Easy Vegan Recipe

Vegan Pumpkin Pie Recipe

Vegan Pumpkin Pie Recipe

INGREDIENTS

Vegan Pumpkin Pie ▢ Vegan Pie Crust ▢ Canned Coconut Milk ▢ Arrowroot Flour ▢ Pumpkin Puree ▢ Brown Sugar ▢ Maple Syrup ▢ Cinnamon ▢ Ginger ▢ Ground Cloves ▢ Salt ▢ Vanilla Extract

You can make this vegan pumpkin pie with any pie crust you like, but my favorite is my Vegan Pie Crust (link below). It's a gluten-free, plant-based pie ready in under 30 minutes.

1

Whisk the Arrowroot flour and the coconut milk in a large mixing bowl with a hand whisk until the flour is completely dissolved into the liquid.

2

Add the natural pumpkin puree, brown sugar, maple syrup, cinnamon, ginger, cloves, salt, and vanilla extract to the vegan pumpkin pie filling base and whisk again.

3

Keep whisking gently until the there are no more lumps of sugar, pumpkin, or spices left to see in the bowl.

4

Pour the Vegan Pumpkin Pie filling into the prepared pie crust while preheating the oven to 350°F (180°C).

5

Flatten the top of the vegan pumpkin pie with a spatula until it's very smooth, this will give the pie the perfect style once it's cooked.

6

Bake the vegan pumpkin pie for 50 to 55 minutes in the oven at 350°F (180°C). Cover the pie with plastic wrapping and leave it in the fridge for a few hours to cool down and set.

7

Vegan Pumpkin Pie

Prep Time: 15 minutes Cook Time: 50 minutes Makes: 8 Slices Calories: 269 kcal per Serving

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