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Vegan Pumpkin Pie


Of all the Holiday desserts pumpkin pie is King (in my book). This recipe is rich and smooth with that traditional pumpkin spice flavor. Enjoy!

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Let us know if you enjoyed this vegan creation! We would love to see any variations that you come up with. Feel free to share your own recipes on the Assuaged community on our Share A Recipe⬅️ page.

Vegan Pumpkin Pie

Vegan Pumpkin Pie

Yield: 8
prep time: 15 M cook time: 1 H total time: 75 M


  • 1 deep dish pie crust of choice
  • 1 can pumpkin puree (I used Libby's)
  • 1 cup coconut creme (or coconut milk + 1 Tbl ground chia seeds)
  • 1 cup brown sugar
  • 3 Tbl organic corn starch
  • 1/2 tsp salt
  • 1tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves


How to make vegan pumpkin pie

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place pie crust into the pie dish (do not prick or prebake).
  3. Combine pumpkin and coconut creme into a large mixing bowl.
  4. In a smaller mixing bowl mix together all dry ingredients.
  5. Sift dry ingredients into the wet ingredients.
  6. Mix on medium while occasionally scraping sides, until combined and smooth.
  7. Pour mixture into crust and bake for 20-30 min.
  8. Cover edges of crust with aluminum foil to protect from further browning and cook an additional 30 min.
  9. Let sit to cool for 1-2 hours then cover and refrigerate for 12 hours. Serve cold and top with vegan whipped creme.

Recommended Products:

Vegan, Pumpkin, Pie, Holiday, Dessert
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