Vegan Pumpkin Pie Recipe
NOTHING like most of the vegan pumpkin pies you’ve messed with that are like eating a stale old penny loafer. Call this the glow-up of pie: creamy center, crisp crust, and spices bringing big Fall energy. It holds together better than most Thanksgiving plans, slices smooth, and tastes dang good whether you serve it with whipped cream, or rock it warm with a scoop of ice cream.
Servings: 10 Servings
Calories: 171kcal
Cost: $9
Ingredients
- 14 oz. Pumpkin purée
- 1 cup coconut cream
- ⅔ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ¼ teaspoon cardamom
- ¼ teaspoon ground cloves
- 2 teaspoons molasses
- 1 teaspoon vanilla extract
- ⅓ cup cornstarch
- ½ teaspoon salt
- ½ recipe vegan pie crust dough
Optional Toppings:
Instructions
- Preheat the oven to 350°F (175°C).
- On a lightly floured surface, roll out the pie crust dough to fit a 10-inch (25 cm) pie dish.
- Transfer the dough to the dish, trim the edges, and crimp as desired. Keep the formed pie crust in the refrigerator until you are ready to fill and bake it.
- In a food processor or blender, mix together the pumpkin purée, coconut cream, brown sugar, cinnamon, allspice, nutmeg, cardamom, cloves, molasses, vanilla, cornstarch, and salt until smooth.
- Pour the filling into the prepared crust and smooth the surface with an offset spatula.
- Bake for 55-60 minutes, until the filling is set and the crust is golden. Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours before slicing.
- Serve slices topped with whipped cream and a light dusting of cinnamon.
Notes
🕺 Jiggle Of The Sphinx: Bake until the edges are firm and the crust is golden while the center still jiggles a bit. It will set fully as it cools.
🎯 Middler On the Roof: Keep the pie on the middle rack so it bakes evenly. Rotate halfway through if your oven’s got hot spots.
Nutrition
Calories: 171kcal | Carbohydrates: 25g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 125mg | Potassium: 204mg | Fiber: 2g | Sugar: 17g | Vitamin A: 6178IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg