Vegan Pumpkin Pie

It’s well established that as an omnivore, dairy is a part of my life. Still, I love developing recipes that can be enjoyed by a wide range of people, and so the idea of creating a Vegan Pumpkin Pie is one I wanted to make a reality a few weeks ago.

Pumpkin pie is one of my favorites. In a way, the ability, or preference to eat a varied diet, makes me a more discerning taster, and developer when it comes to working on vegan recipes. I could choose to eat any one of these pumpkin pie recipes, so a vegan version needs to be as strong, if not better, to contend with them.

There are a lot of vegan pumpkin pie recipes that use flax eggs. I opted for cornstarch as the thickener, and egg replacement, feeling it would result in a smoother, velvety filling.

I used cashew milk in the filling, but you can also use coconut milk, which would lend a lovely flavor, or any other dairy-free milk of your choosing. Canned coconut cream (not the creamer sold for coffee) would work well, too. Just be sure to really mix it with the coconut water, as it tends to separate in the can.

Speaking of canned coconut cream, that’s what I whipped up for the topping to this Vegan Pumpkin Pie. I whipped the solids into a cream, and saved the liquid for using in smoothies. The great thing about this is the coconut is sweet enough on its own without the need for any additional sugar.

Eight Years Ago: Apple Cranberry Crumb Cake, Caramel Pecan Pumpkin Pie, No Cook Cranberry Salsa.
Seven Years Ago: Instant Turkey Pot Pie, Brown Butter Apple Pie, Vanilla Bean Caramel Sauce, Spice Scented Cranberry Sauce, Homemade Creamed Corn.
Six Years Ago: Chocolate Chess Pie, 100 Days.
Five Years Ago: Coconut Custard Pie
Four Years Ago: Banana, Walnut & White Chocolate Chunk Scones, Raspberry Croissant Bread Pudding, Homemade Pumpkin Syrup.
Three Years Ago: Pumpkin Slab Pie, Mashed Potato Pie, Homemade Bagels, Marathon Soup, Foolproof Pie Crust.
Two Years Ago: My Best Pumpkin Pie, DIY Advent Calendar, Gruyere Cheese & Rosemary Buttermilk Biscuits, How to Make Perfect Mashed Potatoes, DIY Brown Sugar.
One Year Ago: Chewy Oatmeal Walnut Allspice Cookies, Homemade Sweetened Condensed Milk, Apple Cider Doughnuts, No Churn Maple Vanilla Ice Cream.

Vegan Pumpkin Pie

5.0 from 1 reviews
Prep time:
Cook time:
Total time:
Serves: 8

Ingredients

  • One single piecrust (I used half of this recipe)
  • ½ cup (100 grams) sugar
  • 3 tablespoons (30 grams) cornstarch
  • ¼ teaspoon (1 gram) kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon (1 gram) ground cloves
  • 1 teaspoon (2 grams) ground ginger
  • 15-ounces pumpkin puree
  • ¾ cup (180 ml) cashew milk

Instructions

  1. Preheat the oven to 425ºF (220ºC).
  2. Generously grease a 9-inch pie plate (regular, not deep dish). Tear bits of dough off, and press it against the sides of the pan (making sure it covers from the top to the bottom of the sides). It should be about ⅛-unch thick. Once the sides are covered with dough, press the remaining dough into the bottom of the pan. Set the pan in the fridge to stay chilled while you prepare the filling.
  3. Add the sugar, cornstarch, salt, and spices to a deep bowl. Whisk to blend. Whisk in the pumpkin puree and cashew milk.
  4. Pour the filling into the pan with the crust. Bake for 15 minutes, then reduce temperature to 350ºF (180ºC), and bake for 30 to 40 minutes more, until the filling puffs up slightly (don’t worry, it’ll fall soon after coming out of the oven), and the center looks set. Let cool for at least 1 hour before cutting. May be refrigerated overnight, and served cold, or at room temperature the next day.

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1 Comment

  • Olivia

    Let’s just say, cooking this pumpkin pie gave me a lot of grief. But it turned out wonderfully. I cooked it the amount of time specified, and the middle was still super liquidy. The top bubbled up like a balloon and looked super dark and almost as if it had the consistency of cake. I cooked it about 35 minutes longer than it was suggested, and every time I checked it, it was still liquid in the middle. I got frustrated and took the pies out to cool. I didn’t want to burn the crust. I figured I ruined Thanksgiving with these terrible pies. After cooling, I set them in the refrigerator over night. In the morning, I checked the middle again and the knife actually came out clean. They must have congealed over night. I was still wary though about how they would taste. I substituted 1 tablespoon of pumpkin pie spice for the cinnamon, cloves and ginger and was unsure how it would taste. I did use the suggested recipe for the crust and surprised myself when they actually turned out the consistency of dough (as I am notoriously a sub-par baker). When it came time for dessert, I warned my family that these pies could taste terrible (I wanted no surprises), but was incredibly joyful when they turned out very delicious, and my non-vegan family loved it and said it was better than ‘normal’ pumpkin pie. So if anyone is hesitant about making these pies, I would say don’t be (you’re probably a better baker than I am and so you should have nothing to worry about). I was appeased by this recipe because it contained few ingredients, most of which I already had, and because it didn’t have a long prep time. I was worried about making it because it didn’t have any comments or reviews, so I didn’t know if it would be good. But I would say I am incredibly happy with how these pies turned out and will definitely be using this recipe again.

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