Pumpkin pie is a fall necessity and no one should do without! Here’s my recipe for perfect plant-based pumpkin pie.
Well, the holidays are definitely looking a little different this year, but one thing that definitely does not need to change is the fact that pumpkin pie should be eaten at all of them. If your small gathering happens to have people who eat a plant-based diet, you may be wondering what you can make for your main meal and for dessert. I’ll share some easy ideas for plant-based main course dishes at the end of the today’s post, but first let’s tackle dessert! Plant-based pumpkin pie isn’t difficult or complicated and a lot of people actually say it’s the best pumpkin pie they’ve ever tasted, so it will definitely work for everyone you’re feeding, plant-based or not. Here’s how to make it!
Plant-Based Pumpkin Pie Method
This pie comes together just like any other: You make a crust, and you make a filling. Contrary to popular belief, plant-based baking is actually not all that different than regular baking in most instances.
For the crust, I always use Martha Stewart’s Pate Brisee recipe, and I just substitute a vegan butter for the regular butter. It works like a charm!
The filling for this is actually made in about a minute in a blender. Just blend all of the filling ingredients together and pour it into the pie crust. What could be easier?
You don’t even need to pre-bake the crust. 🙂
The Finished Pumpkin Pie
Isn’t it a thing of beauty? The golden crust, the perfectly imperfect, slightly cracked filling that lets you know that this is a homemade pie, not store bought. These are the things that a great holiday pie experience are made of. 🙂
Here’s the full printable recipe! Print it out and put it in your recipe binder or just look at it on your phone or tablet as you work.
Pumpkin pie is a fall necessity and no one should do without! Here's my recipe for perfect plant-based pumpkin pie.
- 1 15 ounce can Pumpkin Puree
- 1 cup Canned Coconut Milk (be sure to get all of the creamy top layer)
- 1 cup Brown Sugar
- 1.5 tsp Cinnamon
- 1/2 tsp Grated Nutmeg
- 1/2 tsp Ginger
- 1/4 tsp Cloves
- 4 tbsp Corn Starch
- 1 Prepared Plant-Based Pie Crust (store bought or homemade)
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Preheat the oven to 350 degrees.
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Prepare your pie crust if you're making your own, or take a store-bought crust out of the freezer.
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Combine all the filling ingredients in a blender and pulse for about a minute, until everything is will-mixed.
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Pour the filling mixture straight into the un-baked pie crust and distribute evenly with a spatula. Add any extra embellishments on top such a shapes cut out of some extra pieces of pie crust.
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Bake for 1 hour and enjoy!
Plant-Based Main Course Ideas
- Plant-Based Veggie Pot Pie
- The Best Plant-Based Lasagna
- Plant-Based Cowboy Casserole
- Lentil Shepherd’s Pie
MORE IDEAS LIKE THIS
- Crock Pot Pumpkin Junk Pile Cake
- Three Ingredient Apple Danish Recipe
- Dairy-Free Pumpkin Spice Coffee Creamer
- Family Favourite Apple Harvest Cake
- The Creek Line House Fall Archives
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.