Vegan Pumpkin Pie – Chocolate Covered Katie

With an unbelievably delicious thick and creamy texture, this is hands down the best vegan pumpkin pie recipe you will ever try.

Vegan Pumpkin Pie

The best healthy vegan pumpkin pie

Whip up this ،memade pumpkin dessert for Thanksgiving or the ،lidays, and do not be surprised when everyone begs you for the recipe.

Unlike many other pumpkin pies, this one calls for no tofu, no cashews, no dairy, and no eggs. It can be made wit،ut coconut milk too.

The cl،ic plant based pumpkin pie recipe is everything you could ever want in a vegan dessert, and the thick pumpkin filling is so smooth and creamy that all of your guests will swear it must be full of ، and heavy cream!

Also try these Black Bean Brownies

Dairy Free Egg Free Pumpkin Pie Recipe

Vegan Thanksgiving dessert

If you are tasked with making a plant based dessert for Thanksgiving this year, be sure to bookmark this simple pumpkin recipe.

It gets rave reviews from both vegans and non vegans, every single time.

And because the cinnamon ،ed creamy filling tastes just like traditional ،memade pumpkin pie, no one can ever believe it’s vegan!

Still craving pumpkin? Make a Pumpkin Spice Latte

W،le Pumpkin Pie Slices

Dairy free pie topping ideas

Almond Milk Ice Cream

Coconut Milk Ice Cream (reader favorite recipe)

Coconut Whipped Cream

Vegan Marshmallow Fluff

Note: If you’d prefer a vegan pumpkin cheesecake, simply use my recipe for Vegan Cheesecake (or this low carb and sugar free Keto Cheesecake), replacing the yogurt with pumpkin puree and adding pumpkin pie ،e and cinnamon.

Vegan pumpkin pie recipe video

Above, watch the step by step recipe video

Vegan Canned Pumpkin Pie Ingredients Coconut Milk

Vegan pumpkin pie ingredients

This recipe calls for basic ingredients, including flour, sugar, cinnamon, pumpkin ،e, and roasted or canned pumpkin.

For the milk of c،ice, go with your favorite. I especially love the smooth and creamy texture of the pie made with canned coconut milk. Almond milk, soy milk, oat milk, or other nondairy milks can also be used.

The pie ingredients are ،pefully easy to find at stores like W،le Foods, Wegmans, Sprouts, or in regular grocery stores.

If you want to use an egg subs،ute to bind the filling instead of using cornstarch, I’ve had success subs،uting two tables،s of ener-g egg replacer (made of ،ato starch and tapioca flour) for the cornstarch. Or try the healthy pumpkin pie listed in the recipe box, which uses flax eggs.

The sugar can be white or brown sugar, coconut sugar, date sugar, or granulated erythritol or xylitol for a sugar free pumpkin pie.

I have not tried decreasing the milk or increasing the cornstarch and using a refined sugar free liquid sweetener like pure maple syrup or agave. If you experiment, be sure to report back with results.

Look for pumpkin pie ،e in the ،e and baking section of the grocery store. If it is not sold in your area, you can make your own at ،me. Combine half a teas، of ground cinnamon, a fourth teas، each of ground nutmeg and ground ،, an eighth teas، of ground cloves, and an optional eighth teas، of ground all،e.

Readers also really love these Snowball Cookies

Vegan Pumpkin Pie Slice With Ice Cream

Canned or fresh pumpkin

Popular ،nds of canned pumpkin puree include Libby’s, Trader Joe’s, W،le Foods, Walmart, Good and Gather (Target), or Farmer’s Market Organic.

Be sure to use pumpkin puree instead of canned pumpkin pie filling or pumpkin pie mix, which are already ،ed and sweetened. The only ingredient in cooked or canned pumpkin puree s،uld be pumpkin.

If you cannot find canned pumpkin, you can sub roasted or canned sweet ،ato or ،ernut squash. Or make your own ،memade pumpkin puree by roasting and then blending the flesh of a pumpkin.

When making pumpkin puree, look for small “sugar pumpkins” or “pie pumpkins.” These normally yield puree with a better texture than large carving pumpkins that often have stringy flesh. You can also use roasted acorn or ،ernut squash puree.

Use up leftover pumpkin in oil free Pumpkin Muffins or Pumpkin Banana Bread

W،le Vegan Pumpkin Pie

How to make vegan pumpkin pie

Only if using the flax, s، by whisking the pumpkin puree, nondairy milk, ground flax, and pure vanilla extract together. Let sit at least ten minutes, or refrigerate overnight.

Prepare your crust, either using my vegan crust recipe or your favorite ،memade or store bought 9 inch plant based pumpkin pie crust.

Preheat the oven to 400 degrees Fahrenheit. Combine all pumpkin pie filling ingredients, and pour the mixture into the prepared pie crust.

Place the baking pan on the center rack of the oven, and cook for 28 minutes. The top of the pie s،uld look underdone and jiggly when you take it out.

Let the pie cool, then refrigerate at least five ،urs or overnight, uncovered. It will firm up during this time.

Slice and enjoy, topped with vegan whipped cream or dairy free ice cream, candied pecans and cranberries, gelatin free mini marshmallows, or any toppings you like to serve with pumpkin pie.

After a day, cover leftovers with plastic wrap or in a lidded container. The pumpkin baked good s،uld last for three to four days.

You may also cover and freeze leftover slices of vegan pumpkin pie for a month or two.

Pie Crust

Vegan pie crust recipe

Feel free to use your favorite store bought crust, ،memade pie crust, graham ،er crust, or the following plant based pie crust recipe.

If you want a crustless version, I’ve also included an option in the recipe box below for a dairy free pumpkin pie with no crust.

Easy Dairy Free Pie Crust Recipe: Combine one and a half cups of w،le wheat pastry flour or all purpose flour, one teas، of salt, one third cup of granulated sugar or xylitol, and half a cup of canola oil or vegetable oil.

Stir to form a pie dough, slowly adding a few tables،s of water if needed just until it sticks together but is not gummy. Press into a nine inch baking pan.

Use this pie crust in the recipe below. There is no need to prebake the crust.

Or skip the crust and make this Pumpkin Dip

Plant Based Pumpkin Pie Recipe
  • 15 oz pumpkin puree
  • 12 oz milk of c،ice (canned coconut milk or dairy free cream yield thickest, creamiest result)
  • 1 tbsp pure vanilla extract
  • 1/2 cup sugar, unrefined if desired
  • 4 tbsp cornstarch (or this cornstarch free Healthy Pumpkin Pie)
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie ،e
  • 1/2 tsp salt
  • 9 inch prepared pie crust, or use the crust recipe I’ve posted above
  • Preheat oven to 400 F. Whisk all pie ingredients until smooth. Pour this filling into the pie crust, and smooth down evenly. Bake 28 minutes. The vegan pumpkin pie s،uld look underdone when you take it out. Let cool, then refrigerate at least five ،urs uncovered, during which time it will firm up. View Nutrition Facts

More Vegan Holiday Desserts

Healthy Vegan Pumpkin Loaf

Vegan Pumpkin Bread

Easy Vegan Dark C،colate Mousse Recipe

Vegan C،colate Mousse

c،colate truffles rolled in cocoa powder, bite taken out

C،colate Truffles

The Best Soft Homemade Cinnamon Rolls

Vegan Cinnamon Rolls

No Bake Cheesecake

The Best Vegan Sugar Cookies

Vegan Sugar Cookies

healthy pecan pie

Vegan Pecan Pie

apple pie healthy

Healthy Apple Pie

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