Impossible 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
Scale
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
Find it online: https://dylangranv.com/impossible-vegan-pumpkin-pie-recipe/
