Pumpkin pie is one of the most traditional and delicious of the holiday favorites! But the milk and crust make it a decidedly un-vegan dessert. However, with a few vegan substitutions even the most plant-based diets can enjoy this one for all the holidays to come!
1 – 15 oz can pumpkin puree
1 c coconut milk – full fat
3/4 c brown sugar
1 tsp cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
1/8 tsp ground cloves
1 tsp salt
4 Tbsp cornstarch
1 store bought vegan pie crust
Vegan whipped cream is optional
1. Preheat the oven to 350 degrees F. Prepare a pie crust in a pie plate. I cheat with a store-
bought Vegan pie crust when I am too busy to make a scratch made crust.
2. Add the canned pumpkin, coconut milk, brown sugar, cinnamon, ginger, nutmeg, cloves,
salt and cornstarch to a blender and blend until very smooth. You may also simply whisk it
together in a bowl until smooth.
3. Pour the mixture into a 9-inch pan lined with a pie crust. No need to pre-bake the crust.
4. Bake for 1 hour. The middle will still look soft even when it is done. Let cool at room
temperature for 25 – 35 minutes, then cover with aluminum foil or plastic wrap and transfer
to the refrigerator to chill for at least 5 hours.
Homemade Vegan Pie crust
1 c + 2 Tbsp all-purpose flour
1/4 c solid coconut oil (solid)
1 tsp salt
1 Tbsp sugar
3–4 Tbsp Ice Water
1. Add flour, salt and sugar into a food processor and pulse to combine.
2. Then add coconut oil (solid, not melted) and pulse until the mixture is crumbly.
3. Then add some ice water and process until it forms a dough.
4. Remove the dough from the food processor, form it into a ball and transfer to a
5. Use it a rolling pin to roll the dough into a circle that is a little larger than your pie
dish. Place the rolled dough into the pie dish and trim off excess dough from the