Best 3 Amazing Vegan Pumpkin Pie Recipes

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Immerse yourself in the delightful symphony of flavors that awaits you with our exploration of the best vegan pumpkin pie recipes. Discover a world where creamy, velvety textures dance harmoniously with the subtly sweet essence of pumpkin, while a symphony of warm spices adds a touch of intrigue. Whether you're a seasoned vegan baker or a novice cook eager to embrace plant-based culinary adventures, our carefully curated selection of recipes will guide you towards the perfect vegan pumpkin pie that will tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

VEGAN PUMPKIN PIE



Vegan Pumpkin Pie image

Delicious vegan classic pumpkin pie with no tofu. Vegan or non-vegan, everyone loves this pie. Top with Soy Whip™ just before serving if desired.

Provided by justasfastasican

Categories     Fruits and Vegetables     Vegetables     Squash

Time 9h55m

Yield 8

Number Of Ingredients 7

1 cup vanilla-flavored almond milk
½ cup raw sugar
2 tablespoons arrowroot powder
1 (15 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 (9 inch) vegan pie shell (such as Wholly Wholesome®)

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
  • Bake in the preheated oven until center is set, about 40 minutes.
  • Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.

Nutrition Facts : Calories 202 calories, Carbohydrate 30.8 g, Fat 8.3 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 419.3 mg, Sugar 15.4 g

AMAZING VEGAN PUMPKIN PIE



Amazing Vegan Pumpkin Pie image

This is a modification of my mother's from-scratch pumpkin pie recipe. I'm not vegan myself, but I made this variant for some vegan friends and loved it so much that I don't make the original recipe any more.

Provided by autumn

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h35m

Yield 24

Number Of Ingredients 12

1 (3 pound) pie pumpkin, halved and seeded
cooking spray
1 ½ cups white sugar
1 ½ cups unsweetened applesauce
1 (14 ounce) can coconut milk
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground cloves
3 unbaked pie shells

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray cut sides of pumpkin with cooking spray. Place cut-side down on a rimmed baking sheet.
  • Bake in the preheated oven until tender when pierced with a fork, about 1 hour. Let cool, about 20 minutes.
  • Increase oven temperature to 450 degrees F (230 degrees C).
  • Scoop cooked pumpkin into a bowl. Add sugar, applesauce, coconut milk, cinnamon, ginger, allspice, nutmeg, salt, and ground cloves; beat with an electric mixer until smooth.
  • Divide pumpkin mixture among pie shells.
  • Bake in the preheated oven until edges are golden, about 10 minutes. Reduce oven temperature to 350 degrees (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 45 to 50 minutes more. Let cool completely on a wire rack, at least 1 hour.

Nutrition Facts : Calories 217.2 calories, Carbohydrate 28.9 g, Fat 11.1 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 168.5 mg, Sugar 14.9 g

VEGAN PUMPKIN PIE RECIPE BY TASTY



Vegan Pumpkin Pie Recipe by Tasty image

Here's what you need: all-purpose flour, salt, sugar, coconut oil, ice water, pumpkin puree, brown sugar, maple syrup, pumpkin spice, vanilla extract, almond milk, cornstarch, coconut oil, non-dairy whipped cream

Provided by Luisa Campos

Categories     Desserts

Yield 8 servings

Number Of Ingredients 14

1 ¼ cups all-purpose flour
¼ teaspoon salt
1 teaspoon sugar
6 tablespoons coconut oil, cold and solid
4 tablespoons ice water, or 6 tablespoons
15 oz pumpkin puree
¼ cup brown sugar
¼ cup maple syrup
1 ½ teaspoons pumpkin spice
1 teaspoon vanilla extract
⅓ cup almond milk, or soy milk
2 ½ tablespoons cornstarch
1 tablespoon coconut oil
non-dairy whipped cream, for serving

Steps:

  • Mix the flour, salt and sugar in a bowl. Incorporate and cut the coconut oil into the flour with a fork or a pastry cutter. Then add water as needed, don't use more than needed. When the crust mixture comes together, wrap in plastic and take it to the fridge for at least 30 minutes
  • Preheat the oven to 350°F (275°C).
  • Mix all the ingredients for the filling in a bowl with spoon or in a blender.
  • Take out the pie crust and roll out until it reaches the size of your mold, it should be bigger than the mold. If it breaks don't worry, just use your fingers to fix it.
  • Transfer the pie crust to the greased mold and pour in the filling.
  • Bake in the oven for one hour. It should jiggle a little. When the time is over, just turn off the oven and leave the pie right there for 30 minutes. Then take it out from the oven and refrigerate for at least 2 hours
  • Serve with non-dairy whipped cream or just enjoy it like it is.
  • Enjoy!

Nutrition Facts : Calories 233 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, Sugar 10 grams

Tips:

  • For the best flavor, use fresh pumpkin purée. You can make your own by roasting a pumpkin and then puréeing the flesh, or you can buy canned pumpkin purée.
  • Be sure to drain the pumpkin purée well before using it in the pie filling. This will help to prevent the pie from being too watery.
  • Use a combination of spices to flavor the pie filling. Common spices used in pumpkin pie include cinnamon, nutmeg, ginger, and cloves.
  • Don't over-mix the pie dough. Over-mixing will make the dough tough.
  • Chill the pie dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking in the oven.
  • Bake the pie at a high temperature for the first 15 minutes. This will help to set the crust.
  • Reduce the oven temperature and continue baking the pie until the filling is set. The pie is done when a knife inserted into the center comes out clean.
  • Let the pie cool completely before serving. This will allow the filling to firm up.

Conclusion:

This vegan pumpkin pie is a delicious and festive dessert that is perfect for Thanksgiving, Christmas, or any other special occasion. The pie has a creamy, flavorful filling and a flaky, buttery crust. It is sure to be a hit with everyone who tries it!

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