There are tons of vegan pumpkin pie recipes out there.
Zero refined sugar
100% raw ingredients…
This isn’t one of those recipes.
This is a quick and easy no hassle pie. Perfect for anyone who’s short on time, isn’t an experienced baker, or doesn’t normally make vegan food.
One trick to keeping this simple is to use a premade pie crust.
Both Mrs. Smith’s Deep Dish Pie Crusts and Marie Callender pie crusts are accidentally vegan.
If you aren’t planning on using almond milk for anything else many stores carry small 10oz containers.
Top it with some non-dairy Reddi-Whip for extra deliciousness!Print
A quick no hassle vegan pumpkin pie. Perfect for Thanksgiving!
15oz can pumpkin puree
3/4 cup packed brown sugar packed
1 cup almond milk (or other non-dairy milk)
1/4 cup + 1 tbsp cornstarch
2 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp salt
1 premade vegan pie crust
Preheat oven to 350 degrees Fahrenheit
Mix the pumpkin, brown sugar, almond milk, cornstarch, pie spice, vanilla, and salt together until well combined.
Pour into the pie crust and bake for 55-65 mins or until mostly set and slightly browned around the edges.
Remove from oven and allow to completely cool. The pie will set up more as it cools.
- Serving Size: 8
- Calories: 222
- Fat: 6.1
- Carbohydrates: 41
- Protein: 2
Keywords: vegan, Thanksgiving