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. Image may be NSFW.
Clik here to view.
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. Image may be NSFW.
Clik here to view. We made a mung bean salad (soon to be posted) and had the pumpkin pie for dessert. For the pie crust, I used the Paleo Pie Crust recipe from Elana’s Pantry. It was so very easy to make with only 4 ingredients. Call me lazy, but I’m a sucker for few ingredient recipes. Elana’s recipe does call for nuts and eggs though. So, if you are allergic to nuts, I’ve added another vegan and gluten free pie crust recipe below. I’ve tested that one out as well and it works perfectly!
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.
Gluten-free, nut-free, vegan pie crust recipe: Pastry Recipe for Pie Crust
Grain-free (and gluten-free), dairy-free pie crust recipe: Paleo Pie Crust from Elana’s Pantry
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