How to make Vegan Pumpkin Pie .
This pie recipe can also be made gluten fre.
How to make Vegan Pumpkin Pie
How to make Vegan Pumpkin Pie
This is a great tasting vegan dessert made with pumpkin.
It is also an easier pie to make!
Have you tried my Vegan and Gluten Free Pumpkin Bread?
That recipe for bread would go great together with this pie recipe as part of a meal.
Both recipes are perfect during the fall season and for Thanksgiving!
Confused about which vegan milk is the best to use in your recipe?
Here is what you need to know about choosing the right vegan milk..
This recipe is for anyone asking are pumpkin pies vegan.
I tell everyone that a recipe is only as vegan as the ingredients that have gone into it.
This recipe is vegan as long as you use vegan ingredients in it.
This recipe for pie uses vegan alternatives for the usual dairy ingredients.
We will use a vegan milk instead of regular dairy.
Suggested milk to use include soy milk or coconut milk for consistency.
How to make vegan pumpkin puree.
This recipe calls for pumpkin puree. You can purchase canned vegan pumpkin puree or make your own.
To make your own puree remove the skin from the pumpkin and cut the pumpkin into chunks.
Transfer the pumpkin to a pot of water and boil for 20 minutes. Then drain the pumpkin and use an immersion blender or regular blender to puree (careful as it will be hot!).
How to make Vegan Pumpkin Pie
Tips for making a vegan pumpkin pie.
You can use a ready made vegan pie crust or follow my recipe below for making your own.
For the homemade version, you will need to refrigerate the crust for at least an hour before making the pie.
Here are some more great tips for you.
- Coconut milk is an option for this recipe. To get a more rich texture for your pie, refrigerate your coconut milk for at least eight hours. Then you will be able to scoop out the thicker portions of the milk to use in your pie.
- This pie will need time to set after it has baked. It is a good idea to make it ahead of time and refrigerate before serving once it has cooled to room temperature.
- Brown sugar is used in this recipe. Feel free to sub in maple syrup (up to ½ cup should work).
How to make a vegan pie crust.
The ingredients needed:
- Flour- 1 ½ cups (gluten free all purpose flour is okay).
- Sugar- 2 teaspoons.
- Vegan Butter- 2 tablespoons, cubed and just out of the refrigerator.
- Vegan Vegetable Shortening - 6 tablespoons, also cold and cubed.
- Water- as needed (about three tablespoons).
How to make the crust.
In a food processor of mixing bowl, blend together the flour, sugar, vegan butter, and vegan shortening. Drizzle in the water as needed to break up clumps. When the dough is ready, roll it out on a floured surface and then transfer it to a prepped pie dish to refrigerate (covered) until ready.
How to store pumpkin pie.
If properly covered, this pie should keep for about five days refrigerated.
It should keep frozen for about a month.
By the way, while you are here you may also be interested in these ideas.
- Vegan Carrot Cake Sandwich Cookies.
- How to Make Vegan Parmesan Cheese.
- Best tasting Chickpea Burger.
- Easy Mixed Berry Galette.
- How to make Vegan Caramel Sauce.
- Make a Vegan Matcha Latte.
- Spicy Air Fried Carrots.
Be sure to follow me on Pinterest| Facebook | and Instagram.
Also, subscribe to my weekly newsletter!--KEEP SCROLLING--
How to prepare this homemade pumpkin pie.
If you have prepared the homemade pie crust remove it from the refrigerator allow it to sit at room temperature for about ten minutes. Then use a fork to poke a few holes in it to allow for the air to escape.
Place a piece of parchment paper over the pie crust and use pie weights to hold the pie down (dried beans works too).
Bake the pie crust at 350 for 10 minutes. Then remove the parchment paper and weights.
Ingredients needed to make a gluten free vegan pumpkin pie.
- Crust- store bought vegan pie crust or one made at home using recipe above.
- Pumpkin Puree- 2 ½ cups.
- Coconut Milk- â…” cup. Can use another vegan milk if desired.
- Brown Sugar- â…“ cup.
- Cornstarch- ¼ cup.
- Pumpkin Pie Spice- 1 ½ teaspoons.
How to make Vegan Pumpkin Pie
- Prepare the pie crust as indicated or use an already prepared pie crust. Remove the crust from the refrigerator, remove any covering, and allow it to sit on the counter while you work.
- Preheat you oven to 350.
- In a mixing bowl, beat together the remaining ingredients until blended. Then transfer it to the pie crust.
- Bake the pie for 45-50 minutes or until the center is set. Remove the pie from the oven and allow it to finish setting.
Thanks so much for visiting!
If you decide to make this recipe, please stop back and let me know how it turned out for you. Also, if you have any tips or tweaks to the recipe to share, please do so in the comment section below. My readers like to stop by periodically for updates on the recipes. Reading the comments below is helpful to these readers and hopefully to you too!!
Looking for a recipe that is not on my site?
Please let me know and I will on getting that recipe for you.
Happy baking, eating, and enjoying life!
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
How to make Vegan Pumpkin Pie, a simple recipe for making a homemade pumpkin pie dessert. Gluten free option
How to make Vegan Pumpkin Pie
Ingredients
- Crust- store bought vegan pie crust or one made at home using recipe provided in post.
- Pumpkin Puree– 2 ½ cups.
- Coconut Milk– ⅔ cup.
- Brown Sugar– ⅓ cup.
- Cornstarch– ¼ cup.
- Pumpkin Pie Spice– 1 ½ teaspoons.
Instructions
- Prepare the pie crust as indicated or use an already prepared pie crust. Remove the crust from the refrigerator, remove any covering, and allow it to sit on the counter while you work.
- Preheat you oven to 350.
- In a mixing bowl, beat together the remaining ingredients until blended. Then transfer it to the pie crust.
- Bake the pie for 45-50 minutes or until the center is set. Remove the pie from the oven and allow it to finish setting.
Recipe Notes
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
Follow Me
