Servings: 9

1 Easy Vegan Pie Crust 1 Easy Vegan Pie Crust
1 15-ounce can of pumpkin puree (not pumpkin pie filling) 1 15-ounce can of pumpkin puree (not pumpkin pie filling)
1 cup coconut milk (full fat) 1 cup coconut milk (full fat)
1/2 cup maple syrup ½ cup maple syrup
1 tsp. vanilla 1 tsp. vanilla
1/2 cup dark brown sugar ½ cup dark brown sugar
1 Tbsp pumpkin pie spice 1 Tbsp pumpkin pie spice
1/4 tsp. salt ¼ tsp. salt
3 Tbsp. of cornstarch or arrowroot powder 3 Tbsp. of cornstarch or arrowroot powder

Prepare The Pie Crust (See Easy Vegan Pie Crust)
Obviously, this is the first thing to do. I suggest making the night before and storing it in the fridge until you’re ready to use it.
Place all the pie filling ingredients into a blender or food processor and blend until everything is completely smooth. Stop and scrape down the sides as needed.
Pour the pie filling into the pie dish lined with the pie crust.
Bake for 55 to 65 minutes. The pie will look all loose, wiggly, and wobbly in the center with cracks on top, but that’s totally normal. It will firm up as it cools.
Remove pie from oven and allow it to cool until it’s room temperature.
Then, cover the pie and let chill in the fridge 4 to 6 hours. But, overnight is best.
Remove from the fridge and serve!

Pumpkin: Be sure and use fresh or canned pumpkin. Do not use pumpkin pie filling. FYI, canned is the easiest.  Pumpkin: Be sure and use fresh or canned pumpkin. Do not use pumpkin pie filling. FYI, canned is the easiest.
Easy Vegan Pie Crust: My easy vegan pie crust is the healthiest and best option for this recipe. I would not recommend using store-bought crusts as they are usually filled with processed ingredients and oil.  Easy Vegan Pie Crust: My easy vegan pie crust is the healthiest and best option for this recipe. I would not recommend using store-bought crusts as they are usually filled with processed ingredients and oil.
Sweeteners: Brown sugar and maple syrup are used in this recipe. You can eliminate the brown sugar for a less sweet pie or you could use only maple syrup if you wish.  Sweeteners: Brown sugar and maple syrup are used in this recipe. You can eliminate the brown sugar for a less sweet pie or you could use only maple syrup if you wish.
Cornstarch: This is a very important ingredient because it helps the pie to set up after it has cooled. You can also use arrowroot or tapioca starch as well.  Cornstarch: This is a very important ingredient because it helps the pie to set up after it has cooled. You can also use arrowroot or tapioca starch as well.
Coconut Milk: You MUST use canned full fat, unsweetened coconut milk in order to get the custard consistency. Do not use something like almond or soy milk. Your pie will not set up properly and will be more like a thin pudding.  Coconut Milk: You MUST use canned full fat, unsweetened coconut milk in order to get the custard consistency. Do not use something like almond or soy milk. Your pie will not set up properly and will be more like a thin pudding.
Pumpkin Pie Spice: I used my homemade pumpkin pie spice. If you don’t have all the ingredients you can simply use cinnamon.  Pumpkin Pie Spice: I used my homemade pumpkin pie spice. If you don’t have all the ingredients you can simply use cinnamon.
VEGAN PUMPKIN PIE FAQ  VEGAN PUMPKIN PIE FAQ
Can I Make Vegan Pumpkin Pie Gluten Free?  Can I Make Vegan Pumpkin Pie Gluten Free?
Absolutely! Simply replace the wheat flour in the pie crust. You can use gluten-free oat flour or your favorite gluten free flour blend. Bob’s Red Mill Gluten Free Baking Flour is excellent.  Absolutely! Simply replace the wheat flour in the pie crust. You can use gluten-free oat flour or your favorite gluten free flour blend. Bob’s Red Mill Gluten Free Baking Flour is excellent.
Can I Make This Pie Ahead Of Time?  Can I Make This Pie Ahead Of Time?
Yes! It’s perfect for just such a thing. You make this pie the day before and store it in the fridge. When you’re ready to enjoy, simply slice and serve.  Yes! It’s perfect for just such a thing. You make this pie the day before and store it in the fridge. When you’re ready to enjoy, simply slice and serve.
How To Store Vegan Pumpkin Pie?  How To Store Vegan Pumpkin Pie?
Cover the pie and store it in the fridge for up to a week.  Cover the pie and store it in the fridge for up to a week.
Can I Freeze Vegan Pumpkin Pie?  Can I Freeze Vegan Pumpkin Pie?
Oh, heck yes! Let the pie completely cool and set up in the fridge as normal, cover with a few layers of plastic wrap, then wrap with aluminum foil. You can store this pie in the freezer for up to 3 months. When you’re ready to enjoy simply let it thaw in the fridge overnight.  Oh, heck yes! Let the pie completely cool and set up in the fridge as normal, cover with a few layers of plastic wrap, then wrap with aluminum foil. You can store this pie in the freezer for up to 3 months. When you’re ready to enjoy simply let it thaw in the fridge overnight.