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-Amazing Classic Vegan Pumpkin Pie-

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Classic Vegan Pumpkin Pie

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!

classic vegan pumpkin pie

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 time to develop. Never eat a pumpkin pie warm, it’s just not good. I have, however, made this pie in the morning and we have eaten it in the evening. It was still good, but not as good as it was the next day.

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.

pre baked

Let this come to room temperature then put in the fridge until preferably the next day.

This is after sitting in the fridge overnight.
Vegan Pumpkin Pie

-Amazing Vegan Classic Pumpkin Pie-

Yield: 1 pie or 8 slices
Prep Time: 10 minutes
Cook Time: 1 hour
Cooling time: 8 hours
Total Time: 9 hours 10 minutes

This vegan pumpking pie is made in a blender and tastes like the classic!

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

  1. Preheat your oven to 350 degrees and lightly grease a pie dish.
  2. You're going to start with making your crust. Get a small bowl and put some water and ice in it.
  3. 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. 
  4. 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.
  5. 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.
  6. 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.
Nutrition Information:
Yield: 8 Serving Size: 1 slices
Amount Per Serving: Calories: 596Total Fat: 29gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 588mgCarbohydrates: 82gFiber: 7gSugar: 47gProtein: 5g

The calories are computer generated and may not be 100% accurate.

<3 Courtney

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prangarty

Saturday 22nd of May 2021

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Shenika Gormanous

Thursday 22nd of April 2021

A common question about what blenders do restaurants use? If you plan to use your blender at home for mixing your own drinks, a small capacity blender will be fine. If you plan to use it at a catering company, a heavy duty blender is required.

Cheri

Friday 16th of October 2020

I made this pie this morning and baked it for 55 minutes. I had an appointment so let it cool while I was gone. When I returned it went in the refrigerator. It set up beautifully. The only thing I will change is the amount of sugar, I’ll use a little less as it is quite sweet. Otherwise the flavor is great.

Courtneys Homestead

Friday 16th of October 2020

Thanks so much Cheri for taking the time to make a comment! I appreciate it so much! I’m sorry it was too sweet for you, but I’m glad it was still tasty! Thanks again! ❤️

Rita Miller

Monday 18th of November 2019

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!

Courtneys Homestead

Monday 18th of November 2019

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! ❤

Courtneys Homestead

Monday 18th of November 2019

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! ❤

Lisa Fehlman

Tuesday 12th of November 2019

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.

Courtneys Homestead

Tuesday 12th of November 2019

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! ❤❤

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