Easy Vegan Pumpkin Pie

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.

Pour 1 can (1.5 cups) of pumpkin puree into a large bowl and add an additional 1/2 cup from another can to make a total of 2 cups.

Add 1 cup of almond milk to the bowl with the pumpkin puree.

Add 1/2 cup of granulated sugar to the bowl.

Add 1/2 tbsp of unsulfured molasses to the bowl.

Add 1 tsp of imitation vanilla extract to the bowl.

Add 1/4 tsp of Himalayan salt to the bowl.

Add 1 tbsp of pumpkin pie spice to the bowl.

Add 1/4 cup of all-purpose flour to the bowl.

Mix all the ingredients together until well combined, ensuring there are no clumps.

Take a store-bought deep dish pastry pie shell and pour the pumpkin pie filling into it, smoothing the top.

Preheat the oven to 425°F (218°C).

Once preheated, lower the oven temperature to 350°F (177°C) and place the pie in the oven.

Bake the pie until done, checking for doneness visually.

Let the pie cool before serving, and store leftovers in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens