31 Vegan Thanksgiving Desserts and an Easy Vegan Pumpkin Pie Recipe
These 31 vegan Thanksgiving desserts will surely please any crowd! They are undeniably delicious in every way! Pies, cakes, cookies, and more!
Servings: 8 slices
Calories: 231kcal
Ingredients
- 1 gluten-free pie crust
- 15 ounce pumpkin puree 1 can
- ½ cup full fat coconut milk
- ½ cup coconut sugar
- ¼ cup maple syrup
- 2 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F.
- Prepare the gluten-free pie crust according to recipe directions.
- In a food processor, combine all the pumpkin filling ingredients: pumpkin puree, coconut milk, brown sugar, maple syrup, cornstarch or arrowroot powder, vanilla extract, cinnamon, nutmeg, cloves, and salt. Blend until smooth and well combined.
- Pour the pumpkin filling mixture into the pie crust.
- Place the filled pie crust back in the oven and bake for 45-50 minutes or until the filling is set. You can test the doneness by inserting a toothpick into the center; it should come out clean.
- Allow the vegan pumpkin pie to cool at room temperature for at least 2 hours.
- Serve with vegan whipped cream or coconut whipped cream.
Notes
Tips for Making Vegan Pumpkin Pie
- Make sure the pie is completely cool before cutting and serving.
- Wrap it with plastic wrap and store it in the refrigerator for up to 5 days.
- Serve with vegan whipped cream and a dash of cinnamon.
Nutrition
Calories: 231kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 200mg | Potassium: 191mg | Fiber: 2g | Sugar: 14g | Vitamin A: 8274IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg