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A slice of pumpkin pie with whipped topping on a white plate and the whole pie next to it.

EASY VEGAN PUMPKIN PIE

An easy and delicious vegan pumpkin pie recipe that tastes like mom used to make.
5 from 1 vote
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Course: Dessert
Cuisine: American, Vegan
Keyword: dairy-free pumpkin pie, simple pumpkin pie, vegan pumpkin pie
Prep Time: 15 minutes
Cook Time: 1 hour
Refrigerate to Set: 4 hours
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 44kcal
Author: Linda Meyer

Ingredients

  • Use our pie crust recipe or buy a ready made
  • 1 16 oz container of pumpkin
  • 1 11 oz container of culinary coconut milk (we use So Delicious)
  • 6 tbsp 90 ml aquafaba (chickpea brine)
  • 3 tbsp 45 g tapioca starch
  • ½ cup plus 2 tbsp packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cardamom
  • 1/8 tsp ground cloves
  • 1 tsp pure vanilla extract
US Customary - Metric

Instructions

  • Make the crust and place in a pie pan. Click here to get our homemade pie crust recipe. 
  • Preheat the oven to 425°F (218°C)
  • In a large mixing bowl, whisk the pumpkin, coconut cream, aquafaba, tapioca starch, brown sugar, cinnamon, nutmeg, ginger, cardamom, cloves, and vanilla until smooth and creamy. Pour into the pie crust to just below the top of the crust. Place on a cookie sheet to avoid spillage and bake for 10 minutes. Turn the oven temperature down to 350°F (177°C) and bake for 50 to 55 more minutes, or until the filling is firm on the sides and wiggly in the center. Remove from the oven and let cool completely. Cover and refrigerate for at least 3 hours. Overnight will yield the best results.
  • To make the pastry leaves, roll out the extra dough and use cookie cutters to make the leaves. Bake on a cookie sheet in a 350°F (177°C) oven for approximately 20 minutes, or until golden brown. Decorate your pie.
  • Enjoy!

Notes

The Nutrition Facts are an estimate only.

Nutrition

Sodium: 2mg | Calcium: 10mg | Vitamin A: 15IU | Sugar: 9g | Potassium: 12mg | Calories: 44kcal | Carbohydrates: 11g | Iron: 0.1mg