Description
This vegan pumpkin pie with coconut milk is creamy, dairy-free, and perfect for the holidays. A custard-like filling with cozy spices in a flaky vegan crust.
Ingredients
3/4 cup full-fat coconut milk (chilled overnight)
2 tsp pumpkin spice blend
1 3/4 cups pumpkin puree (Libby’s recommended)
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 cup maple syrup
1/2 tsp salt
1/2 cup packed brown sugar
1/4 cup cornstarch (sifted)
1 (9-inch) vegan pie crust
Instructions
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine pumpkin puree, maple syrup, brown sugar, vanilla, spices, and salt.
3. Add the thick cream from the top of the chilled coconut milk.
4. Whisk in sifted cornstarch until smooth and fully incorporated.
5. Pour mixture into prepared vegan pie crust.
6. Bake for 50–55 minutes until edges are set and center jiggles slightly.
7. Cool on counter for 1 hour, then refrigerate at least 4 hours or overnight.
8. Slice, top with whipped coconut cream, and serve.
Notes
Refrigerate coconut milk overnight to separate the thick cream.
Chill completely before slicing for best texture.
Great make-ahead dessert that stores well in fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg