Looking for a simple vegan pumpkin pie recipe? You found it! I've been making this vegan pumpkin pie for many years. Everyone in the family loves it! Pick up some vegan whipped cream to top it off and you are set. Vegan whipped cream can be purchased in most mainstream grocery stores today, as well as in health food stores.
Simple Vegan Pumpkin Pie Recipe
What you need:
- 1 ready to use pie crust (I buy a frozen one)
- 1 can pumpkin pie mix (preferably organic)
- 10 ounces firm tofu
- 1/2 cup pure maple syrup
- egg replacer for 2 eggs
- 1/3 cup non-dairy milk
What to do:
Preheat the oven to 400 degrees. Mix all the ingredients in a blender until smooth. Pour the mixture into a pie shell/crust and bake for one hour or until done. Let it cool. Top it with your vegan whipped cream and serve it up. Yum!
It's just that simple, and it tastes so good!
When it comes to the egg replacer, I like to use the Ener-G egg replacer for this recipe.