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Overhead image of a pie sitting on a table.

Vegan Pumpkin Pie

This vegan pumpkin pie is rich, creamy, deliciously spiced and perfect for the holidays. And if that weren't enough, this festive dessert comes together quickly in a blender before baking.
5 from 4 votes
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Course: Dessert | Holiday Dessert
Cuisine: American
Diet: Vegan
Prep Time: 30 minutes
Cook Time: 55 minutes
Chilling Time: 3 hours
Total Time: 4 hours 25 minutes
Servings: 8 slices
Calories: 291kcal
Author: Amanda Logan

Equipment

  • food processor (if you're making pumpkin puree from scratch)
  • Blender

Ingredients 

  • 2 cups (500ml) pumpkin puree canned or made from scratch
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 and ½ teaspoon ground cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • teaspoon pepper
  • ½ teaspoon fine salt
  • 3 tablespoon corn starch or arrowroot starch
  • ¾ cup / 190 ml coconut milk full fat
  • 1 Vegan Pie Crust

Instructions

For the Pie Crust

  • Remove your pie dough from the refrigerator and allow it to sit for around 10 minutes until it is soft enough to roll out. On a lightly floured work surface, roll the dough out into a circle that is around an inch and a half larger than your 9-inch pie dish. Carefully lay the dough into the pie dish making sure the dough fills each "corner". With a small, sharp knife or a pair of kitchen scissors, trim the overhang of crust leaving a half-inch over. Set the surplus dough aside to make the leaf decoration if you like. Tuck under the edges of the dough and press down with a fork to make a crinkled edge. Pop the unfilled pie crust in the refrigerator while we make the filling.

For the Pie Filling

  • Pre-heat oven to 175°C (347°F) conventional or 155°C (311°F) fan-forced
  • Add the pumpkin puree, sugars, spices, salt, corn starch and coconut milk to a blender and blend until smooth.
  • Remove the pie crust from the refrigerator and carefully fill it with the pie filling, levelling it as best you can.
  • Pop the pie in the oven and bake for 50 - 60 minutes or until firm around the edges but there is still a slight wobble in the centre - it will set as the pie cools and we pop it in the refrigerator to chill anyways.
  • Remove from the oven and allow your pie to cool completely. Cover the pie and pop it in the fridge to finish setting for around 4 hours. Don't skip this step - it will make sure your pie is perfectly set and ready to serve. Chilling over night is even better!
  • Serve slightly chilled or at room temperature as is or with a little whipped coconut cream.

Notes

To Make Pumpkin Puree from Scratch
To make the 2 cups of puree, cube 5 cups of pumpkin (I used Kent) with the skin removed and pop it on a lined roasting tray. Cover the tray with foil and bake the pumpkin in the oven at 190 degrees C (374 degrees F) for around 40 minutes or until soft. Remove from the oven to cool before blitzing the cooked cubes in a food processor until smooth.
Measure out 2 cups of the puree to make the pie. I had a touch left over and just added it to the flatbread dough we make each week.
Make the Pastry Leaves
To make the pastry leaves I simply followed along with from Todd and Diane at White on Rice Couple. Their leaf design video is both beautiful and simple. You don't have to add the leaves but it uses up the little bit of surplus pie dough you'll have. 
For the Pie Crust
I use my Vegan Pie Crust recipe  for this pie. I've included some helpful tips and tricks in that post. 
Wobbly Pie 
When you remove the pie from the oven, it will still be wobbly in the centre, this is totally fine. It will firm up when cooling and in the fridge. Your pie filling may also be quite dark in colour when you first take it out of the oven, it lightens up a lot when cool. 
Can I Make This Pie Gluten-Free?
You can. The filling is already gluten-free so you're just going to need a gluten-free pie crust. You can buy one or simply make your own using a gluten-free baking flour substitute. Bob Red Mill's Baking 1-to-1 is great.

Nutrition

Calories: 291kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Sodium: 245mg | Potassium: 258mg | Fiber: 3g | Sugar: 22g | Vitamin A: 9532IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 3mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!