Vegan Pumpkin Pie
Prep time
Cook time
Total time
This recipe was adapted from my vegan sweet potato pie recipe MAKES 2 PIES. Half the recipe if you'd only like to make one pie.
Serves: 2 pies
  • 2 cups pureed pumpkin
  • 2 cup mashed butternut squash (roast squash whole or cut in half, and scoop out filling)
  • 1 cup sugar - half light brown, half cane
  • ½ tsp salt
  • ½ teaspoon ground cloves
  • 2 tsp cinnamon
  • ½ tsp nutmeg, freshly ground if possible
  • 1 tsp vanilla extract
  • 1 cup plain unsweetened soy milk
  • 4 tbsp arrowroot powder
  • 2 vegan pie crusts (store bought or use one of the crust recipes from this post)
  1. Preheat oven to 350°,
  2. Place all of the filling ingredients into the blender and blend until smooth.
  3. Fill the crusts with batter, and bake for 50 minutes.
  4. Remove from the oven to let cool for at least 30 minutes, then set in the fridge to chill for 6 hours or overnight.
Recipe by Sweet Potato Soul by Jenné Claiborne at