"That pumpkin pie was delicious! I wouldn't have known it was vegan if you hadn't told me...I wolfed it down immediately when I got home" - J.B.
Pumpkin pie made with fresh pumpkin is in a whole different taste universe than pumpkin pie made with canned pumpkin.
Vegan Pumpkin Pie is, of course, fabulous, but if you're just not ready, try our traditional pumpkin pie recipe
Total Prep & Cook Time: 40 Min
Nutrition Data Per Serving, 120 g: 158 calories, 28g carbohydrate, 5g fat, 12mg sodium, 1g dietary fiber, 2g protein, very low in Cholesterol and Sodium, very good source of Vit A. Estimated glycemic load: 18.
One 3 - 5 lb pie pumpkin is usually enough for two pies, and you can also use butternut squash.
But if you are pressed for time, it's okay to use canned. Pumpkin pie fans won't mind, although you won't make any converts.
Use your own pie crust recipe, buy a ready-made crust, or try our no-fail vegan pie crust. For two pumpkin pies, double the pie filling recipe.
This recipe is amazing. Just made it for a group of non-vegan pumpkin pie lovers and many said it was the best pumpkin pie they had ever had. Creamy, subtly sweet and loaded with excellent pumpkin flavour. Served it with the coconut whipped cream which was also a big hit. Thank you! - Jessica L.
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