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Vegan Thanksgiving Pumpkin Pie - The iconic, quintessential pie of Thanksgiving! Rich, creamy, and loaded with spices of the season. Easy & comforting - a family favorite year after year!

Vegan Thanksgiving Pumpkin Pie

The iconic, quintessential pie of Thanksgiving.
5 from 2 votes
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Course: Dessert
Cuisine: American, Holiday
Keyword: Christmas, dairy free, Thanksgiving, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Calories: 1339kcal
Author: Holly Gray

Ingredients

  • 9- inch deep dish pie crust unbaked
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 15- ounce can pumpkin
  • vegan egg replacer equivalent of 2 eggs
  • 12 ounces vegan evaporated milk
  • Dairy-free whipped cream optional

Instructions

  • Preheat oven to 425 degrees F.
  • Prepare egg replacer according to package directions. Set aside.
  • Into a large mixing bowl, add sugar, cinnamon, salt, ginger and cloves. Stir to combine.
  • Add pumpkin and egg replacer mixture. Stir, or use a hand mixer set on Low speed, just until combined.
  • Continue mixing and slowly add in evaporated milk. Stir or mix until fully incorporated.
  • Pour into pie shell. Bake for 15 minutes.
  • Reduce oven temperature to 350 degrees F. Continue baking 50 minutes, until toothpick inserted in center comes out clean. Place on a wire rack to cool completely. Transfer to the refrigerator for at least 2 hours, or up to overnight to set.
  • Garnish with dairy-free whipped cream and a sprinkling of nutmeg, if desired, then serve.

Nutrition

Calories: 1339kcal | Carbohydrates: 147g | Protein: 18g | Fat: 76g | Saturated Fat: 23g | Cholesterol: 12mg | Sodium: 1091mg | Potassium: 470mg | Fiber: 5g | Sugar: 25g | Vitamin A: 8374IU | Vitamin C: 3mg | Calcium: 178mg | Iron: 7mg
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