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!
Servings 8 servings
Calories 172kcal
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)
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.
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