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The Best Creamy & Easy Vegan Pumpkin Pie

Close-up of a thick slice of rich, orange vegan pumpkin pie with a crimped crust on a white plate.
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Make this creamy, dairy-free vegan pumpkin pie using coconut milk. It achieves a classic texture and flavor, making it perfect for Thanksgiving or Christmas dessert tables.

Ingredients

Scale
  • 1 (15-ounce) can pumpkin puree
  • 1 (13.5-ounce) can full-fat coconut milk, refrigerated overnight
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 (9-inch) unbaked vegan pie crust

Instructions

  1. Remove the solid cream from the top of the refrigerated coconut milk can; measure out 1 cup of the solid cream and set the remaining liquid aside for another use.
  2. Preheat your oven to 375 degrees F (190 degrees C). Place the unbaked pie crust in a 9-inch pie plate.
  3. In a large bowl, whisk together the pumpkin puree, solid coconut cream, granulated sugar, brown sugar, and cornstarch until smooth.
  4. Stir in the vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until all ingredients combine well.
  5. Pour the filling mixture into the unbaked pie crust.
  6. Bake for 50 to 60 minutes, or until the center is mostly set but still has a slight jiggle.
  7. Let the pie cool completely on a wire rack for at least 2 hours before slicing. For the best texture, chill the pie in the refrigerator for an additional 2 hours before serving.

Notes

  • For a gluten-free option, use a certified gluten-free vegan pie crust.
  • If you prefer a firmer custard, you can add 2 tablespoons of silken tofu to the filling mixture before blending.
  • Chill the coconut milk overnight in the refrigerator to separate the thick cream from the liquid.

Nutrition

Find it online: https://tastethisplate.com/vegan-pumpkin-pie-recipe-creamy-easy/