Vegan Classic Pumpkin Pie Slice
Indulge in the comforting flavors of fall with this Vegan Classic Pumpkin Pie Slice—an irresistible twist on the traditional holiday favorite. Crafted with a flaky vegan pie crust and a velvety filling made from pumpkin puree, full-fat coconut milk, and warm spices like cinnamon, ginger, and nutmeg, this pie delivers all the cozy sweetness you crave without any dairy or eggs. Maple syrup and vanilla extract add an extra layer of depth, while cornstarch ensures the filling achieves the perfect creamy consistency. With just 15 minutes of prep and an hour of baking, this plant-based dessert is easy to prepare and guaranteed to impress vegans and non-vegans alike. Whether topped with dollops of vegan whipped cream or enjoyed as it is, this slice is the ultimate treat for autumn gatherings or Thanksgiving tables.
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Recipe Information
Ingredients
- 1 9-inch Vegan pie crust
- 15 oz Canned pumpkin puree
- 1 cup Full-fat coconut milk
- 0.75 cup Brown sugar
- 0.25 cup Cornstarch
- 2 tablespoons Maple syrup
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Roll out the vegan pie crust and fit it into a 9-inch pie pan, trimming any excess from the edges. Crimp the edges as desired. Place the crust in the refrigerator while preparing the filling to keep it chilled.
In a large mixing bowl, combine the canned pumpkin puree, full-fat coconut milk, and brown sugar. Whisk until smooth and thoroughly combined.
Add the cornstarch, maple syrup, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, and vanilla extract to the mixture. Continue whisking until everything is blended into a smooth, uniform filling.
Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
Place the pie on the middle rack of the preheated oven and bake for 60 minutes, or until the edges of the filling are set and the center has a slight jiggle.
Remove the pumpkin pie from the oven and let it cool completely at room temperature. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, or overnight for optimal firmness.
Slice the pie into 8 slices and serve. You may garnish with vegan whipped cream if desired.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1428 mg | 62% | |
| Total Carbohydrate | 316.5 g | 115% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 159.0 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1776 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
