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. 
Pumpkin pie is a staple during Thanksgiving. One can either buy or bake one, as you will never run out of the main ingredient pumpkin, which yields during this season. This Vegan Pumpkin Pie is an easy homemade recipe and healthy dessert to make not only during Thanksgiving but any time of the day you crave for something tasty and healthy.
With only a few ingredients, whisks and mixes you will enjoy a guilt-free indulging dessert. A dairy-free dessert that does not tasteless from your favorite pastry. This vegan pumpkin puree filled pie is simple to make yet festive on its flavor when it reached your taste buds. It will surely be a hit for the family or can be your new comfort food, bringing back good memories with loved ones during a celebration.
With few main ingredients only (which are regular supply in the kitchen), this pumpkin custard filling will surely be the best pumpkin pie recipe. Not being biased but I super love this pie! When pumpkins are at its peak, your pumpkin filling can be made from scratch.
But I am writing this (for you who wants to have a pumpkin pie any time of the day) because I am craving for it, so I used a can of pumpkin puree available in the grocery. Some would like to have their pumpkin pie topped with praline or any nuts but I enjoy it with ice cream(there is vegan ice cream too!), if not available whipped cream will also do. As of writing, I am drooling thinking about that slice of pie waiting to be devoured. 😊 Please continue reading, as I am not to be feared of – I just enjoy eating (and baking). I made a video on this pastry too, so enjoy watching while I munch on this heavenly. I couldn’t resist the pie calling me now. Till my next recipe.
Vegan Pumpkin Pie Video Recipe:
More Thanksgiving Dessert Recipes:
Happy Baking!
PrintVegan Pumpkin Pie
Ingredients
- 1/2 cup sucanat
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 tablespoons cornstarch
- 1/2 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
Instructions
- Preheat oven to 350F and lightly grease pie pan
- 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.
- 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.
- Bake for 1 hour and allow to cool completely.
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?
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!
-Julian
Awesome vegan recipe! Yumminess and goodness in one!
★★★★★
Made this for my vegan daughter and EVERYONE loved it including me and I am not a pumpkin pie fan. Was easy to make and DELICIOUS. I did add extra spices, used soy milk without vanilla so I added it and put it in a pre made graham cracker crust. I also replaced the sugar with monk fruit in the raw. Defiantly a winner!!! Thank you!!
★★★★★