Recipe: Vegan Pumpkin Pie

In Dairy-free, Dessert, Diet, Foodporn, Health, Recipes, Vegan by lexLeave a Comment

For my classmate Sierra’s birthday I decided to make a celebratory pumpkin pie this past Thursday!
I think people were initially turned off by the fact that it was vegan, but as soon as the “health nuts” cut into it that’s all she wrote. It turned out surprisingly well, and everyone that ate a piece – had seconds.

A few things,
I was looking for a pie pan and found like a 2-pack for $6, or 6 pack without lids for $6.
If you’re budget baking, I would bypass making your own crust and buy a pre-made graham cracker pie crust for $1.99.
I was actually able to shorten the prep time by using a pre-made graham cracker pie crust (didn’t know those were vegan!!), and it didn’t take away from the taste at all! This pie honestly doesn’t taste healthy.
Give it a try!

vegan pumpkin pie
Vegan Pumpkin Pie
Print Recipe
This is the most delicious pumpkin pie I've EVER had! It's not missing a note, even without the eggs, milk, butter, and difficult crust-making. My choice dessert for when I'm trying to be "healthy," as the main focus here is on the pumpkin & spices, held together with a little cornstarch & water!The bake time & chill time are still quite long, so give yourself at least 6 hours before serving this bad boy.
Servings Prep Time
30 minutes 60 minutes
Cook Time
2 - 4 hrs freezer time
Servings Prep Time
30 minutes 60 minutes
Cook Time
2 - 4 hrs freezer time
vegan pumpkin pie
Vegan Pumpkin Pie
Print Recipe
This is the most delicious pumpkin pie I've EVER had! It's not missing a note, even without the eggs, milk, butter, and difficult crust-making. My choice dessert for when I'm trying to be "healthy," as the main focus here is on the pumpkin & spices, held together with a little cornstarch & water!The bake time & chill time are still quite long, so give yourself at least 6 hours before serving this bad boy.
Servings Prep Time
30 minutes 60 minutes
Cook Time
2 - 4 hrs freezer time
Servings Prep Time
30 minutes 60 minutes
Cook Time
2 - 4 hrs freezer time
Ingredients
Servings: minutes
Instructions
  1. Preheat your oven to 350 degrees.
  2. In a blender, combine all pie ingredients and blend until smooth.
  3. Test the spices to make sure the pie is perfectly seasoned. I usually like it on the spicy side, so lighten up on the nutmeg, cloves, & ginger if you have a sensitive tongue.
  4. Slowly pour filling into your graham cracker pie crust, scraping the sides of the blender until clean.
  5. Smooth the filling around the top of the pie until it appears nearly flat and filled to the brim.
  6. Bake your pie for 55-65 minutes, or until golden brown. When you remove your pie it should be slightly jiggly, with a few cracks on top.
  7. Let cool slightly so that your pie can be transferred to the freezer. Freeze your pie, loosely covered, for 2-4 hours.
  8. Remove and let sit at room temperature for at least 1 hour before serving. Enjoy!
Recipe Notes

*** Feel free to use any vegan pie crust, while adhering to this recipe's bake time. ***

Share this Recipe