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Vegan Pumpkin Pie
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 206 kcal
Ingredients
- 2.5 cups canned pumpkin puree
- ¾ cup plant-based milk
- ⅓ cup light brown sugar
- ¼ cup maple syrup
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2.5 tablespoons cornstarch
- 1 vegan pie crust - I used a store-bought pie crust from Whole Foods - Wholly wholesome brand
Instructions
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Preheat the oven to 350 degrees F. Remove the pie crust from the packaging, if using.
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Add the pumpkin puree, milk, sugar, maple syrup, pumpkin pie spice, cinnamon, vanilla and corn starch to a large mixing bowl or food processor and blend on high using a hand mixer until everything is fully incorporated.
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Pour the filling even into the pie crust and use a rubber spatula to spread the filling even. Place the pie onto a baking sheet to protect your oven from any spilling and bake for 60-65 minutes. There may be some cracking in the top of the pie but that is fine.
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Remove, let cool for 30 minutes and then place the pie into the refrigerator to chill for 3.5-4 hours.
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Slice and serve with vegan whipped cream.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Nutrition Facts
Vegan Pumpkin Pie
Amount Per Serving
Calories 206
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 103mg4%
Potassium 245mg7%
Carbohydrates 35g12%
Fiber 3g13%
Sugar 18g20%
Protein 3g6%
Vitamin A 11964IU239%
Vitamin C 3mg4%
Calcium 76mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.