Vegan Pumpkin Pie

November 7, 2019



3 cups organic pumpkin puree

½ cup coconut sugar

⅓ cup almond milk

1 Tbsp. coconut oil

3 Tbsp. arrowroot powder or organic cornstarch

1 tsp. cinnamon

¼ tsp. ginger

½ tsp. nutmeg

¼ tsp. salt


With a mixer or a blender, combine all ingredients and blend until well combined. Pour into a pre-made, organic whole wheat or gluten free pie filling.


Bake for 1-hour at 350 degrees. Cool for an hour, then place in the refrigerator for 2 – 4 hours to chill and set. 


Top with vegan whipped cream and enjoy.

Share on Facebook
Share on Twitter