Vegan Pumpkin Pie
Serves 10
15 mins prep
45 mins cook
60 mins total
This easy Vegan Pumpkin Pie has a creamy filling made with pumpkin purée, cashews, and coconut sugar. It’s ready in under an hour and tastes just like the classic version. The best part is, I can enjoy it any time of year, and no one ever guesses it’s made without dairy or eggs.
0 servings
Filling:
Optional toppings:
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Preheat oven to 350 F/ 175 C.
Put all filling ingredients into a blender and blend until smooth.
Pour into pie crust and smooth out the top.
Bake for 40-45 minutes until nice and golden. If the crust begins to burn, cover with foil and continue baking.
Serve!