Name: White Pumpkin Pie Recipe: A Simple, Vegan Pumpkin Pie with Real Pumpkin
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 cups of fresh pumpkin puree; 1/2 cup coconut milk; 1/4 cup maple syrup; 1/4 cup brown sugar; 1 tbsp cornstarch; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp sea salt; 1 pre-made vegan pie crust; Whipped coconut cream

Jump to Recipe

Looking for a cozy fall dessert? This White Pumpkin Pie is the answer! It’s simple to make, packed with real pumpkin, and has a delicate, creamy texture you’ll love. Plus, it’s vegan, so everyone can indulge. Forget the canned stuff—this is a fresh pumpkin pie recipe that’ll make you feel like a pro baker. I mean, who doesn’t want a slice of pumpkin perfection that’s also healthy? Not only does this recipe skip the processed ingredients, but it also uses real pumpkin, giving it that rich, earthy flavor we all crave in a pumpkin pie. It’s the perfect dessert to bring to any holiday gathering or to enjoy during a quiet afternoon at home with a cup of tea. Get ready to impress with this simple pumpkin pie recipe that’ll have everyone asking for the recipe!

1) Key Takeaways
2) Easy White Pumpkin Pie Recipe
3) Ingredients for White Pumpkin Pie
4) How to Make White Pumpkin Pie
5) Tips for Making White Pumpkin Pie
6) Making White Pumpkin Pie Ahead of Time
7) Storing Leftover White Pumpkin Pie
8) Try these desserts next!
9) White Pumpkin Pie
10) Nutrition

1) Key Takeaways

There’s something magical about a homemade pie, especially when it’s as easy and delicious as this white pumpkin pie recipe! This dessert combines the classic flavors of fall with a twist. It’s creamy, subtly spiced, and made with real pumpkin. Plus, it’s a vegan-friendly option! Perfect for those who want to enjoy a healthier pumpkin pie recipe without sacrificing flavor.

Not only is this a healthy pumpkin pie recipe, but it’s also a simple pumpkin pie recipe. You won’t need to stress about complicated steps or hard-to-find ingredients. With just a few simple ingredients, you can bake a fresh pumpkin pie recipe from scratch that will wow your guests. And the best part? No need for store-bought canned filling when you’re working with real pumpkin!

Want a fresh pumpkin pie recipe that delivers on flavor and is easier than you think? Keep reading, my friend! I promise, it’s worth every bite.

2) Easy White Pumpkin Pie Recipe

This white pumpkin pie recipe is everything you need in a fall dessert. It’s as easy to make as it is tasty, and let’s be real — who doesn’t love a creamy slice of pumpkin pie after a long day of pumpkin picking or after a hearty Thanksgiving dinner?

If you’re looking for a healthy pumpkin pie recipe, this one’s got you covered. With real pumpkin and coconut milk, it’s rich without being overly heavy. And yes, I’m talking about a vegan pumpkin pie that still manages to have all the flavor of the traditional dessert. That’s right, no dairy, no eggs — just pure, delicious pumpkin magic.

The simplicity of this recipe is what makes it a favorite. You can easily prep everything, throw it together, and pop it in the oven. No fancy equipment or complicated steps here. I’m all about making the process easy while delivering a dessert that’s perfect every time.

3) Ingredients for White Pumpkin Pie

Fresh Pumpkin Puree: For the best taste, nothing beats fresh pumpkin puree. Sure, you could grab the canned stuff, but trust me—there’s something about using real pumpkin that makes this pie taste like it’s been lovingly made from scratch. No preservatives, just pure, pumpkin goodness.

Coconut Milk: Creamy, dreamy, and perfectly vegan! Coconut milk adds that silky texture to the filling while keeping the recipe dairy-free. It also brings a subtle sweetness that balances out the spices in the pie.

Maple Syrup: If you’ve never used maple syrup in your baking, you’re missing out! It’s the perfect natural sweetener. For this pie, it adds just the right amount of sweetness while also giving a bit of complexity to the flavor.

Brown Sugar: Brown sugar is a must for its molasses-y, caramel flavor that complements the pumpkin beautifully. It’s like giving your pie a warm hug, making it cozy and comforting.

Cornstarch: No, we’re not making pudding, but cornstarch is an important ingredient that helps the filling set just right. It gives the pie the perfect consistency—firm, yet still creamy.

Spices: You can’t have a pumpkin pie without the classic spices. Cinnamon, ginger, nutmeg, and cloves all come together to make this pie as aromatic as it is flavorful. They’re the ultimate fall combination!

Vegan Pie Crust: A good pie crust is key! You can either make your own (don’t worry, I’ll get to that soon) or use a store-bought vegan pie crust. Either way, it’s the base that holds all that delicious filling together, and it’s perfectly buttery without any dairy.

4) How to Make White Pumpkin Pie

Step 1. Preheat your oven to 350°F (175°C). It’s time to get the kitchen smelling like autumn!

Step 2. In a large saucepan, combine the pumpkin puree, coconut milk, maple syrup, brown sugar, and cornstarch. Stir it all together over medium heat until the mixture thickens up a bit, about 5-7 minutes. Be patient—good things take time!

Step 3. Once the mixture thickens, remove it from the heat and stir in the vanilla extract, cinnamon, ginger, nutmeg, cloves, and sea salt. It’s starting to smell like fall in here, right?

Step 4. Pour the pumpkin filling into your pre-made pie crust. Spread it out evenly and smooth the top with a spatula. You’ve come this far, don’t rush now!

Step 5. Pop the pie into the oven and bake it for 45-50 minutes, or until the center is set and slightly puffed up. Your kitchen is about to smell *amazing*.

Step 6. Let the pie cool completely before slicing. Trust me, patience is key here. The flavors need time to settle in and the pie will set as it cools.

5) Tips for Making White Pumpkin Pie

Let the filling cool: Make sure to let the filling cool before you add it to the crust. This will ensure it sets nicely when baked.

Use fresh pumpkin puree: As mentioned before, real pumpkin beats canned any day. It’s worth the extra effort, I promise!

Don’t skip the spices: The spices are the heart of this pie. Don’t skimp on the cinnamon, ginger, or nutmeg—they add warmth and depth to the flavor.

6) Making White Pumpkin Pie Ahead of Time

This pie is perfect for making ahead! You can bake it the day before and let it cool overnight in the fridge. The flavors only get better with time, making it a great option for Thanksgiving or other holiday gatherings.

If you’re planning to make this white pumpkin pie a day ahead, just store it covered in the fridge. When you’re ready to serve, give it a quick slice and enjoy the magic!

7) Storing Leftover White Pumpkin Pie

If you’re lucky enough to have leftovers (I’m not judging you if you do), store them in an airtight container in the fridge for up to 5 days. Just make sure to cover the pie tightly to keep it fresh.

8) Try these desserts next!

9) White Pumpkin Pie