Best Vegan Pumpkin Pie: 1 Easy Holiday Dessert

Introduction

Imagine a dessert that captures the very essence of the holidays in one creamy, spiced, and utterly comforting bite.

This Vegan Pumpkin Pie is a dream come true, with a velvety smooth filling and a flaky, buttery crust that will have everyone asking for seconds.

The warm aroma of cinnamon, nutmeg, and ginger baking in your oven is enough to make any house feel like a home.

Did you know that pumpkin pie originated in Native American cultures long before the colonists arrived, though it was likely a savory dish stewed in shells? This recipe honors that history while delivering the sweet, classic flavor we all love.

It’s special because it uses simple, plant-based ingredients to create a pie that is indistinguishable from its traditional counterpart, and it’s so easy that even a baking novice can achieve perfect results.

If you loved our Vegan Apple Crisp, you’ll be thrilled to add this iconic dessert to your repertoire. Get ready to create new traditions with this unforgettable Vegan Pumpkin Pie!

What is Vegan Pumpkin Pie?

So, what’s the real story behind this holiday superstar? Is it a pie, a custard, or a vegetable-based miracle? The name tells you everything—it’s a pie filled with a spiced pumpkin custard, completely free of animal products! But how does it achieve that classic, silky texture without eggs and dairy? The magic is in a clever combination of creamy coconut milk and cornstarch that sets into pure perfection. I once served this at Thanksgiving, and my most skeptical uncle, after his third slice, admitted, “This is the best pumpkin pie I’ve ever had.” They say the way to a person’s heart is through their stomach, and serving a slice of this warm, spiced pie is a sure path to success. Why not preheat your oven and make some holiday magic?

Why You’ll Love This Vegan Pumpkin Pie:

You are going to fall in love with this recipe, and here’s exactly why. First and foremost, the main highlight is its incredibly authentic flavor and texture. We’re talking about a rich, velvety-smooth filling that’s perfectly spiced, nestled in a flaky, golden crust. It’s the quintessential holiday dessert that delivers all the nostalgia and comfort without any compromise.

Secondly, let’s talk about the fantastic cost-saving benefit. A store-bought vegan pie from a specialty bakery can be very expensive. Baking this stunning centerpiece at home for a fraction of the cost means you can splurge on other holiday feast items, and it also allows you to control the quality of every single ingredient.

Finally, the decorative and flavorful toppings are what make each slice an event. While this pie is phenomenal on its own, a generous dollop of coconut whipped cream, a sprinkle of toasted pecans, or a drizzle of caramel sauce transforms it into a truly spectacular dessert. If you enjoy the warm spices in our Vegan Gingerbread Cookies, you’ll adore this pie. Ready to fill your home with the scent of the holidays? Let’s get baking!

How to Make Vegan Pumpkin Pie

● Quick Overview
This is the ultimate holiday dessert, deceptively easy to make. It requires just 20 minutes of active prep for a result that is luxuriously creamy, perfectly spiced, and has a beautifully flaky crust. The total time, including baking and chilling, is about 4 hours.

Ingredients for Vegan Pumpkin Pie

For the Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold vegan butter, cubed
• 3-5 tablespoons ice water

For the Filling:

• 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
• ¾ cup full-fat coconut milk
• ¾ cup brown sugar, packed
• ¼ cup cornstarch
• 1 teaspoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ½ teaspoon salt

Step-by-Step Instructions

1. Make the Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed vegan butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2. Form the Dough: Sprinkle 3 tablespoons of ice water over the mixture. Gently mix with a fork until the dough begins to clump together. If it’s too dry, add more water, one tablespoon at a time. Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.

1. Roll and Fit the Crust: On a floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim and crimp the edges as desired. Prick the bottom with a fork. Place the crust in the freezer while you preheat the oven to 375°F (190°C).

1. Par-Bake the Crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then bake for another 5-7 minutes until the bottom looks dry. Remove and let it cool slightly. Reduce oven temperature to 350°F (175°C).

1. Make the Filling: In a blender, combine the pumpkin puree, coconut milk, brown sugar, cornstarch, vanilla, all spices, and salt. Blend until completely smooth and creamy.
2. Assemble and Bake: Pour the filling into the slightly cooled par-baked crust. Smooth the top with a spatula.
3. Bake to Perfection: Bake at 350°F (175°C) for 50-60 minutes, or until the edges of the filling are set and the center only has a slight jiggle.
4. Cool Completely: Let the pie cool completely on a wire rack, then refrigerate for at least 3 hours, or ideally overnight, to allow the filling to fully set.

What to Serve Vegan Pumpkin Pie With

This pie is the star of the holiday table, but it pairs beautifully with many festive treats!

• Coconut Whipped Cream: A must-have topping! The cool, creamy flavor is the perfect contrast to the spiced pie.
• Vegan Vanilla Ice Cream: A scoop of vanilla ice cream melting over a warm slice is a classic delight.
• A Hot Beverage: A cup of strong coffee, hot chocolate, or spiced chai tea complements the pie’s warm spices perfectly.
• A Cheese Plate: Start your meal with a sophisticated vegan cheese and fruit board for a well-rounded dining experience.

Top Tips for Perfecting Vegan Pumpkin Pie

1. Use Pure Pumpkin Puree: Ensure you are using 100% pure pumpkin puree, NOT pumpkin pie filling, which has added sugar and spices.
2. Keep Ingredients Cold: For a flaky crust, it is essential that your vegan butter and water are very cold. This prevents the fat from melting before baking, which creates those desirable flaky layers.
3. Don’t Over-Bake: The pie is done when the edges are set and the center has a slight jiggle. It will continue to set as it cools. Over-baking can cause cracks.
4. Blend for Smoothness: Using a blender for the filling ensures a perfectly silky texture without any lumps, creating a professional-quality pie.

Storing and Reheating Tips

[Vegan Pumpkin Pie] is a fantastic make-ahead dessert for the holidays.

• Refrigeration: Store the pie covered in the refrigerator. It will stay fresh and delicious for up to 4 days.
• Freezing: You can freeze the baked and cooled pie for up to 2 months. Wrap the whole pie or individual slices tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.
• Reheating: This pie is best served chilled. However, if you prefer it a bit warm, you can place individual slices in a 300°F (150°C) oven for 10-15 minutes.

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