1 Can Pumpkin Vegan Pie Recipe Easy and Delicious

As the crisp air of autumn rolls in, nothing says cozy and comforting quite like a slice of pumpkin pie. But what if you’re vegan or simply looking to enjoy a plant-based twist on this classic dessert?

This 1 can pumpkin vegan pie recipe is the perfect answer. With just one can of pumpkin puree and a handful of wholesome ingredients, you can create a luscious, creamy pie that’s free from eggs and dairy, yet full of rich, warming flavors.

This recipe is incredibly straightforward, making it ideal for both beginners and seasoned bakers alike. Whether it’s for a holiday gathering, a weekend treat, or just because you crave that velvety smooth pumpkin goodness, this vegan pumpkin pie will not disappoint.

Plus, it’s a healthier alternative without sacrificing any of the indulgent taste you love.

Ready to impress your family and friends with a delicious, cruelty-free dessert? Let’s dive into why you’ll absolutely love this recipe and how to make it your new fall favorite.

Why You’ll Love This Recipe

This vegan pumpkin pie recipe is a game-changer for several reasons. First, it uses just one can of pumpkin puree, which keeps things simple and convenient without compromising flavor or texture.

Second, the pie filling is made without eggs or dairy, perfect for those with dietary restrictions or anyone wanting to enjoy a plant-based dessert. The combination of warm spices like cinnamon, nutmeg, and ginger brings out that quintessential pumpkin pie taste, while the coconut milk adds a creamy richness that mimics traditional custard.

Lastly, it’s flexible and forgiving. You don’t need any fancy kitchen gadgets or hard-to-find ingredients.

Plus, it pairs wonderfully with a flaky vegan pie crust or even a gluten-free crust for those with gluten sensitivities.

Ingredients

• 1 can (15 oz) pumpkin puree – pure pumpkin, not pumpkin pie filling
• 1 cup canned coconut milk (full fat for creaminess)
• 3/4 cup brown sugar or coconut sugar for a healthier alternative
• 2 tbsp cornstarch (or arrowroot powder for thickening)
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 vegan pie crust (store-bought or homemade)

Equipment

• 9-inch pie dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Place the vegan pie crust in your 9-inch pie dish and set aside.
2. In a large mixing bowl, combine the pumpkin puree, coconut milk, and brown sugar. Whisk until smooth and well blended.
3. Add the cornstarch, cinnamon, ginger, nutmeg, cloves, and salt. Whisk again until all spices and the thickener are fully incorporated.
4. Stir in the vanilla extract for that perfect fragrant finish.
5. Pour the filling into the prepared pie crust. Smooth the top with a spatula to ensure an even surface.
6. Bake in the preheated oven for 50-60 minutes. The pie is done when the filling is set but still slightly jiggly in the center – it will firm up as it cools.
7. Remove the pie from the oven and place it on a cooling rack. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
8. Serve chilled or at room temperature. Add your favorite vegan whipped cream or a sprinkle of cinnamon if desired.

Tips & Variations

For an extra flaky crust, chill your pie crust for 30 minutes before baking.

If you prefer less sweetness, reduce the sugar by 1/4 cup or use a sugar substitute like maple syrup.

Try adding a tablespoon of bourbon or rum to the filling for a boozy twist.

For nut-free and soy-free options, ensure your crust and coconut milk alternatives fit your dietary needs.

For a gluten-free version, swap the crust for a gluten-free pie crust or make a nut and oat crust.

Nutrition Facts

Serving Suggestions

This pumpkin vegan pie is delightfully versatile when it comes to serving. For a classic presentation, top each slice with a generous dollop of vegan whipped cream or coconut cream whipped with a hint of vanilla.

You can also serve it with a dusting of ground cinnamon or nutmeg, or even a drizzle of maple syrup for added sweetness. For a crunchy contrast, sprinkle crushed pecans or walnuts on top just before serving.

Looking for a warm option? Serve slices with a scoop of vegan vanilla ice cream or alongside a cup of spiced chai or coffee for an extra cozy fall dessert experience.

Conclusion

This 1 can pumpkin vegan pie recipe is a delicious, easy-to-make dessert that brings the best of fall flavors to your table without any animal products. Its creamy filling, infused with warm spices, and perfectly flaky crust make it a standout treat for any occasion, from Thanksgiving dinners to casual family gatherings.

What makes this recipe truly special is its simplicity and accessibility — no complicated steps or hard-to-find ingredients. Plus, it’s a fantastic way to introduce more plant-based desserts into your cooking repertoire.

If you enjoyed this recipe, be sure to explore other delightful vegan dishes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, Vegan Bread Machine Recipe for Soft, Delicious Loaves, or Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to keep your kitchen creative and full of flavor.

Enjoy your baking adventure and the wonderful flavors of this vegan pumpkin pie — a true autumn classic made kind and delicious!

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