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Easy Vegan Pumpkin Pie
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Easy Vegan Pumpkin Pie

This easy vegan pumpkin pie is perfectly creamy, packed with spice, and is made in the blender! And it's even better the day after baking!
Prep Time10 minutes
Cook Time1 hour 10 minutes
Chill time12 hours
Total Time13 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin pie, dessert, plant based, easy, blender, thanksgiving, healthy
Servings: 1 pie
Author: thymeforhoney

Equipment

  • Blender

Ingredients

  • 1 ½ cans pumpkin puree
  • ¼ cup full fat coconut milk from a can
  • ¼ cup honey or maple syrup
  • ¼ cup coconut sugar
  • 2 ½ tbsp cornstarch
  • 1 tsp vanilla
  • ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ½ tsp ginger
  • Pinch of salt
  • 1 pre-made crust or homemade

Instructions

  • Prepare your crust if making from scratch. Preheat the oven to 350 degrees. Add all of the ingredients into your blender and mix on high for about a minute. Scrape down the sides with a rubber spatula and blend again.
  • Gently press the crust into a 9” pie pan. I always flour the bottom of the pan first just to be safe.
  • Next, pour in the pumpkin custard and smooth the top with your handy dandy spatula.
  • Bake for 60-70 minutes, until the edges have pulled away slightly from the crust and the center is set but still jiggles. Let cool until the pie reaches room temperature, then refrigerate for a few hours, preferably overnight for best results. Top with whipped cream and enjoy!