Vegan Pumpkin Pie.

Thanksgiving is this week!! For my non U.S. readers, Thursday is coming! Thanksgiving is one of my favorite holidays because it mainly deals with food. A lot of people tell me I should hate Thanksgiving because I can’t eat anything. Just because I’m vegan, doesn’t mean I can’t participate! I’ll make a Thanksgiving vegan version, starting off with a Pumpkin Pie. I tried making a Vegan Pumpkin pie last week but that was an absolute fail. Then I tried again, and that was a fail.. again. I was going to give up, but then I realized I really really really want pumpkin pie! I think I finally got the recipe down.

You will Need:

• 1 vegan pie crust
• 1 can of Pumpkin Puree
• 1 c. of almond milk (or soy milk)
• 4 Tablespoons of corn starch
• 1/2 teaspoon of salt
• 1/3 cup of brown sugar
• 1 teaspoon of cinnamon
• 1/2 teaspoon of pumpkin pie spice
• 4 Tablespoons of agave nectar
• 1 Tablespoon of Vanilla Extract
• 1/2 Tablespoon of maple syrup
• 1/4 cup + 1 tablespoon of coconut cream

Steps to make Vegan Pumpkin Pie

1. Preheat your oven at 450° degrees
2. Let your vegan pie crust defrost (This is very important! Don’t skip this step)
3. Mix the pumpkin puree, almond milk, corn starch, and salt into a large bowl.
4. Slowly add the Brown sugar, cinnamon, pumpkin pie spice, agave nectar, vanilla extract, maple syrup and coconut cream into the mixture.
5. Once everything is blended, pour the mixture into your pie crust.
6. Place your pie into the oven for 45-50 minutes
7. Let it cool all of the way then put it in the fridge overnight.
8. The next day, cut a slice and put some coconut whip cream on top! Enjoy!

I really like this recipe and I hope you do to. Thank you for reading today’s post! If you liked today’s post, please click the like button and don’t forget to subscribe! I hope everyone has an awesome Thanksgiving! I’m #Thankful for you 🙂

P.S. I’m sorry I didn’t post last Thursday. For the past two weeks I wasn’t feeling very well and decided to take a break.