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Easy Vegan Pumpkin Pie

IT DOESN'T TASTE LIKE CHICKEN(9)
Penrod: "This is an awesome recipe. Outstanding flavor and…" Read More
11Ingredients
65Minutes
280Calories
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Easy Vegan Pumpkin Pie

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Ingredients

US|METRIC
8 SERVINGS
  • 1 3/4 cups pumpkin (1, 14 oz can, not pumpkin pie filling)
  • 3/4 cup full fat coconut milk (the kind in a can, shaken well before measuring)
  • 1/2 cup brown sugar
  • 1/4 cup cornstarch
  • 1/4 cup maple syrup
  • 1 tsp. vanilla extract
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 pie crust (Recipe Easy Vegan, or 1, 9" vegan store-bought pie crust)
  • whipped cream (Vegan Coconut, optional)
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    NutritionView More

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    280Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories280Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol
    Sodium290mg12%
    Potassium300mg9%
    Protein3g6%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber2g8%
    Sugars16g32%
    Vitamin A80%
    Vitamin C10%
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(9)

    Reviewer Profile Image
    Penrod 9 months ago
    This is an awesome recipe. Outstanding flavor and balance of spices. I will add at least 10 upto 20 minutes to bake time to be sure it sets well. I followed directions and mine fell in the center, did not affect flavor. This is a winner. The coconut whipped cream is excellent!
    Reviewer Profile Image
    Jacqueline Martin 4 years ago
    I bought fresh spice for this recipe and left out extra cinnamon, it was still to much spice. I found the cornstarch thicken it a bit to much and a bit too sweet. I have another gluten free pie crust so will try adjusting ingredients and mixing in a bowl. I think is easy to over blend in blender ( seem to thicken the longer blended). I will use less cornstarch, sugar and spice plus mix in a bowl. I hope that fixes it because I like the ease of making it.
    Reviewer Profile Image
    Erin Clyne 5 years ago
    Amazing and addicting. Very simple recipe.
    Reviewer Profile Image
    B 5 years ago
    Looooove it! So delicious that I made it for Thanksgiving and now Christmas.
    Reviewer Profile Image
    Mary Pinsoneault 5 years ago
    This was delicious. I’ve been trying to do a pumpkin pie like on the Libby’s can, and have struggled with the consistency when eggs are not used. This pie was just perfect, and I love the added vanilla!
    Reviewer Profile Image
    Katrina J. 5 years ago
    The pie turned out great! We followed the recipe exactly and it tasted just like any non-vegan pie. There was kind of a thin layer on the top that was thicker than the rest, but it may have just been from cooking it too long. I would definitely recommend this recipe!
    Reviewer Profile Image
    Allisa Simril 5 years ago
    This was my first ever pumpkin pie! In all my 37 years, I've never eaten one because I have never desired one. However, when I saw this recipe and the similarity to my sweet potato pie, I knew I had to try it! So glad I did! Sweet potato who? This. Recipe. Is. WONDERFUL!
    Reviewer Profile Image
    sarah w. 5 years ago
    Great! It’s the best I’ve ever made! Don’t forget the chilling in fridge overnight!
    Reviewer Profile Image
    hncts645 😊 7 years ago
    This pumpkin pie was amazing! I put oat milk instead of coconut milk, but it tasted like a regular pumpkin pie! I loved how easy it was to make in the blender.

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