Easy Homemade Vegan Pumpkin Pie: Perfect Dairy-Free Holiday Dessert

hace 2 semanas

Looking for the ultimate vegan pumpkin pie that's creamy, perfectly spiced, and completely dairy-free and egg-free? You've found it! This recipe takes a beloved holiday classic and transforms it into a show-stopping, plant-based dessert that will impress everyone at your table. Whether you're celebrating Thanksgiving, Christmas, or simply craving a taste of autumn, this easy-to-follow guide ensures a gorgeous and delicious outcome.

As one abillion user perfectly put it, "Mmm that looks delicious 😋 and pretty decorated. Happy #thanksvegan 🥰💚🌱!", while others raved, "So beautiful!" and "That’s a gorgeous pumpkin pie!". Get ready to create your own beautiful and delicious vegan masterpiece!

Decorated Vegan Pumpkin Pie

Why You'll Love This Vegan Pumpkin Pie

This recipe isn't just about being vegan; it's about delivering incredible flavor and a smooth, rich texture that rivals any traditional pumpkin pie. It solves the common holiday dilemma of finding a satisfying plant-based dessert, offering a fantastic solution for those with dairy or egg allergies, or anyone simply exploring delicious vegan options. It's a fantastic answer to questions like: "Can I make a pumpkin pie without dairy?", "What are the best vegan holiday desserts?", or "How do I make a homemade pumpkin pie from scratch?".

With warm notes of cinnamon, ginger, cloves, and nutmeg, every slice is a cozy embrace of autumnal flavors. It’s ideal for family gatherings, potlucks, or a comforting treat on a crisp evening.

Ingredients

Yields: 8 servings Prep time: 25 minutes Cook time: 55-65 minutes

For the Crust

1 ½ cups all-purpose flour
1 tsp. sugar
½ tsp. salt
½ cup vegan butter, cold and cubed
¼ cup ice water

For the Filling

1 (15-oz.) can pumpkin puree (not pumpkin pie filling)
¾ cup brown sugar
1 ½ tsp. cinnamon
½ tsp. ginger powder
¼ tsp. cloves
¼ tsp. nutmeg
¼ tsp. all-purpose flour
½ tsp. vanilla extract
1 (13.5-oz.) can full-fat coconut milk

Equipment You'll Need

9-inch pie plate
Large mixing bowls
Whisk
Rolling pin
Measuring cups and spoons

Step-by-Step Instructions

Prepare the Crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold vegan butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until a dough forms. Do not overmix.
Chill the Dough: Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
Preheat Oven & Roll Crust: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to your 9-inch pie plate. Trim and crimp the edges as desired.
Blind Bake (Optional but Recommended): Prick the bottom of the crust with a fork. For a crispier crust, line with parchment paper, fill with pie weights or dried beans, and bake for 10-15 minutes. Remove weights and parchment.
Prepare the Filling: In a separate large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger powder, cloves, nutmeg, all-purpose flour, and vanilla extract until smooth.
Add Coconut Milk: Gradually whisk in the full-fat coconut milk until the mixture is completely smooth and well combined.
Fill and Bake: Pour the pumpkin filling into the prepared pie crust.
Lower Temperature & Continue Baking: Reduce the oven temperature to 350°F (175°C). Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools). If the crust browns too quickly, cover the edges with foil.
Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack before slicing. This is crucial for the pie to set properly and avoid cracks.

Variations & Serving Suggestions

Gluten-Free Option: Easily make this pie gluten-free by using a gluten-free all-purpose flour blend for the crust and filling. Many commercial gluten-free pie crusts are also available.
Spice It Up: For an extra kick, add a pinch of black pepper or a tiny dash of cayenne to the filling. You can also adjust the spice levels to your preference.
Sweetness Control: Adjust the amount of brown sugar based on your taste or the sweetness of your pumpkin puree.
Toppings Galore: Serve with a dollop of vegan whipped cream, a sprinkle of extra cinnamon, or toasted pumpkin seeds for added texture.

Expert Tips for the Perfect Pie

Cold Vegan Butter is Key: When making the crust, ensure your vegan butter is very cold. This creates flaky pockets in the crust as it bakes.
Don't Overmix the Crust: Overworking the dough develops gluten, leading to a tough crust. Mix just until combined.
Full-Fat Coconut Milk: Use full-fat canned coconut milk for the creamiest, richest filling. Skim milk or alternative plant milks won't provide the same luscious texture.
Cool Completely: Patience is a virtue! Allowing the pie to cool completely, ideally for several hours or overnight, lets the filling fully set. Slicing too early can result in a messy pie.
Prevent Cracks: Rapid temperature changes can cause pumpkin pies to crack. Once baked, turn off the oven and leave the pie inside with the door ajar for 15-20 minutes before moving it to a wire rack to cool completely.

Ready to Bake?

This easy homemade vegan pumpkin pie is sure to be a holiday favorite! Its rich, creamy texture and aromatic spices make it an unforgettable treat. Give this recipe a try and experience the joy of a perfect plant-based pumpkin pie.

We'd love to see your creations! Share your beautiful vegan pumpkin pie photos and tell us about your experience on abillion.

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