1 can pumpkinvegan pie recipe 1 Can Pumpkin Vegan Pie Recipe Easy and Delicious

When the crisp air of autumn rolls in, nothing quite captures the essence of the season like a rich, creamy pumpkin pie. But what if you’re vegan or simply looking for a plant-based twist on this classic dessert?

Enter the 1 Can Pumpkin Vegan Pie Recipe—a straightforward, delicious, and entirely dairy-free version that uses a single can of pumpkin puree as the star ingredient. This pie is perfect for impressing guests at Thanksgiving, cozying up for a weekend treat, or simply celebrating pumpkin season any day of the year.

This recipe combines the warm spices and smooth texture you’d expect from a traditional pumpkin pie, but without eggs, dairy, or any animal products. Whether you’re a seasoned vegan or just exploring plant-based options, this pie is easy to make, requires minimal ingredients, and yields a comforting dessert that everyone will adore.

Ready to dive into a slice of autumn magic? Let’s get baking!

Why You’ll Love This Recipe

This pumpkin pie recipe is a game changer for several reasons. First, it’s incredibly simple—using just one can of pumpkin puree and pantry staples, it comes together quickly without complicated steps or hard-to-find ingredients.

It’s also vegan and dairy-free, making it ideal for anyone with dietary restrictions or preferences.

The texture is silky and smooth, with the perfect balance of warm spices like cinnamon, nutmeg, and cloves that evoke those nostalgic holiday flavors. Plus, the pie crust can be store-bought or homemade, giving you flexibility depending on your time and preferences.

Whether you’re serving it up for a festive occasion or just craving a cozy dessert, this pie delivers all the comfort without any compromise.

If you love exploring vegan baking, be sure to check out our 9 Inch Vegan Oil Free Pie Recipe for Easy Delicious Treats for another fantastic option!

Ingredients

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 3/4 cup full-fat coconut milk (or other plant-based milk)
• 3/4 cup brown sugar (or coconut sugar for a healthier twist)
• 2 tablespoons cornstarch (for thickening)
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 pre-made vegan pie crust or homemade crust of your choice

Equipment

• 9-inch pie pan
• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Spatula
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Place the pie crust in your 9-inch pie pan, crimping the edges if needed. To prevent sogginess, you can blind bake the crust for 10 minutes by covering it with parchment paper and filling with pie weights or dried beans.
2. In a large bowl, combine the pumpkin puree and brown sugar. Whisk until smooth and well incorporated.
3. Add the coconut milk slowly while whisking, ensuring the mixture is creamy and even.
4. Sprinkle in the cornstarch, cinnamon, nutmeg, cloves, ginger, and salt. Whisk thoroughly to combine all the spices evenly into the pumpkin mixture.
5. Stir in the vanilla extract for that lovely aromatic depth.
6. Pour the filling into the prepared pie crust. Smooth the top with a spatula for an even finish.
7. Bake the pie for 50-60 minutes. Check for doneness by giving the pie a gentle shake; the center should be mostly set but with a slight jiggle.
8. Remove the pie from the oven and let it cool completely on a cooling rack before slicing. This allows the filling to fully set.
9. Chill in the refrigerator for at least 2 hours (or overnight) for the best texture and flavor.
10. Serve with your favorite vegan whipped cream or a sprinkle of cinnamon!

Tips & Variations

“For a gluten-free option, use a gluten-free vegan pie crust or make your own with almond flour and coconut oil.”

To enhance the depth of flavor, toast your spices lightly in a dry skillet before adding them to the filling. This small step can bring out a more intense aroma in your pie.

If you prefer a firmer pie, add an extra tablespoon of cornstarch or tapioca starch to the filling. For a sweeter pie, experiment with maple syrup or agave nectar instead of brown sugar.

For a nutty twist, sprinkle chopped pecans or walnuts on top before baking or after chilling. You can also add a splash of bourbon or rum to the filling for an adult-friendly version.

Curious about other creative vegan dishes? Explore our A to Z Vegetarian Recipes for Every Meal and Occasion to broaden your plant-based cooking horizons.

Nutrition Facts

Serving Suggestions

This vegan pumpkin pie pairs beautifully with a variety of toppings and sides. Top it with a dollop of almond whipped cream for a light, creamy contrast.

You can also drizzle a little maple syrup or vegan caramel sauce for extra indulgence.

Serve alongside warm chai tea or a spiced latte to complement the pie’s cozy spices. For a festive touch, sprinkle some toasted pumpkin seeds or crushed vegan ginger snaps over the top just before serving.

Looking for more delicious vegan dessert ideas? Try our Almond Pudding Recipe Vegan: Easy & Delicious Dessert for a smooth and creamy treat that’s incredibly easy to make.

Conclusion

Making a vegan pumpkin pie with just one can of pumpkin puree is not only simple but incredibly satisfying. This recipe proves that plant-based baking can be just as flavorful and comforting as traditional versions.

The warm spices, creamy texture, and ease of preparation make it a must-have for fall and holiday gatherings.

Whether you’re new to vegan baking or a seasoned pro, this pie is a versatile canvas to express creativity and enjoy a wholesome dessert. It’s also a fantastic way to introduce friends and family to the delights of vegan cuisine without any fuss.

Don’t forget to explore more vegan recipes like our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals to keep your menu exciting and nutritious all year round!

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