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A slice of creamy vegan pumpkin pie with a flaky crust on a white plate.

Vegan Pumpkin Pie

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 310
Ingredients Method

Ingredients
  

  • 1 9 -inch vegan pie crust
  • 15 ounces canned pumpkin purée
  • 3/4 cup full -fat coconut cream
  • 3/4 cup brown sugar, packed
  • 3 tablespoons cornstarc h
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon sal t

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the pumpkin purée, coconut cream, and brown sugar until smooth.
  3. Sift in the cornstarch, cinnamon, ginger, nutmeg, cloves, and salt, then add the vanilla extract.
  4. Whisk the mixture vigorously until no lumps of cornstarch remain and the filling is uniform.
  5. Pour the filling into the prepared vegan pie crust and smooth the top with a spatula.
  6. Bake for 60 minutes or until the edges are set and the center has a very slight jiggle.
  7. Remove from the oven and allow to cool completely on a wire rack for at least 2 hours.
  8. Refrigerate for a minimum of 4 hours, or preferably overnight, to ensure the custard sets properly before slicing.