I love pumpkin pie.
And to celebrate the first day of Fall, I am sharing with you my favourite pumpkin pie recipe! I’ve spent a few years now trying to find and create the perfect vegan pumpkin pie filling. I’m a huge fan of no fuss and little mess so creating something simple and with on-hand ingredients was key. I also wanted to create a pie filling that didn’t contain any unnecessary fats and sugars.
Now, if you like wibbly wobbly pumpkin pie this pie filling is not for you. But, if you love a smooth and creamy vegan pumpkin pie than be prepared to drool.
The pie crust recipe I grabbed from ItDoesntTasteLikeChicken.com. Pie crust is usually my nemesis. But Sam’s recipe is so simple, I swear it took me 10 minutes to make. The only modification I made to Sam’s recipe was I replaced the vegetable shortening with Earth Balance Coconut Spread. And let me just say that the Earth Balance creates the most incredibly flaky crust and I promise, you cannot taste the coconut. So head over there first and make your pie crust.
Now, you need to fill your awesome pie crust. Enter my pumpkin pie filling without the nonsense. My simple substitutions include cornstarch (or arrowroot flour) instead of eggs, and almond milk replaces condensed milk.
I hope you all enjoy this fabulous pumpkin pie as much as my family did! Did you try my recipe? Leave a comment or post a pic on Instagram with the hashtag #thegreenfamilyproject.