Vegan  Pumpkin Pie

Why You'll Love This Recipe:

- It's the perfect Thanksgiving dessert!  - It's a fan favorite that tastes just like the classic, non-vegan version.  - It's quick and easy to make, keeping your time in the kitchen short!

Ingredients You'll Need:

pie crust – all-purpose flour – sugar – salt – non-dairy butter – coconut oil – ice water pumpkin pie filling – pumpkin puree – extra firm silken tofu – white sugar – brown sugar – cornstarch – cinnamon – ginger – cloves – nutmeg – allspice – vanilla extract – salt

Step One

Make your own pie crust or use store bought crust and chill while you prepare the filling.

Step Two

In a food processor or blender, combine all the ingredients for the pumpkin pie filling. Blend until completely smooth. Pour the pumpkin pie filling into your pie crust, spread evenly with an offset spatula.

Step Three

Bake, uncovered, for 45 minutes. If there is still a lot of jiggle to the pie, bake it for another 10 minutes before checking again. The pie should set for at least 4 hours or overnight.

Step Four

Serve with coconut whipped cream.

Recipe Tips and Tricks:

1. Ensure that you are not baking above 350F. Anything higher will bake your pie too quickly and, thus, unevenly. 2. Put a water bath at the bottom of your oven. You can do this by filling a sheet pan with water and placing it on the bottom rack. The steam provides a slower and even bake.

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