This vegan pumpkin pie recipe with coconut milk is so incredibly delicious and really easy to make. Trust me, I have had many vegan pumpkin pies in my days and this one tops the list for sure! I’m actually eating it while I write this post. 🙂
There are plenty of vegan pumpkin pie recipes out there but most of them call for tofu. I wanted to make a pumpkin pie that was completely allergy free (we have a lot of allergies in our family!) and so I created this vegan pumpkin pie recipe with coconut milk.
My friend Rasheeda came over to help me test out the goods. 🙂 We made a mung bean salad (soon to be posted) and had the pumpkin pie for dessert.
This recipe was so delicious and, better yet, was so easy to make! Many people, including myself, get freaked out at the thought of making a pie crust from scratch. Well, let me tell from the lens of a lazy cook, it is very possible and not scary at all! Try it for yourself and see. 😉
For the crust, check out my post for gluten free dairy free pie crust – you’ll find many vegan options!
Ingredients for Vegan Pumpkin Pie Recipe Coconut Milk
- 1 can pumpkin puree (398ml)
- 3/4 cups coconut sugar
- 1/3 cup coconut milk from the can (the white part, not the clear)
- 1 tablespoon coconut oil
- 2.5 tablespoons arrowroot powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 ground ginger
- 1/4 ground cloves
- 1/4 tsp salt
Directions for Vegan Pumpkin Pie Recipe Coconut Milk
- Preheat oven to 350 degrees.
- Combine all ingredients into a food processor and blend until smooth
- Pour filling into a pie crust. If you’d like to make your own pie crust, check out my recommendations below.
- Bake for 50-60 minutes.
Check out my other post for the best vegan pumpkin pie recipe for more vegan pumpkin pie options. 🙂