This delicious and easy Vegan Pumpkin Pie is the best dessert to serve your family this Thanksgiving that's simple to make.
- NOTE: If using a store-bought crust, you may have enough filling for two pies, as store-bought crusts are usually more shallow than your typical 9.5 inch pie dish. If you have leftover filling but only 1 crust, transfer the excess pie filling into a small baking dish to make a crust less pie! It still needs to bake and set, but can be eaten straight out of the dish for a sweet and lower carb dessert.
- Preheat: Preheat your oven to 350 degree F (177 degrees C).
- Blend: I recommend blending all the ingredients EXCEPT the arrowroot powder or cornstarch first, so you can taste it and make any adjustments needed without the powdery taste. Then add them and blend again.
- NOTE: that if you’re using a homemade pie crust, you’ll get best results if you add your filling while the crust is still warm. If you have a high powered blender like a Vitamix or a Blendtec, try to let your filling heat up a bit in the blender for even better results.
- Pour: Pour the filling into the crust and use a spatula to smooth it out or create a design. If you made your own crust and have leftover dough, you could make some fancy decorations for the crust (like leaves) if you like.
- Bake: Now bake the pie in a 350 degree Fahrenheit (177 degrees Celsius) oven for about 40-45 minutes. The wiggle test (gently wiggle the tray (not the dish)) should show that the filling is no longer liquid, though it may jiggle slightly.
- Chill till set: Let the pie cool for approximately 20-30 minutes, then place it in the refrigerator or freezer to set. It should take about 4 hours for the pie to set in the fridge (or about 1-2 hours in the freezer). You can then remove it and let it come to room temperature before serving, or serve it cold if you like. I LOVE cold pumpkin pie.
- Serve: When serving, I highly recommend a scoop of vegan vanilla ice cream (my favorite is the brand So Delicious, or Trader Joe’s Soy Creamy) or vegan whipped cream. So Delicious has a great coconut whipped topping.
- Store: After having set, you can store this pie (covered) on the counter for up to 5 days. You can also store it covered in the fridge, or freeze the pie up 3 months in a freezer-safe, airtight container.
- Note 1: So the first thing you’ll need is pumpkin puree. I prefer the flavor of organic and it’s not too much more $ where I live, but get what you like. Pumpkin Pie Filling normally has other stuff in it. If it’s just the spices you could use that, but check the ingredients list because sometimes they add dairy or sugar. You can make your own pumpkin puree if you like, I recommend using a sugar pie pumpkin or kabocha squash (the big carving pumpkins usually don’t have good flesh for roasting) but you’ll get a smoother texture and more consistently good results if you use canned pumpkin puree.
- Note 2: If you don’t want to use coconut milk, try using tofu or soaked cashews instead. But the coconut milk is RIDICULOUSLY delicious in this recipe. It’s better to use the white parts of the canned coconut milk, rather than the clear parts. I like to buy canned coconut cream (sometimes in the International section or the alcohol mixer section) as you get more of the good stuff for your money. If using regular canned coconut milk, it may take 2-3 cans to get the amount you need for this recipe (1¼ cups).
- Note 3: This recipe works quite well with granulated cane sugar or coconut sugar (light brown sugar should also work). Coconut sugar is going to be your least sweet option, but it’s also unrefined. To get the orangest color, use organic cane sugar.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert, Holiday
- Method: Baking
- Cuisine: American
Keywords: Oil-free, Nut-free, Soy-free, Vegan Pumpkin Pie