I am seriously getting in the fall spirit and Halloween Costumes and sweaters just aren’t enough! Pumpkin Pie, Tangerine Cranberry Sauce, and these Chai Tea Chocolate Truffles are all go to’s for me during the fall and winter. And I’m ready to create some seasonal desserts.
This Vegan Pumpkin Pie is so special to me because it’s one of my very first recipes, adapted from when I was a teenager!
My favorite thing about this recipe is that it doesn’t include tofu. I don’t know what my problem is, I love tofu, but just not in desserts. The flavors don’t work for me. There was a moment in time where all Vegan Pumpkin Pie Recipes included tofu. Those we’re dark days.
The first time I made this recipe, when I was a teenager Coconut Milk wasn’t a thing! The only non dairy available was soy milk. In this recipe, it’s totally fine to substitute the coconut milk for almond or soy. As far as the coconut cream, that gives the pie a bit of creamy richness. You can instead replace that will almond or soy too.
I always considered replacing the maple syrup with honey! Some people would say that honey is not vegan and that’s a tough call because bees are insects, not animals, and produce honey outside of their bodies in a way that does not harm them. If you want to experiment, you are welcome to try substituting the maple syrup for honey.
Another thing that’s really important and will make this pie next level delicious is to mix your own Pumpkin Pie spices! It’s really easy and I’m sure you have all the ingredients. It just requires 1/2 tbs. cinnamon, 1/3 tsp. ginger, 1/3 tsp. nutmeg, 1/4 tsp. allspice, and 1/4 tsp. clove. Just blend the spices together and viola you will have something extra fresh and delicious!
The best thing about this Best Ever Vegan Pumpkin Pie Recipe is that no one will know that it is vegan! This is the perfect dish for a group gathering or a holiday dinner. Bon Apetit!
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