place it into the refrigerator to chill for at least 4 hours or overnight before slicing and serving.

Notes

Feel free to either use store-bought pie dough or my Vegan Pie Crust Recipe! If you use my recipe, you will only need ½ of it.

If your can of coconut milk is chunky, you may need to blend the filling. I love Thai Kitchen. It is always smooth and creamy.

Do not skip the chill time! It helps to set the Vegan Pumpkin Pie so you get smooth, clean slices.

Be sure to use a pie crust sheild, or a folded piece of aluminum foil like I do, to prevent the crust from browning too fast.

Nutrition