How to Make Vegan Pumpkin Pie | EatingWell

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 350°F (175°C).

In a mixing bowl, combine pumpkin puree, coconut milk, maple syrup, and brown sugar.

Add vanilla extract and pumpkin pie spice, mixing until smooth.

In a separate bowl, whisk cornstarch with a little water to create a slurry.

Fold the slurry into the pumpkin mixture until well combined.

Pour the filling into the prepared pie crust.

Bake for 60 minutes or until the filling is set.

Remove from the oven and let cool before serving.

Refrigerate leftovers for up to 3 days.

Cooking Techniques

Spice Level:

Dietary

Allergens