Divinely Delicious Vegan Pumpkin Pie

Veg, Vegan & Non-Veg All Love This Pumpkin Pie

"That pumpkin pie was delicious! I wouldn't have known it was vegan if you hadn't told me...I wolfed it down immediately when I got home" - J.B.

If you're just not ready for vegan pumpkin pie, try our traditional pumpkin pie recipe

Pumpkin pie made with fresh pumpkin is in a whole different taste universe than pumpkin pie made with canned pumpkin.

Cooking Tips: One 5 lb pie pumpkin is usually enough for two pies, and you can also use butternut squash. But if you are pressed for time, of course it’s okay to use canned. Pumpkin pie fans won't mind, but you won't make any converts!

Use your own pie crust recipe, buy a ready-made crust, or try our no-fail vegan pie crust. For two pumpkin pies, double the pie filling recipe.

6 - 8 servings: This recipe makes one 9" vegan pumpkin pie. It's lovely by itself, and fabulous with coconut whipped cream or cashew cream (pictured).

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

Pie Filling Ingredients:

• 1 unbaked single vegan pie crust
• 2 cups fresh cooked, puréed pumpkin or butternut squash - see directions below. (Or one 16 oz can)
• 3/4 cup full fat coconut milk
• 1/3 cup silken tofu
• 2 Tbsp all purpose flour
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 2 Tbsp light organic molasses (NOT blackstrap - too strong)
• 1/2 c. organic unbleached cane sugar OR brown sugar
• 2 Tbsp Ener-G egg replacer

Pie Filling Directions:

1. Preheat oven to 425 degrees
2. Blend all ingredients in a blender or food processor
3. Pour the pie filling into the unbaked pie crust (dust with flour first)
4. Bake at 425 for 10 minutes, then reduce heat to 350 and cook for 30 more minutes until the pie is almost completely firm in the center and the crust is golden. It will be slightly jiggley in the center
5. Remove from oven and cool completely before serving

Cooking Pumpkin Or Squash:

1. One 3 - 4 lb pie pumpkin, or butternut squash
2. Using a big sharp knife, cut into 8 pieces & remove seed pulp
3. Place in a large baking pan, filled with 1/4 inch of water, and cover with foil or a tight fitting lid
4. Bake at 350 degrees for 1 hour, or until tender
5. Let cool, covered, then scoop the pumpkin out of the skins
6. Puree in a food processor, blender, or put through a sieve or food mill
7. Refrigerate or freeze what you don't need for pumpkin bread or pumpkin soup

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More Holiday Dessert Recipes:

Apple Crumble Tarts Apple Pie Lemon Cake Olivia's Pear Tart (lacto-veg) Olivia's Pumpkin Cheesecake (lacto-veg) Rustic Pear Tart Traditional Pumpkin Pie (ovo-lacto veg) Vegan Chocolate Cake

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