EASY VEGAN PUMPKIN PIE
An easy and delicious vegan pumpkin pie recipe that tastes like mom used to make.
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Servings: 12 servings
Calories: 44kcal
Ingredients
- Use our pie crust recipe or buy a ready made
- 1 16 ounce container of pumpkin
- 1 11 ounce container of culinary coconut milk (we use So Delicious)
- 6 tablespoon 90 ml aquafaba (chickpea brine)
- 3 tablespoon 45 g tapioca starch
- ½ cup plus 2 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- 1 teaspoon pure vanilla extract
Instructions
- Make the crust and place in a pie pan. Click here to get our homemade pie crust recipe.
- Preheat the oven to 425°F (218°C)
- In a large mixing bowl, whisk the pumpkin, coconut cream, aquafaba, tapioca starch, brown sugar, cinnamon, nutmeg, ginger, cardamom, cloves, and vanilla until smooth and creamy. Pour into the pie crust to just below the top of the crust. Place on a cookie sheet to avoid spillage and bake for 10 minutes. Turn the oven temperature down to 350°F (177°C) and bake for 50 to 55 more minutes, or until the filling is firm on the sides and wiggly in the center. Remove from the oven and let cool completely. Cover and refrigerate for at least 3 hours. Overnight will yield the best results.
- To make the pastry leaves, roll out the extra dough and use cookie cutters to make the leaves. Bake on a cookie sheet in a 350°F (177°C) oven for approximately 20 minutes, or until golden brown. Decorate your pie.
- Enjoy!
Notes
The Nutrition Facts are an estimate only.
Nutrition
Calories: 44kcal | Carbohydrates: 11g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 12mg | Fiber: 0g | Sugar: 9g | Vitamin A: 15IU | Calcium: 10mg | Iron: 0.1mg
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