Vegan Pumpkin Pie

This delicious pumpkin pie is simple to make and perfect for the holidays! It is allergy-friendly (no soy or nuts), all of the ingredients are easy to find, and it only takes a few minutes to make the filling! Here is what you will need to make it:

Make a single pie crust ahead of time and have it shaped and chilled for at least 30 minutes before you make the filling. I showed it here for the photo, but you should keep your crust in the fridge until the filling is ready. Preheat your oven to 425 degrees Fahrenheit.

Add the salt, sugar, and brown sugar to a mixing bowl. Most sugar in the U.S. is not vegan, but Zulka brand is. I can’t find their brown sugar to buy, however, so I make my own vegan brown sugar.

Add the oat or all-purpose flour, cornstarch, and pumpkin pie spice. Be sure to use certified gluten free oat flour if you eat a gluten free diet. (I make my own oat flour from gluten free oats.)

Whisk together:

Add the pumpkin and whisk again:

Whisk in the vanilla:

Stir the can of coconut milk until it is smooth, then add it to the pumpkin mixture:

Whisk together very gently. You want it well combined, but you do not want to create any air bubbles:

Pour the filling into your chilled, unbaked pie crust:

Cut a circle out of a square of foil to create a ring to protect the crust edge. The foil should be shaped so that only the crust edge will be covered:

Place the pie in the oven, then gently add the ring of foil:

Bake for 15 minutes at 425 degrees Fahrenheit, then reduce the heat to 350 degrees and bake for another 45 minutes. Remove the foil ring for the last 15 minutes of baking time. Let the pie cool on a rack to room temperature (this takes a couple of hours), then chill it in the fridge for at least six hours before serving. I recommend making your pie in the afternoon or evening the day before you will serve it, but you can make it early in the morning to serve the same evening if necessary.

Serve with vegan whipped topping or with a scoop of vegan vanilla ice cream and enjoy!

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Vegan Pumpkin Pie

This delicious vegan pumpkin pie is simple to make, allergy-friendly, and uses easy to find ingredients!

Course Dessert

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8 Slices

Calories 410 kcal

Author Deborah Mesdag

Ingredients

• 1 Unbaked Pie Crust
• 1 15 oz can Pumpkin
• 1 13.5 oz can Coconut Milk
• 100 g (1/2 c) Vegan Sugar
• 55 g (1/4 c packed) Vegan Light Brown Sugar
• 20 g (2 1/2 TBS) Cornstarch
• 20 g (2 1/2 TBS) Oat or All Purpose Flour
• 4.8 g (2 tsp) Pumpkin Pie Spice
• 3.2 g (1/2 tsp) Salt
• 2.5 g (1/2 tsp) Vanilla Extract

Instructions

1. Make a single pie crust ahead of time and have it shaped and chilled for at least 30 minutes before you make the filling. 

2. Add the salt, sugar, brown sugar, oat or all-purpose flour, cornstarch, and pumpkin pie spice to a mixing bowl. Whisk together.
   

3. Add the pumpkin and vanilla. Whisk again.

4. Stir the can of coconut milk until it is smooth, then add it to the pumpkin mixture. Whisk together very gently. You want it well combined, but you do not want to create any air bubbles.

5. Pour the filling into your chilled, unbaked pie crust. Cut a circle out of a square of foil to create a ring to protect the crust edge. The foil should be shaped so that only the crust edge will be covered.

6. Place the pie in the oven, then gently add the ring of foil to cover the crust edge.

7. Bake for 15 minutes at 425 degrees Fahrenheit, then reduce the heat to 350 degrees and bake for another 45 minutes. Remove the foil ring for the last 15 minutes of baking time. 

8. Let the pie cool on a rack to room temperature (this takes a couple of hours), then chill it in the fridge for at least six hours before serving. I recommend making your pie in the afternoon or evening the day before you will serve it, but you can make it early in the morning to serve the same evening if necessary.

9. Serve with vegan whipped topping or with a scoop of vegan vanilla ice cream and enjoy!