Go Back

Vegan Pumpkin Pie

Vegan pumpkin pie has a tender homemade crust and a smooth, warmly spiced coconut milk filling. Bake it until the edges are set and the center still wobbles slightly, then cool for clean slices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Chilling and cooling 4 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.25 cups all-purpose flour
  • 1 tsp granulated sugar
  • 0.5 tsp fine salt divided
  • 0.5 cup vegetable shortening chilled
  • 3 tbsp ice water to 4 tablespoons
For the filling
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup light brown sugar packed
  • 3 tbsp cornstarch
  • 1.5 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.13 tsp ground cloves
  • 0.75 cup coconut milk full-fat, canned, well stirred
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch pie plate

Method
 

Make the crust
  1. In a medium bowl, whisk together the flour, granulated sugar, and 1/4 teaspoon of the salt.
  2. Cut in the chilled shortening with a pastry blender or fork until the mixture has pea-size pieces.
  3. Stir in 3 tablespoons of ice water; add the remaining tablespoon a little at a time if needed until the dough holds together when pressed.
  4. Shape the dough into a disk and wrap it.
  5. Refrigerate the dough for 30 minutes.
Make the filling
  1. In a large bowl, whisk the pumpkin puree, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, remaining 1/4 teaspoon salt, coconut milk, and vanilla until smooth.
Assemble and bake
  1. Heat the oven to 425°F.
  2. On a lightly floured surface, roll the dough into a 12-inch round.
  3. Fit the dough into a 9-inch pie plate and crimp the edge.
  4. Pour the filling into the crust.
  5. Bake for 15 minutes at 425°F.
  6. Reduce the oven temperature to 350°F.
  7. Bake for 35 to 45 minutes, loosely covering the crust edge with foil if it browns too quickly; the edges of the filling should be set and the center should wobble slightly.
  8. Cool the pie on a wire rack for at least 4 hours before slicing.

Notes

For clean slices, let the pie cool for the full 4 hours before cutting. Refrigerate covered for 3 to 4 days; freeze slices or the whole pie for up to 2 months. A 1:1 gluten-free flour blend can replace the all-purpose flour, though the crust texture may vary.