Best vegan pumpkin pie
It can be made without tofu, cashews, or eggs.
This classic vegan pumpkin pie is the perfect dessert for any occasion. Your guests will think the thick, creamy pumpkin filling is full of heavy cream and fat!
This simple pumpkin recipe is a great option if you’re looking for a vegan dessert to serve at Thanksgiving.
Every time, both vegans as well as non-vegans give it rave reviews.
No one will ever guess it is vegan because the creamy cinnamon-spiced filling tastes like a traditional pumpkin pie.
Vegan pumpkin pie ingredients
This recipe requires essential ingredients such as flour, sugar, and pumpkin spice.
Choose your favorite milk. Coconut milk gives the pie a smooth, creamy texture. You can also use other non-dairy alternatives such as almond milk, soymilk, oatmeal, or other milk.
Ingredients can be found in stores such as Whole Foods or Wegmans.
You can use an energy egg replacer instead of cornstarch to bind your filling. It’s made of potato starch, tapioca, and tapioca. Try the healthy pumpkin pie in the recipe box. It uses flax egg.
Sugar can be brown or white sugar, date or coconut sugar, or granulated sugar-free erythritol, xylitol, or granulated sugar.
I haven’t tried reducing the milk, increasing cornstarch, or using a liquid sweetener without refined sugar, like pure maple syrup.
Fresh or canned pumpkin
Libby’s (Trader Joe’s), Whole Foods, Walmart, and Good and Gather are popular brands.
Use pumpkin puree instead of pumpkin pie mix or canned pumpkin pie filling, which has already been spiced and sweetened. In cooked or canned puree, the only ingredient should be pumpkin.
You can substitute roasted sweet potatoes or butternut squash if you don’t have canned pumpkin. You can also make your pumpkin puree home by roasting and blending it.
Choose small sugar or pie pumpkins if you want to make pumpkin puree. They will produce a smoother puree than more giant carving pumpkins with stringy flesh. You can also use butternut or acorn puree.
How to make vegan Pumpkin Pie
Whisk the pureed pumpkin, non-dairy milk, and vanilla extract if you use flax. Allow to sit for at least 10 minutes or place in the refrigerator overnight.
Use my vegan crust recipe or your favorite store-bought or homemade 9-inch plant-based pie crust.
Preheat the oven to 400 degrees Fahrenheit. Pour the pumpkin pie mixture into the pie crust.
The baking pan should be placed on the middle rack in the oven and cooked for 28 minutes. When you remove the pie, it should still look undone.
Allow the pie to cool, then place it in the refrigerator for at least 5 hours or overnight. During this time, it will harden. Slice the pie and serve it with toppings such as vegan whipped cream, dairy-free ice cream, candied cranberries and pecans, gelatin-free mini marshmallows, or other toppings.
Vegan pie crust recipe
Use your favorite pie crust. You can use a homemade crust, graham-crumb crust, or this plant-based recipe.
You can also find a recipe for a dairy-free pumpkin pie without a crust in the box below.
Pie Crust: Combine 1/2 cup whole wheat pastry or all-purpose flour, 1/2 cup canola oil, 1/2 cup sugar or xylitol, and one teaspoon of salt. Stirring to form a smooth dough is essential. Add water slowly, if necessary, until the dough comes together but does not become gummy. Press into a baking pan measuring 9 inches.
15 oz pumpkin puree
Milk (12 oz) (canned coconut or dairy-free cream will produce the thickest and creamiest results).
1 tbsp pure vanilla extract
If desired, 1/2 cup of sugar can be unrefined.
Use this healthy pumpkin pie without cornstarch instead.
2 tsp of cinnamon
1 tsp pumpkin pie spice
Half a teaspoon of salt
Use the recipe above to make a 9-inch prepared pie crust, or use a crust that is already pre-made.
Whizz all ingredients together until smooth. Pour the filling into your pie crust and smooth it out evenly. Bake for 28 minutes. When you remove the vegan pumpkin pie, it should still look undone. Allow to cool and then refrigerate for at least five hours, uncovered. This will help it firm up.