You don’t have to wait for Thanksgiving. Try this delicious vegan pumpkin pie any time of the year! Simple ingredients and easy to make, this pumpkin pie is a great quick dessert.
Add all ingredients into a large bowl and blend until smooth. You can also do this with a blender or food processor.
Place crust into a pie pan if not already in one.
Pour the pumpkin pie filling mixture into the crust and smooth the top with a rubber spatula or spoon.
Bake for 60 minutes, until it is just starting to brown on the top. Don’t panic if the pie filling is a bit jiggly. This will firm as it cools.
Remove from the oven and set aside for 20 – 30 minutes.
Move pie to the refrigerator for at least 2 hours, but overnight (about 6 hours) is preferred. This will allow the pie to set become firm so it will hold its shape when cut.
Serve it straight, or top with some vegan whipped cream and nutmeg!