Description
A simple and flavorful vegan pumpkin pie recipe.
Ingredients
Scale
- 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