Healthy Vegan Pumpkin Pie
A super simple pumpkin pie - easy to prepare and tastes great - a must have dessert for Thanksgiving!
Equipment
- oven
Ingredients
- 1 9" standard unbaked vegan pie crust* optional
- 1 15 ounce can Pumpkin purée a little more than 1¾ cups**
- 1 cup plant milk
- ½ - 1 cup coconut or date sugar
- ⅓ cup cornstarch
- 2 tsp pumpkin pie spice***
- 1 tsp vanilla extract
- dash of salt optional
Instructions
- Preheat the oven to 365° F.
- In a large bowl, whisk together all of the remaining ingredients until very smooth. Taste the filling, adjust spices, sugar, and salt, as desired.
- Pour the filling into the unbaked pie crust, if using.
- Place the pie on the center rack in the oven and tent with foil to prevent the edges of the crust from browning too quickly.
- Bake for 55-65 minutes. Remove the foil after 45 minutes.
- The crust should be golden and the center may appear a little soft; the edges should look firm with some cracks.
- Cool the pie to room temperature and place in the refrigerator uncovered for at least four hours, or until set.
- Serve plain or with non-dairy whipped topping. I like sprinkling a dash of cinnamon or pumpkin pie spice on top.
- Store covered in the refrigerator for up to 5 days.
Notes
* Use your favorite pie crust or omit the crust altogether.
** If you prefer to use fresh homemade pumpkin purée, be sure it’s similar to the consistency of canned pumpkin purée.
*** If you don’t have pumpkin pie spice, combine 1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and a dash of cloves. This will make about 2½ teaspoons of pumpkin pie spice. I recommend using 2 teaspoons to start, then adding more as desired.
You can make this pie in advance and freeze this pie. Simply allow it to chill for four hours in the refrigerator. Then wrap in plastic wrap and foil for 1-3 months. Thaw fully in the refrigerator.