{"id":10193,"date":"2022-11-09T22:02:37","date_gmt":"2022-11-09T22:02:37","guid":{"rendered":"https:\/\/ultimatehealthreport.com\/vegan-pumpkin-pie-chocolate-covered-katie\/"},"modified":"2022-11-09T22:02:37","modified_gmt":"2022-11-09T22:02:37","slug":"vegan-pumpkin-pie-chocolate-covered-katie","status":"publish","type":"post","link":"https:\/\/ultimatehealthreport.com\/vegan-pumpkin-pie-chocolate-covered-katie\/","title":{"rendered":"Vegan Pumpkin Pie – Chocolate Covered Katie"},"content":{"rendered":"
\n<\/p>\n
This is the best vegan pumpkin pie recipe you will ever try.<\/strong> It\u2019s super quick and easy to make at home for Thanksgiving or the holidays, and the creamy taste and texture are absolutely delicious!<\/em><\/p>\n\n<\/noscript><\/figure>\n<\/div>\n\n<\/noscript><\/figure>\n<\/div>\nThe best healthy vegan pumpkin pie<\/h3>\nYou can make it with no tofu, no cashews, and no eggs or dairy.<\/p>\nThis classic plant based pumpkin pie recipe is everything you could ever want in a vegan dessert. The thick pumpkin filling is so smooth and creamy, all of your guests will swear it must be<\/em> full of fat and heavy cream!<\/p>\nAlso try these Black Bean Brownies<\/strong><\/p>\n\n<\/noscript><\/figure>\n<\/div>\nIf you are tasked with making a vegan dessert for Thanksgiving this year, be sure to bookmark this simple pumpkin recipe. <\/p>\nIt gets rave reviews from both vegans and non vegans, every single time.<\/p>\nAnd because the cinnamon spiced creamy filling tastes just like traditional homemade pumpkin pie, no one can ever believe it\u2019s vegan!<\/p>\nLeftover pumpkin? Make oil free Pumpkin Muffins<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nDairy free pie topping ideas<\/h3>\nAlmond Milk Ice Cream<\/p>\nCoconut Milk Ice Cream (reader favorite recipe)<\/p>\nCoconut Whipped Cream<\/p>\nVegan Marshmallow Fluff<\/p>\nNote: <\/strong>If you\u2019d prefer a vegan pumpkin cheesecake, simply use my recipe for Vegan Cheesecake (or this low carb and sugar free Keto Cheesecake), replacing the yogurt with pumpkin puree and adding pumpkin pie spice and cinnamon.<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nVegan pumpkin pie ingredients<\/h3>\nThis recipe calls for basic ingredients, including flour, sugar, cinnamon, pumpkin spice, and roasted or canned pumpkin. <\/p>\nFor the milk of choice, go with your favorite. I love the smooth and creamy texture of the pie made with coconut milk. Almond milk, soy milk, oat milk, or other nondairy milks can also be used. <\/p>\nThe ingredients are hopefully easy to find at stores like Whole Foods, Wegmans, Sprouts, or in regular grocery stores.<\/p>\nIf you want to use an egg substitute to bind the filling instead of using cornstarch, I\u2019ve had success substituting two tablespoons of ener-g egg replacer (made of potato starch and tapioca flour) for the cornstarch. Or try the healthy pumpkin pie listed in the recipe box, which uses flax eggs.<\/p>\nThe sugar can be white or brown sugar, coconut sugar, date sugar, or granulated erythritol or xylitol for a sugar free pumpkin pie. <\/p>\nI have not tried decreasing the milk or increasing the cornstarch and using a refined sugar free liquid sweetener like pure maple syrup or agave. If you experiment, be sure to report back with results.<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nCanned or fresh pumpkin<\/h3>\nPopular brands of canned pumpkin puree include Libby\u2019s, Trader Joe\u2019s, Whole Foods, Walmart, Good and Gather (Target), or Farmer\u2019s Market Organic.<\/p>\nBe sure to use pumpkin puree instead of canned pumpkin pie filling or pumpkin pie mix, which are already spiced and sweetened. The only ingredient in cooked or canned pumpkin puree should be pumpkin.<\/p>\nIf you cannot find canned pumpkin, you can sub roasted or canned sweet potato or butternut squash. Or make your own homemade pumpkin puree by roasting and then blending the flesh of a pumpkin. <\/p>\nWhen making pumpkin puree, look for small \u201csugar pumpkins\u201d or \u201cpie pumpkins.\u201d These normally yield puree with a better texture than large carving pumpkins that often have stringy flesh. You can also use roasted acorn or butternut squash puree. <\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nHow to make vegan pumpkin pie<\/h3>\nOnly if using the flax, start by whisking the pumpkin puree, nondairy milk, ground flax, and pure vanilla extract together. Let sit at least ten minutes, or refrigerate overnight.<\/p>\nPrepare your crust, either using my vegan crust recipe or your favorite homemade or store bought 9 inch plant based pumpkin pie crust.<\/p>\nPreheat the oven to 400 degrees Fahrenheit. Combine all pumpkin pie filling ingredients, and pour the mixture into the prepared pie crust.<\/p>\nPlace the baking pan on the center rack of the oven, and cook for 28 minutes. The top of the pie should look underdone and jiggly when you take it out.<\/p>\nLet the pie cool, then refrigerate at least five hours or overnight, uncovered. It will firm up during this time. Slice and enjoy, topped with vegan whipped cream or dairy free ice cream, candied pecans and cranberries, gelatin free mini marshmallows, or any toppings you like to serve with pumpkin pie.<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nVegan pie crust recipe<\/h3>\nFeel free to use your favorite store bought crust, homemade pie crust, graham cracker crust, or the following plant based pie crust recipe. <\/p>\nIf you want a crustless version, I\u2019ve also included an option in the recipe box below for a dairy free pumpkin pie with no crust.<\/p>\nPie Crust Recipe:<\/strong> Combine 1 1\/2 cups whole wheat pastry flour or all purpose flour, 1 teaspoon salt, 1\/3 cup granulated sugar or xylitol, and 1\/2 cup canola or vegetable oil. Stir to form a dough, slowly adding a few tablespoons of water if needed just until it sticks together but is not gummy. Press into a 9 inch baking pan.<\/p>\nOr skip the crust and make this Pumpkin Dip<\/strong><\/p>\n<\/iframe><\/noscript><\/div>\nAbove, watch the vegan pumpkin pie<\/strong> recipe video<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\n\n\n\n\n\n15<\/span> oz<\/span> pumpkin puree<\/span><\/li>\n12<\/span> oz<\/span> milk of choice<\/span> (canned coconut milk yields thickest, creamiest result)<\/span><\/li>\n1<\/span> tbsp<\/span> pure vanilla extract<\/span><\/li>\n1\/2<\/span> cup<\/span> sugar, unrefined if desired<\/span><\/li>\n4<\/span> tbsp<\/span> cornstarch<\/span> (or this cornstarch free Healthy Pumpkin Pie)<\/span><\/li>\n2<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1<\/span> tsp<\/span> pumpkin pie spice<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n9<\/span> inch<\/span> prepared pie crust, or use the crust recipe I’ve posted above<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400 F. Whisk all pie ingredients until smooth. Pour this filling into the pie crust, and smooth down evenly. Bake 28 minutes. The vegan pumpkin pie should look underdone when you take it out. Let cool, then refrigerate at least five hours uncovered, during which time it will firm up. <\/span>View Nutrition Facts<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nMore Vegan Holiday Desserts<\/h3>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Pumpkin Bread<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Chocolate Mousse<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nChocolate Truffles<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Cinnamon Rolls<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nNo Bake Cheesecake<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Sugar Cookies<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Pecan Pie<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nHealthy Apple Pie<\/p>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin pie recipe you will ever try. It\u2019s super quick and easy to make at home for Thanksgiving or the […]<\/p>\n","protected":false},"author":1,"featured_media":10194,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=10193"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/10194"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=10193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=10193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=10193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
You can make it with no tofu, no cashews, and no eggs or dairy.<\/p>\n
This classic plant based pumpkin pie recipe is everything you could ever want in a vegan dessert. The thick pumpkin filling is so smooth and creamy, all of your guests will swear it must be<\/em> full of fat and heavy cream!<\/p>\nAlso try these Black Bean Brownies<\/strong><\/p>\n\n<\/noscript><\/figure>\n<\/div>\nIf you are tasked with making a vegan dessert for Thanksgiving this year, be sure to bookmark this simple pumpkin recipe. <\/p>\nIt gets rave reviews from both vegans and non vegans, every single time.<\/p>\nAnd because the cinnamon spiced creamy filling tastes just like traditional homemade pumpkin pie, no one can ever believe it\u2019s vegan!<\/p>\nLeftover pumpkin? Make oil free Pumpkin Muffins<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nDairy free pie topping ideas<\/h3>\nAlmond Milk Ice Cream<\/p>\nCoconut Milk Ice Cream (reader favorite recipe)<\/p>\nCoconut Whipped Cream<\/p>\nVegan Marshmallow Fluff<\/p>\nNote: <\/strong>If you\u2019d prefer a vegan pumpkin cheesecake, simply use my recipe for Vegan Cheesecake (or this low carb and sugar free Keto Cheesecake), replacing the yogurt with pumpkin puree and adding pumpkin pie spice and cinnamon.<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nVegan pumpkin pie ingredients<\/h3>\nThis recipe calls for basic ingredients, including flour, sugar, cinnamon, pumpkin spice, and roasted or canned pumpkin. <\/p>\nFor the milk of choice, go with your favorite. I love the smooth and creamy texture of the pie made with coconut milk. Almond milk, soy milk, oat milk, or other nondairy milks can also be used. <\/p>\nThe ingredients are hopefully easy to find at stores like Whole Foods, Wegmans, Sprouts, or in regular grocery stores.<\/p>\nIf you want to use an egg substitute to bind the filling instead of using cornstarch, I\u2019ve had success substituting two tablespoons of ener-g egg replacer (made of potato starch and tapioca flour) for the cornstarch. Or try the healthy pumpkin pie listed in the recipe box, which uses flax eggs.<\/p>\nThe sugar can be white or brown sugar, coconut sugar, date sugar, or granulated erythritol or xylitol for a sugar free pumpkin pie. <\/p>\nI have not tried decreasing the milk or increasing the cornstarch and using a refined sugar free liquid sweetener like pure maple syrup or agave. If you experiment, be sure to report back with results.<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nCanned or fresh pumpkin<\/h3>\nPopular brands of canned pumpkin puree include Libby\u2019s, Trader Joe\u2019s, Whole Foods, Walmart, Good and Gather (Target), or Farmer\u2019s Market Organic.<\/p>\nBe sure to use pumpkin puree instead of canned pumpkin pie filling or pumpkin pie mix, which are already spiced and sweetened. The only ingredient in cooked or canned pumpkin puree should be pumpkin.<\/p>\nIf you cannot find canned pumpkin, you can sub roasted or canned sweet potato or butternut squash. Or make your own homemade pumpkin puree by roasting and then blending the flesh of a pumpkin. <\/p>\nWhen making pumpkin puree, look for small \u201csugar pumpkins\u201d or \u201cpie pumpkins.\u201d These normally yield puree with a better texture than large carving pumpkins that often have stringy flesh. You can also use roasted acorn or butternut squash puree. <\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nHow to make vegan pumpkin pie<\/h3>\nOnly if using the flax, start by whisking the pumpkin puree, nondairy milk, ground flax, and pure vanilla extract together. Let sit at least ten minutes, or refrigerate overnight.<\/p>\nPrepare your crust, either using my vegan crust recipe or your favorite homemade or store bought 9 inch plant based pumpkin pie crust.<\/p>\nPreheat the oven to 400 degrees Fahrenheit. Combine all pumpkin pie filling ingredients, and pour the mixture into the prepared pie crust.<\/p>\nPlace the baking pan on the center rack of the oven, and cook for 28 minutes. The top of the pie should look underdone and jiggly when you take it out.<\/p>\nLet the pie cool, then refrigerate at least five hours or overnight, uncovered. It will firm up during this time. Slice and enjoy, topped with vegan whipped cream or dairy free ice cream, candied pecans and cranberries, gelatin free mini marshmallows, or any toppings you like to serve with pumpkin pie.<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nVegan pie crust recipe<\/h3>\nFeel free to use your favorite store bought crust, homemade pie crust, graham cracker crust, or the following plant based pie crust recipe. <\/p>\nIf you want a crustless version, I\u2019ve also included an option in the recipe box below for a dairy free pumpkin pie with no crust.<\/p>\nPie Crust Recipe:<\/strong> Combine 1 1\/2 cups whole wheat pastry flour or all purpose flour, 1 teaspoon salt, 1\/3 cup granulated sugar or xylitol, and 1\/2 cup canola or vegetable oil. Stir to form a dough, slowly adding a few tablespoons of water if needed just until it sticks together but is not gummy. Press into a 9 inch baking pan.<\/p>\nOr skip the crust and make this Pumpkin Dip<\/strong><\/p>\n<\/iframe><\/noscript><\/div>\nAbove, watch the vegan pumpkin pie<\/strong> recipe video<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\n\n\n\n\n\n15<\/span> oz<\/span> pumpkin puree<\/span><\/li>\n12<\/span> oz<\/span> milk of choice<\/span> (canned coconut milk yields thickest, creamiest result)<\/span><\/li>\n1<\/span> tbsp<\/span> pure vanilla extract<\/span><\/li>\n1\/2<\/span> cup<\/span> sugar, unrefined if desired<\/span><\/li>\n4<\/span> tbsp<\/span> cornstarch<\/span> (or this cornstarch free Healthy Pumpkin Pie)<\/span><\/li>\n2<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1<\/span> tsp<\/span> pumpkin pie spice<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n9<\/span> inch<\/span> prepared pie crust, or use the crust recipe I’ve posted above<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400 F. Whisk all pie ingredients until smooth. Pour this filling into the pie crust, and smooth down evenly. Bake 28 minutes. The vegan pumpkin pie should look underdone when you take it out. Let cool, then refrigerate at least five hours uncovered, during which time it will firm up. <\/span>View Nutrition Facts<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nMore Vegan Holiday Desserts<\/h3>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Pumpkin Bread<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Chocolate Mousse<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nChocolate Truffles<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Cinnamon Rolls<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nNo Bake Cheesecake<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Sugar Cookies<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Pecan Pie<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nHealthy Apple Pie<\/p>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin pie recipe you will ever try. It\u2019s super quick and easy to make at home for Thanksgiving or the […]<\/p>\n","protected":false},"author":1,"featured_media":10194,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=10193"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/10194"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=10193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=10193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=10193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Also try these Black Bean Brownies<\/strong><\/p>\n\n<\/noscript><\/figure>\n<\/div>\nIf you are tasked with making a vegan dessert for Thanksgiving this year, be sure to bookmark this simple pumpkin recipe. <\/p>\nIt gets rave reviews from both vegans and non vegans, every single time.<\/p>\nAnd because the cinnamon spiced creamy filling tastes just like traditional homemade pumpkin pie, no one can ever believe it\u2019s vegan!<\/p>\nLeftover pumpkin? Make oil free Pumpkin Muffins<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nDairy free pie topping ideas<\/h3>\nAlmond Milk Ice Cream<\/p>\nCoconut Milk Ice Cream (reader favorite recipe)<\/p>\nCoconut Whipped Cream<\/p>\nVegan Marshmallow Fluff<\/p>\nNote: <\/strong>If you\u2019d prefer a vegan pumpkin cheesecake, simply use my recipe for Vegan Cheesecake (or this low carb and sugar free Keto Cheesecake), replacing the yogurt with pumpkin puree and adding pumpkin pie spice and cinnamon.<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nVegan pumpkin pie ingredients<\/h3>\nThis recipe calls for basic ingredients, including flour, sugar, cinnamon, pumpkin spice, and roasted or canned pumpkin. <\/p>\nFor the milk of choice, go with your favorite. I love the smooth and creamy texture of the pie made with coconut milk. Almond milk, soy milk, oat milk, or other nondairy milks can also be used. <\/p>\nThe ingredients are hopefully easy to find at stores like Whole Foods, Wegmans, Sprouts, or in regular grocery stores.<\/p>\nIf you want to use an egg substitute to bind the filling instead of using cornstarch, I\u2019ve had success substituting two tablespoons of ener-g egg replacer (made of potato starch and tapioca flour) for the cornstarch. Or try the healthy pumpkin pie listed in the recipe box, which uses flax eggs.<\/p>\nThe sugar can be white or brown sugar, coconut sugar, date sugar, or granulated erythritol or xylitol for a sugar free pumpkin pie. <\/p>\nI have not tried decreasing the milk or increasing the cornstarch and using a refined sugar free liquid sweetener like pure maple syrup or agave. If you experiment, be sure to report back with results.<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nCanned or fresh pumpkin<\/h3>\nPopular brands of canned pumpkin puree include Libby\u2019s, Trader Joe\u2019s, Whole Foods, Walmart, Good and Gather (Target), or Farmer\u2019s Market Organic.<\/p>\nBe sure to use pumpkin puree instead of canned pumpkin pie filling or pumpkin pie mix, which are already spiced and sweetened. The only ingredient in cooked or canned pumpkin puree should be pumpkin.<\/p>\nIf you cannot find canned pumpkin, you can sub roasted or canned sweet potato or butternut squash. Or make your own homemade pumpkin puree by roasting and then blending the flesh of a pumpkin. <\/p>\nWhen making pumpkin puree, look for small \u201csugar pumpkins\u201d or \u201cpie pumpkins.\u201d These normally yield puree with a better texture than large carving pumpkins that often have stringy flesh. You can also use roasted acorn or butternut squash puree. <\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nHow to make vegan pumpkin pie<\/h3>\nOnly if using the flax, start by whisking the pumpkin puree, nondairy milk, ground flax, and pure vanilla extract together. Let sit at least ten minutes, or refrigerate overnight.<\/p>\nPrepare your crust, either using my vegan crust recipe or your favorite homemade or store bought 9 inch plant based pumpkin pie crust.<\/p>\nPreheat the oven to 400 degrees Fahrenheit. Combine all pumpkin pie filling ingredients, and pour the mixture into the prepared pie crust.<\/p>\nPlace the baking pan on the center rack of the oven, and cook for 28 minutes. The top of the pie should look underdone and jiggly when you take it out.<\/p>\nLet the pie cool, then refrigerate at least five hours or overnight, uncovered. It will firm up during this time. Slice and enjoy, topped with vegan whipped cream or dairy free ice cream, candied pecans and cranberries, gelatin free mini marshmallows, or any toppings you like to serve with pumpkin pie.<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nVegan pie crust recipe<\/h3>\nFeel free to use your favorite store bought crust, homemade pie crust, graham cracker crust, or the following plant based pie crust recipe. <\/p>\nIf you want a crustless version, I\u2019ve also included an option in the recipe box below for a dairy free pumpkin pie with no crust.<\/p>\nPie Crust Recipe:<\/strong> Combine 1 1\/2 cups whole wheat pastry flour or all purpose flour, 1 teaspoon salt, 1\/3 cup granulated sugar or xylitol, and 1\/2 cup canola or vegetable oil. Stir to form a dough, slowly adding a few tablespoons of water if needed just until it sticks together but is not gummy. Press into a 9 inch baking pan.<\/p>\nOr skip the crust and make this Pumpkin Dip<\/strong><\/p>\n<\/iframe><\/noscript><\/div>\nAbove, watch the vegan pumpkin pie<\/strong> recipe video<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\n\n\n\n\n\n15<\/span> oz<\/span> pumpkin puree<\/span><\/li>\n12<\/span> oz<\/span> milk of choice<\/span> (canned coconut milk yields thickest, creamiest result)<\/span><\/li>\n1<\/span> tbsp<\/span> pure vanilla extract<\/span><\/li>\n1\/2<\/span> cup<\/span> sugar, unrefined if desired<\/span><\/li>\n4<\/span> tbsp<\/span> cornstarch<\/span> (or this cornstarch free Healthy Pumpkin Pie)<\/span><\/li>\n2<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1<\/span> tsp<\/span> pumpkin pie spice<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n9<\/span> inch<\/span> prepared pie crust, or use the crust recipe I’ve posted above<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400 F. Whisk all pie ingredients until smooth. Pour this filling into the pie crust, and smooth down evenly. Bake 28 minutes. The vegan pumpkin pie should look underdone when you take it out. Let cool, then refrigerate at least five hours uncovered, during which time it will firm up. <\/span>View Nutrition Facts<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nMore Vegan Holiday Desserts<\/h3>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Pumpkin Bread<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Chocolate Mousse<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nChocolate Truffles<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Cinnamon Rolls<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nNo Bake Cheesecake<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Sugar Cookies<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Pecan Pie<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nHealthy Apple Pie<\/p>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin pie recipe you will ever try. It\u2019s super quick and easy to make at home for Thanksgiving or the […]<\/p>\n","protected":false},"author":1,"featured_media":10194,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=10193"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/10194"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=10193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=10193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=10193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
If you are tasked with making a vegan dessert for Thanksgiving this year, be sure to bookmark this simple pumpkin recipe. <\/p>\n
It gets rave reviews from both vegans and non vegans, every single time.<\/p>\n
And because the cinnamon spiced creamy filling tastes just like traditional homemade pumpkin pie, no one can ever believe it\u2019s vegan!<\/p>\n
Leftover pumpkin? Make oil free Pumpkin Muffins<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nDairy free pie topping ideas<\/h3>\nAlmond Milk Ice Cream<\/p>\nCoconut Milk Ice Cream (reader favorite recipe)<\/p>\nCoconut Whipped Cream<\/p>\nVegan Marshmallow Fluff<\/p>\nNote: <\/strong>If you\u2019d prefer a vegan pumpkin cheesecake, simply use my recipe for Vegan Cheesecake (or this low carb and sugar free Keto Cheesecake), replacing the yogurt with pumpkin puree and adding pumpkin pie spice and cinnamon.<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nVegan pumpkin pie ingredients<\/h3>\nThis recipe calls for basic ingredients, including flour, sugar, cinnamon, pumpkin spice, and roasted or canned pumpkin. <\/p>\nFor the milk of choice, go with your favorite. I love the smooth and creamy texture of the pie made with coconut milk. Almond milk, soy milk, oat milk, or other nondairy milks can also be used. <\/p>\nThe ingredients are hopefully easy to find at stores like Whole Foods, Wegmans, Sprouts, or in regular grocery stores.<\/p>\nIf you want to use an egg substitute to bind the filling instead of using cornstarch, I\u2019ve had success substituting two tablespoons of ener-g egg replacer (made of potato starch and tapioca flour) for the cornstarch. Or try the healthy pumpkin pie listed in the recipe box, which uses flax eggs.<\/p>\nThe sugar can be white or brown sugar, coconut sugar, date sugar, or granulated erythritol or xylitol for a sugar free pumpkin pie. <\/p>\nI have not tried decreasing the milk or increasing the cornstarch and using a refined sugar free liquid sweetener like pure maple syrup or agave. If you experiment, be sure to report back with results.<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nCanned or fresh pumpkin<\/h3>\nPopular brands of canned pumpkin puree include Libby\u2019s, Trader Joe\u2019s, Whole Foods, Walmart, Good and Gather (Target), or Farmer\u2019s Market Organic.<\/p>\nBe sure to use pumpkin puree instead of canned pumpkin pie filling or pumpkin pie mix, which are already spiced and sweetened. The only ingredient in cooked or canned pumpkin puree should be pumpkin.<\/p>\nIf you cannot find canned pumpkin, you can sub roasted or canned sweet potato or butternut squash. Or make your own homemade pumpkin puree by roasting and then blending the flesh of a pumpkin. <\/p>\nWhen making pumpkin puree, look for small \u201csugar pumpkins\u201d or \u201cpie pumpkins.\u201d These normally yield puree with a better texture than large carving pumpkins that often have stringy flesh. You can also use roasted acorn or butternut squash puree. <\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nHow to make vegan pumpkin pie<\/h3>\nOnly if using the flax, start by whisking the pumpkin puree, nondairy milk, ground flax, and pure vanilla extract together. Let sit at least ten minutes, or refrigerate overnight.<\/p>\nPrepare your crust, either using my vegan crust recipe or your favorite homemade or store bought 9 inch plant based pumpkin pie crust.<\/p>\nPreheat the oven to 400 degrees Fahrenheit. Combine all pumpkin pie filling ingredients, and pour the mixture into the prepared pie crust.<\/p>\nPlace the baking pan on the center rack of the oven, and cook for 28 minutes. The top of the pie should look underdone and jiggly when you take it out.<\/p>\nLet the pie cool, then refrigerate at least five hours or overnight, uncovered. It will firm up during this time. Slice and enjoy, topped with vegan whipped cream or dairy free ice cream, candied pecans and cranberries, gelatin free mini marshmallows, or any toppings you like to serve with pumpkin pie.<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nVegan pie crust recipe<\/h3>\nFeel free to use your favorite store bought crust, homemade pie crust, graham cracker crust, or the following plant based pie crust recipe. <\/p>\nIf you want a crustless version, I\u2019ve also included an option in the recipe box below for a dairy free pumpkin pie with no crust.<\/p>\nPie Crust Recipe:<\/strong> Combine 1 1\/2 cups whole wheat pastry flour or all purpose flour, 1 teaspoon salt, 1\/3 cup granulated sugar or xylitol, and 1\/2 cup canola or vegetable oil. Stir to form a dough, slowly adding a few tablespoons of water if needed just until it sticks together but is not gummy. Press into a 9 inch baking pan.<\/p>\nOr skip the crust and make this Pumpkin Dip<\/strong><\/p>\n<\/iframe><\/noscript><\/div>\nAbove, watch the vegan pumpkin pie<\/strong> recipe video<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\n\n\n\n\n\n15<\/span> oz<\/span> pumpkin puree<\/span><\/li>\n12<\/span> oz<\/span> milk of choice<\/span> (canned coconut milk yields thickest, creamiest result)<\/span><\/li>\n1<\/span> tbsp<\/span> pure vanilla extract<\/span><\/li>\n1\/2<\/span> cup<\/span> sugar, unrefined if desired<\/span><\/li>\n4<\/span> tbsp<\/span> cornstarch<\/span> (or this cornstarch free Healthy Pumpkin Pie)<\/span><\/li>\n2<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1<\/span> tsp<\/span> pumpkin pie spice<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n9<\/span> inch<\/span> prepared pie crust, or use the crust recipe I’ve posted above<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400 F. Whisk all pie ingredients until smooth. Pour this filling into the pie crust, and smooth down evenly. Bake 28 minutes. The vegan pumpkin pie should look underdone when you take it out. Let cool, then refrigerate at least five hours uncovered, during which time it will firm up. <\/span>View Nutrition Facts<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nMore Vegan Holiday Desserts<\/h3>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Pumpkin Bread<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Chocolate Mousse<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nChocolate Truffles<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Cinnamon Rolls<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nNo Bake Cheesecake<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Sugar Cookies<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Pecan Pie<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nHealthy Apple Pie<\/p>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin pie recipe you will ever try. It\u2019s super quick and easy to make at home for Thanksgiving or the […]<\/p>\n","protected":false},"author":1,"featured_media":10194,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=10193"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/10194"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=10193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=10193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=10193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Almond Milk Ice Cream<\/p>\n
Coconut Milk Ice Cream (reader favorite recipe)<\/p>\n
Coconut Whipped Cream<\/p>\n
Vegan Marshmallow Fluff<\/p>\n
Note: <\/strong>If you\u2019d prefer a vegan pumpkin cheesecake, simply use my recipe for Vegan Cheesecake (or this low carb and sugar free Keto Cheesecake), replacing the yogurt with pumpkin puree and adding pumpkin pie spice and cinnamon.<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nVegan pumpkin pie ingredients<\/h3>\nThis recipe calls for basic ingredients, including flour, sugar, cinnamon, pumpkin spice, and roasted or canned pumpkin. <\/p>\nFor the milk of choice, go with your favorite. I love the smooth and creamy texture of the pie made with coconut milk. Almond milk, soy milk, oat milk, or other nondairy milks can also be used. <\/p>\nThe ingredients are hopefully easy to find at stores like Whole Foods, Wegmans, Sprouts, or in regular grocery stores.<\/p>\nIf you want to use an egg substitute to bind the filling instead of using cornstarch, I\u2019ve had success substituting two tablespoons of ener-g egg replacer (made of potato starch and tapioca flour) for the cornstarch. Or try the healthy pumpkin pie listed in the recipe box, which uses flax eggs.<\/p>\nThe sugar can be white or brown sugar, coconut sugar, date sugar, or granulated erythritol or xylitol for a sugar free pumpkin pie. <\/p>\nI have not tried decreasing the milk or increasing the cornstarch and using a refined sugar free liquid sweetener like pure maple syrup or agave. If you experiment, be sure to report back with results.<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nCanned or fresh pumpkin<\/h3>\nPopular brands of canned pumpkin puree include Libby\u2019s, Trader Joe\u2019s, Whole Foods, Walmart, Good and Gather (Target), or Farmer\u2019s Market Organic.<\/p>\nBe sure to use pumpkin puree instead of canned pumpkin pie filling or pumpkin pie mix, which are already spiced and sweetened. The only ingredient in cooked or canned pumpkin puree should be pumpkin.<\/p>\nIf you cannot find canned pumpkin, you can sub roasted or canned sweet potato or butternut squash. Or make your own homemade pumpkin puree by roasting and then blending the flesh of a pumpkin. <\/p>\nWhen making pumpkin puree, look for small \u201csugar pumpkins\u201d or \u201cpie pumpkins.\u201d These normally yield puree with a better texture than large carving pumpkins that often have stringy flesh. You can also use roasted acorn or butternut squash puree. <\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nHow to make vegan pumpkin pie<\/h3>\nOnly if using the flax, start by whisking the pumpkin puree, nondairy milk, ground flax, and pure vanilla extract together. Let sit at least ten minutes, or refrigerate overnight.<\/p>\nPrepare your crust, either using my vegan crust recipe or your favorite homemade or store bought 9 inch plant based pumpkin pie crust.<\/p>\nPreheat the oven to 400 degrees Fahrenheit. Combine all pumpkin pie filling ingredients, and pour the mixture into the prepared pie crust.<\/p>\nPlace the baking pan on the center rack of the oven, and cook for 28 minutes. The top of the pie should look underdone and jiggly when you take it out.<\/p>\nLet the pie cool, then refrigerate at least five hours or overnight, uncovered. It will firm up during this time. Slice and enjoy, topped with vegan whipped cream or dairy free ice cream, candied pecans and cranberries, gelatin free mini marshmallows, or any toppings you like to serve with pumpkin pie.<\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\nVegan pie crust recipe<\/h3>\nFeel free to use your favorite store bought crust, homemade pie crust, graham cracker crust, or the following plant based pie crust recipe. <\/p>\nIf you want a crustless version, I\u2019ve also included an option in the recipe box below for a dairy free pumpkin pie with no crust.<\/p>\nPie Crust Recipe:<\/strong> Combine 1 1\/2 cups whole wheat pastry flour or all purpose flour, 1 teaspoon salt, 1\/3 cup granulated sugar or xylitol, and 1\/2 cup canola or vegetable oil. Stir to form a dough, slowly adding a few tablespoons of water if needed just until it sticks together but is not gummy. Press into a 9 inch baking pan.<\/p>\nOr skip the crust and make this Pumpkin Dip<\/strong><\/p>\n<\/iframe><\/noscript><\/div>\nAbove, watch the vegan pumpkin pie<\/strong> recipe video<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\n\n\n\n\n\n15<\/span> oz<\/span> pumpkin puree<\/span><\/li>\n12<\/span> oz<\/span> milk of choice<\/span> (canned coconut milk yields thickest, creamiest result)<\/span><\/li>\n1<\/span> tbsp<\/span> pure vanilla extract<\/span><\/li>\n1\/2<\/span> cup<\/span> sugar, unrefined if desired<\/span><\/li>\n4<\/span> tbsp<\/span> cornstarch<\/span> (or this cornstarch free Healthy Pumpkin Pie)<\/span><\/li>\n2<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1<\/span> tsp<\/span> pumpkin pie spice<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n9<\/span> inch<\/span> prepared pie crust, or use the crust recipe I’ve posted above<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400 F. Whisk all pie ingredients until smooth. Pour this filling into the pie crust, and smooth down evenly. Bake 28 minutes. The vegan pumpkin pie should look underdone when you take it out. Let cool, then refrigerate at least five hours uncovered, during which time it will firm up. <\/span>View Nutrition Facts<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nMore Vegan Holiday Desserts<\/h3>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Pumpkin Bread<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Chocolate Mousse<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nChocolate Truffles<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Cinnamon Rolls<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nNo Bake Cheesecake<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Sugar Cookies<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Pecan Pie<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nHealthy Apple Pie<\/p>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin pie recipe you will ever try. It\u2019s super quick and easy to make at home for Thanksgiving or the […]<\/p>\n","protected":false},"author":1,"featured_media":10194,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=10193"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/10194"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=10193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=10193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=10193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
This recipe calls for basic ingredients, including flour, sugar, cinnamon, pumpkin spice, and roasted or canned pumpkin. <\/p>\n
For the milk of choice, go with your favorite. I love the smooth and creamy texture of the pie made with coconut milk. Almond milk, soy milk, oat milk, or other nondairy milks can also be used. <\/p>\n
The ingredients are hopefully easy to find at stores like Whole Foods, Wegmans, Sprouts, or in regular grocery stores.<\/p>\n
If you want to use an egg substitute to bind the filling instead of using cornstarch, I\u2019ve had success substituting two tablespoons of ener-g egg replacer (made of potato starch and tapioca flour) for the cornstarch. Or try the healthy pumpkin pie listed in the recipe box, which uses flax eggs.<\/p>\n
The sugar can be white or brown sugar, coconut sugar, date sugar, or granulated erythritol or xylitol for a sugar free pumpkin pie. <\/p>\n
I have not tried decreasing the milk or increasing the cornstarch and using a refined sugar free liquid sweetener like pure maple syrup or agave. If you experiment, be sure to report back with results.<\/p>\n
Popular brands of canned pumpkin puree include Libby\u2019s, Trader Joe\u2019s, Whole Foods, Walmart, Good and Gather (Target), or Farmer\u2019s Market Organic.<\/p>\n
Be sure to use pumpkin puree instead of canned pumpkin pie filling or pumpkin pie mix, which are already spiced and sweetened. The only ingredient in cooked or canned pumpkin puree should be pumpkin.<\/p>\n
If you cannot find canned pumpkin, you can sub roasted or canned sweet potato or butternut squash. Or make your own homemade pumpkin puree by roasting and then blending the flesh of a pumpkin. <\/p>\n
When making pumpkin puree, look for small \u201csugar pumpkins\u201d or \u201cpie pumpkins.\u201d These normally yield puree with a better texture than large carving pumpkins that often have stringy flesh. You can also use roasted acorn or butternut squash puree. <\/p>\n
Only if using the flax, start by whisking the pumpkin puree, nondairy milk, ground flax, and pure vanilla extract together. Let sit at least ten minutes, or refrigerate overnight.<\/p>\n
Prepare your crust, either using my vegan crust recipe or your favorite homemade or store bought 9 inch plant based pumpkin pie crust.<\/p>\n
Preheat the oven to 400 degrees Fahrenheit. Combine all pumpkin pie filling ingredients, and pour the mixture into the prepared pie crust.<\/p>\n
Place the baking pan on the center rack of the oven, and cook for 28 minutes. The top of the pie should look underdone and jiggly when you take it out.<\/p>\n
Let the pie cool, then refrigerate at least five hours or overnight, uncovered. It will firm up during this time. Slice and enjoy, topped with vegan whipped cream or dairy free ice cream, candied pecans and cranberries, gelatin free mini marshmallows, or any toppings you like to serve with pumpkin pie.<\/p>\n
Feel free to use your favorite store bought crust, homemade pie crust, graham cracker crust, or the following plant based pie crust recipe. <\/p>\n
If you want a crustless version, I\u2019ve also included an option in the recipe box below for a dairy free pumpkin pie with no crust.<\/p>\n
Pie Crust Recipe:<\/strong> Combine 1 1\/2 cups whole wheat pastry flour or all purpose flour, 1 teaspoon salt, 1\/3 cup granulated sugar or xylitol, and 1\/2 cup canola or vegetable oil. Stir to form a dough, slowly adding a few tablespoons of water if needed just until it sticks together but is not gummy. Press into a 9 inch baking pan.<\/p>\nOr skip the crust and make this Pumpkin Dip<\/strong><\/p>\n<\/iframe><\/noscript><\/div>\nAbove, watch the vegan pumpkin pie<\/strong> recipe video<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\n\n\n\n\n\n15<\/span> oz<\/span> pumpkin puree<\/span><\/li>\n12<\/span> oz<\/span> milk of choice<\/span> (canned coconut milk yields thickest, creamiest result)<\/span><\/li>\n1<\/span> tbsp<\/span> pure vanilla extract<\/span><\/li>\n1\/2<\/span> cup<\/span> sugar, unrefined if desired<\/span><\/li>\n4<\/span> tbsp<\/span> cornstarch<\/span> (or this cornstarch free Healthy Pumpkin Pie)<\/span><\/li>\n2<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1<\/span> tsp<\/span> pumpkin pie spice<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n9<\/span> inch<\/span> prepared pie crust, or use the crust recipe I’ve posted above<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400 F. Whisk all pie ingredients until smooth. Pour this filling into the pie crust, and smooth down evenly. Bake 28 minutes. The vegan pumpkin pie should look underdone when you take it out. Let cool, then refrigerate at least five hours uncovered, during which time it will firm up. <\/span>View Nutrition Facts<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nMore Vegan Holiday Desserts<\/h3>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Pumpkin Bread<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Chocolate Mousse<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nChocolate Truffles<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Cinnamon Rolls<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nNo Bake Cheesecake<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Sugar Cookies<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Pecan Pie<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nHealthy Apple Pie<\/p>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin pie recipe you will ever try. It\u2019s super quick and easy to make at home for Thanksgiving or the […]<\/p>\n","protected":false},"author":1,"featured_media":10194,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=10193"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/10194"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=10193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=10193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=10193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Or skip the crust and make this Pumpkin Dip<\/strong><\/p>\n<\/iframe><\/noscript><\/div>\nAbove, watch the vegan pumpkin pie<\/strong> recipe video<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\n\n\n\n\n\n15<\/span> oz<\/span> pumpkin puree<\/span><\/li>\n12<\/span> oz<\/span> milk of choice<\/span> (canned coconut milk yields thickest, creamiest result)<\/span><\/li>\n1<\/span> tbsp<\/span> pure vanilla extract<\/span><\/li>\n1\/2<\/span> cup<\/span> sugar, unrefined if desired<\/span><\/li>\n4<\/span> tbsp<\/span> cornstarch<\/span> (or this cornstarch free Healthy Pumpkin Pie)<\/span><\/li>\n2<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1<\/span> tsp<\/span> pumpkin pie spice<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n9<\/span> inch<\/span> prepared pie crust, or use the crust recipe I’ve posted above<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400 F. Whisk all pie ingredients until smooth. Pour this filling into the pie crust, and smooth down evenly. Bake 28 minutes. The vegan pumpkin pie should look underdone when you take it out. Let cool, then refrigerate at least five hours uncovered, during which time it will firm up. <\/span>View Nutrition Facts<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nMore Vegan Holiday Desserts<\/h3>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Pumpkin Bread<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Chocolate Mousse<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nChocolate Truffles<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Cinnamon Rolls<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nNo Bake Cheesecake<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Sugar Cookies<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Pecan Pie<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nHealthy Apple Pie<\/p>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin pie recipe you will ever try. It\u2019s super quick and easy to make at home for Thanksgiving or the […]<\/p>\n","protected":false},"author":1,"featured_media":10194,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=10193"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/10194"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=10193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=10193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=10193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Above, watch the vegan pumpkin pie<\/strong> recipe video<\/strong><\/p>\n\n<\/picture><\/picture><\/noscript><\/figure>\n<\/div>\n\n\n\n\n\n15<\/span> oz<\/span> pumpkin puree<\/span><\/li>\n12<\/span> oz<\/span> milk of choice<\/span> (canned coconut milk yields thickest, creamiest result)<\/span><\/li>\n1<\/span> tbsp<\/span> pure vanilla extract<\/span><\/li>\n1\/2<\/span> cup<\/span> sugar, unrefined if desired<\/span><\/li>\n4<\/span> tbsp<\/span> cornstarch<\/span> (or this cornstarch free Healthy Pumpkin Pie)<\/span><\/li>\n2<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1<\/span> tsp<\/span> pumpkin pie spice<\/span><\/li>\n1\/2<\/span> tsp<\/span> salt<\/span><\/li>\n9<\/span> inch<\/span> prepared pie crust, or use the crust recipe I’ve posted above<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 400 F. Whisk all pie ingredients until smooth. Pour this filling into the pie crust, and smooth down evenly. Bake 28 minutes. The vegan pumpkin pie should look underdone when you take it out. Let cool, then refrigerate at least five hours uncovered, during which time it will firm up. <\/span>View Nutrition Facts<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nMore Vegan Holiday Desserts<\/h3>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Pumpkin Bread<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Chocolate Mousse<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nChocolate Truffles<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Cinnamon Rolls<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nNo Bake Cheesecake<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Sugar Cookies<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nVegan Pecan Pie<\/p>\n\n<\/noscript><\/figure>\n<\/div>\nHealthy Apple Pie<\/p>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin pie recipe you will ever try. It\u2019s super quick and easy to make at home for Thanksgiving or the […]<\/p>\n","protected":false},"author":1,"featured_media":10194,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=10193"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/10194"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=10193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=10193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=10193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Vegan Pumpkin Bread<\/p>\n
Vegan Chocolate Mousse<\/p>\n
Chocolate Truffles<\/p>\n
Vegan Cinnamon Rolls<\/p>\n
No Bake Cheesecake<\/p>\n
Vegan Sugar Cookies<\/p>\n
Vegan Pecan Pie<\/p>\n
Healthy Apple Pie<\/p>\n
<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin pie recipe you will ever try. It\u2019s super quick and easy to make at home for Thanksgiving or the […]<\/p>\n","protected":false},"author":1,"featured_media":10194,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=10193"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/10194"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=10193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=10193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=10193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This is the best vegan pumpkin pie recipe you will ever try. It\u2019s super quick and easy to make at home for Thanksgiving or the […]<\/p>\n","protected":false},"author":1,"featured_media":10194,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=10193"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/10194"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=10193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=10193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=10193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
This is the best vegan pumpkin pie recipe you will ever try. It\u2019s super quick and easy to make at home for Thanksgiving or the […]<\/p>\n","protected":false},"author":1,"featured_media":10194,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=10193"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/10193\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/10194"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=10193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=10193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=10193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}