Vegan Pumpkin Pie

Updated: Feb 23



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.

Happy November friends!

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.

#veganthanksgiving #pumkpinpie #veganpie #easyveganpumpkinpie #vegan

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