As the leaves start to change and the air gets a bit crisper, there’s nothing quite like the taste of pumpkin to get you in the mood for fall. And if you’re looking for some delicious vegan pumpkin dessert recipes to satisfy your sweet tooth, you’re in luck! From creamy pumpkin pies to spiced pumpkin cookies, there are so many options to choose from that even non-vegans will love.
Ingredients
For these easy vegan pumpkin dessert recipes, you’ll need:
- 1 can of pumpkin puree
- 1/2 cup of coconut milk
- 1/2 cup of maple syrup
- 1 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1/2 tsp of ginger
- 1/4 tsp of cloves
- 1/4 tsp of salt
- 1/4 cup of cornstarch
- 1/4 cup of water
- 1/4 cup of coconut oil
- 1/2 cup of flour
- 1/4 cup of brown sugar
- 1/4 cup of vegan butter
- 1/2 tsp of baking soda
- 1/2 tsp of baking powder
- 1/4 tsp of salt
- 1/2 cup of vegan chocolate chips
Instructions
Pumpkin Pie
- Preheat your oven to 350°F.
- In a large mixing bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- In a separate bowl, mix together the cornstarch and water until smooth. Add this mixture to the pumpkin mixture and stir until well combined.
- Pour the mixture into a pre-made vegan pie crust.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Allow the pie to cool completely before slicing and serving.
Pumpkin Cookies
- Preheat your oven to 350°F.
- In a large mixing bowl, whisk together the coconut oil and brown sugar until well combined.
- Add the pumpkin puree and mix until smooth.
- In a separate bowl, mix together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until the dough comes together.
- Stir in the chocolate chips.
- Drop spoonfuls of dough onto a greased baking sheet.
- Bake for 12-15 minutes, or until the cookies are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information
These easy vegan pumpkin dessert recipes are a healthier version of classic fall favorites. Here’s the nutritional information for one serving of each:
Pumpkin Pie
- Calories: 275
- Carbohydrates: 47g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 7g
- Cholesterol: 0mg
- Sodium: 159mg
- Potassium: 207mg
- Fiber: 2g
- Sugar: 26g
- Vitamin A: 98%
- Vitamin C: 2%
- Calcium: 7%
- Iron: 10%
Pumpkin Cookies
- Calories: 176
- Carbohydrates: 23g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 97mg
- Potassium: 96mg
- Fiber: 1g
- Sugar: 13g
- Vitamin A: 49%
- Vitamin C: 1%
- Calcium: 2%
- Iron: 8%
Cooking Time
The pumpkin pie takes about 50 minutes to cook, while the pumpkin cookies take about 15 minutes to cook.
Equipment
You’ll need a mixing bowl, a whisk, a pie dish, a baking sheet, and measuring cups and spoons.
Serving Suggestions
These easy vegan pumpkin dessert recipes are perfect for fall gatherings or a cozy night in. Serve the pumpkin pie with a dollop of vegan whipped cream, or enjoy the pumpkin cookies with a warm cup of tea or coffee.
Variations
Feel free to get creative with these easy vegan pumpkin dessert recipes! Add some chopped nuts to the pumpkin pie for extra crunch, or swap out the chocolate chips in the pumpkin cookies for dried cranberries or raisins.
Substitutions
If you don’t have coconut milk, you can use almond milk or soy milk instead. And if you don’t have maple syrup, you can use agave nectar or honey (although honey is not vegan).
Storage
The pumpkin pie can be stored in the fridge for up to 3 days, while the pumpkin cookies can be stored in an airtight container at room temperature for up to 5 days.
Tips
Be sure to let the pumpkin pie cool completely before slicing it, as it will be easier to cut and serve. And for perfect pumpkin cookies, make sure your dough is chilled before baking.
Notes
If you’re making the pumpkin pie from scratch, you can use this recipe for a vegan pie crust:
- 1 1/2 cups of all-purpose flour
- 1/2 tsp of salt
- 1/2 cup of vegan butter
- 4-6 tbsp of ice water
Combine the flour and salt in a large mixing bowl. Cut in the vegan butter until the mixture is crumbly. Add the ice water one tablespoon at a time until the dough comes together. Roll out the dough and place it in a pie dish.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin?
Yes! Just make sure to roast the pumpkin first and remove the seeds and skin before blending it into a puree.
Yes! Just make sure to use a gluten-free flour blend that includes xanthan gum or another binding agent.
Can I freeze these desserts?
Yes! Both the pumpkin pie and the pumpkin cookies can be frozen for up to 3 months. Just make sure to wrap them tightly in plastic wrap or foil before freezing.
Personal Thoughts
These easy vegan pumpkin dessert recipes are some of my all-time favorites. The pumpkin pie is rich and creamy, with just the right amount of spice, while the pumpkin cookies are soft and chewy with bursts of chocolatey goodness. And the best part? They’re both vegan, so everyone can enjoy them! I highly recommend trying these recipes out for yourself this fall.