Vegan Pumpkin Pie Recipe
This dairy free pumpkin pie recipe is so delicious, you'd never even know it's a vegan pumpkin pie recipe! It's dairy free, egg free, and has a gluten free option!
Servings: 8 slices
Calories: 481kcal
Ingredients
For the Pie Crust (skip if using store-bought crust)
- 1 ½ cups all-purpose flour (180g)
- ¼ teaspoon cane sugar
- ⅛ teaspoon sea salt
- 9 tablespoons vegetable shortening (can sub with COLD vegan butter or coconut oil) (126g)
- 2-4 tablespoons ice cold water
- ½ teaspoon vanilla extract
For the Pie Filling
- 15 ounces pumpkin puree (not pumpkin pie mix) (425g)
- 1 cup coconut milk (240g)
- ½ cup brown sugar (105g)
- ¼ cup cornstarch (can sub with arrowroot powder)
- ¼ cup maple syrup
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¼ teaspoon allspice
Optional Pecan Topping:
- ½ cup brown sugar
- 4 tablespoon plant based butter (56g)
- 1 cup pecans (120g)
Optional Topping:
Instructions
For the Pie Crust
- Into a food processor, add 1 ½ cups flour, ¼ teaspoon sugar, and ⅛ teaspoon salt. Pulse to combine. Add in 9 tablespoon vegetable shortening in tablespoon chunks. Pulse until a sand like texture forms.
- Add in 2 tablespoon cold water and ½ teaspoon vanilla. Pulse until a dough ball forms. Add up to 2 tablespoon more water if needed to form dough ball. Push any little pieces into the dough. Form into a disc and wrap in parchment paper. Place in the fridge for 2 hours.
- When ready, roll out dough to be 1" wider than your pie plate and then gently flip over and push down into your pie plate, smoothing any edges.
For the pie filling
- Pre-heat oven to 350˚F(175˚C).
- In a blender, add 15 ounces pumpkin puree, 1 cup coconut milk, ½ cup brown sugar, ¼ cup each cornstarch and maple syrup, 2 teaspoon each vanilla and cinnamon, ½ teaspoon each ground ginger, nutmeg, cloves, and salt, and ¼ teaspoon allspice. Blend until a smooth mixture forms.
- Pour mixture into pie crust. Bake for 50-60 minutes or until center is almost completely set in the middle, but a little wiggle in the middle is fine.
- Remove pie from oven and place on a cookie rack. Let cool to room temperature, then cover and place in fridge for at least 6 hours or overnight to let set completely.
Optional Pecan Topping:
- Before serving, if you wish to make the optional pecan topping: place pecans on a baking sheet for 5 minutes at 350 degrees.
- In a small pot, combine toasted pecans with brown sugar and plant based butter. Stir together until brown sugar has melted. Remove and and let cool completely, then pour on top of pie.
Video
Notes
*Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Estimates for this pie do include the optional pecan topping.
**You can swap the cornstarch for arrowroot powder.
**You can use a pumpkin pie spice mix if needed; however, the amounts in the actual recipe are our preferred method over a pre-made spice mix.
Nutrition
Serving: 1slice | Calories: 481kcal | Carbohydrates: 55g | Protein: 4g | Fat: 28g | Saturated Fat: 12g | Sodium: 102mg | Potassium: 207mg | Fiber: 2g | Sugar: 34g | Vitamin A: 20IU | Vitamin C: 0.7mg | Calcium: 54mg | Iron: 2mg
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