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Easy Creamy Vegan Pumpkin Pie

Close-up of a perfect slice of vegan pumpkin pie showing the orange filling and white creamy layer on a light plate.
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A simple recipe for a rich, creamy, dairy-free and egg-free pumpkin pie that tastes like the classic version.

Ingredients

Scale
  • 1 pre-made or homemade vegan pie crust (9-inch)
  • 1 (15-ounce) can pure pumpkin puree
  • 1 (14-ounce) can full-fat coconut milk (refrigerated overnight) OR 1 1/2 cups unsweetened soy or oat milk
  • 3/4 cup packed light brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C). Place the pie crust on a baking sheet.
  2. If using coconut milk, open the can without shaking it. Scoop out the thick cream layer from the top and measure 1 cup. Discard the watery liquid or save it for another use. If using plant milk, measure 1 1/2 cups.
  3. In a large bowl, whisk together the pumpkin puree, coconut cream (or plant milk), brown sugar, cornstarch, vanilla extract, pumpkin pie spice, cinnamon, and salt until completely smooth.
  4. Pour the filling mixture into the unbaked pie crust.
  5. Bake for 50 to 60 minutes, or until the edges are set and a toothpick inserted near the center comes out mostly clean. The center may still wobble slightly.
  6. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. The pie will firm up as it cools.
  7. Chill the pie in the refrigerator for an additional hour before serving for the best texture.

Notes

  • For a thicker, richer pie, use the solid cream from full-fat coconut milk. For a lighter pie, use soy or oat milk.
  • If your crust starts browning too quickly, cover the edges loosely with aluminum foil halfway through baking.
  • Serve plain or top with vegan whipped topping.

Nutrition

Find it online: https://kitchnkudos.com/vegan-pumpkin-pie-recipe-easy-creamy/