vegan pumpkin pie

This Vegan Pumpkin Pie is made with coconut milk, homemade pumpkin puree and all-natural ingredients! It bakes JUST like classic pumpkin pie (and gluten free)!

Vegan Pumpkin Pie - Gluten Free

pumpkin puree ((450 grams))

sea salt

coconut milk

cinnamon

ginger

all spice

maple syrup ((84 grams))

brown sugar, cane sugar or coconut sugar ((105.3 grams))

cornstarch ((60 grams))

Preheat oven to 350°F/180°C.

Pre-bake pie crust for 10 minutes. Set aside. In a large bowl, add all the pie ingredients. Blend together well with a whisk until cornstarch is completely whisked out. Alternatively, mix all the dry ingredients together first blend out the cornstarch, then add the wet ingredients.

You can leave this to set for an hour covered with a kitchen towel first to allow ingredients to completely blend together, or bake immediately. To me, it tastes even better when ingredients are left to sit a bit.

Pour the batter into the pie crust. Bake for 60 minutes in the oven on the lower shelf or highest shelf depending on your oven (furthest away from heat).

Remove from oven and let set and cool completely.

Cover with saran wrap or foil and set in the fridge for at least 4 to 6 hours, ideally overnight. Remove and cut the pie and serve. Dollop each slice with delicious vegan coconut whipped cream. Enjoy!

This is the best vegan pumpkin pie and the only recipe you'll ever need! It's rich, creamy, deliciously spiced and perfect for the holidays.

Vegan Pumpkin Pie

+ 2 Tbsp (145 grams) All Purpose Flour

Tbsp Sugar

Salt

(55 grams) Coconut Oil (Solid)

Tbsp Ice Water

(180 milliliters) Coconut Milk (canned, full fat)

(150 grams) Light Brown Sugar

(60 milliliters) Maple Syrup

(32 grams) Cornstarch

tsp Pumpkin Pie Spice

tsp Vanilla Extract

Vegan Whipped Cream

Prepare the crust

Add all purpose flour, sugar and salt to the food processor and pulse to combine.

Add the coconut oil (must be solid, not melted) and pulse until the mixture is crumbly.

Add ice water and pulse it to combine. It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball.

Remove the dough from the food processor, transfer to a floured surface and roll the dough into a big round ball.

Using a rolling pin roll out the dough from side to side into a large circle that is wider than your 9-inch pie dish.

Spray your pie dish with non-stick spray and then roll up the crust in your rolling pin (or just pick it up carefully) and carefully unroll it over the top of your pie dish. Carefully tuck the crust in along the edges of your pie dish.

Take a scissors and trim off any excess dough but make sure that there is a little overhang over the edges of the dish. Place your pie crust into the fridge while you prepare your pie filling.

Prepare your filling

Add canned pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract and salt to your blender and blend until smooth.  If you don&#8217;t have a blender, then just add all ingredients to a mixing bowl and use a hand whisk to whisk it until smooth. 

Pour this out over your pie crust and smooth down with the back of a spoon. 

Place into the oven to bake for 60 minutes at 350°F. To prevent over-browning, bring it out after 40 minutes, tent it with foil and then return to the oven for the remaining 20 minutes (*see notes). 

When you remove the pie from the oven, it will still be quite wobbly in the center, this is completely fine, it will firm up when cooling. Your pie may also be quite dark in color when first removed from the oven, it lightens up a lot when cool. 

Allow to cool on the counter and then place into the refrigerator to set completely, around 4 hours at least or overnight if possible until completely chilled and set. Serve with vegan whipped cream. 

Made this the first time and it was delicious! 
The next time I only had arrowroot powder and the pie came out super gummy, so I don’t recommend subbing arrowroot for cornstarch lol.

The only recipe for Vegan Pumpkin Pie you&#x27;ll ever need, and it&#x27;s perfect for the holidays! SO easy to make with only 9 ingredients. No one will guess it&#x27;s vegan!

(15 pumpkin puree

coconut cream*

brown sugar

nutmeg

cloves

salt

cornstarch

recipe Easy Vegan Pie Crust ((SEE NOTES FOR MORE OPTIONS))

Vegan Whipped Cream (optional, for serving)

Preheat the oven to 350 degrees F. Prepare a pie crust in a pie plate.

Add the canned pumpkin, coconut cream, 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.

Pour the mixture into a 9-inch pan lined with a pie crust. May use a vegan store bought vegan pie crust, my Easy Vegan Pie Crust, or this Gluten Free Pie Crust. I don&#x27;t pre-cook the pie crust. Spread the mixture evenly with a spatula.

Bake for 1 hour. If the crust starts to burn, cover the edges of the crust with aluminum foil or a pie shield after about 30 minutes of baking. The middle will still look jiggly; that&#039;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.

Slice and serve with Vegan Whipped Cream or store bought non-dairy whipped topping, if desired. Enjoy!

For the Pie Crust Leaves: These are totally optional for decoration. Make or buy an extra pie crust, and roll out the dough about 1/8th inch thick. Using leaf cookie cutters, cut into shapes. Place on a baking sheet and bake for 10 minutes at 350 degrees F.

A delicious plant-based vegan pumpkin pie that&#039;s perfect for Thanksgiving!

vegan pie crust

pumpkin purée

coconut cream

Tbsp corn starch

ginger powder

¼ tsp ground cloves

Preheat oven to 350° Fahrenheit (175°C). Press pie crust into a 9&quot; pie plate and use fingers to press edge into zig-zag shape.

In a large bowl, add all ingredients and mix well with a whisk. Pour mixture into the pie crust.

Cover the crust with thin strips of foil to prevent burning. Bake the pie for 1 hour. It should be done baking but since oven temps vary, if it seems too wet, bake an additional 5-10 minutes. Let the pie cool to room temperature for at least 1 hour. You can let it cool in the fridge after that.

Serve pie slices with vegan whipped cream or vegan vanilla ice cream!

9 easy ingredients, combine in a blender, pour into a pie shell, and bake. Done! Tastes best when made ahead of time making it a stress-free Thanksgiving dessert. The BEST go-to vegan pumpkin pie recipe ever.

Easy Vegan Pumpkin Pie

pumpkin

full-fat coconut milk

maple syrup

vanilla extract

Pumpkin Pie Spice

Recipe Easy Vegan Pie Crust ((or 1, 9" vegan store-bought pie crust))

Vegan Coconut Whipped Cream ((optional))

Preheat your oven to 350F (180C). Have your unbaked 9&quot; pie shell ready.

Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.

Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top. Bake for 60 minutes. When you remove it from the oven, the edges might be slightly cracked and the middle will still look wobbly. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.

https://content.jwplatform.com/videos/AfRzlZsx.mp4

This easy vegan pumpkin pie recipe is made it a blender! It takes just 5 minutes to whip up the filling then bake and let set overnight. It's the best vegan pumpkin pie and is perfect made ahead of time. In this video vegan pumpkin pie I show you just how easy it is. Dairy free and egg free!

Easy Vegan Pumpkin Pie Recipe!

Want to play a fun game with your family at the dinner table? Ask them to guess which ingredients are in this pumpkin chocolate pie. I’m sure that they will never guess that what makes it smooth and creamy.

Pumpkin Chocolate Pie

semi-sweet chocolate chips

pumpkin puree

tofu

Tablespoon of pumpkin pie spice

whipped cream

chocolate chips

Preheat oven to 350 degrees Fahrenheit.

In a small, microwave-safe bowl, microwave the chocolate chips for 30 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth.)

Combine  melted chocolate, pumpkin puree, silken tofu, brown sugar, vanilla extract, pumpkin pie spice, and ground cinnamon in a blender and blend on high until completely smooth.

Pour pie mixture into the prepared crust and bake for 30 minutes.

Let pie set in the refrigerator overnight, or for at least 6 hours.

https://content.jwplatform.com/videos/vkF6qPP5.mp4

This Chocolate Pumpkin Pie is the best! So creamy, pumpkin-packed, and delicious!

Chocolate Pumpkin Pie

Creamy and perfectly spiced vegan pumpkin pie that&#039;s filled with all the delicious flavor you want and nothing you don&#039;t. This pie is FREE from oil, refined sugar, dairy, eggs, soy, coconut, and gluten, but no one will miss them! Very easy to prepare, too. WFPB; nut-free option.

Vegan Gluten-Free Pumpkin Pie (No Coconut)

gluten-free rolled oats (or sub 3 Tbsp GF flour or almond flour)

almond

unsweetened non-dairy milk

corn starch (or 2 ½ tablespoons arrowroot starch)

pumpkin pie spice (see Notes)

¾ teaspoon ground cinnamon (plus more for garnish)

Preheat

Preheat oven to 350 degrees F. Prick the bottom of the pie crust with a fork, and pre-bake for 5  minutes. Or follow package directions if using store-bought pie dough.

Blend

Combine all filling ingredients in a blender (oats, nut/seed butter, milk, maple syrup, vanilla, starch, pumpkin, and spices). Blend on low speed, gradually increasing to high. The mixture will be fairly thick. Stop to stir or scrape down the sides of the blender as needed.

Bake

Once the filling is completely smooth, pour it into the pre-baked crust and smooth the top. Bake for 50 to 55 minutes or until the center looks just set. *Depending on the crust you&#39;re using, you may need to cover the edges with foil or a pie shield after 25 to 30 minutes to prevent it from getting too brown. If using my gluten-free crust recipe, the crust should be fine uncovered the whole time.

Cool

Let the pie cool to room temperature, then cover and refrigerate for at least 3 to 4 hours before serving. See Notes for serving suggestions.

https://content.jwplatform.com/videos/sKcBRgj5.mp4

The best healthy pumpkin pie out there! No eggs, dairy, gluten, refined sugar or coconut. Allergy-friendly and so easy to prepare. So good you'll want to enjoy this vegan pumpkin pie year-round.

Vegan-Pumpkin-Pie.mp4

The most amazing Best Vegan Pumpkin Pie Recipe ever made with just 8 ingredients, is creamy, rich, decadent, dairy-free, gluten-free and oil-free!

Best Vegan Pumpkin Pie Recipe EVER!

gluten-free pie crust OR

(240 grams) pure maple syrup

(90 grams) raw walnuts

(24 grams) cornstarch

pumpkin pie spice

+ 1/8 teaspoon fine sea salt

15 pumpkin puree

(60 grams) cooked, peeled & mashed sweet potato

You need to make this pie

scale.

Highly recommend this pie crust protector.

First, cook your sweet potato first. To make things faster, I cooked a small, whole sweet potato in the microwave for about 5 minutes until really soft.  Bake if you don&#x27;t want to use a microwave, as steaming/boiling will add extra water. Let it cool some before proceeding.

Preheat your oven to 350°F degrees and grease a 9 inch pie dish REALLY well. Do not skip the spray or the crust will stick to the dish! Press your dough into the greased dish, flat and evenly across and going up the sides (if using homemade). You do not prebake the pie crust whether using my recipe OR a store-bought one. Use the crust raw because the pie bakes a really long time.

For the filling, first add the syrup and walnuts only to a high powered blender. I used my Vitamix. If you don&#x27;t have one, I don&#x27;t think a regular blender will be powerful enough, so I would suggest using your food processor. Blend until fairly smooth. Scrape down the sides and add the cornstarch, cinnamon, pumpkin pie spice and salt, pumpkin and sweet potato. Blend until completely smooth. It should be like a pudding consistency.

Pour the batter onto the crust and smooth out with the back of a spoon flat and evenly along the sides. I swirled the spoon in a circular motion for a pretty effect.

If using my homemade pie crust, place 4 double-folded 8 inch strips of foil around just the edges of the crust, just placed flat along the edges. (see photo) Crimp them underneath the pie dish. This is crucial so the crust doesn’t burn. Make sure they are not dipping into the pie filling, otherwise that will affect how the filling bakes up. OR, use a pie crust protector (linked below) which works much easier! (linked above) If using a store-bought crust, this can vary so I wouldn’t cover the crust unless you see it is browning too much towards the end of the baking.

Bake for 55 minutes (set your timer!), then add one large loosely placed piece of foil over the whole pie ONLY IF the top is browning too much. It should be a dark golden brown, but only place the foil if it looks like it may start to burn. I have not experienced this though. Just gently place it on top loosely, no need to even remove the pie.

Bake 10 more minutes with the foil on top, which will be 65 minutes total or until the center is set, not jiggly and a deep golden brown (as pictured). A toothpick will not come out clean. I removed mine at exactly 65 minutes. It will finish cooking as it cools and will firm up in the fridge a lot overnight.

Cool to room temperature (2 hours) and then chill in the fridge overnight or 8 hours. This will bring it to the complete firm, set texture. Once ready to serve, loosen the crust by gently going around the edges with a sharp knife. Keep stored in the fridge until ready to serve. I love to eat my pie cold, but if you prefer it room temperature, just set it out at room temperature a bit before serving time. This pie will last a week in the fridge.

This Pumpkin Custard Pie has a delicious pecan &amp; date crust and is the perfect healthy dessert to bring to a holiday meal!

Pecan &amp; Pumpkin Custard Pie 

(113 g) quick

pecans

(108 g) medjool dates, pitted

(350 ml) unsweetened non-dairy milk

(29 g) non-gmo cornstarch or arrowroot powder

pumpkin pie spice blend

(151 g) medjool dates, pitted

Cover the pitted dates with hot water and let sit for 5 minutes, then drain. Note: You will only need to soak the dates for the pie crust in this recipe; do not soak the dates for the filling.

In the meantime, blend the oats in a food processor or high speed blender for 30 to 40 seconds, until they form a fine flour. Add the pecans and salt, then process until smooth.

Add the drained dates to the food processor and pulse until a well-combined, sticky dough forms. Transfer the mixture into a greased pie pan and press down evenly to form the crust. Use a fork to poke holes in the crust, to prevent &#8220;bubbles&#8221; from forming.

For the Pecan Pie Crust:

Preheat the oven to 350F. Add all ingredients, except for the cornstarch and dates, into a large pot. Stir well and bring to a simmer.

While the pumpkin mixture is heating up, prepare a &#8220;slurry&#8221; by adding 2 to 3 tablespoons of water to the cornstarch in a small bowl. Gently mix together until a thick liquid has formed; you don&#8217;t want any clumps in this!

Add the cornstarch slurry to the simmering pumpkin mixture and cook over medium heat for 5 to 6 minutes, stirring continuously.

Transfer this mixture to a blender or food processor, add in the remaining dates, and blend until smooth.

Pour the filling into the crust and bake in the middle rack of the oven for 30 to 35 minutes. The pie may look slightly uncooked when you take it out of the oven, but it will set as it cools. Let cool completely before slicing and serving as desired.

For the Pumpkin Pie:

So incredibly good! The best pumpkin pie we have ever had! Thank you!

This is the best pumpkin pie recipe!  We love it so much that I’ve been making it regularly since Thanksgiving.

Have not made any recipes yet, but look very delicious. 
I do have one problem. Im very allergic to nuts. So far coconut doesnt affect me, though coconut is from a tree nut so must use  sparingly. Do you have any suggestions for other substitutes? I also cannot eat fruits that have pits like peaches or cherrries, (☹) and fresh peas off the vine. I can think of subs for most of these, but if you have any other suggestions, I would love to gear them! Suzette Holman

https://www.youtube.com/watch?v=Ep12xNnpcIA

Today I'm going to show you how to use the Google Home Mini to help you make a delicious Vegan Thanksgiving Feast, all in under 2 hours! This video is sponsored by the team at Google. #ad 
✗ My NEW 60+ Recipe Ebook ➢ http://bit.ly/FromMyBowlEbook 
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✗ My FREE Ebook, "Satisfying Salads" ➢ https://frommybowl.com/ 

Check out the Home Mini here: https://goo.gl/uCSeUq

IN THIS VIDEO
• Pumpkin Pie Recipe: https://frommybowl.com/pecan-pumpkin-custard-pie/
• Stovetop Stuffing Recipe: https://frommybowl.com/easy-vegan-stovetop-stuffing/
• Mashed Potatoes:
~2 lbs. Gold Potatoes, cut into cubes and peeled if desired
1 cup+ Unsweetened Plant Milk (I used Soy Milk)
1 tsp Garlic Powder
1 tbsp Nutritional Yeast 
1 tsp Salt 
Add the cubed Potates to a large pot and cover with water. Bring to a boil over high heat and let simmer for 10 minutes, or until the Potatoes are fork tender. Drain the Potatoes, return them to the pot, and add the remaining ingredients, starting with only 1/2 cup of Plant Milk and adding more as necessary. Mash with either a hand masher or an electric mixer on low speed until the potatoes reach your desired consistency.
• Gravy: https://frommybowl.com/tahini-gravy/ 
• Tempeh "Cutlets":
1 cup Vegetable Broth
2 tbsp Tamari
1 tbsp Maple Syrup
1 tsp Liquid Smoke 
1 tsp Poultry Seasoning
Add all Marinade ingredients to a medium bowl, stir well, the add in the Tempeh. Let sit for at least 10 minutes, then cook the tempeh and marinade over medium heat for 10-12 minutes, flipping occasionally. Broil at end if desired but if so, leave some liquid at the bottom of the pan so the tempeh does not stick to it. 

• Vegan Thanksgiving Playlist: https://www.youtube.com/playlist?list=PLILI9TO44f1A_soexsWpbHekk0I6kSu6B 
• My Food Processor: http://amzn.to/2to9jwt 
• My Pans: http://amzn.to/2hcroda
• Google Home Mini: https://store.google.com/us/product/google_home_mini?hl=en-US

TO EFFICIENTLY MAKE THIS IN 2 HOURS...
1. Make Pumpkin Pie
    *Toast Bread Cubes for Stuffing in Oven while oven is preheating 
2. Boil Mashed Potatoes
3. Marinate the Tempeh
4. Make Tahini Gravy
5. Finish the Mashed Potatoes
6. Make Stovetop Stuffing 
7. While Stuffing sits, make the Tempeh "Cutlets"
8. Broil the Stuffing and Tempeh together to finish (optional)

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CONTACT 
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ABOUT THIS VIDEO
• Cameras: 
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• Software: Final Cut Pro 
• Music: Happy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist -- http://audionautix.com/
This video is sponsored by Google. 
This video contains affiliate links; for a full affiliate discretion notice, please visit FromMyBowl.com. Thank you for supporting me!

Easy Vegan Thanksgiving Dinner in Under 2 HOURS! ????

Vegan Pumpkin Pie Cheesecake - with a delicious vegan pie crust and creamy pumpkin cheesecake filling. Purely addictive!

Vegan Pumpkin Pie Cheesecake

plain flour

water milk

coconut sugar

tsp salt

vegetable shortening (I used Trex)

cashews, soaked

pumpkin puree (homemade

tsp nutmeg

tsp cardamom powder

lemon

plant milk

tsp Agar Agar powder

To create the pie crust combine all ingredients in a Magimix with dough insert. Alternatively you can mix the ingredients by hand using a hand pastry blender until the dough forms a firm ball.  Cover the dough in cling film or parchment and place it in the fridge for 15-20 minutes.

In the meantime prepare your cheesecake filling by boiling 100g cashews in a little water for 15-20 minutes or until soft. You can also soak the cashews for 4-6 hours beforehand, but if you're short in time the boiling method works just perfectly fine.

Remove the dough from the fridge, it should be nice and firm. Without holding it in your hands for too long, place it in between 2 sheets of non-stick baking parchment. Using a rolling pin, roll out the pastry dough to around 0.5 cm thickness.

Carefully place the pastry sheet into a greased pie tin, cutting off any excess dough - you can use this for your pastry decoration and get creative!

Pierce the dough about 4-5 times with a fork, then place a parchment sheet on the top to cover it. Fill in your baking beans (you can also use dried legumes or rice!) and bake on 180C for 15-20 minutes.

For the cheesecake filling, combine all ingredients in a blender - leaving the 150ml plant milk and Agar Agar aside.

Remove your pastry crust from the oven once golden, removing the baking beans and parchment. Set aside until your cheesecake filling is ready.

In a small saucepan, bring the 150ml plant milk and Agar Agar powder to a light bubble whilst continuously whisking.

The next steps have to happen quickly: Take the Agar mix off the heat and pour it straight into the blender with your cheesecake mix. Blend instantly until fully mixed, then pour into your pie crust immediately.

Smooth out the top of your cheesecake and place in the fridge for at least 30 minutes before decorating and serving.

Delicious vegan pumpkin pie recipe - with a creamy coconut and pumpkin filling and a crunchy biscuit base.

Top 12 vegan pumpkin pie recipes from across the web

The most viewed vegan pumpkin pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 12 vegan pumpkin pie recipes from across the web

The most viewed vegan pumpkin pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pumpkin Pie - Gluten Free

Vegan Pumpkin Pie

Vegan Pumpkin Pie

Vegan Pumpkin Pie

Easy Vegan Pumpkin Pie

Pumpkin Chocolate Pie

Vegan Gluten-Free Pumpkin Pie (No C...

Best Vegan Pumpkin Pie Recipe EVER!

Pecan &amp; Pumpkin Custard Pie

Vegan Pumpkin Pie Cheesecake

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The most viewed vegan pumpkin pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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