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Delicious Vegan Pumpkin Pie Recipe for Fall

Creamy and spiced vegan pumpkin pie perfect for fall. Easy to make with canned pumpkin and coconut milk.

Delicious Vegan Pumpkin Pie Recipe for Fall

Try this easy and delicious vegan pumpkin pie recipe perfect for fall and holiday celebrations. Creamy, spiced, and plant-based.

Recipe Details

Prep time
15m
Cook time
45m
Rest time
30m
Total time
1h 30m

Ingredients

Servings:
1
  • 120 g pumpkin puree canned
  • 30 ml maple syrup pure
  • 60 ml coconut milk full fat
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.5 teaspoon vanilla extract pure
  • 0.25 teaspoon salt fine
  • 1 piece vegan pie crust ready made

Origins

USA

Instructions

  1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
  2. Place the vegan pie crust in a 9-inch pie dish and set aside.
  3. In a mixing bowl, combine pumpkin puree, maple syrup, full fat coconut milk, ground cinnamon, ground ginger, ground nutmeg, vanilla extract, and fine salt.
  4. Whisk all ingredients together until smooth and well blended.
  5. For the pumpkin filling into the prepared pie crust, spreading evenly.
  6. Bake the pie in the preheated oven for 45 minutes or until the filling is set and crust is golden.
  7. Remove the pie from the oven and let it cool completely on a wire rack before serving.

Tips

  • Use canned pumpkin puree for best texture and flavor.
  • Make sure to cool the pie completely before slicing to allow filling to set.
  • Serve with vegan whipped cream or coconut yogurt for extra indulgence.

Serving Suggestions

  • vegan whipped cream
  • coconut yogurt
  • hot spiced tea

This vegan pumpkin pie is a creamy, spiced fall treat perfect for sharing. Enjoy it chilled or with your favorite vegan topping.

Nutrition Facts

Estimated values per 100g.

  • Fiber (g): 3
  • Sodium (g): 0.2
  • Sugar (g): 15
  • Fat (g): 6
  • Carbohydrates (g): 30
  • Protein (g): 2
  • Calories: 180
  • Cholesterol (g): 0
  • Saturated Fat (g): 5

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