Vegan Pumpkin Pie
This easy vegan pumpkin pie recipe is perfect to make for the holidays or Thanksgiving dessert.
Servings: 8 slices
Ingredients
- 15 oz pumpkin puree
- 12 oz milk of choice (canned coconut milk or dairy free cream yield thickest, creamiest result)
- 1 tbsp pure vanilla extract
- 1/2 cup sugar, unrefined if desired
- 4 tbsp cornstarch (or this cornstarch free Healthy Pumpkin Pie)
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 9 inch prepared pie crust, or use the crust recipe I've posted above
Instructions
- Preheat oven to 400 F. Whisk all pie ingredients until smooth. Pour this filling into the pie crust, and smooth down evenly. Bake 28 minutes. The vegan pumpkin pie should look underdone when you take it out. Let cool, then refrigerate at least five hours uncovered, during which time it will firm up. View Nutrition Facts
Video
Notes
For a crustless version, try this Crustless Pumpkin Pie.
Nutrition
Calories: 174kcal