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There are tons of vegan pumpkin pie recipes out there.

Gluten-free

Zero refined sugar

100% raw ingredients…

This isn’t one of those recipes.

This is a quick and easy no hassle pie. Perfect for anyone who’s short on time, isn’t an experienced baker, or doesn’t normally make vegan food.

One trick to keeping this simple is to use a premade pie crust.

Both Mrs. Smith’s Deep Dish Pie Crusts and Marie Callender pie crusts are accidentally vegan.

If you aren’t planning on using almond milk for anything else many stores carry small 10oz containers.

Top it with some non-dairy Reddi-Whip for extra deliciousness!

Ridiculously Easy Vegan Pumpkin Pie (No weird Ingredients) Author: bearplate

Prep Time: 5 mins

Cook Time: 55 mins

Total Time: 1 hour

Yield: 1 pie 1 x

Category: dessert

Method: baking

Cuisine: vegan, Holiday Print Pin Description A quick no hassle vegan pumpkin pie. Perfect for Thanksgiving! Scale 1x 2x 3x Ingredients 15oz can pumpkin puree 3/4 cup packed brown sugar packed 1 cup almond milk (or other non-dairy milk) 1/4 cup + 1 tbsp cornstarch 2 1/2 tsp pumpkin pie spice 1 tsp vanilla extract 1/2 tsp salt 1 premade vegan pie crust Instructions Preheat oven to 350 degrees Fahrenheit Mix the pumpkin, brown sugar, almond milk, cornstarch, pie spice, vanilla, and salt together until well combined. Pour into the pie crust and bake for 55-65 mins or until mostly set and slightly browned around the edges. Remove from oven and allow to completely cool. The pie will set up more as it cools. Nutrition Serving Size: 8

Calories: 222

Fat: 6.1

Carbohydrates: 41

Protein: 2 Keywords: vegan, Thanksgiving

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