Best Ever Vegan Pumpkin Pie Recipe

vegan pumpkin pie recipe featured

I am seriously getting in the fall spirit and Halloween Costumes and sweaters just aren’t enough! Pumpkin Pie, Tangerine Cranberry Sauce, and these Chai Tea Chocolate Truffles are all go to’s for me during the fall and winter. And I’m ready to create some seasonal desserts.

This Vegan Pumpkin Pie is so special to me because it’s one of my very first recipes, adapted from when I was a teenager!

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My favorite thing about this recipe is that it doesn’t include tofu. I don’t know what my problem is, I love tofu, but just not in desserts. The flavors don’t work for me. There was a moment in time where all Vegan Pumpkin Pie Recipes included tofu. Those we’re dark days.

recipe vegan pumpkin pie with no tofu pop shop america

The first time I made this recipe, when I was a teenager Coconut Milk wasn’t a thing! The only non dairy available was soy milk. In this recipe, it’s totally fine to substitute the coconut milk for almond or soy. As far as the coconut cream, that gives the pie a bit of creamy richness. You can instead replace that will almond or soy too.

I always considered replacing the maple syrup with honey! Some people would say that honey is not vegan and that’s a tough call because bees are insects, not animals, and produce honey outside of their bodies in a way that does not harm them. If you want to experiment, you are welcome to try substituting the maple syrup for honey.

vegan pumpkin pie slice - recipe pop shop america

Another thing that’s really important and will make this pie next level delicious is to mix your own Pumpkin Pie spices! It’s really easy and I’m sure you have all the ingredients. It just requires 1/2 tbs. cinnamon, 1/3 tsp. ginger, 1/3 tsp. nutmeg, 1/4 tsp. allspice, and 1/4 tsp. clove. Just blend the spices together and viola you will have something extra fresh and delicious!

how to make vegan pumpkin pie dessert recipe

Vegan Pumpkin Pie

Serves 12
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Dietary Vegan
Meal type Dessert
Misc Serve Cold
By author Brittany Bly
This Best Ever Vegan Pumpkin Pie is a delicious dessert that no one will know is vegan! The best part is that it's easy to make and there is no tofu needed. Get the full recipe by Pop Shop America.

Ingredients

  • 1 Pre Made Vegan Pie Shell
  • 1 can Pumpkin (15 oz.) (not pumpkin pie filling)
  • 2/3 cups Coconut Milk
  • 1/3 cup Coconut Cream
  • 1/3 cup Maple Syrup
  • 3 tablespoons Corn Starch
  • 1/2 teaspoon Kosher Salt
  • 2 teaspoons Vanilla Extract
  • 1 drop Vanilla Bean Paste (optional)
  • 1/2 tablespoon Cinnamon
  • 1/3 teaspoon Ginger
  • 1/3 teaspoon Nutmeg
  • 1/4 teaspoon Allspice
  • 1/4 teaspoon Clove

Directions

1. Preheat the oven to 350° F.
2. In a mixing bowl, blend together all of the ingredients until smooth and thoroughly blended.
3. After half of your cooking time, around 20-25 minutes, check the edges of the crust to see if they are golden brown. If they are, wrap the edges in aluminum foil to prevent overcooking.
4. Also check your pie filling to see how far along it is. Give it a little jiggle. When the top holds together all in the same way, and jiggles less, your pie is done. Right now, we are just testing it, to see when we should check it again. It will be done at around 45 minutes.
5. Check the pie again at around 40 minutes, gently jiggle the pie again. Once it's done, remove from the oven and allow to cool for at least 4 hours before serving.
6. Serve with non dairy ice cream for non dairy whipped cream for a special touch!

The best thing about this Best Ever Vegan Pumpkin Pie Recipe is that no one will know that it is vegan! This is the perfect dish for a group gathering or a holiday dinner. Bon Apetit!

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