How to Make Vegan Pumpkin Pie for Thanksgiving | 6 in the Mix

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often more budget-friendly.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is typically cheaper.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat crust is more nutritious, while store-bought options save time.

Preheat the oven to 375°F (190°C).

Grab a premade pie crust.

Put pumpkin puree, a pinch of salt, pumpkin pie spice, cornstarch, maple syrup, coconut palm sugar (about 1/4 cup), and neutral oil (avocado oil) into a blender.

Blend on high until all ingredients are very well combined, scraping down the sides of the blender if necessary.

Pour the blended mixture into the premade pie crust.

Bake in the oven for 50 to 55 minutes or until the edges of the crust start to become golden brown and the center is a little bit firm.

Remove the pie from the oven and let it cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens