Vegan Pumpkin Pie

This Vegan Pumpkin Pie is an easy and beautiful dessert to make for Thanksgiving.  Using the classic pumpkin pie spice, cinnamon spice, and pumpkin puree, to make the traditional pumpkin pie in vegan form. vegan pumpkin pie

dairy free pumpkin pie

Watch the Step by Step Recipe:


5 from 1 reviews
Vegan Pumpkin Pie
  • ½ cup sucanat
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 3 tablespoons cornstarch
  • ½ cup maple syrup
  • 1 cup non dairy milk (I used vanilla soy milk)
  • 1 can pureed pumpkin
  • vegan pie crust or use my homemade one
  1. Preheat oven to 350F and lightly grease pie pan
  2. In a large bowl, add the sucanet, pumpkin pie spice, cinnamon, salt, cornstarch, syrup, non dairy milk and pumpkin. Using a handheld mixer, mix until well combined.
  3. Prepare vegan pie crust or use a pre made pie crust and poke holes using a fork. Then pour the pumpkin batter into the pie crust.
  4. Bake for 1 hour and allow to cool completely.


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  1. Unfortunately I made this verbatim
    And it came out like a soup and did not cook at all. Not only did I try it once but twice and it came out exactly like the first like soup. Sincevthevrecipe diesntnsoecify oz can I used the most common size 15 oz but was this assumption wrong?

  2. Hello there! I truly enjoyed this recipe for a good majority of my family is vegan and/or allergic to dairy, or they simple do not like it. I thank you for giving out recipes for all types of eaters. I will definitely be making this for this years thanksgiving, and I hope you enjoy your holiday! Keep on baking and making wonderful creation for I can tell you will have a great future. Can’t wait to see what recipe will be opted next!
    P.S. I’ve been looking a different adds for different hand mixers; however, I can not seem to find the right one. Have any suggestions? Thanks!

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