Crave a cozy pumpkin pie recipe? I bake a vegan pumpkin pie that tastes like fall. It’s my healthy pumpkin pie recipe yet still lush. This simple pumpkin pie recipe uses roasted squash for a fresh pumpkin pie recipe. Yes, a pumpkin pie recipe with real pumpkin a real pumpkin pie recipe we love.
Table of Contents
- 1) Key Takeaways
- 2) Easy Vegan Pumpkin Pie Recipe
- 3) Ingredients for Vegan Pumpkin Pie
- 4) How to Make Vegan Pumpkin Pie
- 5) Tips for Making Vegan Pumpkin Pie
- 6) Making Vegan Pumpkin Pie Ahead of Time
- 7) Storing Leftover Vegan Pumpkin Pie
- 8) Try these Desserts next
- 9) Vegan Pumpkin Pie
- 10) Nutrition
1) Key Takeaways
We bake for comfort and for fun. I reach for cozy flavors and we end up with a slice that feels like a warm sweater. The pumpkin pie recipe keeps things simple and kind. We skip eggs and dairy yet the filling sets smooth and clean.
Kathy writes and tests for Simply Cooked Recipes and I try every trick in my small kitchen. I whisk fast. I taste often. I let the spice bloom. We share what works and we skip what does not.
The crust stays crisp. The filling tastes bright. The bake smells like a cool day and a favorite blanket. We plate with a soft dollop of coconut cream and a small shake of cinnamon. Then we sit and breathe and take that first bite.
2) Easy Vegan Pumpkin Pie Recipe
I call this my everyday pumpkin pie recipe and yes I mean it. The pumpkin pie recipe fits busy lives and short attention spans. Two bowls and a whisk and we look like pie pros without the mess.
I learned this on a windy Saturday when friends arrived early and the oven needed action. We laughed. We stirred. We pulled a pie that tasted like October. My pumpkin pie method is simple and steady which makes me calm even when the doorbell rings.
You can bake with canned puree yet I love roasted pumpkin. The flavor reads deep and clean. On Simply Cooked Recipes we keep steps short and we keep flavor high. This easy vegan pumpkin pie makes the house smell like a hug that sticks around.
3) Ingredients for Vegan Pumpkin Pie
Pumpkin puree sweet and thick from roasted real pumpkin which brings a clean taste and a silky base for the pie.
Full fat coconut milk creamy and rich which replaces dairy and gives the custard body and a soft finish.
Brown sugar warm and toasty with a hint of molasses which deepens color and rounds each bite.
Pure maple syrup bright and woodsy which lifts the pumpkin and adds shine to the filling.
Cornstarch reliable binder that sets the custard firm yet tender so slices stand tall.
Pumpkin spice blend gentle mix of cinnamon ginger and nutmeg that leans cozy without shouting.
Vanilla extract soft aroma that ties the spice to the pumpkin and makes the kitchen smell like home.
Fine sea salt small pinch that sharpens flavor and keeps the sweetness in line.
Vegan pie crust store bought for speed or almond and oat crust for a nutty crunch both work and both taste great.
Coconut whipped cream cool cloud on top which melts into the warm spice and makes each forkful feel fancy without effort.
4) How to Make Vegan Pumpkin Pie
Step 1 Prep the crust chill a nine inch vegan crust or press a nut crust into a pie dish then poke the base and rest it in the fridge.
Step 2 Mix the filling whisk pumpkin coconut milk brown sugar maple starch spice vanilla and salt until smooth glossy and friendly.
Step 3 Fill and bake pour into the crust smooth the top and bake at three hundred fifty until the edge looks set and the center gives a soft wobble.
Step 4 Cool and chill rest the pie on a rack then chill a few hours so the custard firms and slices clean.
Step 5 Serve cut neat pieces add coconut cream and a light shake of cinnamon then share with the table and smile at the quiet.
5) Tips for Making Vegan Pumpkin Pie
Roast pumpkin when time allows. The flavor reads brighter and the texture turns silk. I scrape the puree into a sieve for ten minutes which keeps the filling thick and sure.
Spice blooms in a warm mix. I whisk the blend with sugar before it meets the wet bowl. That small step wakes up the filling and it shows in the bake.
For a fast route use a quality crust. We all have those days. The pumpkin pie guide says buy when life runs loud and make when the weekend slows. Both choices win.
6) Making Vegan Pumpkin Pie Ahead of Time
I bake the day before guests arrive. The chill gives a tight set and a calm slice. The pumpkin pie tutorial lives on my fridge door and keeps me honest about cooling time.
Cover the pie once cold and store in the fridge. The spice softens and the custard turns lush. We pull it out right before dinner and the room goes quiet when the knife moves through.
If you plan to travel with the pie bring the cream in a jar and add at the table. The top stays clean and the slice looks sharp on the plate.
7) Storing Leftover Vegan Pumpkin Pie
We cover leftover slices and keep them in the fridge for four days. The flavor holds and the crust stays crisp if you keep the pie on the middle shelf.
For longer storage wrap slices and freeze on a tray then tuck into a bag. Thaw in the fridge and warm gently if you like a soft edge on the custard.
I eat a small piece with coffee and a book. That quiet bite tastes like a reward for doing the dishes without complaint.
8) Try these Desserts next
9) Vegan Pumpkin Pie
Pumpkin Pie Recipe With Real Pumpkin Vegan And Easy
Ingredients
For the Crust
- 1 vegan 9 inch pie crust chilled
- or 1 1/2 cups almond flour plus 1/2 cup oat flour plus 3 tbsp maple syrup plus 3 tbsp coconut oil pinch of salt
- extra flour for rolling if making crust
For the Filling
- 2 cups pumpkin puree preferably roasted real pumpkin not canned
- 1 cup full fat coconut milk well stirred
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup pure maple syrup
- 3 tbsp cornstarch or arrowroot
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
To Serve
- coconut whipped cream optional
- ground cinnamon optional
Instructions
Make The Crust
- If using a store crust keep it chilled. For homemade mix almond flour oat flour salt maple syrup and coconut oil to form a soft dough.
- Press or roll dough into a 9 inch pie dish. Prick base with a fork then chill 15 minutes.
Mix The Filling
- Whisk pumpkin puree coconut milk brown sugar maple syrup cornstarch pumpkin pie spice vanilla and salt until smooth and glossy.
- Taste for sweetness. The mix should be lightly sweet and warmly spiced.
Bake
- Heat oven to 350 F 175 C. Pour filling into crust and smooth the top with a spatula.
- Bake 50 to 60 minutes until edges look set and the center still jiggles a little. If crust browns too fast tent with foil.
Cool And Serve
- Cool on a rack 1 hour then chill at least 4 hours for clean slices. We like it cold with coconut whipped cream and a dust of cinnamon.
- Cut into 8 slices. Leftovers keep covered in the fridge 4 days.
10) Nutrition
A standard slice offers gentle sweetness and steady energy. The coconut milk brings fats that satisfy and the pumpkin adds fiber that helps you feel good after dinner.
One eighth of the pie lands near two hundred eighty five calories with modest sugar and a balance of carbs and fat. Sodium stays friendly when you choose fine salt with a light hand.
I add fresh fruit or a small scoop of coconut cream for a calm finish. We eat slow and talk about the day and then we pack a slice for tomorrow.
Written by Kathy for Simply Cooked Recipes visit Simply Cooked Recipes for more cozy baking and for more ways to use the main keyword pumpkin pie recipe. Short keywords used vegan pumpkin pie healthy pumpkin pie easy pumpkin pie. Longtail phrases used best pumpkin pie recipe for beginners pumpkin pie recipe without eggs and dairy pumpkin pie recipe with coconut milk.
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