This Vegan Pumpkin Pie is made with coconut milk, homemade pumpkin puree and all natural healthy ingredients! It’s refined-sugar free, gluten free and bakes JUST like classic pumpkin pie!

Welcome to basically the only real pie recipe on Jessica in the Kitchen! After making this vegan pumpkin pie, friends, I am HOOKED on pie. Since this pie I’ve made Pumpkin Pie Chia Pudding and Apple Pie Bars, and plan to do another full pie soon because how of much I loved this. I always thought making pies were hard, but after making this super simple vegan pumpkin pie, I’ve learnt that it really isn’t! Speaking of which, one bite and you’ll be hooked too. This pie is the perfect pie for Thanksgiving, that is a fact. The Mr., who grew up eating pumpkin pie at Thanksgiving, verified that 100% for me. 

The three slices I had also verified this fact. Oops. P.S. love this? You’ll love my Vegan Pumpkin Cheesecake too!

I’ll admit: I did a lot of research on vegan pumpkin pie and was determined to make one without tofu. There’s nothing wrong with tofu, and while I’m adventurous, I just kind of wanted something super simple.

In walks with pie. It’s made with coconut milk, lots of real pumpkin puree, maple syrup, cane sugar, spices, and cornstarch. Like, that’s it! Reading this, I just realised just how beautifully simple with pie is, actually.

Speaking of the cornstarch, despite the bad rap it gets, it’s not actually bad for you. It’s made from corn, and high in carbs. That’s really about it! It’s the perfect thickener and you probably already have it in your pantry. I use organic cornstarch. Best part, it’s already gluten free!

This vegan pumpkin pie baked so beautifully. Like, I was so impressed that I almost literally gave myself a pat on the back. My cool factor is very low right now, so I only mentally did that. It came out as thick as regular pumpkin pie, which was the most important part for me.

In terms of taste, WOW. I actually had to give away this pie the same day I made it. Like, I would have been out of control otherwise. It tastes absolutely amazing!! The maple syrup and pumpkin puree flavours blended SO well, and the spices really shone through. Also, the coconut milk added a beautiful silkiness to the pie.

PIE TIPS

Okay, now some tips for this pie. For best results, I recommend making it just like I have. Substitutions can be extremely tempting, but this is fool-proof and already tested so many times that you don’t need to. The only substitutions I’ll “allow” would be using agave nectar instead of maple syrup, and coconut sugar for the cane sugar. I made this using both and loved them both in this.

One last note. Apparently I have a deep dish pie dish, so you may have some extra batter if you don’t. DO NOT (*screams*) fill the pie dish to the top of the dish since it puffs up while baking and will overflow (horrors). Fill it up to a bit before the crust ends and you can just freeze the extra, or more mini pies out of it. Then eat those mini pies immediately.

I also highly recommend making this, cooling it completely, and then refrigerating overnight. That way the flavours are absolutely outstanding. I even made my batter ahead of time (about an hour) and let it sit for the flavours to blend. This isn’t necessary, but if you have the extra time, it makes the pie even better!

YOUR QUESTIONS ANSWERED

Q: Can I freeze this vegan pumpkin pie?
A: YES! You can freeze this for up to 4 days and it’ll still taste exactly the same. Or, you can freeze it for up to a month and it’ll taste very similar, although not as fresh at just baked. Wrap the pie in saran wrap, then in foil, and then place in a freezer safe zipped plastic bag. This ensures that smells and freezer burn will not affect your pie. When thawing, place in the fridge to thaw. Do not thaw on the counter as this will cause your crust to get soggy. If you have raw fish in your freezer, remove this first since this will be the first smell to seep into your pie.

Q: Do you have a vegan gluten free pie crust recipe?

A: Yes and there’s a video! Here you go: Vegan Gluten Pie Crust

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

Vegan Pumpkin Pie - Gluten Free

by: Jessica in the Kitchen

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 8 servings

Course Desserts

Keyword Gluten Free, vegan, Vegetarian

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5 from 1 vote

Ingredients

• 2 cups 16 oz/450g homemade pumpkin puree
• 1/2 teaspoon sea salt
• 1 cup 8.11 oz/230g coconut milk from the can, the fat creamy white portion
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon all spice
• 1/4 cup 3oz/84g maple syrup
• 1/2 cup 3.7oz/105.3g cane sugar or coconut sugar
• 1/4 cup 60g cornstarch

Gluten Free Vegan Pie Crust Recipe , or store-bought pie crust: click here

Instructions

Instructions

• Preheat oven to 350 degrees F/180 C.
• Pre-bake pie crust for 10 minutes. Set aside.
• In a large bowl, add all the pie ingredients. Blend together well with a whisk until cornstarch is completely whisked out. Alternatively, mix all the dry ingredients together first blend out the cornstarch, then add the wet ingredients.

You can leave this to set for an hour covered with a kitchen towel first to allow ingredients to completely blend together, or bake immediately. To me, it tastes even better when ingredients are left to sit a bit.

Pour the batter into the pie crust. Bake for 60 minutes in the oven on the lower shelf or highest shelf depending on your oven (furthest away from heat).

Remove from oven and let set and cool completely.

Cover with saran wrap or foil and set in the fridge for at least 4 to 6 hours, ideally overnight. Remove and cut the pie and serve. Dollop each slice with delicious vegan coconut whipped cream. Enjoy!

NOTES

Notes:
0. If you’re having issue separating the white creamy part in the can. This is ONLY if you have been having difficulties. For cans of coconut milk the can usually separates into milk and water, but you can also separate it yourself.
Here are the instructions: Refrigerate the can the night before. After being refrigerated overnight, turn the can upside down (don’t shake!) and pour out the clear-ish liquid on top. Then scoop the white solids of the coconut milk out of the jar until you reach 1 cup. You can set the little liquid that’s left back in the fridge or drink it. P.S. this is totally optional for help! I usually just open the can from my pantry, scoop out the creamier white parts, and move on. 🙂

1.  I recommend making this recipe exactly as made. If you want to, you can substitute the maple syrup for agave nectar however. To test if your pie is finished baking, stick a toothpick into the corner of the pie. It should be solid. Try not to touch your pie – it’ll leave some imperfections.

2. When your pie comes out, it may be two different colours. This is from the spices in the pie. As it cools and settles, it’ll change to one solid colour.

3. You could spruce this pie up even more by adding a few cookie cutter leaves on top with the extra pie dough.

HOW TO STORE

4. You can store this baked pumpkin pie in the fridge wrapped with saran wrap or foil for up to 5 days.

5. You can freeze this for up to 4 weeks. It will taste the same after a week of freezing, and only slightly different after that. Wrap the pie in saran wrap, then in foil, and then place in a freezer safe zipped plastic bag. This ensures that smells and freezer burn will not affect your pie. When thawing, place in the fridge to thaw. Do not thaw on the counter as this will cause your crust to get soggy. If you have raw fish in your freezer, remove this first since this will be the first smell to seep into your pie.

 

 

If you try this Vegan Pumpkin Pie please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

Nutrition

Calories: 282kcal

by Jessica