Easy Vegan Recipe

Vegan Pumpkin Pie Recipe

Vegan Pumpkin Pie Recipe


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.


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.


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.


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


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


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.


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.


Vegan Pumpkin Pie

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

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