How to make 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.

Start by making the biscuit base using vegan ginger snaps.

Break the ginger snaps into small bits using a bottle of wine as a rolling pin alternative.

Add half a cup of ground almonds and half a teaspoon of cinnamon to the broken ginger snaps.

Mix in a couple of tablespoons of coconut oil until combined.

Press the mixture into a pie dish, pushing it up along the sides to form a crust.

Bake the crust in the oven for about 10 minutes to firm it up.

While the crust is baking, prepare the pumpkin filling by pouring 100% pure pumpkin puree into a bowl.

Add brown sugar (or coconut sugar) to the pumpkin puree.

Incorporate a light cream cheese made from tofu for creaminess.

Add about a teaspoon of pumpkin pie spice, a couple of teaspoons of cornstarch, and more ground almonds to the mixture.

Mix everything together until smooth, tasting to adjust sweetness if necessary.

Once the pie crust is done, pour the filling into the crust, smoothing it down to the edges.

Return the pie to the oven and bake for another 20 to 30 minutes until cooked through.

Let the pie cool for about 10 minutes before serving, allowing it to set further at room temperature.

For serving, whip some tofu cream cheese with icing sugar and a tablespoon of water to create a topping.

Serve the pie whole or slice it onto individual plates.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens