Description
A rich, creamy, dairy-free and egg-free pumpkin pie that captures the cozy flavors of fall. Perfect for Thanksgiving or any chilly day when comfort is on the menu.
Ingredients
Scale
- 1 ¾ cups pumpkin purée (from a 14 oz can, not pumpkin pie mix)
- ¾ cup canned full-fat coconut milk
- ½ cup packed brown sugar
- ¼ cup cornstarch
- ¼ cup pure maple syrup
- 1 teaspoon vanilla essence
- 2 teaspoons pumpkin spice blend
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 9-inch vegan pie crust (gluten-free if desired)
- Optional: vegan coconut whipped cream for serving
Instructions
- Preheat oven to 350°F (180°C). Place the vegan pie crust on a baking sheet.
- In a blender or mixing bowl, combine pumpkin purée, coconut milk, brown sugar, cornstarch, maple syrup, vanilla, pumpkin spice, cinnamon, and salt. Blend or whisk until smooth.
- Pour the filling into the crust and smooth the top. Tap gently on the counter to remove air bubbles.
- Bake for 60 minutes until edges are slightly cracked and center is just wobbly.
- Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Slice with a clean knife and serve with vegan whipped cream. Enjoy the creamy fall magic!
Notes
Use full-fat coconut milk for best texture. Let the pie chill fully to set. Swap brown sugar for coconut sugar if preferred. Gluten-free crust works great. Make ahead for a stress-free dessert!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg