Try our delightful vegan pumpkin pie recipe baked to perfection! This easy recipe requires simple pantry staples and takes little effort to make. You can use a homemade vegan pie crust or choose a store-bought one. The creamy filling is made with pumpkin puree, coconut milk, granulated sugar, brown sugar, cornstarch, vanilla extract, pumpkin spice, and salt. Blend all the filling ingredients until smooth, pour into the prepared pie crust, and bake for 45-55 minutes. The pie can be made ahead of time and freezes well. Serve with vegan whipped cream or ice cream. This recipe is a fan-favorite and a must-have for your holiday table!
Key Takeaways
- Vegan pumpkin pie recipe baked to perfection with simple pantry staples
- Option to use homemade or store-bought crust
- Easy-to-make creamy filling with blended pumpkin puree, coconut milk, sugars, cornstarch, vanilla extract, pumpkin spice, and salt
- Bakes for 45-55 minutes and can be made ahead of time and freezes well
- Perfectly complements your holiday table and can be served with vegan whipped cream or ice cream
How to Make Vegan Pumpkin Pie Filling?
To make the vegan pumpkin pie filling, combine pumpkin puree, coconut milk, granulated sugar, brown sugar, cornstarch, vanilla extract, pumpkin spice, and salt in a blender or food processor. Blend all the ingredients until smooth and creamy.
Once the filling is ready, preheat the oven to 350°F (175°C) and prepare your vegan crust of choice. You can use a homemade vegan pie crust or a store-bought one. Pour the filling into the prepared crust, smoothing it evenly with a spatula.
Bake the pie for 45-55 minutes, or until the filling is set and the crust is golden brown. If you’re unsure if it’s done, insert a toothpick or knife in the center of the pie – it should come out clean.
Once done, remove the pie from the oven and let it cool to room temperature before slicing and serving. You can serve it plain or with vegan whipped cream or ice cream.
This homemade vegan pumpkin pie recipe is perfect for those looking for a dairy-free pumpkin pie recipe. It’s creamy, rich, and flavorful, making it the ideal dessert for any occasion. You can make the pie ahead of time and freeze it, providing you with a quick and easy dessert option whenever you need it.
Baking and Serving the Vegan Pumpkin Pie
Pour the smooth pumpkin pie filling into a prepared vegan pie crust and bake it in the oven for 45-55 minutes. It is essential to use a vegan pie crust to keep the recipe 100% plant-based. You can easily make a homemade crust using flour, vegan butter, and a little water. Alternatively, you can opt for a pre-made vegan pie crust available in most supermarkets.
One of the benefits of this vegan pumpkin pie is that it is a healthy dessert option. Its filling is dairy-free, and there is no tofu used. This dessert is perfect for those who avoid soy products or are looking for a healthier option.
Once the pie is baked to perfection, let it cool completely before serving. You can store the pie in the fridge for up to three days or freeze it for up to a month. To serve, decorate with vegan whipped cream or ice cream, and enjoy the rich and flavorful dessert.
Make Your Holiday Table Complete with Our Vegan Pumpkin Pie Recipe
Our vegan pumpkin pie recipe has become a fan-favorite and is a must-have for your holiday table! This creamy and rich dessert is perfect for those seeking a delicious vegan pumpkin option without compromising on taste. It’s simple to make and requires basic pantry staples, making it an effortless addition to your holiday menu.
This recipe comes with the option to use either a homemade vegan pie crust or a store-bought one. The creamy filling is made with pumpkin puree, coconut milk, granulated sugar, brown sugar, cornstarch, vanilla extract, pumpkin spice, and salt. To achieve a smooth and velvety texture, blend all the filling ingredients until well combined. Pour the filling into the prepared pie crust and bake for 45-55 minutes in the oven. The result is a pumpkin pie that is baked to perfection and packed with flavor.
If you’re short on time, you can make the pie ahead of time and freeze it. This recipe is also perfect for those looking for healthy vegan pumpkin pie options without tofu. To complement the pie, serve it with vegan whipped cream or ice cream, which are readily available in supermarkets.
Our vegan pumpkin pie recipe is not the only option on the table. There are plenty of other vegan pumpkin desserts, such as pumpkin cheesecake, pumpkin bread, and pumpkin cookies. However, our pumpkin pie recipe remains a fan favorite and is sure to be a crowd pleaser this holiday season.
Conclusion
In conclusion, our delightful vegan pumpkin pie recipe baked to perfection is a wonderful addition to any dessert table, and we encourage you to give it a try! The recipe requires simple pantry staples and takes little effort to make. You have the option to use a homemade vegan pie crust or a store-bought one. The creamy filling is made with pumpkin puree, coconut milk, granulated sugar, brown sugar, cornstarch, vanilla extract, pumpkin spice, and salt. For a smooth and creamy texture, blend all the filling ingredients together. The pie bakes for 45-55 minutes, and it can be made ahead of time and freezes well. We recommend serving it with vegan whipped cream or ice cream. This recipe is a fan-favorite and a must-have for your holiday table!
FAQ
Q: Can I use fresh pumpkin instead of pumpkin puree?
A: Yes, you can use fresh pumpkin to make the puree for the pie filling. Simply roast or steam the pumpkin until it is soft, then blend it until smooth.
Q: Can I substitute the coconut milk with another dairy-free milk?
A: Yes, you can use almond milk or soy milk as a substitute for coconut milk in this recipe. However, keep in mind that it may slightly alter the flavor and texture of the pie filling.
Q: Can I use a gluten-free pie crust for this recipe?
A: Absolutely! You can use a gluten-free pie crust to make this vegan pumpkin pie suitable for those with gluten intolerances or dietary restrictions.
Q: How long can I freeze the pie for?
A: The pie can be frozen for up to 2 months. Make sure to wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer.
Q: Can I make the pie in advance?
A: Yes, you can make the pie ahead of time and store it in the refrigerator for up to 3 days. Just make sure to cover it with plastic wrap or place it in an airtight container.
Q: Can I omit the sugar or reduce the amount?
A: While the sugar adds sweetness and helps bind the filling, you can reduce the amount to your taste preferences. Keep in mind that it may affect the overall taste and texture of the pie.