Don’t miss the video for this silky vegan pumpkin pie and 2 more delicious vegan dessert recipes below!
I’m excited to announce the pre-order of my cookbook, SWEET POTATO SOUL. Purchase your copy today at Amazon, Barnes & Noble, Books-A-Million, Indie Bound, or iBooks
I love the kinds of hearty, warming, and soothing foods that come with autumn. Orange, brown, and yellow gourds, nuts, and tubers match up so beautifully with the turning leaves, and they taste amazing no matter what color they are!
In LA, yes, there are a lot of palm trees and succulents, and it doesn’t get very cold, so foliage seems to stay green year-round, but we do occasionally come across those multicolored fall leaves that are a perfect companion to Thanksgiving dishes. And I’m making sure to make up for the scarcity of fall leaves by stocking up on fall treats!
After putting together 3 very colorful and incredibly delicious savory Thanksgiving dishes (mashed potatoes with mushroom gravy, smoky maple roasted vegetables, and butternut squash lasagna—also check out the video featuring all 3 🎃😋🍂), I moved onto 3 equally scrumptious desserts. Following a light, healthy apple tart and a fancy crustless pecan pie, I present to you the easiest to make of the bunch (although your family will never guess it once they taste how perfect it is): Vegan Pumpkin Pie.
While this vegan pumpkin pie does not skimp on the ingredients, the preparation is so simple. Throw everything in the blender, and a few minutes (or even seconds…) later pour the resulting creamy orange deliciousness into a store-bought crust. Leave it in the oven for 50 minutes, and then the fridge overnight, and in the end you’ve got a vegan pumpkin pie that will put you and your family in their feelings 😊
This one is so easy that you might want to up the difficulty level a bit, so feel free to make your own crust at home. I have a couple of great ones for you to try, one flaky and one nutty—both vegan! The store-bought crust I like to use is by a brand called Wholly Wholesome. They make a few different types of vegan pie crusts; I like the traditional one. Any of crust these options, store-bought or homemade, will result in an amazing vegan pumpkin pie for your Thanksgiving table.
One last thing! This vegan pumpkin pie is a dessert and it does not taste like a healthy dessert, but it is pretty healthy! It’s high in fiber, low in sugar (per serving, that is—don’t eat the whole pie), high in beta-carotene (the powerful antioxidant that orange foods like pumpkin and squash have a ton of), and cholesterol free. The filling contains no added oil or vegan butter 👍🏾
Have a beautiful fall and a happy Thanksgiving! If you’re eating with carnivores, bring some vegan treats to show them what they’re missing. I have lots more ideas for you on my Thanksgiving Pinterest board.
Vegan Pumpkin Pie
- 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
- 1/2 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.
- Preheat oven to 350°,
- Place all of the filling ingredients into the blender and blend until smooth.
- Fill the crusts with batter, and bake for 50 minutes.
- Remove from the oven to let cool for at least 30 minutes, then set in the fridge to chill for 6 hours or overnight.
Deb Lebow / October 15, 2022 at 10:37 am /
Do you have a recipe for a gluten free crust for this pie? My family includes vegans (including me) and a gluten-free celiac person. I love how creative you are with your recipes. I have your book and love it! And, since I’m writing, I particularly loved your tosh hashana recipes. Thank you!
Alyssa / November 20, 2022 at 6:44 pm /
Deb, Wholly Wholesome makes best gluten free crusts.
This recipe looks divine!
Sarah Danna / November 17, 2018 at 5:26 am /
Could I use 4c of pumpkin purée, instead of pumpkin & butternut?
Jenné @ Sweet Potato Soul / December 1, 2018 at 12:09 am /
You can, but the texture won’t be as firm.
Jamie Williams / February 28, 2019 at 5:21 am /
My id @372275
Gianna Lafronza / August 28, 2018 at 5:40 pm /
This pumpkin pie looks amazing! I always avoid vegan pumpkin pie recipes because they often use tofu and one of my annual Thanksgiving guests has a soy allergy. Could this be made with oat milk instead of soy or would it change the texture?
Jenné @ Sweet Potato Soul / September 19, 2018 at 6:37 pm /
Thank you!! I haven’t tried it with oat milk, but I think it should work out just fine. Enjoy!