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Vegan Pumpkin Pie Recipe

Irresistibly Creamy Vegan Pumpkin Pie Recipe Everyone Will Love

Enjoy this Vegan Pumpkin Pie Recipe, a simple and delicious dessert perfect for fall that everyone will adore.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Chilling Time: 6 hours
Total Time: 7 hours 10 minutes
Course: Dessert
Cuisine: Vegan
Keyword: autumn dessert, egg-free pie, fall recipes, pumpkin pie, vegan dessert, Vegan Pumpkin Pie Recipe
Servings: 8 slices
Calories: 250kcal

Equipment

  • 9” round pie dish

Ingredients

For the Pie Crust

  • 1 Single Pie Crust Use a store-bought crust for convenience or make your own.

For the Filling

  • 15 oz 100% Pure Pumpkin Star of the pie, brings rich flavor.
  • 2 teaspoon Vanilla Extract Elevates sweetness.
  • 2.5 tablespoon Cornstarch Thickener for the filling.
  • 12 oz Dairy-Free Evaporated Milk For creaminess; can use full dairy.
  • 2.5 teaspoon Pumpkin Pie Spice Blend of warming spices.
  • 0.5 cup Granulated Sugar Balances flavor.
  • 0.33 cup Light Brown Sugar Adds caramel flavor.
  • 0.5 teaspoon Kosher Salt Enhances flavors.

Instructions

Instructions

  • Preheat the oven to 425°F and line a 9” round pie dish with the pie crust.
  • Mix the filling by combining pumpkin, vanilla extract, cornstarch, dairy-free evaporated milk, pumpkin pie spice, granulated sugar, light brown sugar, and kosher salt in a bowl. Whisk until smooth.
  • Pour the filling into the prepared crust.
  • Bake for 10 minutes at 425°F, then reduce to 350°F and bake for 30-40 minutes until the center is set.
  • Cool the pie at room temperature for 1 hour.
  • Chill in the refrigerator for at least 6 hours before serving.

Notes

Optional: Serve with a dollop of whipped cream for added delight.

Nutrition

Serving: 1slice | Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 7g | Sodium: 200mg | Potassium: 200mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3000IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
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