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5 from 1 vote

Most Delicious Vegan Pumpkin Pie

This pumpkin pie is sweet, creamy, and delicious. The flavor is warm and complex with the variety of spices mixing with the earthiness of the pumpkin. This pie is good year round and easy to make. You won't regret making it.
Prep Time10 minutes
Active Time30 minutes
1 hour 30 minutes
Total Time2 hours 10 minutes
Course: baked items, Dessert
Cuisine: American
Keyword: Pie Dough, Pumpkin
Yield: 1 pie

Materials

  • 1 recipe of pie crust (see recipe below)
  • 1 can of pumpkin puree 450 g
  • 1/2 cup plus 1 tbsp of flax gel 140 g
  • 2 tbsp cornstarch divided
  • 1/2 tsp salt
  • 1½ tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • 1/8 tsp black pepper
  • 1 ¼ cup milk
  • 1/4 cup vegan butter

Instructions

  • Preheat the oven to 375°F. Make the pie dough recipe and line a 9" baking dish. Weigh down with pie weights and bake for 10 minutes. Remove the pie weights.
  • In a bowl, add the pumpkin puree and brown sugar. Mix together.
  • Add the flax gel in three batches, mixing until combined. Add the 1 tbsp of cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and black pepper.
  • In a saucepot, whisk together the milk and remaining 1 tbsp of cornstarch until completely combined. Turn heat to medium and whisk until thickened. Add the butter and whisk to emulsify. Let cool and add to the pumpkin mix.
  • Pour mixture into the warm pre-baked pie crust and fill 3/4 of the way up. Bake for a total of 50-60 minutes. If crust gets too brown, cover with aluminum foil.
  • Cool on a countertop until it is room temperature. Then put in the fridge for 12-24 hours.

Notes

You can find the recipe for the flax gel here
You can find the recipe for vegan pie crust here.