Name: Delicious Vegan Pumpkin Pie with Creamy, Dreamy Filling
Prep time: 20 min
Cook time: 70 min
Total time: 330 min
Ingredients: 1 crust Vegan Pie Crust (Can be homemade or store-bought); 1 can Canned Pumpkin Puree; 1 cup Coconut Cream (Can substitute with silken tofu or cashew cream); 3/4 cup Brown Sugar (Can substitute with coconut sugar); 1/4 cup Cornstarch (Can substitute with arrowroot); 2 teaspoons Pumpkin Pie Spice (Can use individual spices if needed); 1 teaspoon Vanilla Extract (Pure vanilla preferred); 1/2 teaspoon Sea Salt

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Every Thanksgiving, the sweet aroma of spiced pumpkin fills the air, and it’s like being wrapped in a warm, cozy blanket. This year, I’m thrilled to share my Easy Vegan Pumpkin Pie with Creamy Filling, a delightful dessert that makes everyone feel like they’ve stepped into a slice of fall bliss. Not only is it incredibly simple, requiring just eight ingredients, but it’s also a crowd-pleaser that will impress your guests, whether they follow a vegan diet or not. Plus, this pie can be prepped in advance, allowing the flavors to meld beautifully while your oven works its magic. Ready to elevate your dessert game and keep fast food at bay? Let’s dive into making this luscious vegan treat that’s perfect for any autumn gathering!

Why is this Vegan Pumpkin Pie special?

Simplicity: This recipe features just eight ingredients, making it perfect for novice bakers and busy home chefs alike.

Creamy Texture: The rich filling crafted from coconut cream and pumpkin puree delivers an indulgent experience that satisfies sweet cravings.

Versatility: Feel free to substitute ingredients easily! Whether you need a gluten-free crust or alternative fillings like sweet potato, this recipe adapts beautifully.

Make-Ahead Magic: Prepare this pie in advance! Letting it chill enhances the flavors, ensuring a mouthwatering dessert ready for gatherings.

Crowd-Pleasing: Even non-vegans won’t resist! This delightful pumpkin pie will impress everyone around your Thanksgiving table. Want to complement your meal with more plant-based options? Check out this delicious Vegan Potato Salad for a fresh side.

Vegan Pumpkin Pie Ingredients

• You only need eight simple ingredients!

For the Pie Crust

Vegan Pie Crust – Essential for structure and holds the filling; make using a simple vegan dough or opt for a pre-made crust.

For the Filling

Canned Pumpkin Puree – The star ingredient providing that iconic flavor and color; homemade pumpkin puree can be used if preferred.
Coconut Cream – Adds creaminess and richness to the filling; substitute with silken tofu or cashew cream for a nut-free option.
Brown Sugar – Brings sweetness and depth; feel free to substitute with coconut sugar for a lower glycemic index.
Cornstarch – Thickens the filling and provides stability; arrowroot is a great alternative if needed.
Pumpkin Pie Spice – A blend of cinnamon, nutmeg, and ginger that packs in flavor; use individual spices if you’re out of the mix.
Vanilla Extract – Enhances the overall flavor of the pie; pure vanilla is preferred, but imitation can suffice.
Sea Salt – Balances sweetness and highlights other flavors, ensuring a well-rounded taste.

Get your ingredients ready and let’s turn them into a dreamy Vegan Pumpkin Pie that will have everyone asking for seconds!

Step‑by‑Step Instructions for Vegan Pumpkin Pie

Step 1: Prepare the Vegan Pie Crust
Begin by prepping your vegan pie crust. Combine your ingredients to form a dough, then wrap it in plastic wrap and chill in the refrigerator for at least 2 hours. Once chilled, roll out the dough on a floured surface until it’s about 1/8 inch thick. Carefully fit the crust into a 9- or 9.5-inch pie pan, ensuring there are no air bubbles. Chill it again for about 30 minutes to maintain its structure.

Step 2: Preheat Oven
While the pie crust is chilling, preheat your oven to 350°F (175°C). Position a rack in the lower third of the oven, which will help ensure even baking and browning of the crust while baking the Vegan Pumpkin Pie. This step is crucial for achieving that perfectly cooked pie.

Step 3: Blend the Filling
In a blender, combine the canned pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin pie spice, vanilla extract, and sea salt. Blend on high until the mixture is completely smooth and creamy, with no lumps remaining. This creamy filling is the heart of your vegan pumpkin pie, so take your time to achieve that luscious texture.

Step 4: Fill Pie Crust
Once your crust has chilled and the filling is blended, carefully pour the velvety filling into the prepared pie crust. Use a spatula to smooth the top, ensuring an even layer throughout. This step is essential for achieving that beautiful, creamy pumpkin filling that will make your vegan pumpkin pie truly irresistible.

Step 5: Bake Pie
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 55 to 70 minutes. The pie is done when the crust turns golden brown and the filling is set, jiggling slightly but firm in the center. Keep an eye on it towards the end of baking to prevent overcooking.

Step 6: Cool and Chill
Once baked, remove the Vegan Pumpkin Pie from the oven and allow it to cool at room temperature for about 30 minutes. Then, refrigerate the pie for at least 4 hours or preferably overnight. Chilling enhances the flavor and helps the filling firm up, ensuring clean slices when you’re ready to serve.

Expert Tips for Vegan Pumpkin Pie

• Chill the Crust: Ensure your vegan pie crust is well-chilled before baking. This helps prevent shrinkage and maintains its flaky texture.

• Smooth Filling: For a perfectly creamy filling, blend thoroughly until no lumps remain. This guarantees a luxurious mouthfeel in your vegan pumpkin pie.

• Watch the Bake: Keep an eye on the pie in the last 10 minutes of baking. If the crust browns too quickly, cover it with foil to avoid burning.

• Cool Completely: Let the pie cool at room temperature before refrigerating. This step is crucial for setting the filling and achieving clean slices.

• Use a Glass Pan: Baking in a glass pie pan helps you monitor the crust color, ensuring it gets beautifully golden without guesswork.

• Taste Test: Feel free to adjust sweetness by tasting the filling before baking. Remember, baked flavors intensify, so add sweetness gradually!

Make Ahead Options

These easy vegan pumpkin pies are perfect for meal prep, allowing you to enjoy a homemade dessert without the last-minute rush! You can prepare the vegan pie crust up to 24 hours in advance; simply chill it in the refrigerator, then roll it out and fit it into your pie pan when ready. The creamy filling can also be mixed ahead of time and stored in the fridge for up to 3 days. When you’re ready to serve, just pour the filling into the chilled crust and bake as directed. This strategy keeps the crust flaky and ensures that your delicious vegan pumpkin pie tastes just as delightful, saving you valuable time and stress during busy gatherings!

What to Serve with Easy Vegan Pumpkin Pie

Delightful fall flavors can make your meal complete, transforming any gathering into a cozy celebration.

Crispy Roasted Brussels Sprouts: These savory bites add crunch and a touch of earthiness, perfectly balancing the pie’s sweetness. The contrast in textures will keep everyone coming back for more!
Maple Glazed Carrots: Sweet and tender, these carrots bring a lovely brightness to your plate, harmonizing beautifully with the pumpkin pie’s flavors. Their natural sweetness accentuates the dessert without overwhelming it.
Creamy Vegan Mashed Potatoes: Silky and rich, these mashed potatoes create a comforting feel that pairs effortlessly with the spiced pumpkin filling. Serve them with a sprinkle of chives for added freshness.
Warm Apple Crisp: If you’re feeling adventurous, serve a scoop of warm apple crisp alongside the pie. The fruity, buttery goodness is a heavenly combination that offers a delightful contrast.
Crisp Side Salad: A mixed green salad with seasonal fruits and a light vinaigrette adds freshness to the table and balances out the rich textures. Consider adding nuts for a complimentary crunch!
Spiced Herbal Tea: Wrap up your meal with the aromatic flavors of spiced herbal tea. The warmth and gentle spices will echo the notes in your Vegan Pumpkin Pie beautifully.
Vegan Whipped Cream: Elevate your pie with a generous dollop of vegan whipped cream. It’s a classic choice that adds a fluffy, indulgent touch to the dessert experience.
Coconut Milk Latte: This creamy drink pairs nicely with dessert, offering a cozy, aromatic finale to your fall feast. The warmth and slight sweetness enhance every bite of the pie, making it all the more enjoyable.
Pumpkin Spice Cookies: For a playful nod to the pie, serve pumpkin spice cookies for guests to nibble on. Their chewy texture and rich spices create a delightful synergy with the flavors of your main dessert!

Vegan Pumpkin Pie Variations & Substitutions

Feel free to add your own twist to this delightful recipe and make it fit your tastes perfectly!

Gluten-Free: Use a gluten-free pie crust recipe or store-bought option to cater to gluten sensitivities without sacrificing flavor.
Nut-Free: Substitute coconut cream with silken tofu or cashew cream for a creamy filling that’s nut-free and just as delicious.
Sweet Potato Twist: Swap in sweet potato puree for a slightly different taste and a gorgeous color; it adds a wonderful depth to the pie.
Spicy Kick: Add a dash of cayenne pepper to the filling for a surprising twist that enhances the overall flavor and warms the palette.
Chocolate Delight: Mix in dairy-free chocolate chips into the filling for an indulgent chocolatey surprise that pairs beautifully with pumpkin.
Maple Sweetener: Replace brown sugar with maple syrup for a beautiful caramel-like flavor that adds an extra layer of warmth to your pie.
Coconut Flakes: Stir in shredded coconut for added texture and an unexpected tropical note that complements the pumpkin perfectly.
Alternative Spices: If pumpkin pie spice is not available, use a blend of cinnamon, ginger, and nutmeg to recreate that classic warming flavor.

With so many options, the possibilities are endless! If you’re looking for more festive flavors, try serving your vegan pumpkin pie alongside a refreshing Key Lime Pie or a classic Vegan Potato Salad for a complete autumn feast.

How to Store and Freeze Vegan Pumpkin Pie

Fridge: Store your vegan pumpkin pie in an airtight container in the refrigerator for up to 4 days. This allows the flavors to deepen while keeping the crust fresh.

Freezer: For longer storage, freeze the pie wrapped tightly in plastic wrap and then aluminum foil for up to 2 months. Thaw in the refrigerator overnight when ready to enjoy.

Reheating: To reheat, warm individual slices in the microwave for 20-30 seconds or place the whole pie in a preheated oven at 350°F (175°C) for about 10-15 minutes. Enjoy this delicious vegan pumpkin pie at any time!

Make-Ahead Tip: Prepare the pie a day in advance and store it in the refrigerator to let the delicious flavors meld before serving.

Vegan Pumpkin Pie Recipe FAQs

How do I select the best pumpkin puree for this recipe?
Absolutely! When choosing pumpkin puree, opt for cans that list “100% pumpkin” as the only ingredient. Avoid those labeled as “pumpkin pie filling,” as they contain added sugars and spices that can alter your pie’s flavor. If you want to make your own, roast a small sugar pumpkin until tender, scoop out the flesh, and blend it until smooth.

What’s the best way to store leftovers of the Vegan Pumpkin Pie?
Very! You can store any leftover pie in an airtight container in your refrigerator for up to 4 days. Just make sure it’s completely cooled down before sealing. This will help the flavor deepen and maintain the crust’s integrity to keep it fresh and delicious!

Can I freeze the Vegan Pumpkin Pie?
Certainly! To freeze, wrap the pie tightly in plastic wrap followed by aluminum foil. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, thaw the pie in the refrigerator overnight. For a warm treat, reheat individual slices in the microwave for about 20-30 seconds or place the whole pie in a preheated oven at 350°F for around 10-15 minutes.

Why is my pumpkin pie filling cracking once baked?
Great question! Cracks in your filling are often a sign that the pie was baked at too high of a temperature or for too long. To prevent this, ensure you bake at the recommended temperature and keep a close eye in the final few minutes. If you notice that the crust is browning too quickly, cover it with aluminum foil. If you do see cracks, don’t worry—your pie will still taste delicious!

Can I make this Vegan Pumpkin Pie gluten-free?
Yes, absolutely! To make a gluten-free version, simply use a gluten-free pie crust recipe or a store-bought gluten-free alternative. Just check the labels to ensure all ingredients are suitable for gluten-free consumption. Enjoy this pumpkin pie without any guilt!

Is this Vegan Pumpkin Pie suitable for those with nut allergies?
Yes, it can be! The recipe utilizes coconut cream for creaminess which is nut-free. If you need to avoid coconuts as well, substituting with silken tofu or homemade cashew cream is an excellent alternative for that creamy texture. Always ensure that the ingredients you pick are free from cross-contamination if allergies are a concern.