Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey there, fellow pumpkin lovers!
Are you ready to impress everyone with a delicious dessert? I’ve got the perfect treat for you!
Today, I’m sharing my favorite vegan pumpkin pie made with creamy coconut milk.
It’s smooth, rich, and packed with all those fall flavors.
Whether you’re vegan or just love pumpkin, this pie will wow your taste buds!
Let’s dive into the recipe!
| Preparation Time | 15-20 minutes |
| Cooking Time | 60 minutes |
| Total Time | 255-300 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 3/4 cups pumpkin purée (from a 14 oz can, not pumpkin pie mix)
- 3/4 cup canned full-fat coconut milk (see notes for alternatives)
- 1/2 cup packed brown sugar
- 1/4 cup cornstarch
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla essence
- 2 teaspoons pumpkin spice blend
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 9-inch vegan pie crust (gluten-free if desired)
- Optional: vegan coconut whipped cream
Step 1: Preheat the Oven and Prepare the Pie Shell
Start by preheating your oven to 350°F (180°C).
Make sure you have your unbaked 9" pie shell ready.
There is no need to prebake the pie shell for this recipe.
Step 2: Mix the Pumpkin Filling
In a blender or a large bowl, combine the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt.
Mix well until all the ingredients are smoothly blended together.
Ensure no lumps remain for a consistent texture.
Step 3: Fill the Pie Shell
Pour the well-mixed pumpkin filling into the prepared pie crust.
Use a spatula to spread the mixture evenly and smooth out the top.
This ensures an even bake and a nice presentation.
Step 4: Bake the Pie
Place the filled pie shell in the preheated oven and bake for 60 minutes.
Keep an eye on the pie; when you remove it from the oven, the edges should be slightly cracked, and the middle will appear wobbly.
This is normal and indicates that the pie is baked just right.
Step 5: Cool and Chill the Pie
Allow the pie to cool at room temperature before transferring it to the fridge.
Chill the pie uncovered in the fridge for a minimum of 4 hours, or better yet, overnight.
This chilling step is crucial for the pie to set completely and achieve the right texture.
Step 6: Serve
Once the pie has fully set in the fridge, it’s ready to serve.
You can enjoy the pie plain or top it with coconut whipped cream for an extra touch of decadence.
Slice and enjoy your creamy, delicious pumpkin pie!
