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Vegan pumpkin pie

vegan pumpkin pie

Here it is! My vegan pumpkin pie that I’ll be making this thanksgiving! Of course you’re supposed to refrigerate it before eating but I can never wait that long!😆

you can use my non-vegan pie crust recipe if your the butter type.
The best pie crust

since I’ve gone vegan I have created a newly improved vegan version of my pie crust which you will find in my recipe below.

vegan pumpkin pie

Canned pumpkin. I always use canned pumpkin but homemade pumpkin purée can work but I’d lower the dairy free milk amount.
Cinnamon & other spices. Without spices fall just wouldn’t be the same.
Rice flour. If you don’t have rice flour then you can use cornstarch or potato starch.

Vegan pumpkin pie

• ingredients

• category: American

• serves: 8-9 per pie

pie crust

The crust

• 1 1/4 cup of all purpose flour.
• 2-3 tbsp sugar.
• pinch of sea salt.
• 1/3 cup of coconut oil or vegan butter.
• 4-5 tbsp water if needed.

mix all the ingredients together in an electric mixer until well combined. Roll out onto a greased pie dish. Preheat oven to 350•f.

pumpkin pie filling

Pie filling
• 1 cup canned coconut milk.
• 1/2 cup of sugar + 1 tbsp molasses.
• 1 15-oz can of pumpkin purée.
• 1 1/2 tsp cinnamon.
• 1/4 tsp ground ginger.
• pinch of cloves to taste.
• pinch of nutmeg to taste.
• 1/8 tsp sea salt.
• 3 tbsp rice flour (brown or white).


mix all the ingredients together in a large bowl until well combined.
pour into the pie dish with the crust.

Before baking

bake at 350•f for 1 hour or more until firmed up.
Let cool and refrigerate for 2-3 hours or until completely firm and sliceable.

After baking

Published by Healthy little vegan

Lilee is a self taught cook who loves making vegan food with a healthy twist. She can be found cooking up recipes with her rabbits in Florida.

6 thoughts on “Vegan pumpkin pie

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