One of my absolute favourite holiday treats if Pumpkin Pie. When I found out that it was just as easy to make a plant based version I was over the moon with excitement. I hope you enjoy it as much as I do.<\/p>\n\n\n
1<\/p>hour <\/span><\/div><\/span>Calories<\/span>kcal<\/span><\/div><\/div><\/div>Ingredients<\/h3><\/span>1 3\/4 cups cooked pumpkin, pureed <\/span><\/p><\/li><\/span>3\/4 cup full fat plant milk<\/span><\/p><\/li><\/span>2 Tbs Maple Syrup<\/span><\/p><\/li><\/span>1\/4 cup Brown Sugar<\/span><\/p><\/li><\/span>1 tsp corn starch<\/span><\/p><\/li><\/span>1\/4 tsp ground nutmeg<\/span><\/p><\/li><\/span>1 tsp ground cinnamon<\/span><\/p><\/li><\/span>1\/4 tsp ground cloves<\/span><\/p><\/li><\/span>1\/2 tsp salt<\/span><\/p><\/li><\/span>1 Vegan pie crust ( recipe here<\/a> )<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>Preheat your oven to 350F\u00a0<\/li>Combine pumpkin, milk, sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, cloves and salt and mix well.<\/li>Pour the pumpkin mixture into the pie crust, using a spatula to spread the pumpkin evenly and smooth out the top, and bake for 60 minutes. <\/li>Allow the pie to cool completely and place in refrigerator to chill for a minimum of 4 hours, until completely set.<\/li>Serve with vegan whipped cream and enjoy!<\/li><\/ul><\/div>
1 3\/4 cups cooked pumpkin, pureed <\/span><\/p><\/li><\/span>3\/4 cup full fat plant milk<\/span><\/p><\/li><\/span>2 Tbs Maple Syrup<\/span><\/p><\/li><\/span>1\/4 cup Brown Sugar<\/span><\/p><\/li><\/span>1 tsp corn starch<\/span><\/p><\/li><\/span>1\/4 tsp ground nutmeg<\/span><\/p><\/li><\/span>1 tsp ground cinnamon<\/span><\/p><\/li><\/span>1\/4 tsp ground cloves<\/span><\/p><\/li><\/span>1\/2 tsp salt<\/span><\/p><\/li><\/span>1 Vegan pie crust ( recipe here<\/a> )<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>Preheat your oven to 350F\u00a0<\/li>Combine pumpkin, milk, sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, cloves and salt and mix well.<\/li>Pour the pumpkin mixture into the pie crust, using a spatula to spread the pumpkin evenly and smooth out the top, and bake for 60 minutes. <\/li>Allow the pie to cool completely and place in refrigerator to chill for a minimum of 4 hours, until completely set.<\/li>Serve with vegan whipped cream and enjoy!<\/li><\/ul><\/div>
3\/4 cup full fat plant milk<\/span><\/p><\/li><\/span>2 Tbs Maple Syrup<\/span><\/p><\/li><\/span>1\/4 cup Brown Sugar<\/span><\/p><\/li><\/span>1 tsp corn starch<\/span><\/p><\/li><\/span>1\/4 tsp ground nutmeg<\/span><\/p><\/li><\/span>1 tsp ground cinnamon<\/span><\/p><\/li><\/span>1\/4 tsp ground cloves<\/span><\/p><\/li><\/span>1\/2 tsp salt<\/span><\/p><\/li><\/span>1 Vegan pie crust ( recipe here<\/a> )<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>Preheat your oven to 350F\u00a0<\/li>Combine pumpkin, milk, sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, cloves and salt and mix well.<\/li>Pour the pumpkin mixture into the pie crust, using a spatula to spread the pumpkin evenly and smooth out the top, and bake for 60 minutes. <\/li>Allow the pie to cool completely and place in refrigerator to chill for a minimum of 4 hours, until completely set.<\/li>Serve with vegan whipped cream and enjoy!<\/li><\/ul><\/div>
2 Tbs Maple Syrup<\/span><\/p><\/li><\/span>1\/4 cup Brown Sugar<\/span><\/p><\/li><\/span>1 tsp corn starch<\/span><\/p><\/li><\/span>1\/4 tsp ground nutmeg<\/span><\/p><\/li><\/span>1 tsp ground cinnamon<\/span><\/p><\/li><\/span>1\/4 tsp ground cloves<\/span><\/p><\/li><\/span>1\/2 tsp salt<\/span><\/p><\/li><\/span>1 Vegan pie crust ( recipe here<\/a> )<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>Preheat your oven to 350F\u00a0<\/li>Combine pumpkin, milk, sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, cloves and salt and mix well.<\/li>Pour the pumpkin mixture into the pie crust, using a spatula to spread the pumpkin evenly and smooth out the top, and bake for 60 minutes. <\/li>Allow the pie to cool completely and place in refrigerator to chill for a minimum of 4 hours, until completely set.<\/li>Serve with vegan whipped cream and enjoy!<\/li><\/ul><\/div>
1\/4 cup Brown Sugar<\/span><\/p><\/li><\/span>1 tsp corn starch<\/span><\/p><\/li><\/span>1\/4 tsp ground nutmeg<\/span><\/p><\/li><\/span>1 tsp ground cinnamon<\/span><\/p><\/li><\/span>1\/4 tsp ground cloves<\/span><\/p><\/li><\/span>1\/2 tsp salt<\/span><\/p><\/li><\/span>1 Vegan pie crust ( recipe here<\/a> )<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>Preheat your oven to 350F\u00a0<\/li>Combine pumpkin, milk, sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, cloves and salt and mix well.<\/li>Pour the pumpkin mixture into the pie crust, using a spatula to spread the pumpkin evenly and smooth out the top, and bake for 60 minutes. <\/li>Allow the pie to cool completely and place in refrigerator to chill for a minimum of 4 hours, until completely set.<\/li>Serve with vegan whipped cream and enjoy!<\/li><\/ul><\/div>
1 tsp corn starch<\/span><\/p><\/li><\/span>1\/4 tsp ground nutmeg<\/span><\/p><\/li><\/span>1 tsp ground cinnamon<\/span><\/p><\/li><\/span>1\/4 tsp ground cloves<\/span><\/p><\/li><\/span>1\/2 tsp salt<\/span><\/p><\/li><\/span>1 Vegan pie crust ( recipe here<\/a> )<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>Preheat your oven to 350F\u00a0<\/li>Combine pumpkin, milk, sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, cloves and salt and mix well.<\/li>Pour the pumpkin mixture into the pie crust, using a spatula to spread the pumpkin evenly and smooth out the top, and bake for 60 minutes. <\/li>Allow the pie to cool completely and place in refrigerator to chill for a minimum of 4 hours, until completely set.<\/li>Serve with vegan whipped cream and enjoy!<\/li><\/ul><\/div>
1\/4 tsp ground nutmeg<\/span><\/p><\/li><\/span>1 tsp ground cinnamon<\/span><\/p><\/li><\/span>1\/4 tsp ground cloves<\/span><\/p><\/li><\/span>1\/2 tsp salt<\/span><\/p><\/li><\/span>1 Vegan pie crust ( recipe here<\/a> )<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>Preheat your oven to 350F\u00a0<\/li>Combine pumpkin, milk, sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, cloves and salt and mix well.<\/li>Pour the pumpkin mixture into the pie crust, using a spatula to spread the pumpkin evenly and smooth out the top, and bake for 60 minutes. <\/li>Allow the pie to cool completely and place in refrigerator to chill for a minimum of 4 hours, until completely set.<\/li>Serve with vegan whipped cream and enjoy!<\/li><\/ul><\/div>
1 tsp ground cinnamon<\/span><\/p><\/li><\/span>1\/4 tsp ground cloves<\/span><\/p><\/li><\/span>1\/2 tsp salt<\/span><\/p><\/li><\/span>1 Vegan pie crust ( recipe here<\/a> )<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>Preheat your oven to 350F\u00a0<\/li>Combine pumpkin, milk, sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, cloves and salt and mix well.<\/li>Pour the pumpkin mixture into the pie crust, using a spatula to spread the pumpkin evenly and smooth out the top, and bake for 60 minutes. <\/li>Allow the pie to cool completely and place in refrigerator to chill for a minimum of 4 hours, until completely set.<\/li>Serve with vegan whipped cream and enjoy!<\/li><\/ul><\/div>
1\/4 tsp ground cloves<\/span><\/p><\/li><\/span>1\/2 tsp salt<\/span><\/p><\/li><\/span>1 Vegan pie crust ( recipe here<\/a> )<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>Preheat your oven to 350F\u00a0<\/li>Combine pumpkin, milk, sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, cloves and salt and mix well.<\/li>Pour the pumpkin mixture into the pie crust, using a spatula to spread the pumpkin evenly and smooth out the top, and bake for 60 minutes. <\/li>Allow the pie to cool completely and place in refrigerator to chill for a minimum of 4 hours, until completely set.<\/li>Serve with vegan whipped cream and enjoy!<\/li><\/ul><\/div>
1\/2 tsp salt<\/span><\/p><\/li><\/span>1 Vegan pie crust ( recipe here<\/a> )<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>Preheat your oven to 350F\u00a0<\/li>Combine pumpkin, milk, sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, cloves and salt and mix well.<\/li>Pour the pumpkin mixture into the pie crust, using a spatula to spread the pumpkin evenly and smooth out the top, and bake for 60 minutes. <\/li>Allow the pie to cool completely and place in refrigerator to chill for a minimum of 4 hours, until completely set.<\/li>Serve with vegan whipped cream and enjoy!<\/li><\/ul><\/div>
1 Vegan pie crust ( recipe here<\/a> )<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>Preheat your oven to 350F\u00a0<\/li>Combine pumpkin, milk, sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, cloves and salt and mix well.<\/li>Pour the pumpkin mixture into the pie crust, using a spatula to spread the pumpkin evenly and smooth out the top, and bake for 60 minutes. <\/li>Allow the pie to cool completely and place in refrigerator to chill for a minimum of 4 hours, until completely set.<\/li>Serve with vegan whipped cream and enjoy!<\/li><\/ul><\/div>
![\"Vegan](\"https:\/\/sweetvegan.net\/wp-content\/uploads\/Pumpkin-Pie-scaled-800x530.png\")
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