Impossible Vegan Pumpkin Pie Recipe
Introduction
This Impossible Pumpkin Pie is a creamy, vegan dessert that captures the warm flavors of fall without the fuss. Made with simple ingredients like pumpkin puree and coconut milk, it’s smooth, spiced, and perfect for any occasion.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup full-fat coconut milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup sugar or preferred sweetener
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a blender, combine the pumpkin puree, coconut milk, spices, sugar, vanilla extract, and salt. Blend until smooth and well mixed.
- Step 2: Pour the mixture into a greased pie dish or an 8-inch round baking pan. Bake for 50–60 minutes, or until the pie is set and the edges are slightly browned. Let it cool completely before slicing and serving.
Tips & Variations
- For a richer flavor, use full-fat coconut milk and let the pie chill overnight before serving to deepen the texture.
- Add a splash of maple syrup or brown sugar for extra sweetness and caramel notes.
- Incorporate a graham cracker or nut crust for added texture if desired.
Storage
Store the pumpkin pie covered in the refrigerator for up to 4 days. For best texture, allow the pie to come to room temperature before serving or enjoy it chilled. Leftovers can also be frozen for up to 2 months; thaw overnight in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade pumpkin puree for this recipe?
Yes, homemade pumpkin puree works perfectly. Make sure it’s well blended and drained of excess moisture for the best consistency.
Do I need to use a crust with this pie?
No, this recipe is designed as an impossible pie, so it sets firmly enough to serve without a crust. However, you can add one if you prefer a traditional pie texture.
PrintImpossible Vegan Pumpkin Pie Recipe
This Impossible Pumpkin Pie is a delicious vegan dessert that combines creamy pumpkin puree with rich coconut milk and warm spices. It’s easy to make by blending all ingredients and baking until set, resulting in a perfectly firm and sliceable pie that’s perfect for fall and holiday gatherings.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Pie Filling
- 1 1/2 cups pumpkin puree
- 1 cup full-fat coconut milk
- 3/4 cup brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold vegan butter, cubed
- 3–4 tablespoons ice water
Instructions
- Prepare the crust: In a mixing bowl, combine the all-purpose flour and salt. Cut in the cold vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking.
- Roll out the crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie pan and press it into the sides. Trim any overhang and crimp the edges decoratively.
- Prepare the pumpkin filling: In a blender or food processor, combine the pumpkin puree, full-fat coconut milk, brown sugar, cornstarch, spices (cinnamon, ginger, nutmeg, cloves), salt, and vanilla extract. Blend until smooth and fully incorporated.
- Pour the filling into the crust: Pour the blended pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
- Bake the pie: Place the pie in the preheated oven and bake for 50-60 minutes or until the filling is firm to the touch and a knife inserted near the center comes out clean.
- Cool and serve: Allow the pie to cool completely on a wire rack, then refrigerate for at least 2 hours before slicing to ensure it is fully set and sliceable.
Notes
- For a nutty crust alternative, substitute half of the all-purpose flour with ground almonds (almond flour).
- Use canned pumpkin puree for convenience and a consistent texture.
- Adjust spices according to taste preferences or add a pinch of ground cardamom for extra warmth.
- Ensure the pie is fully cooled and chilled before slicing to maintain firm slices.
- This pie can be stored in the refrigerator covered for up to 4 days.
Keywords: vegan pumpkin pie, dairy-free pumpkin pie, coconut milk pumpkin pie, fall dessert, vegan holiday dessert, easy pumpkin pie
