Vegan Pumpkin Pie

Vegan Pumpkin Pie

The only recipe for Vegan Pumpkin Pie you’ll ever need, and it’s perfect for the holidays! SO easy to make in a blender, with only 9 ingredients and easy to find ingredients.

You should have known this was coming with my last post on how to make easy vegan pie crust. I’ve got another savory recipe in the works for next week using pie crust, too, so basically I’ve been up to my ears in pie crusts the last few weeks! There are worse things to imagine. 🙂

If there is one thing that is essential to the Thanksgiving holiday, it’s pumpkin pie (with a ton of coconut whip cream, if you are me!). Don’t settle for a store bought vegan pumpkin pie when it’s so easy to make your own at home that will taste a million times better! Plus, vegan ones are hard to find unless you live next to a Whole Foods.

Prep Time: 5 Mins

Cook Time: 1 Hr

Cooling Time: 4 Hrs

Total Time: 1 Hr 5 Mins

The only recipe for Vegan Pumpkin Pie you'll ever need, and it's perfect for the holidays! SO easy to make in a blender, with only 9 ingredients and easy to find ingredients.

Course: Dessert

Cuisine: American

Servings: 8 slices

Calories: 176 kcal

Author: Nora

Ingredients

• 1 -15 ounce can pumpkin puree

• 1 cup full fat coconut milk

• 1 cup brown sugar

• 1 teaspoon cinnamon

• 1 teaspoon ginger

• 1/2 teaspoon nutmeg

• 1/8 teaspoon cloves

• 1/2 teaspoon salt

• 3 tablespoons cornstarch

• 1 recipe Easy Vegan Pie Crust (or Gluten Free Pie Crust)

• Coconut whip cream optional, for serving

Instructions

1. Preheat the oven to 350 degrees F.

2. Add the canned pumpkin, coconut milk, brown sugar, cinnamon, ginger, nutmeg, cloves, salt and cornstarch to a blender and blend until very smooth. You may also simply whisk it together in a bowl until smooth.

3. Pour the mixture into a 9 inch pan lined with the pie crust. May use a vegan store bought pie crust, my Easy Vegan Pie Crust, or this Gluten Free Pie Crust. Spread the mixture evenly with a spatula.

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Full Recipe: Click Here

Created: BANKHEALTHY