Yes, vegan pumpkin pie.  No matter how quickly pumpkin pie makes your mind turn to butter, milk, eggs, and whipped cream, pie lends itself easily to vegan interpretation. (Dare we say it tastes better, too?)


  • ¾ cup sugar
  • ¾ cup dark brown sugar
  • ¼ cup cornstarch
  • ¾ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon salt
  • pinch allspice
  • pinch cloves
  • 1 (29-ounce) can pumpkin puree (or 2-3 cups fresh)
  • ½ cup coconut milk
  • ½ cup soy milk
  • 1 teaspoon vanilla extract
  • 1 8-inch pie crust (whole-wheat preferred)


  • Preheat the oven to 425°F. Blend all of the ingredients and transfer the mixture to the prepared pie shell.
  • Bake for 15 minutes, turn the temperature to 350oF, then bake for 35-40 minutes, or until the filling has set.

Ready in about 1 hour and 30 minutes
Makes 10-12 servings

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