Vegan Pumpkin Pie - My Vegan Cookbook

Vegan Pumpkin Pie

  • COOK
    50 Mins
  • PREP
    10 Mins
    60 Mins

The perfectly rich tasting pumpkin pie for your next thanksgiving meal.

If you want to eliminate more of the fat and calories, forget the topping.

Original Release Date: November 21, 2009

Nutritional Facts
Servings 8Serving Size 1/8




Ingredients for Topping

  • 1/2 Cup Chopped Pecans
  • 1 Tablespoons Brown Sugar
  • 1/2 Tablespoons Light Vegan Butter Melted

Ingredients for Pie Filling

  • 1/2 Cup Blanched/Slivered Almonds
  • 1/2 Cup Plain Almond or Soy Milk
  • 1/2 Cup Unbleached All-Purpose Flour
  • 3/4 Cups Sugar
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Baking Powder
  • 2 Tablespoons Light Vegan Butter
  • 2 Tablespoons Molasses
  • 1 1/2 Teaspoons Pumpkin Pie Spice
  • 1 Tablespoon Lemon Juice
  • 2 Teaspoons Vanilla
  • 3/4 Cup Pureed Pumpkin


If you're not using a pre-made vegan pie crust you will need to make one. Here is our recipe: Vegan Pie Crust

Preheat oven to 325 degrees.

Prepare topping. Place pecans, brown sugar and 1/2 tablespoon of the vegan butter in a skillet on medium to low heat, stirring constantly for about 5 minutes.Let cool while mixing together pie filling.

Using a blender or a hand held blender, blend almonds and soy milk together until liquid.

In a mixing bowl add flour, sugar, salt, baking powder, pie spice and mix together.

Then add the butter, molasses, lemon juice, vanilla, pumpkin and almond and soy mixture. Mix together with a spoon.

Pour into pie crust. Spread topping evenly on top of pie and place in oven for about an hour or until center is set and crust is brown.

Let it cool before eating.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.