Vegan pumpkin pie is a delightful twist on the classic holiday dessert, made entirely without any animal products. It’s a perfect option for those who follow a vegan lifestyle, have dietary restrictions, or simply want to enjoy a delicious pumpkin pie that is cruelty-free and plant-based. With a creamy pumpkin filling flavored with warm spices and sweetened with natural sweeteners, and a tender pie crust made with plant-based margarine or coconut oil, vegan pumpkin pie is a scrumptious and satisfying treat that can be enjoyed by everyone.

Topping Suggestions

  • Vegan whipped cream: Top the pie with a dollop of vegan whipped cream made from coconut cream or other plant-based options for a creamy and indulgent finish.
  • Vegan vanilla ice cream: Serve a slice of warm vegan pumpkin pie with a scoop of dairy-free vanilla ice cream for a delicious contrast of warm and cold textures.
  • Vegan caramel sauce: Drizzle some vegan caramel sauce over the pie for an extra touch of sweetness and decadence.
  • Chopped nuts: Sprinkle some chopped nuts, such as pecans or walnuts, on top of the pie for added crunch and nuttiness.
  • Fresh fruit: Add some fresh fruit, such as sliced strawberries or pomegranate seeds, as a refreshing and colorful garnish to complement the flavors of the pumpkin pie.
  • Vegan yogurt: Serve a spoonful of vegan yogurt, such as coconut or almond yogurt, alongside the pie for a creamy and tangy contrast.
  • Dusting of cinnamon or powdered sugar: Lightly dust the top of the pie with some cinnamon or powdered sugar for a simple and elegant presentation.

Cooking Tips

  • Use a vegan pie crust: Ensure that the pie crust you use is vegan, made without any animal-derived ingredients like butter, eggs, or lard. You can find pre-made vegan pie crusts at many grocery stores or make your own using vegan margarine or coconut oil.
  • Choose plant-based milk: Use a plant-based milk, such as almond milk, coconut milk, or soy milk, as a substitute for dairy milk in the pumpkin pie filling. Be sure to choose unsweetened and unflavored plant-based milk to avoid altering the flavor of the pie.
  • Use canned pumpkin puree: Opt for canned pumpkin puree rather than pumpkin pie filling, as the latter may contain added sugars or other ingredients. Look for pure pumpkin puree in a can or make your own by roasting and pureeing fresh pumpkin.
  • Adjust sweeteners to taste: Taste the pumpkin pie filling before baking and adjust the sweeteners to your preference. You can use maple syrup, coconut sugar, or other vegan sweeteners to sweeten the pie, and adjust the amount based on how sweet you like it.
  • Add spices for flavor: Enhance the flavor of the pumpkin pie filling by adding spices like cinnamon, nutmeg, ginger, and cloves. These warm spices add depth and warmth to the pie and complement the pumpkin flavor.
  • Bake thoroughly: Follow the recipe instructions for baking time and temperature to ensure that the pumpkin pie is fully cooked. A toothpick inserted into the center should come out clean, and the pie should be firm to the touch.
  • Let it cool: Allow the vegan pumpkin pie to cool completely before serving, as this will allow it to set and firm up. You can refrigerate it for a few hours or overnight for the best results.

Serving Options

  • Vegan graham cracker crust: Use a vegan graham cracker crust as the base for the pumpkin pie for a classic and crunchy crust that complements the creamy pumpkin filling.
  • Vegan crust alternatives: Experiment with other vegan crust alternatives, such as a nut-based crust made from almonds, walnuts, or pecans, or a date and coconut crust, for a different twist on the traditional pie crust.
  • Mini pumpkin pies: Make individual-sized vegan pumpkin pies in ramekins or mini pie dishes for a cute and portion-controlled dessert option. Top each mini pie with the same suggested toppings or accompaniments mentioned earlier.
  • Warm or chilled: Serve the vegan pumpkin pie either warm or chilled, depending on your preference. Warm pie is comforting and perfect for colder months, while chilled pie can be refreshing and ideal for warmer weather.
  • Pair with hot beverages: Serve slices of vegan pumpkin pie with hot beverages like vegan hot chocolate, pumpkin spice latte, or a cup of herbal tea for a cozy and comforting dessert experience.
  • Brunch option: Consider serving vegan pumpkin pie as a unique and delicious dessert option for a vegan brunch spread, alongside other breakfast or brunch dishes like tofu scramble, vegan pancakes, or fruit salad.

Storage Tips

  • Refrigerate leftovers: After baking and allowing the pie to cool completely, cover it tightly with plastic wrap or aluminum foil and refrigerate. Store it in the refrigerator for up to 3-4 days.
  • Avoid freezing: Due to the custard-like texture of pumpkin pie filling, freezing may result in a change in texture and consistency. It is not recommended to freeze vegan pumpkin pie as it may become watery or lose its smooth texture.
  • Keep toppings separate: If you have added any toppings to the pumpkin pie, such as whipped cream or nuts, it’s best to keep them separate and add them when serving. Toppings like whipped cream can become watery or lose their texture when stored with the pie.
  • Cover properly: Make sure to cover the vegan pumpkin pie tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing any odors from the refrigerator.
  • Store in a flat area: To prevent the pie from getting crushed or distorted, store it in a flat area of the refrigerator where it won’t be bumped or jostled.

Vegan Pumpkin Pie

Vegan pumpkin pie is a delightful twist on the classic holiday dessert, made entirely without any animal products. It's a perfect option for those who follow a vegan lifestyle, have dietary restrictions, or simply want to enjoy a delicious pumpkin pie that is cruelty-free and plant-based. With a creamy pumpkin filling flavored with warm spices and sweetened with natural sweeteners, and a tender pie crust made with plant-based margarine or coconut oil, vegan pumpkin pie is a scrumptious and satisfying treat that can be enjoyed by everyone.
Print Recipe
A piece of vegan pumpkin pie with whipped cream. More pie and white plates in background.

Ingredients

  • 1 15 oz can pumpkin puree
  • 1 12 oz can evaporated coconut milk or coconut cream
  • ¾ cup brown sugar
  • cup maple syrup
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
  • 1 vegan pie crust

Instructions

  • Preheat oven to 375°F.
  • In a bowl, whisk together the pumpkin puree and evaporated coconut milk.
  • Add the brown sugar (and maple syrup, if using), cornstarch, cinnamon, ginger, nutmeg, allspice, and salt. Mix well.
  • Pour the mixture into the pie crust.
  • Bake for 10 minutes, then reduce the heat to 350°F and bake for an additional 50 minutes, or until the pie is set.
  • Let cool in refrigerator and set for 4 or more hours.

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