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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Easy Vegan Pumpkin Pie

    Easy Vegan Pumpkin Pie

    1
    By Alisa Fleming on December 15, 2013 Dairy Free Desserts, Dairy-Free Recipes

    This vegan pumpkin pie recipe was contributed to Go Dairy Free by Chic Organic Mama, a fantastic recipe blogger who cooks and bakes without dairy, eggs, coconut, soy, and peanuts. And who can’t use another pie recipe for the holidays and beyond?!

    Vegan Pumpkin Pie Recipe (All-Natural)

    Special Diet Notes & Options: Vegan Pumpkin Pie

    All of Chic Organic Mama’s recipes are dairy-free, egg-free, peanut-free, coconut-free, and soy-free. This one also happens to be vegan and vegetarian, too.

    For Gluten-Free: Simply opt for a gluten-free / dairy-free pie crust with this vegan pumpkin pie and you are good to go! There are premade crusts like Wholly Wholesome, great mixes like Gluten-Free Pantry and Bob’s Red Mill, and recipes galore – just see my Dairy-Free Pies post (ample pie crust recipes at the end).

    Easy Vegan Pumpkin Pie
     
    Print
    Prep time
    10 mins
    Cook time
    50 mins
    Total time
    1 hour
     
    Recipe and images shared with us by Chic Organic Mama.
    Author: Chic Organic Mama
    Serves: 1 9-inch pie
    Ingredients
    • 1 prepared pie crust
    • 2 cups organic raw cashews
    • 1 cup water
    • 1 15-ounce can organic pumpkin
    • 1 cup brown sugar
    • 2 teaspoons ground cinnamon
    • ½ teaspoon salt
    • ⅛ teaspoon ground ginger
    • ⅛ teaspoon ground nutmeg
    • ⅛ teaspoon ground cloves
    Instructions
    1. Pre-bake the pie crust at 450ºF for 10 minutes (or according to the instructions of your pie crust).
    2. While the crust is baking, combine the cashews, water, pumpkin, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in your blender (see note below) and blend on high until smooth.
    3. When the crust is pre-baked, remove from the oven and reduce the oven temperature to 325ºF.
    4. Pour the blended filling into hot pie crust and bake return to the oven to bake for 30-40 minutes.
    5. Allow to cool before serving. Optionally top with whipped cashew cream.
    Notes
    Blender Prep: If you don't have a high-speed blender, I recommend grinding the cashews in a spice grinder (in batches) or a food processor, prior to adding to your blender. This helps to ensure a smooth consistency with minimal nut bits left behind.
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    1 Comment

    1. Astaire on December 16, 2013 7:10 am

      Thanks for posting my recipe and for the accolades! 🙂

      Reply

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