Vegan Pumpkin Pie

All the creamy deliciousness of pumpkin pie, without the eggs and dairy. This recipe is vegan and soy-free (plus you get a half a serving of veggies per slice)! The secret ingredient is arrowroot powder to thicken the filling.

Cooking Time:

1 hour 30 minutes

Cooking Method:

Baking · Blending

Cuisine:

American

Main Ingredients:

arrowroot powder · brown sugar · plant milk · pumpkin puree · vanilla extract

Yield:

1 pie · 8+ servings

Recipe Category:

Dessert · Vegan

Suitable for Diet:

Plant-Based · Vegan
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vegan-pumpkin-pie-carley-papi

 

Ingredients

1 pie crust (homemade or store bought)

3.5 c pumpkin puree (homemade or store bought)

3 tbsp arrowroot powder

1 c plant milk (cashew-hemp is my tried and true favorite)

0.75 c brown sugar (lightly packed)

1 tsp vanilla extract

0.5 tsp salt

1.75 tsp pumpkin pie spice**
OR
—1 tsp cinnamon
—0.25 tsp ground ginger
—0.25 tsp ground cardamom
—1/8 tsp nutmeg
—1/16 tsp cloves/allspice

**I prefer to add the pumpkin pie spice ingredients individually, but pre-mixed pumpkin pie spice

 

Instructions

  1. Make your pie crust or remove prepared one from the freezer.
  2. Preheat oven to 400 F.
  3. Add all the filling ingredients (everything but the crust) to a high-speed blender. Blend until very creamy, about 1 minute.
  4. Pour filling into pie crust.
  5. Put your pie pan on a cookie sheet. This will make it easier to put the pie in the oven and remove it later.
  6. Cover the edges of the pie crust in foil. To do this, I tear off thin strips about 2-3″ wide and wrap them around the pie edges. It usually takes 3 strips.
  7. Bake the pie (with edges covered) for 60 minutes. Remove from oven and allow to cool before slicing. I think it’s best refrigerated overnight, if you can wait that long.