Best Ever Vegan Pumpkin Pie Recipe
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.
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Total Time: 55 Minutes + 4 Hours Cooling Time
- Yield: 12 Servings 1x
- Category: Dessert
- Cuisine: Vegan
Scale
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
- Non-dairy Whipped Cream or Ice Cream for topping
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, blend together all of the ingredients until smooth and thoroughly mixed.
- Pour ingredients into pie crust and slide it in the oven. After half of the 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.
- Also, check the pie filling just to see how far along it is. Give it a little jiggle – when the top holds together all in the same was and jiggles less, your pie is done (this will take up to 45 minutes).
- Check the pie again at around 40 minutes, gently jiggle the pie again. Once it has firmed up, remove from the oven and allow it to cool for at least 4 hours before serving.
- Garnish with non-dairy ice cream or non-dairy whipped cream of a special touch!
Keywords: Vegan Dessert, Autumn Desserts, Vegan Pumpkin Pie Recipe, Pop Shop America Recipes