Oh, pumpkin pie! Just the thought of it brings back all the cozy vibes of autumn and holidays, doesn’t it? There’s just something so comforting about that warm, spiced filling and that perfectly flaky crust. For a long time, I thought I’d have to miss out, but then I discovered this absolute gem: a Delicious Vegan Pumpkin Pie that is just as incredible as the classic. Trust me, you won’t even miss the dairy or eggs! I remember the first time I made this, I was a little nervous, but the smell that filled my kitchen was pure magic. It’s become my go-to for everything from Thanksgiving dinner to just an “I need some comfort” Tuesday night.
Why You’ll Love This Delicious Vegan Pumpkin Pie
Seriously, you guys, this pie is a total game-changer! It’s just so darn easy to whip up. I can get it ready for the oven in like, 15 minutes flat, which is amazing when I’m rushing around.
And the flavor? Oh. My. Goodness. It’s got all those warm, cozy spices you expect from a perfect pumpkin pie, and you would NEVER guess it’s totally vegan. I’ve had people who are crazy about traditional pies ask me for the recipe after trying this one!
It’s just pure plant-based joy in every bite. Perfect for anyone wanting to dive into vegan baking or just make a healthier-ish dessert choice. You know, because pumpkin! 😉
Honestly, it’s the ultimate crowd-pleaser. Whether it’s Thanksgiving or just a random Tuesday night gathering, everyone devours this pie. It’s super inclusive for all sorts of folks with dietary needs, too.
And the best part? While it’s obviously a fall and holiday champion, this Delicious Vegan Pumpkin Pie is so good, I find myself making it all year round. It’s my little slice of cozy happiness, anytime.
Plus, you probably have almost everything you need in your kitchen already! No weird, hard-to-find ingredients. Just simple, good stuff like pumpkin, spices, and your go-to plant milk. Phew!
Ingredients for Your Delicious Vegan Pumpkin Pie
Okay, so getting the ingredients together for this pie is super straightforward. I promise! You probably have most of this stuff in your pantry right now. The key is just having good quality basics.
Here’s what you’ll need to grab:
- 1 (9-inch) pre-made vegan pie crust. Make sure it’s vegan! Sometimes the store-bought ones sneak in lard or butter, so always double-check.
- 1 (15-ounce) can of pure pumpkin puree. Just plain pumpkin, no pie filling loaded with sugar and spices already. That’s our job!
- 1/2 cup granulated sugar.
- 1/4 cup packed brown sugar. Ooh, this adds such a lovely depth of flavor. Make sure to really pack it into your measuring cup so you get the right amount.
- 1 teaspoon ground cinnamon. This is your cozy spice workhorse!
- 1/2 teaspoon ground ginger. Just a little kick to make it interesting.
- 1/4 teaspoon ground nutmeg. Freshly grated is great, but pre-ground is totally fine too!
- 1/4 teaspoon ground cloves. A little goes a long way with these, but they add that perfect autumnal spice complexity.
- 1/2 teaspoon salt. Don’t skip this! It really balances out all the sweetness.
- 1 1/2 cups unsweetened plant-based milk. My favorite is oat milk or soy milk because they’re nice and creamy, but almond milk works too.
- 2 tablespoons cornstarch. This is our magic binder to get that perfect, set filling without eggs!
- 1 teaspoon vanilla extract. Another flavor enhancer that just makes everything taste better.
Essential Equipment for Making Delicious Vegan Pumpkin Pie
Alright, so to make this amazing Delicious Vegan Pumpkin Pie, you don’t need a super fancy kitchen setup. Most of these things are probably already hanging out in your drawers and cupboards. But having the right tools makes the whole process so much smoother, trust me!
Here’s what you’ll want to have handy:
- A 9-inch pie plate. Make sure it’s deep enough to hold all that delicious filling!
- A large mixing bowl. This is where all the pumpkin magic happens.
- A small bowl for whisking up your plant milk and cornstarch.
- A good old reliable whisk. You’ll use this for both bowls, getting everything nice and smooth.
- A set of measuring cups and spoons. Baking is a science, right? Especially when you’re going dairy-free and egg-free!
- A baking sheet. This is super important for catching any potential drips and making it easier to move the pie in and out of the oven.
- A spatula or spoon for scraping out every last bit of filling from the bowl. Waste not, want not!
Step-by-Step Instructions: Crafting Your Delicious Vegan Pumpkin Pie
Alright, let’s get down to business and make this amazing Delicious Vegan Pumpkin Pie! It really is straightforward, and I promise, the results are so worth it. It feels like actual magic when you see it come together. Just follow these steps, and you’ll have a perfect pie every single time. You can even use some of those leftover pumpkin flavors in a delicious pumpkin pie smoothie if you’re feeling really inspired!
Preheating and Preparing the Pie Crust
First things first, gotta get that oven nice and toasty! So, preheat your oven to 425°F (220°C). While the oven is warming up, take your vegan pie crust and lay it flat on a baking sheet. I always use a baking sheet because, well, no one wants a pie filling explosion in their oven! It just makes life easier for cleanup, and it helps support the crust while it bakes. Easy peasy!
Mixing the Delicious Vegan Pumpkin Pie Filling
Now for the fun part – making that glorious filling! Grab your big mixing bowl. Dump in your pumpkin puree, both sugars (yes, both!), cinnamon, ginger, nutmeg, cloves, and that pinch of salt. Give it all a good whisk until it’s nicely combined. You want everything to be uniform. In a separate smaller bowl, take your plant-based milk and whisk in the cornstarch. Make sure it’s super smooth – no lumps allowed! This is our secret weapon for a perfectly set filling without any eggs. Once that’s smooth, pour this milky mixture into your pumpkin mixture. Whisk everything together until it’s all smooth and gorgeous. Oh, and don’t forget to stir in that vanilla extract! It just rounds out all those lovely spices.
Assembling and Baking Your Delicious Vegan Pumpkin Pie
Okay, time to bring it all together! Pour that velvety smooth pumpkin filling right into your prepared pie crust on the baking sheet. Now, we bake smart. We start with a hot oven – 425°F (220°C) for about 15 minutes. This helps set the crust and the edges of the filling quickly. Then, and this is key, reduce the oven temperature down to 350°F (175°C) and let it bake for another 35-45 minutes. You’ll know it’s ready when the center is mostly set. It might wiggle a *tiny* bit, but it shouldn’t be super liquidy. The edges should look nicely golden. I like to gently shake the baking sheet; if the center is just barely jiggly, it’s usually perfect. Don’t overbake it, or it can get a little crumbly!
Cooling and Serving Your Delicious Vegan Pumpkin Pie
This next step feels boring, but it is SO important. You’ve got to let your pie cool completely on a wire rack. Seriously, do not rush this! The filling continues to set as it cools, and if you slice into it too soon, it might be a bit runny. Patience, my friends! Once it’s totally cool, you can slice it up. It’s delicious served chilled straight from the fridge or at room temperature. Both ways are amazing, so pick your favorite!
Tips for the Perfect Delicious Vegan Pumpkin Pie
You know, making a perfect Delicious Vegan Pumpkin Pie isn’t rocket science, but a few little tricks can really elevate it from “good” to “OMG, I need another slice!” First off, about that plant-based milk – I really love using oat milk or soy milk because they have a nice creamy texture that mimics dairy really well. But honestly, almond or even cashew milk will work in a pinch! Just make sure it’s unsweetened, okay?
Now, for that perfectly set filling we talked about, the cornstarch is key. Make sure you whisk it into the milk *really* well. I sometimes give it an extra little whisk right before I pour it into the pumpkin mixture, just to be sure there are no sneaky lumps hiding in there. It helps prevent that dreaded cracked top, too!
And speaking of cracks, don’t panic if you see a tiny one – it’ll still taste amazing. Sometimes temp changes can do that. My favorite tip for any pie, vegan or not, is to always bake it on a lower rack in the oven if you can. It gives the bottom crust a chance to cook through nicely and prevents the top from getting overly brown before the inside is set. If you’re feeling adventurous after pie season, you can even use those leftover pumpkin vibes in a fun pumpkin spice smoothie!
Ingredient Notes and Substitutions
Let’s chat about some of these ingredients for your Delicious Vegan Pumpkin Pie! The plant-based milk is pretty flexible; oat or soy milk give the creamiest results, but almond milk is totally fine too. Just make sure it’s unsweetened so you can control the sweetness yourself. Sometimes, if I want an extra decadent pie, I’ll even use full-fat coconut milk from a can (the kind you find in the international aisle, not the carton!) – it makes it super rich. And don’t stress too much if you don’t have both sugars; you can get away with just using all granulated sugar or all brown sugar, though the combo is best!
Storage and Reheating Instructions
Got leftovers of this amazing Delicious Vegan Pumpkin Pie? Lucky you! Just pop it into an airtight container or cover it really well with plastic wrap and pop it in the fridge. It’ll stay wonderfully fresh for about 3-4 days. I find it tastes even better the next day, honestly! Since it’s so darn good chilled, you often don’t even need to reheat it. But if you prefer it a little warmer, you can just pop a slice in the microwave for about 15-20 seconds. Easy!
Frequently Asked Questions about Delicious Vegan Pumpkin Pie
Got questions about making the best Delicious Vegan Pumpkin Pie? I’ve got you covered! Here are some of my most-asked questions, answered:
Can I make this Delicious Vegan Pumpkin Pie ahead of time?
Absolutely! This is one of my favorite pies to prep ahead. You can bake it the day before Thanksgiving or any big event. It actually tastes even better when the flavors have had a chance to meld together overnight. Just make sure it’s completely cooled before you cover it and pop it in the fridge.
What’s the best plant-based milk for vegan pumpkin pie?
Honestly, it depends on what you have and what you like! I find that unsweetened oat milk or soy milk gives you the creamiest, richest result, kind of like traditional dairy milk. But unsweetened almond milk works perfectly fine too. Just avoid anything with added sugar so you can control the sweetness yourself!
How do I know if my Delicious Vegan Pumpkin Pie is done baking?
This is super important! You want the edges of the filling to be set but the very center might still have a slight wobble when you gently shake the baking sheet. It shouldn’t look liquidy, though. A good test is to insert a knife near the center – it should come out clean with moist crumbs, not batter clinging to it. It will continue to set up as it cools, so don’t overbake!
Can I freeze vegan pumpkin pie?
Yes, you can! It holds up pretty well in the freezer. Your best bet is to bake the pie completely, let it cool, and then wrap it tightly in a couple of layers of plastic wrap and then a layer of aluminum foil. It should last about 1-2 months in the freezer. Thaw it overnight in the refrigerator before serving. It’s still delicious, maybe a tiny bit softer, but still wonderful!
And hey, speaking of delicious pumpkin things, if you’ve got extra pumpkin puree lingering around, you might love trying this sweet potato pie smoothie. It’s a totally different vibe but just as tasty!
Estimated Nutritional Information
Okay, so let’s talk numbers! Please remember these are just estimates because every kitchen and every ingredient can be a little different. This is based on an average slice, and it’s super helpful for keeping track of things. We’re looking at roughly 250 calories per slice, with about 10g of fat (don’t worry, most of that’s good stuff!) and about 40g of carbs. It’s got a decent amount of sugar, around 25g, but also a good scoop of fiber at 3g. Remember, these can change a bit depending on the exact brands you use!
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Delicious Vegan Pumpkin Pie
- Total Time: 65 min
- Yield: 8 servings 1x
- Diet: Vegan
Description
A simple and flavorful vegan pumpkin pie recipe.
Ingredients
- 1 9-inch pie crust, vegan
- 1 15-ounce can pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups unsweetened plant-based milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C).
- Place the pie crust on a baking sheet.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate small bowl, whisk together the plant-based milk and cornstarch until smooth.
- Pour the milk mixture into the pumpkin mixture and whisk until well combined.
- Stir in the vanilla extract.
- Pour the filling into the prepared pie crust.
- Bake for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 350°F (175°C) and continue baking for 35-45 minutes, or until the center is set.
- Let the pie cool completely on a wire rack before serving.
Notes
- For a richer flavor, you can use full-fat coconut milk.
- Ensure your pie crust is fully vegan.
- Serve chilled or at room temperature.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan pumpkin pie, dairy-free pumpkin pie, egg-free pumpkin pie, plant-based dessert, holiday pie