One Bowl Vegan Pumpkin Pie Recipe
An easy one bowl vegan pumpkin pie made with pumpkin puree, warm spices, oat milk, and agave. Mix the filling in one bowl, pour it into the crust, bake, and chill before serving.
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Servings: 1 pumpkin pie
Equipment
Ingredients
- 1 14-ounce can pumpkin puree
- ¾ cup barista-style oat milk or canned full-fat coconut milk
- ½ cup brown sugar
- ¼ cup agave
- ¼ cup cornstarch
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 vegan pie crust
- Vegan whipped cream for serving
Instructions
- Preheat the oven to 350°F.
- Add the pumpkin puree, oat milk, brown sugar, agave, cornstarch, vanilla extract, pumpkin pie spice, cinnamon, and salt to a large mixing bowl.
- Whisk everything together until the pumpkin filling is smooth and the cornstarch is completely mixed in with no visible lumps.
- Pour the pumpkin mixture into the vegan pie crust and smooth out the top if needed.
- Bake at 350°F for 1 hour.
- Remove the pie from the oven and let it cool completely at room temperature.
- Once the pie has cooled, place it in the refrigerator for at least 3 hours to finish setting.
- Top with vegan whipped cream before slicing and serving.
Notes
Make sure you use 100% pumpkin puree rather than canned pumpkin pie filling.
Don’t skip the chilling time. The pie needs those 3 hours in the refrigerator to set before slicing.