Okay, friends, let’s talk fall. And more importantly, let’s talk about the *one* dessert that screams autumn louder than crunchy leaves and oversized sweaters combined: pumpkin pie! But we’re not just making *any* pumpkin pie, oh no. We’re diving headfirst into a ridiculously easy and unbelievably delicious vegan pumpkin pie. Trust me, even your non-vegan friends will be begging for a slice (or three!).
Pumpkin pie, as you probably know, has been around for ages. It’s evolved from simple pumpkin custards baked in crusts to the spiced, sweet treat we all know and love. But what about those of us who are plant-based? Or have egg or dairy allergies? That’s where this recipe comes in! It lets everyone enjoy a slice of pumpkin perfection.
My journey to vegan baking started with a major craving for pumpkin pie. Seriously, I remember one Thanksgiving, about five years ago, I was staring longingly at a classic pumpkin pie. I was newly vegan and thought, “There *has* to be a way!” After a few… let’s call them “experimental” attempts, I landed on this recipe. And wow! It’s seriously the best vegan pumpkin pie I’ve ever had. So, get ready to be amazed – you’re about to bake a vegan pumpkin pie that’ll knock your socks off!
Why You’ll Adore This Vegan Pumpkin Pie
Okay, so why should you even *bother* making this vegan pumpkin pie? Let me give you a few super good reasons:
- It tastes like the *real* deal! Seriously, you won’t miss the dairy or eggs.
- It’s surprisingly simple. Even if you’re a baking newbie, you can totally nail this.
- It’s perfect for everyone! Vegans, vegetarians, those with dairy allergies… everyone gets pie!
- Hello, fall vibes! The smell alone is enough to make you want to curl up with a blanket and a good book.
It’s the Best Vegan Pumpkin Pie Because…
Forget those other vegan pumpkin pie recipes that taste kinda…blah. This one? It’s rich, creamy, and perfectly spiced. The texture is spot-on, and it’s just as good (if not better!) than the traditional version. Seriously, I’m not even kidding!
Ingredients for Your Perfect Vegan Pumpkin Pie
Alright, let’s gather our goodies! Here’s what you’ll need to create this masterpiece. Make sure you get the right stuff – it really makes a difference! You’ll want:
- One 15-ounce can of pumpkin puree (not pumpkin pie filling!).
- One cup of plant-based milk. I usually go for almond milk or soy milk, but honestly, whatever you like works!
- ¾ cup of granulated sugar.
- Two tablespoons of cornstarch. This is our secret weapon for a perfect texture!
- Two teaspoons of pumpkin pie spice.
- ½ teaspoon of salt.
- And finally, one vegan pie crust. You can totally make your own if you’re feeling ambitious, but a store-bought one (9-inch is perfect!) works just fine too!
How to Make a Delicious Vegan Pumpkin Pie: Step-by-Step Instructions
Okay, here’s where the magic happens! Follow these steps, and you’ll have a gorgeous vegan pumpkin pie in no time. Don’t worry, it’s easier than you think! Just take your time and have fun with it!
- First things first, preheat your oven to 350°F (175°C). This is super important, so don’t skip it!
- Now, let’s make that amazing filling!
Preparing the Vegan Pumpkin Pie Filling
Grab a large bowl – the biggest one you’ve got! Toss in your pumpkin puree, plant-based milk, sugar, cornstarch, pumpkin pie spice, and salt. Now, whisk, whisk, whisk! You want everything to be super smooth and well combined. No one likes lumpy pumpkin pie, yuck! Make sure you get all the way to the bottom of the bowl, too. We don’t want any pockets of sneaky cornstarch!
Baking Your Vegan Pumpkin Pie to Perfection
Carefully pour that gorgeous pumpkin mixture into your vegan pie crust. Try not to spill! Okay, now gently slide the pie into your preheated oven. Bake for 50-60 minutes. Keep an eye on it! You’ll know it’s ready when the filling is set – it shouldn’t be jiggly in the middle. If the crust starts to get too brown, you can loosely cover it with foil.
Cooling and Serving Your Vegan Pumpkin Pie
This is the hardest part: patience! Let the pie cool *completely* before serving. Seriously, it needs time to set properly. I usually let it cool on a wire rack for a couple of hours, then pop it in the fridge. Once it’s cool, slice it up and enjoy! A dollop of vegan whipped cream is *amazing* on top, just sayin’!
Tips for the Best Vegan Pumpkin Pie
Want to take your vegan pumpkin pie from “good” to “OMG amazing”? Here are a few little secrets I’ve learned along the way:
- Use good quality pumpkin puree. Seriously, it makes a difference! Some brands can be watery.
- Don’t overbake! A slightly soft center is way better than a dry, cracked pie.
- If your crust is browning too fast, use a pie shield or loosely tent foil over it.
- Let it cool completely, I mean COMPLETELY! It needs time to set.
- Don’t be afraid to play with the spices! A little extra cinnamon or nutmeg never hurt anyone!
Vegan Pumpkin Pie Variations
Okay, so you’ve mastered the classic. Now what? Let’s get a little crazy! Here are a few fun ways to jazz up your vegan pumpkin pie:
- Spice it up! Add a pinch of cardamom or ginger for a little extra warmth. My favorite part is experimenting with different spice blends!
- Crust crazy! Try a gingersnap crust for a fun twist. Just crush up some vegan gingersnap cookies and mix them with melted vegan butter. Press into your pie plate and *boom*!
- Topping time! Instead of plain whipped cream, try a sprinkle of toasted pecans or a drizzle of maple syrup. Wowza!
Storing Your Vegan Pumpkin Pie
Got leftovers? Lucky you! This vegan pumpkin pie keeps like a champ. Just pop it in the fridge – covered, of course! – and it’ll be good for about 3-4 days. After that, it might start to get a little… sad. I’ve never had it last that long though, haha! Reheating isn’t really necessary, it’s delicious cold!
Frequently Asked Questions About Vegan Pumpkin Pie
Got questions? I got answers! Here are a few things folks often ask about this amazing vegan pumpkin pie:
- Can I use a different sweetener? Absolutely! Maple syrup or agave nectar work great. Just use the same amount as the sugar. I think maple syrup adds a really nice flavor, actually!
- Can I make this pie gluten-free? You bet! Just use a gluten-free vegan pie crust. You can find them at most grocery stores, or even make your own!
- Can I freeze this pie? Yep! Wrap it tightly in plastic wrap and then foil. It’ll keep in the freezer for a month or two. Just let it thaw completely before serving. It might be a little wetter after thawing, but still totally delicious!
- What if I don’t have pumpkin pie spice? No worries! Mix cinnamon, ginger, nutmeg, and a tiny pinch of cloves. Easy peasy!
Nutritional Information for Vegan Pumpkin Pie
Okay, a quick note: nutrition info can vary *wildly* depending on the brands you use. So, this is just a general estimate, not a precise breakdown!
Enjoyed This Vegan Pumpkin Pie Recipe?
Yay! I hope you loved it! Leave a comment below and let me know what you think! Don’t forget to rate the recipe, and share it with your friends on social media! Happy baking!
Print
Unbelievably Delicious Vegan Pumpkin Pie in 1 Hour
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
A delicious and easy-to-make vegan pumpkin pie.
Ingredients
- 1 15-ounce can pumpkin puree
- 1 cup plant-based milk
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 vegan pie crust
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, plant-based milk, sugar, cornstarch, pumpkin pie spice, and salt.
- Pour the mixture into the vegan pie crust.
- Bake for 50-60 minutes, or until the filling is set.
- Let cool completely before serving.
Notes
- You can use any type of plant-based milk for this recipe.
- If you don’t have pumpkin pie spice, you can use a combination of cinnamon, ginger, nutmeg, and cloves.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
