Ah, vegan pumpkin pie! This delightful dessert has a special place in my heart – and my stomach! Growing up, I always looked forward to the holiday season when the aroma of spices wafted through the house as my mom baked her famous pumpkin pie. I still remember the way it filled the air with warmth and comfort, not to mention being a highlight of our holiday feasts. As I transitioned to a plant-based lifestyle, I was determined not to lose out on that sweet, spiced goodness. Thus, this vegan pumpkin pie recipe was born!
What makes this pie so unique is its rich, creamy texture, made entirely from plant-based ingredients. The first time I made it, I was a little nervous about not using eggs or dairy – but trust me, you’d never guess it’s vegan! Plus, it’s super simple to make, and you can easily whip it up for any gathering, be it a holiday feast or a cozy weekend dinner. So grab your pie dish and let’s get started!
What’s in Vegan Pumpkin Pie?
Pumpkin puree: This is the star of the show! I love using canned pumpkin puree for convenience, but if you’re feeling ambitious, you can make your own by roasting fresh pumpkins. Just ensure it’s pure pumpkin, not the spiced pie filling variety!
Maple syrup: A fantastic natural sweetener to give that warm sweetness without being overly sugary. Plus, it adds a lovely flavor that pairs beautifully with pumpkin and spices.
Coconut milk: This creamy plant-based milk brings richness to the filling. I prefer full-fat coconut milk for that extra creaminess, but light coconut milk works too if you want a lighter version!
Cornstarch: This works as a thickening agent to help set the pie perfectly. It’s a great alternative to eggs in this recipe.
Spices (cinnamon, nutmeg, ginger, allspice): The classic warm spices really elevate the flavor, giving it that quintessential pumpkin pie aroma and taste that I can’t resist.
Is Vegan Pumpkin Pie Good for You?
You bet! Vegan pumpkin pie has some fantastic health benefits. First off, let’s talk about the star ingredient—pumpkin puree. It’s packed with antioxidants, vitamins A and C, and fiber. Plus, it’s low in calories, which makes it a guilt-free treat!
On the other hand, while maple syrup is a healthier sweetener, it’s still important to consume it in moderation, especially if you’re watching your sugar intake. And the coconut milk provides healthy fats but is calorie-dense, so keep that in mind if you’re counting calories.
The spices don’t just add flavor; they also provide health benefits such as anti-inflammatory properties. Overall, while it’s still dessert, this vegan pumpkin pie can be a better choice compared to traditional options!
Ingredients List
– 1 (15-ounce) can pumpkin puree
– 1/2 cup maple syrup
– 1 cup coconut milk (full-fat or light)
– 1/4 cup cornstarch
– 1 tablespoon cornstarch
– 2 teaspoons cinnamon
– 1/2 teaspoon nutmeg
– 1/2 teaspoon ginger
– 1/4 teaspoon allspice
– 1 teaspoon vanilla extract
– 1 pre-made vegan pie crust (store-bought or homemade)
**Servings:** 8 slices
How to Make Vegan Pumpkin Pie?
1. Preheat your oven to 350°F (175°C). Get that kitchen filled with delicious smells!
2. In a large mixing bowl, combine the pumpkin puree, maple syrup, coconut milk, and vanilla extract. Mix until they’re fully blended.
3. In a separate bowl, whisk together the cornstarch, cinnamon, nutmeg, ginger, and allspice.
4. Gradually add the dry mixture to the wet ingredients, stirring continuously until you have a smooth filling.
5. Carefully pour the filling into the pre-made vegan pie crust, smoothing it out if needed.
6. Bake in the preheated oven for about 50-60 minutes, or until the filling is set and the crust is golden brown.
7. Let your pie cool at room temperature before serving. You can pop it in the fridge to chill if you prefer it cold!
8. Enjoy it plain, or go all out with some coconut whipped cream on top!
Serving Suggestions and Variations
If you’re feeling adventurous, you can mix things up! Try adding a pinch of cayenne pepper for a subtle kick or a tablespoon of favorite liqueur (hello, bourbon!) to give the pie an adult twist.
When serving, I love topping my vegan pumpkin pie with homemade coconut whipped cream and a sprinkle of cinnamon for a gorgeous presentation. You can also garnish it with pecans or walnuts for added crunch!
I really hope you give this vegan pumpkin pie a try—you won’t be disappointed! It’s all the cozy, comforting flavor of a traditional pumpkin pie with a plant-based twist. And if you do make it, please let me know how it turned out. Happy baking!