Vegan Pumpkin Pie Recipe
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There’s something magical about the aroma of pumpkin pie wafting through the house, especially as the weather cools down and the leaves start to change. I absolutely love making this pumpkin pie for cozy gatherings with family and friends. It comes together in no time, which is perfect for those busy days when I crave a taste of fall without spending hours in the kitchen. The filling is so rich and creamy, blending that classic pumpkin flavor with just the right hint of spice. Plus, the fact that you can prep it quickly means I can focus more on enjoying the moment and less on the hassle of cooking. And let’s not forget about the cooling time; it’s almost like a little surprise waiting for me in the fridge, ready to impress when it’s finally time to slice into it. If you haven’t tried it yet, you’re in for a treat!
Why You’ll Love This Vegan Pumpkin Pie Recipe
- Ultimate Comfort Food: This pumpkin pie is the definition of cozy. Every bite is like a warm hug, making it perfect for chilly autumn nights or holiday gatherings.
- Simple Ingredients: You probably have most of the ingredients in your pantry already. It’s great to whip up something delicious without a last-minute grocery run!
- Easy Prep Time: With just a quick mix of ingredients and some baking time, you can have this pie ready to chill in no time. It’s perfect for those busy days!
- Irresistible Aroma: Baking this pie fills your home with the warm, inviting scent of fall spices. Seriously, it’s hard not to get excited when you smell it baking!
- Make-Ahead Delight: This pie is a fantastic make-ahead dessert. It only gets better after chilling in the fridge, so you can prepare it the day before and save yourself some stress!
Ingredients Needed To Make This Vegan Pumpkin Pie Recipe
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Pie crust (store-bought or homemade flaky pie crust)
- Pure pumpkin
- Vanilla extract
- Cornstarch
- Evaporated milk
- Pumpkin pie spice
- Granulated sugar
- Light brown sugar
- Kosher salt
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make This Vegan Pumpkin Pie Recipe
- Preheat the oven and prepare the pie crust in a pie dish.
- Mix the filling ingredients together until smooth.
- Pour the filling into the prepared pie crust.
- Bake the pie at high heat for a short time, then lower the temperature and continue baking.
- Cool the pie at room temperature, then refrigerate for a while before serving.
- Serve and enjoy the pie!
Commonly Asked Questions
How long should I chill the pie before serving?
It’s best to chill the pie for at least six hours to allow the flavors to meld and the filling to set properly. If you can, letting it sit overnight makes it even better!
How do I know when the pie is done baking?
You’ll know your pie is ready when the center is set and doesn’t jiggle excessively. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
What’s the best way to store leftovers?
To store any leftover pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It should stay fresh for about three to four days.
Can I freeze this pumpkin pie?
Yes, you can freeze the pie! Just wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can last up to two months in the freezer. Just remember to thaw it in the fridge before serving.
What can I serve with pumpkin pie?
Pumpkin pie pairs wonderfully with whipped cream, vanilla ice cream, or even a sprinkle of cinnamon on top. You could also serve it with a drizzle of caramel sauce for an extra treat!
Vegan Pumpkin Pie Recipe
Equipment
- Whisk or hand mixer
- Measuring cups and spoons
Ingredients
- 1 single pie crust store-bought or homemade flaky pie crust
- 15 oz 100% pure pumpkin Libby’s recommended
- 2 tsp vanilla extract
- 2 ½ tbsp cornstarch
- 12 oz evaporated milk dairy-free or full dairy
- 2 ½ tsp pumpkin pie spice
- ½ cup granulated sugar
- ⅓ cup light brown sugar packed
- ½ tsp kosher salt
Instructions
Preheat the Oven
- Preheat the oven to 425°F. Line a 9” round pie dish with the pie crust and place it in the fridge while preparing the filling.
Prepare the Filling
- In a mixing bowl, combine the pumpkin, vanilla extract, cornstarch, evaporated milk, pumpkin pie spice, granulated sugar, brown sugar, and kosher salt. Whisk or mix until smooth.
Bake the Pie
- Remove the pie crust from the fridge. Pour the filling into the crust.
- Bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F and continue baking for 30-40 minutes. The center of the pie should be set when done.
Cool and Chill
- Remove the pie from the oven and allow it to cool at room temperature for 1 hour.
- Transfer the pie to the refrigerator and chill for at least 6 hours before serving.
Serve and Enjoy
- Slice and serve and enjoy!
Nutrition
Wrapping up a slice of this pumpkin pie is always a treat, especially when the fall vibes are in full swing. It’s the perfect blend of sweet and spicy, making it a hit at any gathering. Trust me, once you serve this up, you’ll be getting requests for seconds and maybe even a slice to take home. I can’t wait for you to give it a try and enjoy every delicious bite!
