I made this recipe at Thanksgiving last week. I’m not really a pumpkin pie person, but I feel like it’s necessary to have it at Thanksgiving just because it’s tradition. I went to share the recipe with someone and couldn’t find it anywhere on my website. Apparently, I never posted it! I figure… better late than never. : – )
Originally this was one of Chef Malena’s creations. I’m still sad she moved away to DC because she was so fun and creative! She did it for our cooking workshop a year ago as sweet potato pie. I basically substituted the pumpkin for sweet potato in her recipe and it turned out great.
Since I’m not a huge traditional pie crust person, I bought a graham cracker crust from the grocery store. Next time I might even try a chocolate graham cracker crust.
This recipe uses flaxseed meal as the egg substitute, which is pretty cool! You just need to soak the flax in warm water for 15 minutes or so before you mix it in. Flax is a great way to add extra plant nutrients.
Vegan Pumpkin Pie Recipe
- One 14.5 oz can of pumpkin
- ½ cup sugar
- ½ cup coconut milk (in a can - can use reduced fat)
- 2 Tbsp ground flaxseed
- 6 Tbsp warm water
- 1 tsp vanilla
- ½ tsp salt
- ½ tsp cinnamon
- ⅛ tsp cloves
- Preheat oven to 350 F
- Whisk together ground flaxseed and warm water. Allow to sit for at least 15 minutes.
- Combine all pie filling ingredients and fill pie crust.
- Bake for 45-50 minutes
Let me know what you think!