Recipes and Cooking Vegan Pumpkin Pie Be the first to rate & review! This vegan pumpkin pie is so good, no one will ever guess it doesn't have dairy or eggs involved. The key to the silky vegan pumpkin pie texture here is the use of full-fat canned coconut milk. Grab an extra can to create a fluffy homemade vegan whipped topping for your Thanksgiving slice. By Sarah Brekke, MS Sarah Brekke, MS Sarah Brekke is a culinary specialist with the Better Homes and Gardens Test Kitchen. Her work includes recipe testing and development, food styling, and the creation of food video content. Her work expands across many of the Dotdash Meredith food brands including Magnolia Journal, Allrecipes, and various special interest publications. Sarah holds a Bachelor of Science degree in culinary science from Iowa State University and a Master of Science degree in food science from Kansas State University. Learn about BHG's Editorial Process Published on August 27, 2021 Print Rate It Share Share Tweet Pin Email Photo: Katlyn Moncada Active Time: 30 mins Total Time: 3 hrs 10 mins Servings: 8 Yield: 1 pie Jump to Nutrition Facts Ingredients FOR THE CRUST: 1 ½ cup all-purpose flour ½ teaspoon salt ½ cup shortening ¼ - ⅓ cup ice water FOR THE FILLING: 1 15 ounce can pumpkin ¾ cup canned full-fat coconut milk ¾ cup packed light brown sugar ¼ cup pure maple syrup ¼ cup cornstarch 1 tablespoon pumpkin pie spice 2 teaspoon vanilla extract ½ teaspoon salt FOR THE TOPPING 1 15 ounce can full-fat coconut milk, refrigerated overnight ¼ cup powdered sugar Directions Preheat oven to 350°F. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pea-size. Sprinkle 1 Tbsp. of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding ice water (1/4 to 1/3 cup total) until mixture begins to come together. Gather pastry into a ball, kneading gently just until it holds together. On a lightly floured surface, roll dough into a 12-inch circle. Transfer pastry to a 9-inch pie plate and trim. Crimp edge as desired. Do not prick pastry. In a food processor or blender combine the pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla, and salt. Cover and process until smooth. Pour the filling into the crust and smooth the top. Transfer to the oven and bake about 1 hour, or until set. If needed, cover pie loosely with foil the last 5 to 10 minutes to prevent overbrowning. Let the pie cool on a wire rack 2 hours. Cover and chill in the refrigerator at least 4 hours before serving. Carefully open the can of coconut milk without shaking it up. Use a spoon to scoop the coconut milk solids into a bowl, reserving the liquid in the can for another use. Beat the coconut milk with an electric mixer on low until mostly smooth, then add the powdered sugar and beat on medium-high until whipped and able to hold semi-stiff peaks. Serve slices of pie with a generous scoop of coconut whipped cream. Rate it Print Nutrition Facts (per serving) 475 Calories 29g Fat 52g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 475 % Daily Value * Total Fat 29g 37% Saturated Fat 17g 85% Sodium 310mg 13% Total Carbohydrate 52g 19% Total Sugars 25g Protein 5g Vitamin C 3.1mg 16% Calcium 57mg 4% Iron 4.5mg 25% Potassium 343mg 7% Fatty acids, total trans 2g Folate, total 60mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.