Parchment paper or aluminum foil
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Vegan Condensed Milk:
▢1 can (400 ml) full-fat coconut milk
▢½ cup (110 g) brown sugar
▢¼ cup (50 g) granulated sugar
▢1 9-inch frozen homemade vegan pie crust, or store-bought
▢1 lb (500 g) cooked pumpkin or kabocha squash, I used Roasted Kabocha Squash
▢1 tbsp (14 g) vegan butter (not unsalted)
▢¼ teaspoon salt
▢2 teaspoon (10 ml) vanilla
▢¼ teaspoon ground nutmeg
▢¾ teaspoon ground cinnamon
▢½ teaspoon mixed baking spice, or pumpkin spice
▢4 tbsp (24 g) cornstarch
Make the vegan condensed milk:
Add the coconut milk and sugars to a heavy-bottom saucepan and stir.
1 can (400 ml) full-fat coconut milk ,½ cup (110 g) brown sugar ,¼ cup (50 g) granulated sugar
Bring to a boil on medium heat then immediately decrease to a low simmer. Allow the mixture to reduce by half and thicken. Remove the pan from the heat.
Blind-bake the pie shell:
Preheat the oven to 350°F (180°C). Remove the unbaked pie shell from the freezer and prick with a fork.
1 9-inch frozen homemade vegan pie crust
Place the pie dish on a baking tray and line the inside with parchment paper or aluminum foil. Fill with your desired pie weights (I used sugar).
Bake for 40-45 minutes. Carefully remove the paper or foil with weights. The base should not look wet. Set the crust aside to cool.
Make the pumpkin pie filling:
Add the cooked pumpkin or kabocha squash, vegan butter, salt, vanilla, spices and cornstarch to the saucepan with the vegan condensed milk.
1 lb (500 g) cooked pumpkin or kabocha squash ,1 tbsp (14 g) vegan butter (not unsalted) ,¼ teaspoon salt ,2 teaspoon (10 ml) vanilla ,¼ teaspoon ground nutmeg ,¾ teaspoon ground cinnamon ,½ teaspoon mixed baking spice ,4 tbsp (24 g) cornstarch
Mix to combine by hand or with an immersion blender for smoother results. You can also blend the ingredients in a stand blender or food processor.
Fill and bake the pie:
Preheat the oven to 350°F (180°C).
When preheated, add the filling to the cooled pie crust and bake for 40 to 45 minutes or until the filling is set in the middle.
Cool the pie for about one hour before slicing.
Replace the coconut milk and sugars with one cup/300g/250ml of vegan condensed milk and skip the first step.
Check the instructions for store-bought pie crust as some may not require the blind baking step.
Cover the edges of the pie crust with strips of aluminum foil to limit them from browning too quickly. Remove the foil in the last five minutes of baking.
Make double the filling for a deep-dish pie.
Substitute a gluten-free, vegan pie crust if desired. The pie filling is already gluten-free, so you will not need to make any alterations!
You can also purchase pumpkin purée, but keep in mind that some brands may add extra water. Also, different types of pumpkin or squash naturally have varying moisture levels. Add more cornstarch as needed.
Try serving with vegan whipped cream or vanilla ice cream!