Description
Enjoy a creamy Vegan Pumpkin Pie made with rich pumpkin puree, coconut milk, and warm spices. This easy-to-make dessert is perfect for fall gatherings, with optional chocolate chips and nuts for added texture.
Ingredients
Scale
- 1 can (15 oz) of pure pumpkin puree
- 1 cup of coconut milk (full-fat for creaminess)
- 1/2 cup of maple syrup
- 1/4 cup of brown sugar (packed)
- 1/4 cup of cornstarch
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of salt
- 1/2 cup of vegan chocolate chips (optional)
- 1/2 cup of chopped pecans or walnuts (optional)
- 1 pre-made vegan pie crust or graham cracker crust
Instructions
- Gather all your ingredients on the counter for a smoother process.
- In a large mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, and brown sugar. Whisk until smooth.
- Add the cornstarch and whisk thoroughly to avoid lumps.
- Sprinkle in the vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Whisk until well combined.
- If desired, fold in the vegan chocolate chips and chopped nuts.
- Place the pre-made vegan pie crust in a 9-inch pie dish. For a homemade crust, blend 1 1/2 cups of crushed graham crackers with 1/4 cup of melted coconut oil and 2 tablespoons of maple syrup, then press into the dish.
- Preheat your oven to 350°F (175°C).
- Bake the crust for about 10 minutes until slightly golden, then let it cool.
- Pour the pumpkin filling into the cooled crust, spreading it evenly.
- Bake for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Let the pie cool on a wire rack for at least 1 hour.
- Slice the pie into wedges and serve with coconut whipped cream if desired.
- Garnish with leftover pecans or walnuts for added crunch.
- Store leftovers in the refrigerator for up to 5 days, covered.
Notes
- For a gluten-free option, ensure your pie crust is gluten-free.
- Feel free to adjust the spices according to your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 60 minutes