Easy Vegan Pumpkin Pie
9 easy ingredients, just mix in a blender or in a bowl, pour into a pie shell, and then bake. Done! This pumpkin pie is so easy to make and tastes better than the original version. It has been the #1 most popular recipe on my blog since I posted this recipe back in 2015. It’s an all-time fan-favorite recipe!
Prep Time: 5minutes mins
Cook Time: 1hour hr
Total Time: 1hour hr 5minutes mins
Servings: 1 9″ pie
Author: Sam Turnbull
Ingredients
1 ¾ cups pumpkin purée (a 14 oz can is equivalent to 1 ¾ cups HOMEMADE FROM JACK-O-LATERN; do not use pumpkin pie filling)
¾ cup full-fat coconut milk (see notes for substitutions and more info)
½ cup brown sugar
¼ cup cornstarch
¼ cup maple syrup
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
1 Recipe Easy Vegan Pie Crust or 1, 9″ frozen vegan pie crust (gluten-free if preffered)
Vegan Coconut Whipped Cream (optional)
Instructions
Preheat your oven to 350°F (180°C). Have your unbaked 9″ pie shell ready (there is no need to prebake it).
Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top.
Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.
Notes
Coconut milk: use a full-fat coconut milk (the kind in a can) I use this one, and make sure to shake the can before measuring. You cannot taste the coconut flavor. The richness of coconut milk will make the pie creamy and delicious!
Coconut milk substitute: If you can’t use coconut milk, substitute with a rich vegan heavy cream or a barista-style soy or oat milk. Be sure to choose a plant-based milk with a higher fat content so the pie stays creamy and delicious. You can also use an equal amount of plain vegan yogurt. The texture may be slightly softer, so be sure to chill thoroughly to set.
Storage: The pie will keep fresh in the fridge for 3 – 4 days.
Freezing the Pie: You can also freeze the pie. Cook the pie, allow it to set and cool overnight in the fridge. Place the pie on a baking sheet and freeze until solid, 3 – 4 hours. Wrap in plastic wrap then place in a freezer bag, aluminum foil, or an air-tight container and return to the freezer. The pie should keep for up to 2 months.
https://itdoesnttastelikechicken.com/wprm_print/easy-vegan-pumpkin-pie