Best Vegan Pumpkin Pie Ever – Classic Thanksgiving Pumpkin Pie – Gluten Free Pumpkin Pie Recipe Recipe
By Vgn Bites
🔪Prep Time: 15 mins
👩🍳Cook Time: 50 mins
15 oz(425 g) Pureed Pumpkin (not pumpkin pie filling) *
¾ cup(180 ml) Coconut milk canned (full-fat)
½ cup(100g) Coconut sugar or brown sugar *
2½ tbsp(50g) Maple syrup or any other liquid sweetener
3 tbsp(24g) Cornstarch or tapioca flour *
2½ tsp Pumpkin pie spice*
1 tsp Vanilla extract
1/3 tsp salt
Whipped coconut cream (optional)
1 cup(260g) all purpose flour* (See notes for GF option)
1 tsp salt (skip if using salted butter)
2 tsp sugar
225 g unsalted vegan butter * cubed room temperature or coconut oil*
115 ml coconut milk full fat or vegan whipped cream
1I recommend using a kitchen scale for this recipe. There is also a video for easy visual instructions.
2Put flour, sugar, salt, milk & unsweetened vegan butter (room temperature) into the bowl of a food processor and whisk or pulse 6 to 8 times until combined.
3Using your hands, quickly pack the dough into a smooth ball.
4Wrap the dough disk tightly in plastic wrap, then refrigerate for at least 1 hour.
5Once your pie dough is chilled, remove from fridge and let it warm up on floured surface for a few minutes.
6Roll out with a rolling pin , always start at the center of the crust, on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
7Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
8Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
9Using a fork make some holes in the bottom of the pie.
10Put the pan into the fridge (while you make the filling) and preheat the oven to 350°F (180°C)
11Process all filling ingredients in a food processor or blenderuntil completely smooth.
12Pour the pumpkin filling into the uncooked pie crust and spread it with a spatula.
13Bake in the oven for 50 minutes. Turn off the oven and let the pie in the oven but open the door of the oven. Wait for a further 5 minutes, then take it out of the oven and let cool at room temperature. The middle of the pie will still be a bit wobbly and that's normal.
14After the pie has cooled on the counter for a while, place it into the fridge to firm up. This takes at least 2 hours but preferably leave it there overnight.
15Decorate the pumpkin pie with whipped coconut cream. Enjoy! Store pie leftovers covered in the fridge for up to 6 days.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.