The Best Vegan Pumpkin Pie Recipe for a Plant-Based Thanksgiving
Thanksgiving can be as traditional or nontraditional as you want it to be, so take the opportunity to veganize this year’s menu! Pumpkin pie is an essential part of many families’ Thanksgiving traditions, and finding an excellent vegan pumpkin pie recipe can be tricky if you don’t know where to look. This recipe makes the perfect pumpkin pie for your family’s Thanksgiving dinner, whether they are all-out vegans or just dabblers in the diet.
Why a vegan pumpkin pie?
Traditional pumpkin pie recipes include sweetened condensed milk and eggs both of which are ingredients that cause rights violations of sentient animals. Vegans also avoid the use of all animal products including butter, cheese, gelatin, or honey. Plant-based desserts like this vegan pumpkin pie recipe often contain less sugar than their traditional counterparts so if you’re looking to reduce your sugar intake this is a great option!
Vegan Pumpkin Pie
- 1 cup water
- ¼ cup soy milk powder If you don't have soy milk powder you can substitute milk powder and water for 1 cup of plant milk.
- ¼ cup honey alternative
- ⅔ cup date pieces
- 2 tsp vanilla
- ¼ tsp salt
- 4 tbsp cornstarch
- ½ tsp ground coriander
- ¼ tsp ground cardamom
- ½ tsp pumpkin pie spice
- 2 cup pumpkin
- Blend all ingredients in blender except the pumpkin. Add the pumpkin to the blended mixture.
- Pour into unbaked pie crust shell. Bake at 325°F for 1 hour, or until toothpick comes out clean. It may take longer, in which case cover it with foil to avoid over browning.