Vegan Pumpkin Pie (9 Ingredients)

This Vegan Pumpkin Pie tastes and bakes JUST like the classic – you’re going to LOVE this! Made with only 9 ingredients, it’s rich and smooth in texture and filled with flavour! It also just happens to be gluten-free!

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.

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!

Notes on the Ingredients:

Pumpkin: you can use fresh pumpkin pie puree or canned, up to you!

Coconut Milk: You want to ensure you’re using the one from the can since it’s nice and thick and will yield that texture that you’re looking for!

Spices: Although I’ve listed the cinnamon, ginger and all spice separately, you can substitute 1 ½ teaspoons pumpkin pie spice instead! If you like your pie extra spiced feel free to use 2 teaspoons instead.

Cornstarch: This is crucial for being the perfect thickener and for the binding of the pie with a smooth texture. I have not tested arrow starch but you can test if you’d prefer to use that.

Pie Crust: You don’t have to use mine if you’re not gluten free! You can also substitute the gluten free flour in mine for regular flour!

How to Make Vegan Pumpkin Pie (Step-By-Step Instructions):

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!

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.

Expert Tips on making the Best Vegan Pumpkin Pie

• 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.
• If you’re using/getting a particularly watery pumpkin puree result (looks more watery than the photos and the video) set it in a sieve/strainer over your sink for about 30 minutes to 1 hour. This will drain any excess liquid.
• Depending on the size of your pie dish, don’t fill the pie dish to the very top of the dish. It puffs up while baking, and you don’t want it to overflow. I have a 9″ pie dish that’s decently deep, so just keep that in mind. You want to fill it up to the level of in the video and photos.
• Let this cool completely, and then refrigerate 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!

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Vegan Pumpkin Pie (9 Ingredients)

This Vegan Pumpkin Pie tastes and bakes JUST like the classic – you're going to LOVE this! Made with only 9 ingredients, it's rich and smooth in texture and filled with flavour! It also just happens to be 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

Cuisine American

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5 from 17 votes

Ingredients

• 2 cups pumpkin puree (450g) homemade or canned
• 1/2 teaspoon sea salt
• 1 cup coconut milk from the can, the thick creamy white portion only (230g) *check notes on how to get it from the can
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon all spice
• 1/4 cup maple syrup (84g)
• 1/2 cup brown sugar, cane sugar or coconut sugar (105.3g)
• 1/4 cup cornstarch (60g)

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

Instructions

Instructions

• Preheat oven to 350°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!

Video

NOTES

Notes:
How to get the thick creamy white portion only:

Put a can of full-fat coconut milk in your fridge overnight. After being refrigerated overnight, open the can, and scoop out the thick solids out of the jar until you reach 1 cup. That’s what you want to use!

You can set the coconut water into a jar in the fridge and use it in your smoothies or drink it.

2.  I recommend making this recipe exactly as made. If you want to, you can substitute the maple syrup with agave nectar. 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.

3. 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.

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

5. If you’re using/getting a particularly watery pumpkin puree result (looks more watery than the video and photos) set it in a sieve/strainer over your sink for about 30 minutes to 1 hour. This will drain any excess liquid.

HOW TO STORE

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

7. 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. 

Nutrition

Calories: 172kcal | Carbohydrates: 30g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 157mg | Potassium: 229mg | Fiber: 2g | Sugar: 21g | Vitamin A: 9532IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

by Jessica

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