Categories: vegan dessert recipes

Pumpkin Spice Cream Pie Recipe

Pumpkin Spice Cream Pie Recipe

Oh my goodness this Pumpkin Spice Cream Pie Recipe is so delicious! Vegan pumpkin spice cake is the best vegan pumpkin pie you’ll ever make. This vegan cheesecake with pumpkin is easy, vegan, and gluten-free.

You only need 6 easy vegan ingredients to make this festive cream pie. Ingredients include 2 cans coconut milk (full fat), 1 cup pumpkin purée, and 3 cups powdered sugar. Also 1 cup coconut flour, 1 tbsp pumpkin pie spice, and 1 ready made pie crust.

Vegan brands of ready made pie crusts include: Marie Calendar’s frozen pie shells, Kroger simple truth, and Wholly Wholesome. Any of these are perfect for this vegan cheesecake with pumpkin.

Also this Diamond brand pecan pie crust I use in this vegan pumpkin pie recipe seems to be vegan. I found it at Vons in the baking aisle. Or you can make your own vegan pie crust.

Instructions for this pumpkin cream pie are so simple as well. First you need to Refrigerate the cans of coconut milk for at least 4 hours (overnight is best).

Use a spoon to scoop the coconut cream from the can (the clear liquid will separate from the cream and sink to the bottom). Then In a large mixing bowl Combine coconut cream and pumpkin purée. This is the base for your vegan cheesecake with pumpkin.

And blend with electric mixer. Next Add powdered sugar one cup at a time and blend again. Then Add coconut flour and pumpkin pie spice and blend again until thoroughly combined. Your vegan pumpkin spice cake is almost done.

Instructions for this vegan cheesecake pumpkin pie are so easy

Pumpkin Spice Cream Pie Recipe

Scoop into vegan cheesecake pumpkin pie crust and Store in the freezer for 20 minutes to thicken a little more. Cut your pumpkin pie into 6 or 9 slices. You can Store in refrigerator (keeps up to 5 days). 

Pumpkin pie spice cream pie can be Stored in the refrigerator up to 5 days. Pumpkin pie spice is a great little seasoning to have. It’s an American spice mix used in pumpkin pie recipes. 

This spice mix is usually a blend of cinnamon, nutmeg, and ginger. Also cloves and all spice. It’s so yummy for vegan cheesecake pumpkin pie recipes.

Pumpkin purée comes pre made in a can especially during fall and winter. It’s inexpensive and usually found in the baking aisle. However if you want to make your own homemade pumpkin purée go for it!

Just bake a pumpkin, scoop out some insides, and blend it up in a food processor. Don’t forget to remove the seeds!

My husband and kids absolutely loved this vegan pumpkin cheesecake pie! They gobbled it all up within 24 hours! Now I need to make some more pumpkin pie spice recipes! 

Pumpkin Cream pie is the best simple vegan dessert. Everyone loves it, it’s easy to make, and you can make any flavor. I can’t wait to make more festive recipes like vegan pumpkin spice cake.

This Easy pumpkin pie is delicious and gluten-free!

Pumpkin Spice Cream Pie Recipe

This no bake pie is so delicious

Course Dessert
Cuisine American
Keyword baking, cheesecake, cream pie, easy, gluten free, pumpkin pie, vegan
Prep Time 25 minutes
Cook Time 0 minutes
Refrigeration time for coconut milk 4 hours
Total Time 4 hours 25 minutes
Servings 9 Slices
Calories 320 kcal
Author admin

Ingredients

  • 2 cans coconit milk (must be full fat) each can is about 13oz
  • 1 cup pumpkin purée from a can is fine
  • 3 cups powdered sugar can replace with 3 tsp stevia (will alter texture slightly)
  • 1 cup coconut flour
  • 1 tbsp pumpkin pie spice
  • 1 ready made pie crust vegan brands include:Marie Calendar’s frozen pie shells, Kroger simple truth,Wholly Wholesome, And pillsbury pie crust.

Instructions

  1. Refrigerate the cans of coconut milk for at least 4 hours (overnight is best)

  2. Use a spoon to scoop the coconut cream from the can (the clear liquid will separate from the cream and sink to the bottom)

  3. In a large mixing bowl Combine coconut cream and pumpkin purée and blend with electric mixer 

  4. Add powdered sugar one cup at a time and blend again

  5. Add coconut flour and pumpkin pie spice and blend again until thoroughly combined 

  6. Scoop into pie crust and Store in the freezer for 20 minutes to thicken a little more

  7. Cut into 6 or 9 slices 

  8. Store in refrigerator (keeps up to 5 days)

Recipe Video

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admin

Hello guys! My name is Jessica and I am a recipe blogger who specializes in vegan and plant based recipes! I have been blogging for 4 years but I have been into cooking, baking, and creating my entire life, Thanks so much for visiting my blog.

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