Dairy Free,  Desserts,  Egg-Free,  Recipes,  Vegan

Vegan {dairy and egg-free} Pumpkin Pie

November 29, 2021 /
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This is seriously the best pumpkin pie you will ever make! My family devoured it and had no idea it was dairy-free and egg-free! If you are looking for an amazing pie that is plant-based for an event or holiday…this is it! Pumpkin pie is one of my family’s favorite desserts and I am so happy that we were able to enjoy it this Thanksgiving!

Pie of pumpkin pie on a plate.

TEXTURE: I use JUST Egg and canned coconut milk in this recipe along with cornstarch and it creates the perfect creamy consistency! It’s a dream to cut and eat!

SPICE: I LOVE to use spices in my recipes! Feel free to add more or less to make it just how you like it!

CRUST: This pie is a breeze to whip up! The longest part of making this pie is preparing the crust. I used the Crisco Pie Crust recipe but use whatever pie crust makes your heart happy! Live your best life! Look for a pie crust post in the future!

SWEETNESS: If you’re like my family (even my candy-loving kids!), you will appreciate the perfect amount of sweetness in this pie! Not too sweet, just right! If you are into sugar alternatives or use less sugar, I don’t know how it will turn out…let me know if you try!

Piece of pumpkin pie

Dairy-Free, Egg-Free Pumpkin Pie

Darcy Girl
Creamy with the perfect amount of spice
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Ingredients
  

  • 1/2 cup + 1 tbsp JUST egg plant based scramble
  • 2 cups pumpkin puree (not pumpkin pie filling)
  • 1 cup canned coconut milk I use Thai Kitchen Organic
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 3/4 cup brown sugar
  • 1/2 tsp sea salt
  • 2 1/4 tsp ground cinnamon
  • 1/2 tsp ground cardomon
  • 1/4 tsp nutmeg
  • 1/2 tsp all spice less if desired, I prefer this amount
  • 1 dairy-free pie crust dough I used the Crisco pie crust recipe, use what you prefer

Instructions
 

  • Using a large bowl, mix JUST Egg, pumpkin puree, canned coconut milk, vanilla extract, cornstarch, brown sugar, salt and spices together.
  • Place dairy-free pie crust in pie pan. Pour pie filling into pie crust.
  • I used a foil tent over the pie to keep the crust from getting too brown. Bake for 15 minutes at 425 degree farhenheit.
  • Lower oven temperature to 350 degrees Farhenheit and bake for up to 60 minutes. Check center with a knife at 50 minutes.
  • Cool pie for two hours to ensure firmness. Refrigerate or Enjoy!

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