One of the best vegan Pumpkin Pie recipe ever! It wants simply 9 components and is really easy to make. It’ll change into considered one of your favourite vegan Thanksgiving recipes as a result of your visitors, vegan or not, will not find a way to withstand.
Desk of Contents
Why you’ll love this recipe
- Pumpkin pie is everybody’s favourite vacation dessert. And this vegan pie is so scrumptious, everybody will need extra. The superbly spiced pumpkin pie filling has a easy, creamy texture and it’s divine within the crispy, flaky pie crust. The pie slices like a dream.
- It’s so straightforward to make. You should utilize a retailer purchased crust (or make your personal) and it takes simply minutes to place the filling collectively. Then all it’s worthwhile to do is pour and bake for the proper however foolproof vegan pumpkin pie.
- It’s soy-free, dairy-free and eggless. You should utilize canned coconut milk as an alternative of cashews for the filling if you’re nut-free, or use my gluten-free pie crust from this French onion tart recipe if you’re gluten free. Any means, it is going to be essentially the most scrumptious pumpkin pie you’ll ever eat.
Components
- One vegan pie crust. You should utilize my vegan pie crust recipe, which is each superior and simple. Or use a retailer purchased crust.
- Uncooked cashews. Cashew cream is an superior and shut substitute for cream, which might be utilized in a conventional pumpkin pie recipe.
- Pumpkin puree. Purchase the puree and never the can labeled “pumpkin pie filling.”
- 1 cup gentle brown sugar or coconut sugar. You should utilize any sugar of your selection however brown sugar and coconut sugar add a scrumptious depth, so use a type of two in case you can. You may also use 1 cup maple syrup though the filling will probably be barely softer.
- Pumpkin pie spices: floor cinnamon + nutmeg + ginger + cloves (non-compulsory)
- Corn starch. This helps thicken and set the filling. Tapioca starch or arrowroot starch are high quality substitutes.
- Pure vanilla extract. This properly rounds out the flavour.
Variations
- For a chai spice pumpkin pie, use chai masala spice combine as an alternative of the pumpkin pie spices.
- You may make this vegan pumpkin pie with butternut squash puree, which has a beautiful, delicate taste. To make the puree, roast 1-inch cubes of butternut squash tossed in oil for 40 minutes in a preheated 400 diploma Fahrenheit oven, then give it a fast flip within the meals processor to mix.
- If you’re gluten-free, use the vegan gluten-free almond shortbread crust I shared on this vegan white chocolate pie recipe. It’s yummy with the pumpkin pie filling!
- If you’re nut-free, use a 14 oz can of full fats coconut milk as an alternative of the cashew cream. Enhance the quantity of corn starch to three tablespoons as an alternative of two.
- In the event you choose to not use vegan butter, you may make the vegan pie crust with coconut oil. Refrigerate the coconut oil till it’s fairly laborious, then minimize into cubes and make the pie crust.
Recipe FAQs
You completely can! Shopping for a canned puree simply makes issues simpler however you probably have the time making your personal puree is even higher due to the brisker style. Do not use the big, decorative pumpkins used for jack o’ lanterns. As an alternative purchase smaller pumpkins which might be offered as “pie pumpkins” or use different winter squash, together with butternut squash and acorn squash. Peel the squash, minimize into 1-inch cubes, toss with oil, and roast in a 400 diploma oven for 40 minutes or till very tender. Mix right into a puree.
The pumpkin, which is full of Vitamin A and different vitamins, positively raises the dietary profile of this pie. We additionally use unrefined sugars within the filling. Total the pumpkin pie is unquestionably more healthy than one that’s non-vegan as a result of it would not have the ldl cholesterol of eggs and dairy cream. But it surely does have a superb quantity of fats and sugar so eat carefully if you’re watching your energy.
The pie will be saved within the fridge for as much as every week. You may also freeze the pie for as much as three months. Make sure you wrap particular person slices or all the pie in freezer protected cling wrap and place in an hermetic container. Thaw and reheat in a 350-degree oven.
Extra yummy vegan pumpkin desserts
Did you make this recipe? Go away a evaluation and a star ranking, or tag us on Instagram! Thanks!
Vegan Pumpkin Pie
One of the best vegan Pumpkin Pie ever! It wants simply 9 components and is really easy to make. It’ll change into considered one of your favourite vegan Thanksgiving recipes as a result of your visitors, vegan or not, will not find a way to withstand.
Print Recipe
Pin Recipe
Evaluate Recipe
Servings: 8 servings
Energy: 350kcal
Forestall your display screen from going darkish
Directions
-
Preheat the oven to 425 levels Fahrenheit/220 levels Celsius. Place cashews in blender.
-
Mix the cashews with ¾ cup water till very easy. You would possibly have to soak the cashews first for half-hour in case your blender is not very highly effective.
-
Place the blended cashew cream in a bowl with the pumpkin puree, floor cinnamon, ginger, nutmeg and cloves, if utilizing, corn starch, salt and pure vanilla extract.
-
Stir till well-mixed.
-
Roll out the pie crust dough on a floured floor to a diameter barely bigger than a 9-inch pie plate. Gently switch the dough to the pie plate and match it in. Crimp the sides. If utilizing a premade crust you possibly can skip this step.
-
Pour the ready pumpkin pie filling into the crust. Place the pie plate on a baking sheet and place on the middle rack within the oven. Bake 10 minutes, then decrease warmth to 350 levels Fahrenheit/175 levels Celsius and bake one other 50-60 minutes or till the pie has set.
-
Cool the pie to room temperature on a wire rack. Place within the fridge and chill for an additional two hours or longer earlier than slicing.
Recipe notes
- For a chai spice pumpkin pie, use chai masala spice combine as an alternative of the pumpkin pie spices.
- You may make this vegan pumpkin pie with butternut squash puree, which has a beautiful, delicate taste. To make the puree, roast 1-inch cubes of butternut squash tossed in oil for 40 minutes in a preheated 400 diploma Fahrenheit oven, then give it a fast flip within the meals processor to mix.
- If you’re gluten-free, use the gluten-free pie almond shortbread crust I shared on this vegan white chocolate pie recipe. It’s yummy with the pumpkin pie filling!
- If you’re nut-free, use a 14-oz can of full fats coconut milk as an alternative of the cashew cream.
Storage directions
- The pie will be refrigerated for as much as every week. You may also freeze the pie for as much as three months. Make sure you wrap particular person slices or all the pie in freezer protected cling wrap and place in an hermetic container. Thaw and reheat in a 350-degree oven.
Vitamin
Serving: 1slice | Energy: 350kcal | Carbohydrates: 51g | Protein: 4g | Fats: 15g | Saturated Fats: 3g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 7g | Sodium: 141mg | Potassium: 226mg | Fiber: 3g | Sugar: 29g | Vitamin A: 8274IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
About Vaishali
Reader Interactions
