Oh, fall. There’s just nothing like those crisp days and the smell of everything warm and cozy, is there? And what’s more iconic for fall than pumpkin pie? For the longest time, though, I felt like I was missing out on that quintessential slice of autumnal heaven because I’m all about keeping things plant-based, you know? Well, guess what? I’ve tinkered, I’ve tested, and I’ve perfected this absolutely dreamy Maple Vegan Pumpkin Pie that I’m SO excited to share with you! It’s completely dairy-free and egg-free, but trust me, you won’t miss a thing. The natural, rich sweetness from pure maple syrup really takes it over the top, making it a total showstopper for any holiday table or just a lovely treat for a chilly afternoon. I remember making this for the first time last year, and my whole kitchen just filled with the most incredible, comforting aroma that instantly felt like home. It’s my go-to now, and I just know you’ll fall in love with it too!
Why You’ll Love This Maple Vegan Pumpkin Pie
It’s unbelievably easy to whip up! Seriously, you can go from ingredients to bake-ready in about 15 minutes.
The flavor is pure fall magic – rich, spiced pumpkin complemented by the gorgeous, natural sweetness of real maple syrup. Maple Vegan Pumpkin Pie perfection!
Totally vegan, dairy-free, AND egg-free, so everyone can dig in and enjoy a slice of pure happiness.
It tastes just like the classic you remember (or maybe even better!), without any of the animal products.
Perfect for Thanksgiving, Christmas, or any cozy autumn gathering. It’s a total crowd-pleaser!
The texture is just right – smooth, custardy filling in a flaky crust. Yum!
Ingredients for the Perfect Maple Vegan Pumpkin Pie
Alright, let’s talk about what makes this pie so darn good! It’s all about having the right building blocks. You don’t need anything fancy, just good, simple ingredients that work together. Here’s what you’ll need to grab:
- 1 vegan pie crust (store-bought is totally fine, or make your own if you’re feeling ambitious!)
- 1 (15 ounce) can pumpkin puree (make sure it’s just pumpkin, no added spices or sugars!)
- 1/2 cup pure maple syrup (this is key for that wonderful, natural sweetness!)
- 1/4 cup unsweetened plant-based milk (almond, soy, oat, whatever you love works great)
- 1/4 cup cornstarch (this helps get that lovely, firm custard texture)
- 1 teaspoon pumpkin pie spice (or make your own blend with cinnamon, ginger, nutmeg, and cloves!)
- 1/2 teaspoon vanilla extract (just a little bit for depth)
- A pinch of salt (it really does make a difference, trust me!)
How to Make This Delicious Maple Vegan Pumpkin Pie
Okay, making this pie is really the easiest thing ever, which is part of why I love it so much! No complicated steps, no weird techniques. Just simple goodness. Get ready to have your kitchen smelling like fall heaven.
Preheating and Crust Preparation
First things first, let’s get that oven screaming hot! Set it to 375°F (190°C). While it’s warming up, take your vegan pie crust and place it right on a baking sheet. This is my little trick – it makes it SO much easier to slide in and out of the oven, and it catches any potential spills. Easy peasy!
Creating the Maple Vegan Pumpkin Filling
Now for the creamy, dreamy filling! Grab a big bowl, and toss in your pumpkin puree, that lovely pure maple syrup (it’s our sweetener!), your plant-based milk, cornstarch to get it nice and thick, the pumpkin pie spice for all those cozy flavors, a splash of vanilla, and just a pinch of salt. Whisk it all together like your life depends on it until it’s super smooth and there are no lumps. Honestly, I like to add the wet ingredients first and then whisk in the cornstarch to make sure it dissolves perfectly.
Baking Your Maple Vegan Pumpkin Pie to Perfection
Once the filling is smooth as silk, gently pour it into your prepared pie crust. Try not to slosh it over the sides! Pop that baking sheet with the pie into your hot oven. It’ll need about 45 to 55 minutes. You’ll know it’s ready when the edges look set and the center still has a *slight* jiggle, but it’s not liquidy. The crust should be a beautiful golden brown. Oh, and your whole house will smell like pure magic!
Cooling and Serving Your Maple Vegan Pumpkin Pie
This is probably the hardest part: waiting! You *have* to let this Maple Vegan Pumpkin Pie cool completely on a wire rack. I know, I know, warm pie is divine, but letting it cool fully is crucial for the filling to set up nice and firm. Once it’s totally cooled, slice it up and serve it just as is, or maybe with a dollop of vegan whipped cream. Pure bliss!
Tips for the Best Maple Vegan Pumpkin Pie
Alright, so you’ve got the basic recipe down, but let me tell you, a few little tweaks can really make your Maple Vegan Pumpkin Pie sing! My biggest secret? Use the BEST pure maple syrup you can find. Seriously, that stuff with the pretty amber color and rich flavor? It makes ALL the difference. Avoid the pancake syrup; it’s just not the same and won’t give you that authentic maple goodness. Also, remember I said to grab plain pumpkin puree? That’s non-negotiable! The pre-spiced stuff throws off the whole balance of my spice mix, and we want *our* perfect blend, right?
Now, about that filling. If you happen to overbake it just a *tiny* bit, or if it gets a little crack when it cools (it happens!), don’t you stress! A generous dollop of vegan whipped cream is your best friend. It hides a multitude of sins and makes everything taste better. Seriously, that’s what my Aunt Carol always says. And if you’re feeling fancy and want to go beyond the basic pumpkin pie spice? Try adding a pinch of ground cardamom or even a tiny bit of freshly grated ginger to the filling – it adds such a lovely warmth. Oh, and if you’re looking for a perfect cocktail to sip alongside your pie, you’ve got to try this Maple Bourbon Old Fashioned. It’s the ultimate fall pairing!
Ingredient Notes and Substitutions for Maple Vegan Pumpkin Pie
Let’s chat about some of these ingredients for a sec, shall we? It’s always good to know *why* we’re using what we’re using, and also what you can do if you’re missing something. For the plant-based milk, I usually reach for almond or soy because they’re pretty neutral. Oat milk works great too, it just might make the filling a *tad* richer. Cashew milk is also a good option if you have it on hand!
Now, about the cornstarch – it’s our thickener here, giving us that lovely, custardy texture without eggs. If somehow cornstarch isn’t your thing, arrowroot powder is a fantastic swap! Use the same amount, 1/4 cup. Just be sure to whisk really well to avoid any little clumps. Honestly, the pure maple syrup is non-negotiable for that signature sweetness and flavor, so try your best to find a good quality one. It really makes all the difference in this Maple Vegan Pumpkin Pie!
Serving and Storage for Your Maple Vegan Pumpkin Pie
This pie is just begging to be served with a big dollop of cool, fluffy vegan whipped cream, don’t you think? It’s the perfect contrast to the warm spice and sweet maple. A little sprinkle of cinnamon on top is also a lovely touch if you want some extra cozy vibes. Once your beautiful Maple Vegan Pumpkin Pie has cooled down completely and you’ve had your fill (or saved some for later!), just pop it into the fridge. It’ll keep nicely for about 3-4 days. Honestly, the flavors even get better the next day! You can definitely freeze slices too, wrapped up well, if you want to keep that fall feeling going even longer.
Frequently Asked Questions about Maple Vegan Pumpkin Pie
Got questions about this delicious pie? I’ve got answers! Let’s clear up any doubts so you can bake the best Maple Vegan Pumpkin Pie possible.
Can I make this pie ahead of time?
Oh, absolutely! In fact, I often find it tastes even better the next day after the flavors have had a chance to really meld together. You can bake it up to two days in advance and just keep it covered in the refrigerator. It makes holiday mornings SO much less stressful!
What if my pie cracks?
Don’t panic if your pie cracks a little when it cools! It happens sometimes, especially with vegan pies. The best fix is a generous swirl of vegan whipped cream or maybe even some toasted pecans sprinkled over the top. Nobody will even notice, and it will still taste divine!
Can I use a different sweetener instead of maple syrup?
You *could* try using agave nectar or even date syrup as a sweetener, but pure maple syrup really gives this pie its signature flavor and I highly recommend it. Other sweeteners might change the taste and texture a bit, so stick with maple syrup for the classic Maple Vegan Pumpkin Pie experience!
What’s the best way to store leftovers?
Leftover pie should be stored in an airtight container in the refrigerator. It will keep nicely for about 3-4 days. You can also freeze individual slices, tightly wrapped, if you want to save some for a later treat!
Nutritional Information (Estimated)
Just so you know, this nutritional info is an estimate and can change a bit depending on the brands you use and if you add any extra yummy toppings! A typical slice of this delightful Maple Vegan Pumpkin Pie usually comes in around 250 calories, with about 10g of fat and 40g of carbs, including around 20g of sugar. It’s a treat, for sure, but a pretty wholesome one!
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Maple Vegan Pumpkin Pie
- Total Time: 65 min
- Yield: 8 servings 1x
- Diet: Vegan
Description
A simple and delicious vegan pumpkin pie sweetened with maple syrup.
Ingredients
- 1 vegan pie crust
- 1 (15 ounce) can pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup unsweetened plant-based milk
- 1/4 cup cornstarch
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 375°F (190°C).
- Place the vegan pie crust on a baking sheet.
- In a large bowl, whisk together the pumpkin puree, maple syrup, plant-based milk, cornstarch, pumpkin pie spice, vanilla extract, and salt until smooth.
- Pour the pumpkin filling into the prepared pie crust.
- Bake for 45-55 minutes, or until the center is set and the crust is golden brown.
- Let the pie cool completely on a wire rack before slicing and serving.
Notes
- For a richer flavor, you can add a tablespoon of melted vegan butter to the filling.
- Serve with your favorite vegan whipped cream.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan pumpkin pie, maple pumpkin pie, dairy-free pumpkin pie, egg-free pumpkin pie, holiday dessert, fall baking