Pumpkin pie is the staple to fall desserts and a staple of Thanksgiving dinner! No one would ever know that this is vegan (dairy-free)…promise.
This vegan pumpkin pie is the kick off to our weekly recipes leading up to a full vegan Thanksgiving dinner! Last Thanksgiving was our first Thanksgiving as a family that we had a full vegan dinner. My mom was in charge of the pies like she is every year but last year she had to make them vegan! To my surprise, they were just as good, if not better, than her pies she makes every year.
I love baking especially when I don’t have to get out the fancy gadgets. This vegan pumpkin pie is so easy to make! All of the ingredients go into 1 bowl and they are whisked together until smooth. Simple. Pour the mixed ingredients into the pie crust and spread evenly.
The uncooked pie crust was a little more difficult to find because most pie crusts have either milk or lard but I finally found a vegan pie crust that was lard-free, dairy-free. The trick to not burning the pie crust (or drying it out) is to put tin foil around the edges for the first 20 minutes that it bakes. This helps with not cooking the pie crust too much! There is nothing worse than burnt pie crust edges. Remove the tin foil and let the pie cook for another 35 minutes.
After removing the pie from the oven, you will notice that it jiggles a bit. Let it cool and then place it in the fridge for at least 3 hours to “set”. This step is really important or your pie will jiggle and not stay together.
Serve your vegan pumpkin pie with dairy-free whipped cream or coconut milk whipped cream and enjoy!