Vegan Pumpkin Pie

The best vegan pumpkin pie recipe for your Thanksgiving and Christmas table.

[{"selector":"#anim-f40f89f2-e353-4474-aa93-332e06e744c4","keyframes":{"opacity":[0,1]},"delay":100,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fdd76917-4dc4-49b8-99ff-f3818a77f797","keyframes":{"opacity":[0,1]},"delay":100,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Sounds Yummy!

From scratch and easy like Sunday morning, the pumpkin filling alone topped with a dollop of coconut whipped cream is pure heaven.

[{"selector":"#anim-2b084373-2c5f-4300-9489-c237d3b5693f","keyframes":{"opacity":[0,1]},"delay":100,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Sounds Yummy!

Not too sweet, but infused with the perfect fall combination of spices.

[{"selector":"#anim-d93231a7-5cbc-4295-afae-39a1fc54215e","keyframes":{"opacity":[0,1]},"delay":100,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Let Me Try!

Dessert

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Ingredients

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Fill with the pre-baked pie crust with the pumpkin filling. You will have a little leftover filling so just pour it into a ramekin and bake it.

[{"selector":"#anim-7b8f5ecf-24f1-4c6c-a425-014d12dfc989","keyframes":{"opacity":[0,1]},"delay":100,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Let Me Try!

Remove from the oven and allow it to cool off completely then refrigerate until set. Serve with coconut whipped cream on top.

[{"selector":"#anim-9e8bb5fe-e45e-41f5-9651-6fb9af81c1d1","keyframes":{"opacity":[0,1]},"delay":100,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Let Me Try!

MORE STORIES!

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Vegan Pumpkin Pie

The best vegan pumpkin pie recipe for your Thanksgiving and Christmas table.

RECIPE HERE

From scratch and easy like Sunday morning, the pumpkin filling alone topped with a dollop of coconut whipped cream is pure heaven.

Not too sweet, but infused with the perfect fall combination of spices.

Dessert

Course

Cuisine

American

Total Time

1 hr 20 mins

Calories

566 kcal

Ingredients

Frozen pie crust, aquafaba, granulated sugar, organic pumpkin puree, tapioca flour, cashew milk, vanilla extract, cinnamon, nutmeg, ginger, ground cloves sea salt

Fill with the pre-baked pie crust with the pumpkin filling. You will have a little leftover filling so just pour it into a ramekin and bake it.

Remove from the oven and allow it to cool off completely then refrigerate until set. Serve with coconut whipped cream on top.

MORE STORIES!

Vegan Pumpkin Bread

Chocolate Sheet Cake