The Best Vegan Pumpkin Pie 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. 

How to Make Vegan Pumpkin Pie from scratch:

First you need to make or defrost a pie crust. I make my own with this simple recipe for vegan pie crust.

Next step is to bake the pumpkin. Cut the pumpkin in half and scoop out the pumpkin guts (keep the seeds for later to make roasted pumpkin seeds!), then place the pumpkin facedown in the oven to bake it until it is soft.

Puree the cooked pumpkin in a blender with sugar, brown sugar, nutmeg, cinnamon, allspice, ground cloves, corn starch, and coconut cream. Pour the filling into a pie shell, and bake for 60 minutes at 350F.

Yield: 1 Pie, 12 Slices

Vegan Pumpkin Pie

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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.

Prep Time 1 hour

Cook Time 1 hour

Total Time 2 hours

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

Prepare the pie crust.

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).

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 423Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 3mgSodium: 226mgCarbohydrates: 70gFiber: 2gSugar: 45gProtein: 3g