Imagine a pumpkin pie so creamy, so decadent, and so incredibly delicious that you won't believe it's completely vegan. This Impossible Pumpkin Pie is about to shatter everything you thought you knew about plant-based desserts. With a silky-smooth filling that rivals traditional recipes and a perfectly flaky crust, this pie is not just a dessert—it's a culinary revelation that will have even non-vegans coming back for seconds!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 can pumpkin puree (15 oz)
- 1 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup cornstarch
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 pre-made vegan pie crust
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the center of the oven for even baking.
- In a large mixing bowl, whisk together the pumpkin puree, almond milk, maple syrup, melted coconut oil, cornstarch, pumpkin pie spice, and vanilla extract until the mixture is completely smooth and well combined, with no lumps remaining.
- Carefully place the pre-made vegan pie crust into a 9-inch pie dish, gently pressing the edges to fit snugly against the sides and bottom of the dish.
- Pour the pumpkin mixture into the prepared pie crust, ensuring an even distribution and smooth surface using a spatula.
- Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 40-45 minutes.
- Check the pie's doneness by inserting a knife or toothpick near the center - it should come out clean with minimal moisture.
- Remove the pie from the oven and let it cool completely at room temperature for approximately 2-3 hours, allowing the filling to set properly.
- Once cooled, refrigerate the pie for at least 2 hours before serving to enhance the texture and flavor.
- Optionally, garnish with vegan whipped cream or a sprinkle of additional pumpkin pie spice before serving.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smoother, more consistent filling.
- Use a high-quality, pre-made vegan pie crust for best results, or make your own from scratch for an extra personal touch.
- When whisking the filling, take your time to eliminate all lumps for that silky-smooth texture.
- Be precise with oven temperatures - the initial high heat followed by a lower temperature is crucial for perfect setting.
- Allow the pie to cool completely at room temperature before refrigerating to prevent cracking and ensure proper texture.
- For an extra flavor boost, consider toasting some pumpkin seeds as a garnish or adding a light dusting of cinnamon on top.
- If the pie edges start to brown too quickly, cover them with aluminum foil to prevent burning.
- Refrigerating the pie for at least 2 hours helps the filling set completely and enhances the flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
