The Best Vegan Pumpkin Pie from Scratch

Pumpkin Pie with Homemade Crust


Vegan Pumpkin Pie Recipe from Scratch


You can't have Thanksgiving dinner without a pumpkin pie dessert; well I suppose you could, but it just wouldn't be the same! Pumpkin pie is amazing with a dollop of coconut whip cream; if you are looking for a non-traditional recipe,  try my recipe for Vegan Pumpkin "Cheesecake", however, if you are looking for a vegan friendly traditional pumpkin pie, then you're in the right place! I made this pumpkin pie from scratch with a pie pumpkin, but if you're in a bit of a pinch, you could easily use canned pumpkin puree instead. When I made this pumpkin pie, I used the extra scraps from my crust dough, to cut out shapes with fall cookie cutters - I carefully placed these on top of the pie before baking. 



This Recipe for Vegan Pumpkin Pie is:


Vegan

Egg-free

Dairy-free

Made from Scratch 

Traditional Style



How to Make Vegan Pumpkin Pie from Scratch:


Ingredients:
1 Small Pie Pumpkin (or 2 Cups of Pumpkin Purée) 
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 Cup coconut cream
1 1/2 tsp Cinnamon 
1/4 tsp Nutmeg
1/8 tsp All Spice
1/8 tsp Ground cloves
1/4 Cup Corn Starch


Method:





Preheat oven to 350°F 

Slice pumpkin in half and remove the pumpkin guts and seeds, 

Place the pumpkin halves face down on a parchment or silicone lined baking pan. 




Bake for 40 minutes, or until a fork can easily pierce through the skin. 

Let the pumpkin cool.

Use a spoon to scoop the pumpkin flesh out of the skin, and place it in a blender or food processor.

Add the sugar, brown sugar, coconut cream, cinnamon, nutmeg, all spice, nutmeg, and cornstarch, to the blender with the pumpkin, and blend until smooth. 

Pour the pumpkin filling into a pie shell and bake at 350°F for 60 minutes. 




Let the pie cool completely before removing from the pan or serving. (Approximately 5 hours, or overnight).

Enjoy! 
vegan pumpkin pie, pumpkin pie, homemade pumpkin pie
Vegan Pumpkin Pie
dessert, pie, vegan
Yield: 12 Slices (1 Pie)
Author: Alexandra Tugade | The Home Baked Vegan
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Vegan Pumpkin Pie

Prep time: 1 HourFreeze time: 1 Hourinactive time: 5 HourTotal time: 7 Hour
This recipe for vegan pumpkin pie is made from scratch with a delicious flaky pie crust, and perfect traditional pumpkin filling. This vegan pumpkin pie recipe is egg-free and dairy-free.

Ingredients

  • 9” Pie Shell
  • 1 Small Pie Pumpkin (or 2 Cups of Pumpkin Purée)
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1 Cup coconut cream
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/8 tsp All Spice
  • 1/8 tsp Ground cloves
  • 1/4 Cup Corn Starch

Instructions

  1. Prepare the pie crust.
  2. Preheat oven to 350°F
  3. Slice pumpkin in half and remove the pumpkin guts and seeds,
  4. Place the pumpkin halves face down on a parchment or silicone lined baking pan.
  5. Bake for 40 minutes, or until a fork can easily pierce through the skin.
  6. Let the pumpkin cool.
  7. Use a spoon to scoop the pumpkin flesh out of the skin, and place it in a blender or food processor.
  8. Add the sugar, brown sugar, coconut cream, cinnamon, nutmeg, all spice, nutmeg, and cornstarch, to the blender with the pumpkin, and blend until smooth.
  9. Pour the pumpkin filling into a pie shell and bake at 350°F for 60 minutes.
  10. Let the pie cool completely before removing from the pan or serving. (Approximately 5 hours, or overnight).

Calories

423.41

Fat (grams)

15.52

Sat. Fat (grams)

7.63

Carbs (grams)

70.08

Fiber (grams)

2.12

Net carbs

67.96

Sugar (grams)

45.22

Protein (grams)

3.04

Sodium (milligrams)

226.45

Cholesterol (grams)

2.88
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Created using The Recipes Generator

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