Get the Recipe: Vegan Pumpkin Pie Recipe
The best vegan pumpkin pie recipe from scratch! This amazing dairy-free recipe features a homemade flaky pie crust and a smooth, subtly sweet pumpkin filling. It's guaranteed to be a crowdpleaser at any special occasion!
Ingredients
- 2 1/2 cups pumpkin purée
- 2 tbsp cornstarch
- 1/2 tsp cinnamon
- 1 cup brown sugar
- 1/3 cup maple syrup
- 1/2 cup plant based milk
- 1 cup soy cream
- 1/2 tsp vanilla extract
- 1 vegan pie crust
Equipment
- Conventional oven
- Mixing bowl
- Handheld mixer
- 9 inch pie tin
Instructions
- Preheat the oven to 180 degrees C/350 F.
- To a large mixing bowl, add the pumpkin purée, cornstarch, cinnamon, brown sugar, maple syrup, plant based milk, soy cream and vanilla extract. Use a handheld mixer to whisk until the mixture is smooth. You can also do this in a food processor or blender.2 1/2 cups pumpkin purée, 2 tbsp cornstarch, 1/2 tsp cinnamon, 1 cup brown sugar, 1/3 cup maple syrup, 1/2 cup plant based milk, 1 cup soy cream, 1/2 tsp vanilla extract
- Pour the filling into a 9-inch pie tin lined with the vegan pie crust. Bake in the preheated oven for 50-55 minutes.1 vegan pie crust
- Transfer to the fridge and allow to cool for at least an hour before slicing and serving with vegan whipped cream.
Video
Notes
To make gluten-free: Use either a homemade or store bought gluten-free pie crust.
To store: Keep in the fridge, covered, for up to a week.
To freeze: Freeze the pumpkin pie as individual slices for up to 2 months in a freezer-friendly container. When ready to serve, allow to thaw fully in the fridge.
Calories: 316kcal, Carbohydrates: 58g, Protein: 3g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 144mg, Potassium: 303mg, Fiber: 3g, Sugar: 41g, Vitamin A: 11921IU, Vitamin C: 3mg, Calcium: 84mg, Iron: 2mg