Vegan Pumpkin Pie
Create a delicious Vegan Pumpkin Pie with this easy recipe. Perfect for autumn gatherings and Thanksgiving!
- 1 ½ cups canned pumpkin puree
- ½ cup coconut milk
- ¾ cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp salt
- 1 prepared vegan pie crust
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the pumpkin puree, coconut milk, brown sugar, cinnamon, nutmeg, cloves, and salt. Mix until well blended.
- Pour the pumpkin mixture into the prepared pie crust.
- Bake in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes or until the pie is set.
- Remove the pie from the oven and let it cool completely before serving.
Prep Time: 10 minutes
Enjoy a slice of this Vegan Pumpkin Pie with a dollop of vegan whipped cream for a delightful autumn treat.
Nutrition information per serving: Calories: 220, Carbohydrates: 42g, Protein: 2g, Fat: 6g, Fiber: 3g
Create lasting memories this fall with the comforting flavors of Vegan Pumpkin Pie. Whether you’re sharing it with loved ones at Thanksgiving or indulging in a slice just because, this dairy-free and egg-free pie is a true seasonal delight. The warm spices and creamy pumpkin filling are a match made in dessert heaven. Serve it with a cup of your favorite coffee or tea for the perfect autumn afternoon. Don’t forget to capture those Instagram-worthy moments when you cut into this pie, revealing its golden, velvety interior. Enjoy the cozy, nostalgic taste of fall with each bite of this Vegan Pumpkin Pie.