Vegan pumpkin pie is so silky and smooth, and it's made with a flaky gluten-free crust! This classic pie is the perfect choice for a Thanksgiving dessert.
Pre-bake pie crust for 10 minutes. Set aside to cool.
In a large bowl, add all the pumpkin puree, sea salt, thick coconut milk cream, cinnamon, ground ginger, all spice, maple syrup, sugar and sifted in cornstarch. Blend together well with a whisk or in a blender or food processor until cornstarch is completely combined. Alternatively to blend out the cornstarch, mix it with the spices first, 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 cooled 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 whipped coconut cream. Enjoy!
Video
Notes
How to get the thick creamy white portion only from the coconut milk: 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.
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.
When your pie comes out, it may be two different colors. This is from the spices in the pie. As it cools and settles, it’ll change to one solid color.
You could spruce this pie up even more by adding a few cookie cutter leaves on top with the extra pie dough.
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.
To store. You can store this baked pumpkin pie in the fridge wrapped with saran wrap or foil for up to 5 days.
To freeze. 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.