By Sunwarrior, Last updated 11-14-2024
This creamy vegan pumpkin pie features pumpkin puree, chia eggs, and warm spices, creating a delicious plant-based dessert perfect for fall celebrations!
When it comes to fall treats, few desserts capture the warmth and nostalgia of the season quite like pumpkin pie. This vegan pumpkin pie brings a delightful twist with creamy pumpkin puree, a touch of maple syrup, and a unique chia egg replacement that keeps things plant-based and nutritious. With warm fragrant spices, it’s a dessert that’s as heartwarming as it is delicious.
Thanksgiving Vegan Pumpkin Pie
Ingredients
- 1 vegan pie crust
- 1 can (15oz) Pumpkin Puree
- 3 chia eggs (Mix 3 tablespoons Sunwarrior Chia Seeds and 7 and a half tablespoons of water. Set aside to let gel.)
- ¼ cup Sunwarrior Coconut Milk powder
- ½ cup water
- 2 tablespoons maple syrup
- 1 ½ tablespoons pumpkin pie spice
- ¼ teaspoon sea salt
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 350 degrees F.
- Mix your pumpkin, chia eggs, vanilla, maple syrup water & coconut milk powder together
- Add spices and baking powder and mix
- Once combined, pour into vegan pie crust
- Bake for 40 min or until firm and cracks have formed. Top with coconut whipped topping
Serve up a slice of this flavorful vegan pumpkin pie and let every bite evoke the cozy charm of autumn. Topped with light coconut whipped cream, it’s the perfect balance of creamy, spiced goodness. Enjoy with friends, family, or solo, knowing you’ve crafted a dessert that everyone can feel thankful for!
