Vegan Pumpkin Pie Recipes

Ingredients:

Pie crusts (click the link for tips on making Allergy Friendly Pie Crusts)

Version 1 Filling:

2 cups cooked, pureed pumpkin (canned works, too)

1/2 cup coconut sugar

2 tsp spices (I use a mixture of cinnamon, nutmeg, ginger, allspice, cloves and/or cardamom)

I 1/2 cup plant based “milk” (I prefer to use flax or soy milk)

1/4 to 1/2 cup gluten free flour (use the lower amount for a more silky pie; the higher amount for a sturdier pie; I like to use millet or sorghum or GF oat flour to add some protein and fiber)

Version 2 Filling:

2 cups cooked, pureed pumpkin (canned works too)

1/2 cup agave (I like to use the maple flavor agave for this pie; if you can’t find it, you can mix 2 tbsp of maple syrup with enough agave to make 1/2 cup – this gives you the flavor but substantially reduces the amount of calories you’d get from using 1/2 cup of maple syrup)

2 tsp spices (I use a mixture of cinnamon, nutmeg, ginger, allspice, cloves and/or cardamom)

16 oz silken tofu, pureed to be smooth and creamy

Baking Instructions:

1. Preheat the oven to 350 degrees.
2. Prepare the pie crust and put into a 9.5 inch glass pie pan. Set aside.
3. Choose which pumpkin pie filling to make, and mix all the ingredients until well blended.
4. Pour into the prepared pie crust.
5. Cover the edges of the pie crust with aluminium foil, leaving the center of the pie uncovered.
6. Bake for 60 to 65 minutes until the pie is set and the center only jiggles a bit.
7. Put into the fridge to completely cool. Best to cool overnight but at the very least, several hours. Without the eggs, the cooling is what solidifies the pie.