Thanksgiving is around the corner and you haven’t thought about baking yet. Don’t sweat. This easy vegan pumpkin pie recipe is just that – easy! All you need is one big blender or food processor, the ingredients below and an oven and vioila! out comes a warm, creamy vegan pumpkin pie that your family and friends will gobble right up!
I don’t do a lot of dairy so I came up with a vegan version of this holiday staple that tastes just as good as the original recipe I grew up eating; which contained sweetened condensed milk and eggs. Let the pictures speak for themselves. This tastes just as good (if not better) as it looks.
I make a homemade graham and oat crust to pair with the pie, but you can buy one at the store if you are short on time. Whole foods has a good selection of pre-made pie crusts and so do most standard grocers. But if you are feeling ambitious, make your own. It’s really easy and is very tasty! I use a simple recipe containing crushed graham crackers (can sub in gluten-free grahams if following a gluten-free diet), Earth Balance vegan margarine, vanilla, salt, brown sugar, cinnamon, rolled oats and water. That’s it. Here is a link to a good-looking graham oat crust recipe that you can follow to make your pie look and taste like mine below by subbing in the vegan margarine and baking at 350 for 15 minutes. Also, be sure to double the recipe if you are going to make 2 pies, which is what my recipe calls for below. Lastly, I add a big dollop of coconut whipped cream to my pie. You can spread over the top as I did below as well.
Here’s to safe travels and creating lasting memories this holiday season. Whatever you do and whoever you are with, take a moment to give thanks for all that you have and remember those that have a lot less. There’s a lot going on in the world today and many don’t have a safe place to call home or abundant food to enjoy. Now onto the easy vegan pumpkin pie recipe and of course, photos! Enjoy!
- 2 15 oz cans of organic pumpkin
- 1 13.5 oz can of full fat coconut milk (stirred)
- 2 T chia seed gel (“chia egg”)
- 2 tsp Vietnamese cinnamon
- 2 tsp pumpkin pie spice
- 2 T vanilla or pumpkin spice creamer
- 1 tsp vanilla extract
- 1 16 oz package of organic silken tofu - drained
- ½ cup organic cane sugar
- 2 T dark molasses
- 1 cup brown sugar
- Make graham oat crusts (or defrost if store bought)
- Place all ingredients into blender or food processor (I use a Ninja)
- Blend until creamy in blender (about one min)
- Spread into 2 prepared 9 inch pie crusts
- Bake for 1 hour 30 minutes
- Reduce heat to 300 and bake for 15-30 additional minutes until knife comes out relatively clean from center of pie - it will firm up once it's cooled
- Cool for 1 hour and serve with coconut whipped cream
- *use gluten free crust for gluten free variation or if making crust, sub in gluten free grahams
- *can freeze pie for up to two months if making in advance