Vegan Pumpkin Pie

A super easy, yummy vegan pumpkin pie, great for using up that 2-pack of Wholly Wholesome pie crust (use the other one for the Festive Chickpea Tart). I've tried a few vegan pumpkin pie recipes. I used to use tofu, but am moving away from that; now doing something closer to this minimalist baker recipe.


1 15 ounce can pumpkin puree
   or 2 cups cooked pumpkin or sweet potato

1 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt

1/3 C brown sugar or maple syrup (or half each)
1 T canola oil
2/3 C almond, oat, or coconut milk
2 T arrowroot or cornstarch
1 T oat flour

Pie crust: We like Wholly Wholesome crusts or shells, or make a homemade vegan crust


Preheat oven to 350 degrees.

Put all the ingredients in a food processor and blend a couple minutes until smooth.

Pour into the pie shell and bake 1 hour at 350 degrees. Check at 30 minutes; if the crust starts to burn, cover the crust with a pie shield.

After an hour, the middle may still look jiggly; that's normal. (Sometimes I bake it an extra 5-10 minutes, but that's the max.) Remove and let cool at room temperature for 30 minutes. Cover and refrigerate at least 2 hours or overnight. 

Slice and serve. Add nondairy whipped topping if desired!

And below is how it looked when I made it with tofu; it was more custardy, which was fine, but I think the tofu flavor was a little too much - at least compared to using nondairy milk.

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