Vegan Pumpkin Pie
by: claire cary
This vegan pumpkin pie is rich, creamy and so easy to make. With just a few simple, pantry staple ingredients, this is the only recipe you need this Fall! I promise you'll never know it's vegan.
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Ingredients
- 1 batch vegan/gluten free pie crust click for recipe
- 2 ½ cups pumpkin puree about 1 1/2 cans
- 1 ¼ cup raw cashews
- ½ cup + 2 tablespoons light canned coconut milk
- ½ cup + 2 tablespoons granulated sugar I used cane, light brown also works
- ½ cup maple syrup
- 4 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 3 -3 ½ teaspoons pumpkin pie spice depending on preference and brand
- ½ teaspoon salt
Instructions
- Add the cashews to a bowl and cover with boiling water. Let soak for 30 minutes. To speed up the process, instead just add the cashews to a pot of water and boil for 15 minutes. Drain and add to a high speed blender.
- If you're making my vegan/gluten free pie crust, you want to bake it for just 7 minutes before adding the filling. Find the instructions/recipe here.
- Preheat the oven to 350 degrees Fahrenheit.
- Add all ingredients including the cashews to a high speed blender. To measure the canned coconut milk, shake the can really well to combine the cream with the liquid part, then measure.
- Blend everything until completely smooth. Depending on your blender, you may need to let it run for a solid minute or so to ensure everything is well combined and the cashews are completely creamy.
- Taste and adjust flavors as desired. You may want more pumpkin spice or a bit more sugar to taste.
- Transfer to your prepared pie plate with your crust and spread until smooth.
- Bake, uncovered, for 45-55 minutes. The center might look a bit jiggly but it will set as it cools. You'll know it's done when the edges around the top have cracked a bit and it's a uniform color.
- Remove from the oven and let cool at room temperature for 1 hour, then transfer to the fridge and continue to cool for at least 3 hours, ideally overnight, before slicing.
- Serve with whipped cream and enjoy!
- To make the leaf cutouts on the top of the pie, I made half a batch of extra crust, then rolled it out, used mini cookie cutters and baked them like cookies for 10 minutes at 350. At them to the top of the pie after they bake!
Notes
The pumpkin puree can be subbed for sweet potato puree.
You can use any granulated sugar you like, such as light brown or cane. Coconut sugar is fine, but the color of the pie will be much darker.
Be sure to use pure pumpkin puree, not pumpkin pie filling. These are different!
Serving: 1slice / Calories: 237kcal / Carbohydrates: 32g / Protein: 4g / Fat: 11g / Saturated Fat: 4g / Fiber: 3g / Sugar: 25g
