Place the pumpkin puree, coconut milk, vanilla, light brown sugar, granulated sugar, cornstarch, and kosher salt in a blender and blend until smooth. Use a fork and pierce the pumpkin to make sure they’re well cooked. Bake on a lower oven rack until crust is set, about 5 minutes. How to make Vegan Pumpkin Pie: (Full recipe ingredients and instructions in recipe card below) Preheat oven 425° Make my simple vegan pie crust recipe (or use store bought) Whisk filling ingredients in a large mixing bowl; Pour into unbaked chilled pie shell; Bake at 425° for 15 minutes reduce oven to 350° and bake for an additional 40 minutes! Preheat oven to 375 degrees F (190 degrees C). Make the Vegan Pie Crust Step 1 and 2, then refrigerate it while you make the filling. Firstly, cut a sugar pumpkin in half to take out all the insides and discard. Line crust with a double thickness of foil. Remove foil and weights; bake until crust just starts to brown, about 10 minutes. Instructions. Made with 8 simple ingredients, it’s rich, creamy, and perfect for the holidays.. I’m convinced October and Thanksgiving exists for pumpkin pie. Preheat an oven to 350 degrees Fahrenheit. Reduce oven temperature to 350°. Add pumpkin puree, pumpkin pie spice, … Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Step 2. The best and only Vegan Pumpkin Pie recipe you will ever need. The ideal time would be 1 or 1 ½ hours. Instructions Checklist. And, this dairy-free dessert is a must for the holiday season. Preheat oven to 425°. Fill with pie weights, dried beans or uncooked rice. Cover the baking sheet with a baking mat or foil and bake the pumpkin halves in the oven at 350°F. Step 1. Advertisement.