Vegan Pumpkin Pie

This vegan pumpkin pie is the perfect plant-based twist on the classic fall dessert! It’s rich, velvety, sweet but not too sweet, and packed with delicious pumpkin spice flavors. Just perfect for fall!

Vegan Pumpkin Pie

Ingredients:

• 1 serving vegan pie crust or gluten free vegan pie crust (see recipe)
• 1 can (15 ounces) pumpkin puree
• 1/3 cup maple syrup
• 1/2 cup light brown sugar or coconut sugar
• 2/3 cup vegan heavy cream or coconut cream
• 1/4 cup cornstarch or arrowroot starch
• 1 tbsp pumpkin pie spice

Directions:

1. Measure out all ingredients for the pie crust and the pumpkin pie.
2. Roll out the pie dough: When it’s ready to be rolled into a 9-10″ pie dish, let the dough sit on the table for 15 minutes to come to room temperature, then dust a clean surface with extra flour and roll the dough out to be 14″ in diameter. Carefully transfer the dough into the pie dish and lightly press the dough to meet the bottom edges of the dish. Use your fingers to gently crimp the edges of the pie crust. Any leftover dough can be used to make pie cut-outs. Place the pie dish back into the fridge to chill for 15 minutes while the oven preheats to 425F.
3. Bake the pie crust: Once the oven is preheated, remove the pie crust from the fridge and place a piece of parchment paper into the middle of the crust, along with pie weights or dried beans or flour. Bake the crust for 12 minutes then remove from the oven and lower the temperature to 350F. Let the crust cool while you prepare the filling.
4. Make the pumpkin pie filling In a large bowl, use a hand mixer to mix together pumpkin puree, maple syrup, coconut sugar, coconut milk, arrowroot powder, vanilla, and pumpkin pie spice until smooth and there are no clumps of arrowroot.
5. Pour the filling into the pie crust: Pour filling into the pie crust and cover the edges of the pie crust with either a pie crust saver or aluminum foil.
6. Bake the pumpkin pie: Place the pie into the oven and bake for 40 minutes. Remove the aluminum foil and continue to bake for another 15-20 more minutes. The center of the pie should be wiggly still, even wiggling a lot! That’s okay!
7. Allow the pie to cool: Remove from the oven and allow the pie to cool for 15 minutes at room temperature. Then transfer the pie set overnight or for a minimum of 4 hours.