Vegan Pumpkin Pie

4.98 from 44 votes

Super easy vegan pumpkin pie. Super creamy, custardy texture and packed with delicious fall spices. Ideal for thanksgiving or a spooky halloween!

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: All

Keyword: vegan pumpkin pie

Servings: servings

Calories: 254kcal

Author: Richard Makin

Equipment

oven
1 x baking sheet
Blender
1 x 23cm (9 inch) pie tin

Ingredients

425 g can pumpkin puree
100 g silken tofu
175 ml coconut cream, melted
160 ml maple syrup
3 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon nutmeg
Pinch ground cloves
Pinch fine sea salt
1 vegan pie crust blind-baked

Metric - US Customary

Instructions

Preheat the oven to 175 °C and place a baking sheet inside.
Place all the filling ingredients in a blender and blend for around 2-3 minutes on full speed.
425 g can pumpkin puree, 100 g silken tofu, 175 ml coconut cream, melted, 160 ml maple syrup, 3 tablespoon cornstarch, 1 teaspoon cinnamon, 1 teaspoon ground ginger, ¼ teaspoon nutmeg, Pinch ground cloves, Pinch fine sea salt
Wrap the crusts of the pie case in 2 layers of tin foil to prevent burning. Pour the filling into the pie crust and place on the hot baking sheet in the oven to bake.
1 vegan pie crust
Bake for 55 minutes.
When baked, a knife inserted in the filling a few cm from the crust should come out clean but the centre should still be a little jiggly. Allow to cool fully before slicing and serving with vegan whipped cream.

Notes

1. You can find my recipe for the perfect vegan pie crust here. For this recipe it's important to blind-bake the pastry before adding the filling, so follow the instructions in my recipe. Alternatively you can use a store bought pie crust but just make sure it's a vegan one and doesn't contain butter.

2. Since the pastry is already pre-baked, it's important to use a crust protector to stop the edges from burning. No need to buy a fancy silicone one, just fold over a sheet of aluminium foil to form two layers and wrap it around the pre-baked crust. This should reflect some of the heat away from the pastry, ensuring the filling has time to cook, but the pastry doesn't have time to burn.

3. I use canned pumpkin puree because it's so much more consistent than roasting and making your own from fresh pumpkins. However, if you're really into the idea of making everything from scratch, you can find advice on making pumpkin puree here! I also find that homemade pumpkin puree is usually a lot "wetter" than canned pumpkin, so you may get a different finished product this way. If this happens, I'm sorry, but you can't say I didn't warn you!

Nutrition