This easy vegan pumpkin pie recipe is perfect to make for the holidays or Thanksgiving dessert.

Vegan Pumpkin Pie

pumpkin puree

oz milk of choice ((canned coconut milk

tbsp pure vanilla extract

sugar, unrefined if desired

cornstarch

cinnamon

tsp pumpkin pie spice

tsp salt

pie crust,

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 should look underdone when you take it out. Let cool, then refrigerate at least five hours uncovered, during which time it will firm up.  View Nutrition Facts

https://www.youtube.com/watch?v=W3TDgdsu_Dc&feature=emb_title

Here's the vegan pumpkin pie recipe, with nutrition facts included: https://chocolatecoveredkatie.com/vegan-pumpkin-pie/

This egg free and dairy free pumpkin pie is great for holidays such as Thanksgiving or Christmas. It is easy to make at home and can be whipped up in minutes, using pantry staple ingredients and canned pumpkin puree. 

Be sure to give this dessert a try, whether you're a vegan or not! 

For more healthy and vegan dessert recipes, be sure to follow us on Instagram: https://www.instagram.com/chocolatecoveredkatie/

CREAMY Vegan Pumpkin Pie - NO Tofu, NO Cashews!

vegan pumpkin pie

Prep Time: 2 minutes

Cook Time: 28 minutes

Total: 30 minutes

Servings: 8

Ingredients

Instructions

Top Similar Recipes from Across the Web