Why This Recipe Is So Good
It’s so easy to make with just 5 ingredients! You can make it ahead of time for an easy dessert for your Thanksgiving meal. It’s rich and creamy and tastes just like a traditional pumpkin pie. You can use a homemade or store bought vegan pie crust.
Variations
You can find sweetened condensed coconut milk at most stores like Sprouts and Whole Foods. If you can’t find it, see notes in the recipe card below for alternate ingredients. You can use this homemade vegan pie crust recipe, or buy a store-bought one like Pillsbury or Mrs. Smith’s pie crusts. If gluten-free, use this pie crust recipe.
Dairy-Free and Delicious
It really doesn’t take long to make this vegan pumpkin pie recipe, the crust is pretty straight forward and it won’t take more than 5 minutes to make the delicious filling. There are no eggs or dairy products in this pie, but it’s just as rich and creamy as a traditional recipe. As well as being completely dairy-free and vegan, there is also no added refined sugar in this recipe. It’s also easy to make gluten-free by swapping the pie crust.
Can You Make This Recipe Ahead of Time?
You can make this pie a day ahead of time and keep it in the fridge, you can also make the pie dough up to 2 days ahead of time. It’s a great option for a Thanksgiving dessert to serve a crowd. I like serving it with a dollop of whipped coconut cream and a sprinkle of cinnamon.
Chef’s Tips
Add the water slowly to the pie dough until holds together. Let the pie dough sit for at least 30 minutes in the fridge before you roll it out. Bake the pie in a pre-heated oven for the best results. Let the pie cool for at least 3 hours before serving so that the filling sets. Make your own homemade pumpkin pie spice blend to maximize your favorite flavors. Plus that way you can enjoy pumpkin pie year round!
For More Vegan Dessert Recipes
Vegan Chocolate Truffles Vegan Nutella Recipe Turtle Bars (Vegan) Vegan Pumpkin Cheesecake The BEST Vegan Chocolate Chip Cookies Vegan Coffee Cake with Streusel Topping
