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Easy vegan pumpkin pie recipe


I've been making the same vegan pumpkin pie for probably the last decade at least. I can't remember when I started using this recipe, but it's been used every holiday season for years. We all love this vegan pumpkin pie! It's easy, tastes great, and is vegan. What's not to love?!

Vegan Pumpkin Pie Recipe

What you need:

1 pie crust (I buy a vegan one that is made and ready to be used)
1 can of organic pumpkin pie mix (I like to buy the mix so the spices are already in there, but if you buy just the pumpkin you will need to add in 2 teaspoons of pumpkin pie spice)
10 ounces of silken firm tofu
1/2 cup pure maple syrup
Egg replacer for two eggs
1/3 cup of non-dairy milk

What to do:
Pre-heat the oven to 400 degrees. Set the pie shell aside. Put all of the other ingredients in a blender. Blend the ingredients together until they have all mixed and come together. Pour the pie filling into the pie shell. Bake it for one hour. Let it cool before serving. It's even better topped with a vegan whipped cream. There are several on the market today to choose from. Yum!

In this picture I am using coco whip topping.


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Looks really good!

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