Amazing Vegan Pumpkin Pie
This incredible vegan pumpkin pie started as a modification of my mother s cherished from-scratch recipe, but it s become my absolute favorite version. What began as an accommodation for vegan friends has completely won me over with its rich, silky texture and perfectly balanced spices. The secret lies in roasting fresh pumpkin and using coconut milk for that luxurious creaminess you d never guess was dairy-free. This recipe makes three gorgeous pies perfect for feeding a crowd during the holidays or gifting to neighbors who ll be asking for the recipe!
Frequently asked questions
＋ − Can I use canned pumpkin puree instead of fresh pumpkin?
Yes, you can substitute 3 cups of canned pumpkin puree for the fresh roasted pumpkin. Just make sure to use pure pumpkin puree, not pumpkin pie filling.
＋ − What can I use instead of applesauce in this vegan recipe?
You can substitute the applesauce with mashed banana, silken tofu, or commercial egg replacer equivalent to 6 eggs. Each will give a slightly different texture and flavor.
＋ − How do I know when the pies are done baking?
The pies are done when a toothpick inserted in the center comes out clean and the edges are set. The center may still jiggle slightly but will firm up as it cools.
＋ − Can I make this recipe ahead of time?
Absolutely! These pies can be made 1-2 days ahead and stored covered in the refrigerator. The flavors actually improve with time.
Amazing Vegan Pumpkin Pie
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly spray the cut sides of the pumpkin halves with cooking spray, then place them cut-side down on a rimmed baking sheet.
- 2
Bake the pumpkin for about 1 hour, or until the flesh is tender when pierced with a fork. Remove from oven and let cool for 20 minutes until safe to handle.
- 3
Raise your oven temperature to 450°F (230°C) while you prepare the filling.
- 4
Scoop the cooked pumpkin flesh into a large bowl. Add sugar, applesauce, coconut milk, cinnamon, ginger, allspice, nutmeg, salt, and ground cloves. Beat with an electric mixer until the mixture is completely smooth and well combined.
- 5
Divide the pumpkin mixture evenly among the three unbaked pie shells, smoothing the tops with a spatula.
- 6
Bake at 450°F for 10 minutes until the edges begin to turn golden. Reduce temperature to 350°F (175°C) and continue baking for 45-50 minutes more, until a toothpick inserted in the center comes out clean.
- 7
Let the pies cool completely on a wire rack for at least 1 hour before serving. This allows the filling to set properly.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
Reviews
No reviews yet — be the first to leave one!
Leave a review
You might also like
Read next
Roundup6 Festive Holiday Beans with Cranberries Recipes for Your Table
Planning your holiday menu? These bean and cranberry recipes pair perfectly for a festive dinner. Find simple, hearty, and seasonal ideas for your guests.
5 min read
RoundupThe Absolute Best Potatoes 5fix: Simple Recipes You Need to Try
Searching for the absolute best potatoes 5fix recipes? From crispy roasted wedges to creamy scalloped dishes, these kitchen staples are easy to master tonight.
4 min read