Pumpkin pie is a staple dessert during the fall season. However, traditional pumpkin pie recipes often contain dairy and eggs, making it unsuitable for those following a vegan diet. Additionally, many vegan pumpkin pie recipes call for coconut milk, which can be a problem for those with a coconut allergy or who simply don’t like the taste. Fear not, because we have a delicious solution: a vegan pumpkin pie recipe without coconut!
- 1 ½ cups pumpkin puree
- 1 cup unsweetened almond milk
- ¾ cup brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 unbaked 9-inch pie crust
- Preheat oven to 375°F.
- In a large bowl, whisk together the pumpkin puree, almond milk, brown sugar, cornstarch, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the mixture into the pie crust.
- Bake for 50-55 minutes, or until the filling is set and the crust is golden brown.
- Let cool completely before serving.
Serving size: 1 slice
- Large bowl
- 9-inch pie dish
Serve with a dollop of vegan whipped cream and a sprinkle of cinnamon on top. This pie also pairs well with a hot cup of coffee or tea.
If you’re feeling adventurous, try adding a tablespoon of pumpkin pie spice or a splash of vanilla extract to the filling for extra flavor.
- If you don’t have almond milk, you can use any other non-dairy milk of your choice.
- If you don’t have cornstarch, you can use arrowroot powder or tapioca starch instead.
Store leftover pie in the refrigerator for up to 3 days.
- Make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
- If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
This recipe is vegan, gluten-free, and nut-free (unless you use a different type of nut milk).
Frequently Asked Questions:
Can I make this recipe ahead of time?
Yes, you can make the pie up to 2 days in advance and store it in the refrigerator until ready to serve.
Can I freeze this pie?
Yes, you can freeze the pie for up to 2 months. Let it thaw in the refrigerator overnight before serving.
Can I use a different type of sweetener?
Yes, you can use any type of sweetener that you prefer, such as maple syrup or agave nectar.
This vegan pumpkin pie recipe without coconut is a wonderful alternative for those who are vegan, allergic to coconut, or just simply don’t like the taste. The almond milk adds a subtle nutty flavor to the pie, while the spices give it that classic pumpkin pie taste. This recipe is easy to make and perfect for any fall occasion. Give it a try for yourself and see how delicious vegan pumpkin pie can be!