Vegan Pumpkin Pie

October 24, 2016

     The end of October is full of pumpkins; pumpkin spice lattes at Starbucks (and everywhere else these days) and carving pumpkins for Halloween. My favorite pumpkin-related food of all time is my sister’s pumpkin pie, but I usually don’t get that until Thanksgiving, which is kind of a shame. This past weekend, I was craving my sister’s pumpkin pie so badly and I was prepared to beg and barter and until she made one, until I realized that her famous recipe is. not. vegan. I scoured Pinterest looking for a vegan pumpkin pie recipe that was as close to my sister’s as possible, and I finally stumbled upon one that I could work with. I changed the recipe a bit to fit the ingredients I had, and I love the way it turned out! It’s still not as good as my sister’s recipe, but it’ll do until I can convince my sister to revamp her pumpkin pie to vegan!


1 whole wheat pie crust

14 oz pumpkin puree
3/4 cup coconut milk, shaken well from a can
10 tbsp brown sugar
1/4 cup cornstarch
1/4 cup maple syrup
1 tsp vanilla extract
2 1/4 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp cinnamon

1. Preheat oven 350 degrees Fahrenheit.
2. Combine pumpkin puree, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, salt, cinnamon. Mix well.
3. Pour the mixture into an uncooked pie crust and spread evenly.
4. Bake for 1 hr, then set in the fridge overnight.


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