This homemade vegan pumpkin pie is made 100% from scratch - and it's way easier than you think! It's rich, creamy, totally delicious, and perfect for Thanksgiving dessert.
Preheat the oven to 350 degrees Fahrenheit (180 Celsius).
To a large mixing bowl, add the pumpkin purée, cornstarch, cinnamon, brown sugar, maple syrup, plant based milk, soy cream and vanilla extract. Use a handheld mixer to whisk until the mixture is smooth. You can also do this in a food processor or blender.
2 ½ cups pumpkin puree, 2 tbsp cornstarch, ½ tsp ground cinnamon, 1 cup brown sugar, ⅓ cup maple syrup, ½ cup plant based milk, 1 cup soy cream, ½ tsp vanilla extract
Pour the filling into a 9-inch pie tin lined with the vegan pie crust. Bake in the preheated oven for 50-55 minutes.
1 vegan pie crust
Transfer to the fridge and allow to cool for at least an hour before slicing and serving with vegan whipped cream.
Video
Notes
To make gluten-free: Use either a homemade or store bought gluten-free pie crust.To store: Keep in the fridge, covered, for up to a week.To freeze: Freeze the pumpkin pie as individual slices for up to 2 months in a freezer-friendly container. When ready to serve, allow to thaw fully in the fridge.