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Pumpkin Pie with whip cream

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.
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Ingredients
  

  • 1 15 oz can pumpkin puree
  • 1 12 oz can evaporated coconut milk or coconut cream
  • 3/4 cup brown sugar
  • 1/8 cup maple syrup
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 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.