We all love holiday pies, but they are filled with eggs and dairy. Here is a no-compromises Thanksgiving vegan pumpkin pie recipe that also includes a gluten-free crust recipe!
It Started with a Family Favorite
Years ago (I’m talking about 30 years) I tweaked a recipe for pumpkin pie from Yankee Magazine. It became a huge family favorite and the standard by which all pumpkin pies were judged. However, when we made the transition to a vegan diet, I knew that creating the taste and texture without eggs or cow’s milk to make a vegan pumpkin pie would be a real challenge.
Last year I was able to get the taste. Then, this year, much to my delight, and for Greg’s birthday pie, I was able to get the texture right. For this pie, I usually use my Flaky and Foolproof Vegan Pie Crust (with video!) but we also use a gluten-free crust (included below).
Vegan Pumpkin Pie with all the flavor of the season!
We like our pies with a lot of flavor and spice and this one is no different. It has plenty of the wonderful spices associated with this time of year (at least in North America).
I am delighted to share this recipe for vegan pumpkin pie. Enjoy it. Enjoy the season.
Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).