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Vegan Pumpkin Pie
Indulge in this luscious vegan pumpkin pie, a delightful twist on the traditional favorite. Made with velvety pumpkin puree, creamy coconut milk, and a blend of warm spices, this dessert captures the essence of autumn in every bite. Topped with a dollop of light and fluffy coconut whipped cream, this pie is perfect for holiday gatherings or any occasion where you want to impress your guests with a delicious dairy-free treat. Pumpkin pie has its roots in early American cuisine, where settlers used the abundant pumpkin harvest to create this beloved dessert, making it a staple at Thanksgiving celebrations.
Servings: 8
Ingredients
- Coconut whipped cream
- 1 cup (for serving)
- Vegan pie crust
- 1 (9-inch)
- Salt
- 1/4 teaspoon
- Vanilla extract
- 1 teaspoon
- Pumpkin pie spice
- 2 teaspoons
- Cornstarch
- 1/4 cup
- Maple syrup
- 3/4 cup
- Coconut milk
- 1 cup
- Pumpkin puree
- 1 can (15 oz)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, cornstarch, pumpkin pie spice, vanilla extract, and salt. Whisk until well combined and smooth, ensuring there are no lumps.
- Pour the pumpkin mixture into the vegan pie crust and smooth the top with a spatula, ensuring even distribution.
- Bake in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted in the center should come out clean.
- Remove from the oven and let cool completely on a wire rack before serving to allow the filling to firm up.
- Serve slices of the vegan pumpkin pie with a generous dollop of coconut whipped cream on top for a delightful finish.
Dietary Information
Servings: 8 • Dish Type: Dessert • Prep Time: 15 minutes • Cook Time: 60 minutes • Calories: 275 • Fat: 12g • Carbs: 40g • Protein: 3g • Sodium: 180mg • Sugar: 10g
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