Pumpkin pie filling recipe vegan
Vegan Pumpkin Pie - Nora Cooks
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by Nora // October 4, 2019
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The only recipe for Vegan Pumpkin Pie you’ll ever need, and it’s perfect for the holidays! SO easy to make with only 9 ingredients. No one will guess it’s vegan!
The recipe was originally posted in 2018. I gave it a makeover with improved photos and writing October 2019. The recipe is unchanged.
Pumpkin Pie is a must-have dessert for the holiday season. The sweet, spiced pumpkin custard filling is classic and delicious in a homemade (or store bought) pie crust served with a dollop of Vegan Whipped Cream.
This recipe is ridiculously easy to make. All you have to do is blend the ingredients, pour, bake and enjoy!
How to make vegan pumpkin pie, step by step:- Add all pumpkin pie filling ingredients to a blender.
- Blend until smooth.
- Pour into pie crust lined pan.
- Bake. Chill. Eat.
- Pie Crust: I used my Easy Vegan Pie Crust, which is the best option for a traditional, buttery pie crust. You may also use Gluten Free Pie Crust or a store bought vegan pie crust, I won’t judge!
- Coconut cream: Use coconut cream if you can, it will give you the most consistent results. If you can’t find coconut cream, use full fat coconut milk from a can, and use as much of the white creamy part as you can. Do not substitute another milk, as the pie will be more pudding like than custard like in texture. Trust me, I’ve tested it.
- Sugar: You may use coconut sugar instead of brown sugar if you want. For a less sweet filling, use half the amount called for. You may also use 1/2 cup of maple syrup if you’d like.
- Cornstarch: May use tapioca starch or arrowroot if desired instead of cornstarch.
Make fun little pie crust leaves like I did! To make the pie crust leaves, make an extra pie crust. Roll it about 1/8th inch thick and cut into leaf shapes with mini-leaf cookie cutters. Bake on a pan for 10 minutes at 350 degrees F.
Interested in more of my vegan pie recipes? Try one of these:- Vegan Chocolate Pie
- Vegan Strawberry Pie
- Gluten Free Vegan Apple Crumble Pie
Print Recipe Pin Recipe
- ▢ 1 (15 ounce) can pumpkin puree
- ▢ 1 cup coconut cream*
- ▢ 1 cup brown sugar
- ▢ 1 teaspoon cinnamon
- ▢ 1 teaspoon ginger
- ▢ 1/2 teaspoon nutmeg
- ▢ 1/8 teaspoon cloves
- ▢ 1/2 teaspoon salt
- ▢ 3 tablespoons cornstarch
- ▢ 1 recipe Easy Vegan Pie Crust, (SEE NOTES FOR MORE OPTIONS)
- ▢ Vegan Whipped Cream, optional, for serving
US Customary - Metric
Preheat the oven to 350 degrees F.
Prepare a pie crust in a pie plate.Add the canned pumpkin, coconut cream, brown sugar, cinnamon, ginger, nutmeg, cloves, salt and cornstarch to a blender and blend until very smooth. You may also simply whisk it together in a bowl until smooth.
Pour the mixture into a 9-inch pan lined with a pie crust. May use a vegan store bought vegan pie crust, my Easy Vegan Pie Crust, or this Gluten Free Pie Crust. I don't pre-cook the pie crust. Spread the mixture evenly with a spatula.
Bake for 1 hour. If the crust starts to burn, cover the edges of the crust with aluminum foil or a pie shield after about 30 minutes of baking. The middle will still look jiggly; that's normal. Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
Slice and serve with Vegan Whipped Cream or store bought non-dairy whipped topping, if desired. Enjoy!
For the Pie Crust Leaves: These are totally optional for decoration.
Make or buy an extra pie crust, and roll out the dough about 1/8th inch thick. Using leaf cookie cutters, cut into shapes. Place on a baking sheet and bake for 10 minutes at 350 degrees F.
- I recommend my Easy Vegan Pie Crust recipe for best results, but you can use a store bought vegan pie crust (Whole Foods carries one I know of) OR Gluten Free Pie Crust for a lighter option.
- Don't substitute another milk for the full fat coconut cream or your pie filling won't thicken up the same way. If you can't find coconut cream, you can use cans of coconut milk but only use the rich, creamy, thick white part, not the liquid for best results. I tried it with another milk and it was more of a pudding than a custard pie.
- May substitute coconut sugar for the brown sugar. If you don’t want the pie so sweet, use 1/2 the amount of sugar, OR use 1/2 cup maple syrup instead of the brown sugar.
- You can use arrowroot or tapioca starch for the cornstarch if needed.
- Store leftover pumpkin pie loosely covered in the refrigerator for 3-4 days. To freeze, let the whole pie completely cool. Then wrap it tightly in several layers of plastic wrap, then even a layer of foil to protect it from freezer burn.
Serving: 1serving, Calories: 270kcal, Carbohydrates: 41g, Protein: 2g, Fat: 12g, Saturated Fat: 3g, Sodium: 244mg, Potassium: 119mg, Fiber: 1g, Sugar: 27g, Vitamin A: 19IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 2mg
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originally published October 4, 2019 — last updated September 19, 2021 // 662 Comments
Posted in: Christmas, Dessert, Fall, Holiday, Nut Free, Pie, Special Dietary Needs, Thanksgiving
Easy Vegan Pumpkin Pie
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Jump to Recipe
Just 9 easy ingredients, mix them together in a blender (or a bowl if you don't have a blender), pour into a pie shell, and bake. That all it takes to make this easy vegan pumpkin pie! It's so easy peasy it's ridiculous! And so delicious you will be tempted to make it every week.
Even better, this vegan pumpkin pie tastes best when made ahead of time making perfect for a stress-free Thanksgiving dessert. It's sweet, but not too sweet, creamy, pumpkin-y, full of seasonal spices, and just all-around ridiculously good. It's truly the BEST go-to easy vegan pumpkin pie recipe ever!
This vegan pumpkin pie is my favourite pie I've ever had, vegan or not. No lies. I'm not even trying to pat myself on the back, I'm just being honest here. I tested this pie by not only feeding it to myself (repeatedly... for testing purposes clearly), to my roommate who is also vegan, but also to several non-vegan friends and family.
Everyone agreed. YUM. More. Now. Please? Pretty pretty please!?
This vegan pumpkin pie is so smooth, creamy, and perfectly balanced in flavours that it has become a go-to recipe. Year after year we enjoy this vegan pumpkin pie at our family Thanksgiving feast, and sometimes even Christmas celebrations as we can never get enough.
You can't even tell that this pumpkin pie is vegan as it tastes just like the traditional pumpkin pie!
The secret ingredient to making this pie extra creamy is using full-fat coconut milk (the kind in a can). Coconut milk is so rich and silky that it makes for the best texture, and once mixed with the other ingredients you can't even taste the coconut. Trust me on this! That said if there are coconut allergies you can replace the coconut milk for another plant-based milk, but try to use a plant-based milk that is high in fat for the best texture.
Now onto making pie!
To make easy vegan pumpkin pie:
Prepare your vegan pie shell.
You can either follow my recipe to make a homemade pie crust, or you buy a store-bought pie crust. Many of them are accidentally vegan, just check the ingredients to make sure.
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 might be slightly cracked and the middle will still look wobbly. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until completely set.
Enjoy the vegan pumpkin pie plain or serve with my vegan coconut whipped cream or a store-bought vegan whipped cream.
If you're looking for more vegan Thanksgiving recipes be sure to see them all by clicking here.
Bon Appetegan!
Sam.
Print Recipe4.
99 from 288 votes
Easy Vegan Pumpkin Pie
9 easy ingredients, combine in a blender, pour into a pie shell, and bake. Done! Tastes best when made ahead of time making it a stress-free Thanksgiving dessert. The BEST go-to vegan pumpkin pie recipe ever.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American, Canadian
Servings: 1 9" pie
Calories: 272kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
- 1 ¾ cups pure pumpkin (1, 14 oz can) (not pumpkin pie filling!)
- ¾ cup full-fat coconut milk (the kind in a can, shaken well before measuring)
- ½ cup brown sugar
- ¼ cup cornstarch
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 Recipe Easy Vegan Pie Crust (or 1, 9" vegan store-bought pie crust)
- Vegan Coconut Whipped Cream (optional)
US Customary - Metric
Preheat your oven to 350F (180C).
Have your unbaked 9" pie shell ready.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 might 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.
Storage/ Make ahead: The pie will keep fresh in the fridge for 3 - 4 days.
Serving: 1serving (recipe makes 8 servings including pie crust but not including whipped cream) | Calories: 272kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Sodium: 258mg | Potassium: 222mg | Fiber: 2g | Sugar: 21g | Vitamin A: 8341IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
Reader Interactions
Vegan Pumpkin Pie - GREEN TREAT
Author: greent MENU, Dessert
pumpkin pie Many people know the classic American pumpkin pie with a shortbread base and delicate filling, but in this recipe we present you with an unusual pumpkin pie that resembles a biscuit.
Vegan pumpkin pie
| Print prescription |
Many people know the classic American pumpkin pie with a shortbread base and delicate filling, but in this recipe we present you with an unusual biscuit-like pumpkin pie.
| Preparation time |
| 15 min |
| Cooking time |
| 45 min |
|
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| Vegan pumpkin pie
Many people know the classic American pumpkin pie with a shortbread base and delicate filling, but in this recipe we present you with an unusual biscuit-like pumpkin pie.
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Ingredients
Serves:
Instructions
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Peel the pumpkin, remove the seeds, cut into pieces and simmer in a small amount of water (so that the pumpkin pieces are under water) until soft.
We recommend using homemade elongated pumpkin, it is much sweeter, and any dish turns out tastier. -
While the pumpkin is cooking, let's prepare the dough. Mix the sifted flour, spices, baking powder and sugar. The dough will resemble a heterogeneous crumb. You can use any spices you like. Ginger, cloves, nutmeg and so on.
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When the pumpkin is cooked, let it cool down a little. We punch bananas with pumpkin with a blender. You need to take blackened bananas, they are sweeter and more fragrant. It turns out incredibly tasty puree! The dough will be thick, if necessary dilute with water. Mix thoroughly to avoid the formation of lumps.
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We spread the dough in any form. I advise you to make a "French shirt". Lubricate the walls with oil and sprinkle with flour, shake out the excess. Thus, the cake will well move away from the form.
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Preheat the oven at 195-200 degrees, load the cake for 45 minutes. Check readiness with a dry toothpick
Notes for the recipe
Cozy autumn evenings make you want to spend a few hours in the company of a mug of warm drink and delicious fragrant pastries.
Pumpkin pie is the most autumn dish that will brighten up any evening. This dish is easy to prepare!
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Vegan pumpkin cheesecake recipe with photo step by step
Desserts and pastries Cheesecakes Sweet pies
A light, open-faced pumpkin tart with a salty cashew and oatmeal base with naturally sweetened pumpkin filling. Perfect for the holidays and beyond! .
Ingredients (For 8 or more people)
Pie base:
150 g raw cashews
45 g rolled oats
2 pitted dates
1/4 teaspoon sea salt
2 ½ teaspoons ground ginger
120 g gluten-free flour
56 g coconut (solid) oil (unrefined or refined for a less noticeable coconut flavor // or avocado oil for a similar result)
60 ml maple syrup, or more as needed
Filling:
400 g pumpkin puree
22 g arrowroot starch (for thickening)
180 ml full fat coconut milk (canned)
48 g coconut sugar (or inorganic brown sugar)
60 ml maple syrup
3 tsp.
pumpkin pie spices
Optional to serve:
Coconut Whipped Cream
How to Make Vegan Pumpkin Cheesecake Step by Step
1. Preheat oven to 176 C and lightly grease a 23 cm round cheesecake pan with coconut oil (or use a standard pie pan, but we prefer a springform pan for easy serving). Set aside. Make the pie base by adding raw cashews, oats, dates, sea salt, and ginger to a food processor and blend for about 30 seconds. Mix into a dough with not too large pieces, but not into a powder. Then add gluten free flour and mix again. Then add coconut oil and maple syrup and mix again to form a dough. It should not be too sticky or too loose, but should hold its shape. Pour the dough into a greased pan and spread evenly with clean hands. Then use a flat-bottomed object (such as a drinking glass) to form an even, flat base, pushing the dough up the sides to form a side crust. Then use a fork and pierce the crust 6 times to make small holes in the bottom so it doesn't puff up while baking.
Bake for 10 minutes (this is a pre-bake to firm up the crust) or until slightly golden brown (no more than 12 minutes). Then remove from oven and set aside to cool.
2. In the meantime, we are preparing the filling. In a food processor (rubbed first if you like after making the dough, but not necessary), add pumpkin puree, arrowroot starch, coconut milk, coconut sugar, maple syrup, and pumpkin pie spice. Beat on high speed, scraping down the sides as needed, until creamy and smooth. Taste and adjust the flavor as needed, adding more pumpkin pie spice for spice or coconut sugar for sweetness.
3. Add the filling to the slightly chilled cashew base and spread into an even layer. Then return to the oven and bake for 32-40 minutes, or until the edges of the crust are golden brown and the top is slightly dry (it will still feel a little moist to the touch, but will firm up as it cools) .
4.
