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piece of vegan pumpkin pie on a plate

Vegan Pumpkin Pie

The only recipe for Vegan Pumpkin Pie you'll ever need, and it's perfect for the holidays! SO easy to make in a blender, with only 9 ingredients and easy to find ingredients.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Cooling time 4 hours
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 176 kcal
Author Nora

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F. 

  2. Add the canned pumpkin, coconut milk, brown sugar, cinnamon, ginger, nutmeg, cloves, salt and cornstarch to a blender and blend until very smooth. You may also simply whisk it together in a bowl until smooth.

  3. Pour the mixture into a 9 inch pan lined with the pie crust. May use a vegan store bought pie crust, my Easy Vegan Pie Crust, or this Gluten Free Pie Crust. Spread the mixture evenly with a spatula.

  4. Bake for 1 hour. The middle will still look jiggly; that's normal. Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.

  5. Slice and serve with Coconut Whip Cream, if desired. Enjoy!

Recipe Notes

  1. Nutritional information is for 1/8th of the pie filling, not the crust. The rest will depend on which crust you use.