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One of my favorite post-Thanksgiving treats is having a cold piece of vegan pumpkin pie and a big dollup of coco whip on black Friday. It’s a special treat that signifies the Holidays are in full swing. I have tried many vegan pumpkin pies and some are winners and some just plain aren’t.
When I was coming up with this recipe I used the things that I liked about other recipes and trial and errored them until I came up with this. And this is TASTY. And not only is it tasty but it’s SO easy. I do a ton of cooking for Thanksgiving so anything that is a quick slam dunk I am all in!
This classic vegan pumpkin pie filling is made in a blender! Yup, throw everything in that bad boy and let it blend until smooth. It’s pure magic.
Let’s get the elephant in the room out of the way though, the pie crust. I feel like pie crust is such a touchy subject, people are always worried about it. Which I totally get, I used to be one of those worried about it. But I have a recipe that is so stinking easy you don’t even need to worry. Or if you just plain don’t want to make a crust, then don’t. Buy one, that makes this even quicker. You do whatever works for you.
This pie as well as with all pumpkin pies is always better the next day. It gives time for the flavors to blend and it really needs
What do you need to make this classic vegan pumpkin pie?
- 15 oz can pure pumpkin
- coconut milk, CANNED full fat
- brown and white sugar
- corn starch
- cinnamon
- ginger
- nutmeg
- salt
- vanilla extract
- pie crust
How do you make it?
Preheat your oven to 350 degrees and lightly grease a pie dish.
You’re going to start with making your crust. Get a small bowl and put some water and ice in it.
Now take a bowl and mix your flour, salt, and sugar together until combined. Take your oil and 4 TB ice water and pour it into your flour mixture *this will look messy and like it won’t come together* Mix with a wooden spoon until it’s combined and a dough ball. It shouldn’t be overly sticky.
I like to roll mine out on a Silpat with a thing of saran wrap on top to prevent any sticking. When rolling, make sure to add even pressure so you don’t end up with thin spots. Roll it out to about 2 inches bigger than your pie pan. Carefully place the dough in your pie dish and cut the remaining dough that’s hanging over. Set this aside while you make your filling.
Take all your pumpkin pie ingredients and throw them into a blender. I use a Blendtec. Blend until smooth, then pour into the pie crust. Cook in a preheated oven for 55-60 minutes until it’s not overly jiggly in the middle.
Let this come to room temperature then put in the fridge until preferably the next day.
-Amazing Vegan Classic Pumpkin Pie-
Ingredients
Pie filling
- 1 15 oz can pure pumpkin
- 1 13.5 oz can coconut milk,Canned FULL FAT
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/3 cup cornstarch
- 1 tsp cinnamon
- 1/2 tsp ginger, ground
- 1/2 tsp nutmeg, ground
- 1/2 tsp salt
- 1.5 tsp vanilla extract
Pie Crust
- 1 3/4 cup all-purpose flour
- 1 tsp salt
- 2 TB white sugar
- 1/2 cup neutral oil
- 4 TB ice water
Instructions
- Preheat your oven to 350 degrees and lightly grease a pie dish.You're going to start with making your crust. Get a small bowl and put some water and ice in it. Now take a bowl and mix your flour, salt, and sugar together until combined. Take your oil and 4 TB ice water and pour it into your flour mixture *this will look messy and like it won't come together* Mix with a wooden spoon until it's combined and a dough ball. It shouldn't be overly sticky. I like to roll mine out on a Silpat with a thing of saran wrap on top to prevent any sticking. When rolling, make sure to add even pressure so you don't end up with thin spots. Roll it out to about 2 inches bigger than your pie pan. Carefully place the dough in your pie dish and cut the remaining dough that's hanging over. Set this aside while you make your filling. Take all your pumpkin pie ingredients and throw them into a blender. I use a Blendtec. Blend until smooth, then pour into the pie crust. Cook in a preheated oven for 55-60 minutes until it's not overly jiggly in the middle. This will take a few hours to fully set up. It shouldn't be soupy at all, it should be cooked well on the edges and most of the jiggle out. This is best if it can be left on the counter to cool and finish cooking for a few hours then placed in the fridge for at the very least 6 hours.
<3 Courtney
It tastes great, but didn’t solidify very well. I baked it muuuuch longer than the recipe stated. Maybe I used too much pumpkin? What size can do you call for?
Hey Jamie, I am sorry to hear it didn’t solidify well. I haven’t had that happen. I used a 15 oz can of pumpkin, I need to add that to the recipe. Thanks for trying it! It may set up more overnight as well.
Never set up, cooked it for an extra 40 minutes 15 minutes at a time. Ended up having to throw the whole thing away
Sue, I am SO sorry this happened to you. I remade the recipe after reading your comment and I did not have this problem. What size pumpkin did you use? Did you use full-fat canned coconut milk or one from a box? I again apologize, nothing is worse than throwing out a recipe! I am not sure what went wrong. I have adjusted the cooking time a bit. Let me know if any of the above was different. ❤❤❤
This was a great recipe! I love the ease of blending all the ingredients in my Vitamix. This made it feel really simple. I checked it after the specified time and it still jiggled so I left it for ten more minutes and took it out. My husband prefers cold pumpkin pie so it sat in the fridge overnight and he said it was AMAZING! “Better than store bought.” Which saying a lot coming from him.
Thanks so much for making the recipe and for your kind comment! I am glad it worked out! ❤
I love this recipe. I had to cook it for a little bit longer because my oven isn’t as hot as it should be. The pie tastes great!
Thanks so much for trying it Melissa! I have adjusted the cook time on it, it seemed to need a bit longer. Thanks again! ❤❤
Very tasty, but learned you have to use the full fat canned coconut milk or it won’t get firm. I visit your blog regularly great recipes. Thank you.
Thanks so much for trying it, Lisa! Yes, you do have to use full fat canned or it won’t set. Thanks again for trying it and visiting regularly! ❤❤
It’s in the oven right now! My grandson is allergic to dairy, eggs, and peanuts so I’m trying out recipes to use for Thanksgiving! My fingers are crossed that this works as it tasted wonderful! Assuming it does, can it be frozen for the big day?
Thanks for the recipes!
Hi Rita! Thanks so much for trying it. I sure hope it turns out delicious for you! I have never frozen it before, but I think my mother in law has. Let me check with her and I’ll let you know! ❤
Rita, I just checked with her. She didn’t end up freezing it. From what I read online you can freeze it, but I haven’t ever done it. You can also make it a couple of days in advance and store it in the fridge. I hope that helps! ❤
I just tried the first piece! DELICIOUS! I let it bake an extra 20 minutes, let it sit on the counter for about 3 hours, and then put it in the fridge, and the texture is PERFECT! I’m not going to tell anyone it’s vegan and we’ll see if they notice! Thanks for all the great recipes!
Thanks so much for coming back and letting me know! I am so glad you have something your grandson can enjoy as well! Thanks again for trying to Rita! I hope you have an amazing Thanksgiving! ❤❤