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Vegan Pumpkin Pie

Updated: Oct 2, 2022



half of a Vegan Pumpkin Pie on dark countertop
Vegan Pumpkin Pie

We know the struggles of converting classic recipes to serve vegan diets. This is our winning Pumpkin Pie conversion, tested many times and deserving of a place on your holiday diner table!

Easily made gluten free with a G-Free pie crust.

Please share your thoughts and ideas in the comments below.


The recipe:

1 8-inch or 9-inch unbaked pie crust

2 cups pureed pumpkin (or one 15-oz can)

1 cup soy milk

3/4 cup sugar

3 Tbsp cornstarch or arrowroot

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1/8 tsp ground cloves

1/4 tsp cardamom

Put all ingredients in your blender and blend till smooth and mixed thoroughly. Pour into pie crust and bake at 350 for 1 hour.

The pie will be jiggly when you take it out but don't worry, it will firm as it cools.

Cool completely on a cooling rack, cover with plastic wrap (carefully), and refrigerate for several hours or overnight before serving. Serve cold.

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