Easy Vegan Pumpkin Pie
This easy vegan pumpkin pie has a creamy, warmly spiced filling made with no coconut milk, tofu, or cornstarch. It takes just 8 simple ingredients and a store-bought crust, for a stress-free Thanksgiving dessert!
Servings: 8 slices
Calories: 121kcal
Ingredients
- 2 cups (490 g) canned pumpkin puree not pumpkin pie filling; measured from a larger can (a 15-ounce can is a little short)
- 1 cup (240 ml) plant-based milk
- ½ cup (100 g) cane sugar or brown sugar
- ¼ cup (30 g) all-purpose flour or a gluten-free flour blend
- ½ Tablespoon (7.5 ml) molasses
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon salt
- 1 Tablespoon pumpkin pie spice store-bought or homemade
- 1 (9-inch) frozen vegan pie crust
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Place the frozen pie crust on a baking sheet.
- In a large bowl, add the pumpkin, plant-based milk, sugar, flour, molasses, vanilla, salt, and pumpkin pie spice. Whisk until smooth.
- Pour the filling into the frozen crust and smooth the top with a spatula.
- Bake for 10 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake for 50 more minutes, until the edges are set and the center has a slight jiggle.
- Remove the pie from the oven and let it cool for 30 minutes. Chill it in the fridge for a few hours before slicing.
Video
Notes
- For a richer flavor, simmer the pumpkin puree, sugar, and spices for several minutes first, then let it cool slightly before mixing in the rest.
- Adjust the amount of sugar to your liking. Brown sugar works in the same amount.
- The filling won't fully thicken and set until it has cooled, so chill it for a few hours before slicing.
- If the crust browns too quickly, tent the edges with foil.
- For a gluten-free pie, use a gluten-free crust and a gluten-free flour blend.
- Store leftovers covered in the fridge for 4 to 5 days, or freeze for up to 3 months.
Nutrition
Calories: 121kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 88mg | Potassium: 185mg | Fiber: 2g | Sugar: 18g | Vitamin A: 9268IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg
