Homemade Vegan Pumpkin Pie
by Meghan Rodgers
November 11, 2020
Holidays can be tricky, and never more so than when it comes to pleasing everyone’s dietary needs.
Is there a Thanksgiving host out there that doesn’t have at least one vegan, vegetarian or lactose-intolerant guest coming to dinner? Some households serve a wide-range of dishes expecting guests can safely put together their own plate — the something for everyone approach. Others, go full-on animal-free so every guest can enjoy every dish. Still yet, some make multiple variations of all of the traditional Thanksgiving dishes.
No matter your approach, you can save time this holiday by serving this Vegan Pumpkin Pie. It’s so smooth and creamy and packed with pumpkin spice flavor, you’ll satisfy many diets with just one recipe, and you’ll do it in a BIG way!
This luscious, custardy recipe tastes just like traditional pumpkin pie thanks to the secret ingredient, rich, full-fat coconut milk. (Hey, it’s vegan: I never said it was healthy!) You can substitute another plant-based milk, but I’ve found (after delicious trial and error) that coconut milk gives the most traditional, creamy texture. I’ve tested this recipe about 10 times now (tough life, I know!) and this vegan pumpkin pie is a real winner. Year after year, vegans and non-vegans can’t get enough of my pumpkin pie.
If you’re not all about making homemade pie crust, you can always pick one up at the store — just make sure it’s vegan or whatever diet you’re trying to accommodate for. I’ve seen pre-packaged vegan pie crusts at Whole Foods, Trader Joes, and several other regional grocery stores.
Here’s to a happy vegan holiday!
Homemade Vegan Pumpkin Pie
15 ounces pure pumpkin (not pumpkin pie filling)
3/4 cup full-fat coconut milk (shake well before opening can)
1/2 cup brown sugar
1/4 cup maple syrup
1 tsp vanilla extract (buy a good quality brand — it matters!)
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
1/4 cup cornstarch
optional: 1 cup coconut milk, chilled (for whipped cream topping)
1 9” pie shell, rolled out and ready in a pie dish*
1/4 cup crushed pecans (optional)
Preheat oven to 350ºF.
In a large bowl, mix the pumpkin, coconut milk, vanilla, brown sugar, and maple syrup.
In a small bowl, combine the cinnamon, cloves, ginger, nutmeg, and salt. Add dry ingredients to wet ingredients. Add in the cornstarch. Mix ingredients well.
Pour ingredients into pie crust. Use a spatula to smooth out pumpkin mixture. Bake for 60 minutes.
Remove from oven and let rest on wire rack for 5-10 minutes before transfer to fridge to let cool for a minimum of 4 hours or until completely set.
Optional: Use a whisk or a hand mixer to whip air into coconut milk to create coconut whipped cream.
When pie is completely cool, slice and (optional) serve with coconut whipped cream and crushed pecans.
Vegan Pie Crust*
1 1/2 cups all-purpose flour (plus more for flouring a surface)
1/4 tsp salt
1/4 tsp sugar
1/2 cup + 1 tbsp non-hydrogenated vegetable shortening
1/4 cup almond milk
Add dry ingredients to large bowl and whisk to combine. Cut vegetable shortening into flour mixture using a pastry cutter or fork until crumbly. Drizzle milk over the crumbles and use a fork to mix until dough starts to form. Use hands to form into a dough ball. Careful not to over mix.
Lightly sprinkle countertop or work surface with flour and place dough ball in center. Use a rolling pin to roll dough out until it’s a few inches larger than your pie dish (This will leave you enough dough to roll a crust.)
Very carefully, fold the rolled dough in half and then fold that in half. Transfer and gently unfold into pie dish. Cut off excess overhang and use to patch any holes or tears that happened during transfer (Hey, it happens to the best of us!).
Use a fork and poke the bottom of the crust and along the pie dish walls several times (this prevents bubbling). Roll or pinch the edges to create a neat pie crust the whole way around the dish.