Vegan Pumpkin Pie

Vegan Pumpkin Pie
Recipe Type: Dessert
Cuisine: Raw
Author: Karen Stone
Prep time:
Cook time:
Total time:
Serves: 6-8
This is an easy vegan alternative to traditional pumpkin pie that has no wheat flour or animal products.
  • [br][b]FILLING[/b]
  • 3/4 C raw sugar or ½ C raw grade A maple syrup
  • 1 t ground cinnamon
  • 1/2 t salt
  • 1/2 t ground ginger
  • 1/4 t ground cloves
  • 2 large eggs (substitute)
  • 1 quart baked pumpkin (see instructions)
  • 1 ½ C almond milk
  • [br][br][b]PIE CRUST[/b]
  • 2 C walnuts, pecans or almonds
  • 3 T melted vegan butter
[br][b]BAKED PUMPKIN[/b]
  1. Cut open the pumpkin and remove the seeds
  2. Quarter the pumpkin, place in a baking dish and bake until soft
  3. Let it cool then peel the pumpkin and place in a food processor
  4. Blend until smooth
  5. You will need 1 quart for this pie. Refrigerate any leftover pumpkin meat in freezer bags to save for other uses.
  1. Mix sweetener, cinnamon, salt, ginger and cloves in small bowl.
  2. Beat eggs in large bowl
  3. In the large bowl, stir in the pumpkin and spice mixture
  4. Gradually add the milk
[br][br][b]PIE CRUST[/b]
  1. Combine the ground nuts, and butter
  2. Press the mixture evenly into the bottom of a pie pan
  3. Pour in the pumpkin mix
  4. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
  5. Cool on wire rack for 2 hours.
  6. Serve or refrigerate immediately
Soaking time – at least 4 hours


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