Vegan Classic Pumpkin Pie

By Tracy

6 Person

50 Minutes

304 Calories

Classic pumpkin pie has gone vegan with this easy recipe! This delectable vegan and gluten-free pumpkin pie are made with a dairy-free, egg-free, coconut milk filling, and almond flour crust! It’s easy enough for a weeknight dessert and tasty enough for Thanksgiving. Is pumpkin pie just for Thanksgiving though? I think it should be enjoyed all fall long! Are you having or going to a Halloween party? It needs the pumpkin pie! I wanted this pumpkin pie to not only be vegan and gluten-free but to fit the paleo category for my paleo friends. It’s not quite there because it does require cornstarch, but we can call it paleo-ish.

Ingredients

Dairy free whipped cream, for serving
1 tsp. Pure vanilla extract oil
1/2 tsp. Sea salt
3 tbsp. Organic cornstarch
1 tbsp. Pumpkin pie spice
2 tbsp. Brown sugar
1/3 cup Maple syrup
1 cup Coconut milk, canned full fat
15 oz. Pumpkin (not pumpkin pie filling)

Method

01

Preheat the oven to 350 degrees F.
02

In a medium-sized mixing bowl, whisk together the pumpkin, coconut milk, syrup, brown sugar, pumpkin pie spice, cornstarch, salt, and vanilla until very smooth. You can also combine it in a blender. Pour into the par-baked pie crust and carefully transfer to the oven.
03

Bake for 45 minutes. The filling will be jiggly and will sit overnight. Be sure to cover the crust edges with foil or a crust shield if they are getting dark.
04

Remove from the oven and let the pie cool completely. Transfer to the refrigerator to set up overnight. Serve chilled with dairy-free whipped cream.

Related Tags

Vegan Classic Pumpkin Pie

4.1

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Calorie 304 Kcal
Prep Time 10 Mins
Cook Time 40 Mins
Total Time 50 Mins

02 Ingredients

Dairy free whipped cream, for serving

1 tsp. Pure vanilla extract oil

1/2 tsp. Sea salt

3 tbsp. Organic cornstarch

1 tbsp. Pumpkin pie spice

2 tbsp. Brown sugar

1/3 cup Maple syrup

1 cup Coconut milk, canned full fat

15 oz. Pumpkin (not pumpkin pie filling)

03 Method

Step 1

Preheat the oven to 350 degrees F.

Step 2

In a medium-sized mixing bowl, whisk together the pumpkin, coconut milk, syrup, brown sugar, pumpkin pie spice, cornstarch, salt, and vanilla until very smooth. You can also combine it in a blender. Pour into the par-baked pie crust and carefully transfer to the oven.

Step 3

Bake for 45 minutes. The filling will be jiggly and will sit overnight. Be sure to cover the crust edges with foil or a crust shield if they are getting dark.

Step 4

Remove from the oven and let the pie cool completely. Transfer to the refrigerator to set up overnight. Serve chilled with dairy-free whipped cream.

04 Author