Spray your pie dish with non-stick spray and then roll up the crust in your rolling pin (or just pick it up carefully) and carefully unroll it over the top of your pie dish. It must be plain pumpkin purée and not pumpkin pie filling. Pulse again until the dough begins to come together. This prevents the pie from over-browning. I loved this recipe for pumpkin pie. If the crust becomes too brown, you can cover the pie with aluminium foil, but for me it worked perfectly without the aluminium foil. Next time I will heat the cream with a little margarine for flavor. Seriously, with just three ingredients you can put this easy pumpkin spice cake together in no time! This vegan pumpkin pie is the best pumpkin pie I've ever had! I am making the pie now and realizing that I have a deep dish pie pan. My family, non-vegan, ate this pie up in seconds. Glad it worked out though and I’m happy to hear speeding up the process in the freezer was successful! So if you make the whole pie the day before, then you can simply store it in the fridge and when you’re ready, add vegan whipped cream and serve. But let me tell you, now that I have been introduced to this, I am a very big fan! Pour this out over your pie crust and smooth down with the back of a spoon. In our video we didn’t tent the pie with foil and you’ll notice there is some uneven browning on top of the pie when it comes out of the oven. (Many of these three-ingredient vegan cookie recipes are gluten-free as well.) I’m SO happy it was a success! Thank you for an outstanding pumpkin pie recipe. And a dessert after dinner. Comment Policy: Your feedback is really appreciated! If you prefer super sweet cookies, swap out half the pumpkin with mashed banana. Does it crisp when it bakes? The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. I had never encountered it in South Africa where I’m from. The store didn’t have pumpkin pie spice so I subbed it for a dash of cinnamon. If you switch this for a thinner non-dairy milk such as almond milk then your pie may be too thin and won’t set properly. It's the perfect healthy topping for all your Fall pumpkin recipes and it's vegan… … The recipe is from our vegan pie crust recipe and works wonderfully as an easy, homemade option. You may add a 1/4 cup of water to make it easier to stir. There is no coconut flavor in the end result. ... 3 Ingredient … Let it cool and then add to the food processor and process into a purée. If you’re new to vegan treats, feel free to use a regular pie crust with the vegan pumpkin pie filling. *Pumpkin pie spice: You can make your own homemade pumpkin pie spice or use a store-bought option, it will be the same either way. That is so wonderful to hear! Pumpkin puree -can - 1 no. I did not make the whipped cream. There is no need to pre-bake the crust first. Your feedback is really appreciated! Place your pie crust into the fridge while you prepare your pie filling. I also used fresh pumpkin to make my filling for this recipe. THE PIE CRUST: The pie crust is made with coconut oil. This recipe was originally posted in 2016. I don’t even have words to describe how out of this world your recipe turned out. Hi Connie, so glad you liked the recipe! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. It set perfectly without freezing. To make this incredibly simple but flavorful 3-ingredient pumpkin hummus, place the hummus, pumpkin puree, and pumpkin pie spice in a blender or food processor. This easy-to-make pumpkin pie is a must-have during your holiday celebration this year. However, you may still have some uneven browning on top of your pie. Hi Daphne, it may well need a longer baking time. The sugar can also be slightly reduced if you prefer. Thanks for reviewing! Again, make sure not to overmix. *Storing and Freezing: Keep your pie stored in the fridge (covered) where it will keep for up to a week. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. Take a scissors and trim off any excess dough but make sure that there is a little overhang over the edges of the dish. The batter will be very thick, but don’t you worry. Let it cool and then add to the food processor and process into a purée. The filling should be darker in color and almost firm with just a little jiggle to the center. If you’re using that pie crust then you can halve the recipe as the apple pie … (You can use 3/4 cup of another plant-based milk and 1/3 cup … However, you may still have some uneven browning on top of your pie. It makes the filling rich and creamy. View Recipe this link opens in a new tab. The dairy-free creamy pumpkin filling is just as good as, if not better than, its non-vegan counterpart. I’m thoroughly convinced it’s the best thing I’ve ever baked. The recipe itself is unchanged. Perhaps the thickening agent? Serve with vegan whipped cream. Add all purpose flour, sugar and salt to the food processor and pulse to combine. This Easy Pie Crust is Vegan, Gluten Free, Grain Free, Oil Free, and made with only 3 healthy ingredients! Here are some funny ideas on, If you're making your vegan pumpkin pie for a special occasion like Thanksgiving you could decorate the top to make it look even nicer. Using a rolling pin roll out the dough from side to side into a large circle that is wider than your 9-inch pie dish. And because it’s made without eggs, it gives the filling a thickness that works along with the corn starch to help hold the pie together. Unroll pie crust per package instructions; place in 9″ pie plate. 2. I … What is super awesome about pumpkin pie is that it’s not sickly sweet. This is such a good recipe. That means it’s gluten-free, no sugar added, soy-free, dairy-free, and paleo. You can also use fresh homemade pumpkin purée. It must be similar in consistency to what you would get in a can. *Brown Sugar: You can also use coconut sugar if you like. Optional: sprinkle tops with cinnamon sugar before placing in oven if you don't use frosting. Hi Megan, the recipe is exactly the same! Paleo, vegan, gluten free and low fat! Here are some funny ideas on. Paleo, vegan, gluten free and low fat! We have tested it with this recipe and it works perfectly. It’s just important that you make sure your pumpkin purée isn’t too wet. Then wrap it in several layers of plastic wrap, followed by foil to prevent any freezer burn and freeze. BROWNING: In these photos, we tented the pie with foil at the 40 minute mark. This is the best vegan pumpkin pie ever and the only recipe you’ll ever need! The three ingredients I use are yellow cake mix, a can of pumpkin puree, and pumpkin pie spice. Wonderful! Cover and freeze until firm, 3 to 4 hours. I only recommend products that I personally love and use regularly. It’s a piping syringe that we’re using in the video to pipe on the cream. Which is rare, that’s why I’m all self-congratulatory about it. There is no coconut flavor in the end result. It must be an unbaked crust though to work well in this recipe. Step: Start by making the pie crust.In a mixing bowl, combine flour, salt, sugar, and cinnamon. This pie is also heaps of fun to make and couldn’t be easier. Your email address will not be published. I just made the dough. Now, add the ice water. Brown Sugar: You can also use coconut sugar if you like. If you have a pie crust shield then you can use that instead which will prevent the crust from over-browning. Comment document.getElementById("comment").setAttribute( "id", "a296d3176353c2a4a30fa91c5745169c" );document.getElementById("ad240a2523").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! ★☆. All of the pies are very easy and use very few ingredient. Place into the oven to bake for 60 minutes at 350°F. Cut into 8 wedges and top each slice with 1 tbsp remaining whipped topping. Perfect for Pies, Quiches, and more! I didn’t use any vanilla and since I didn’t have coconut milk I used one third coconut cream and the rest soy milk. I only modified the crust because I’m lazy so I used store bought..probably not vegan anymore, but we aren’t vegan. *Maple Syrup: You can switch this with a different kind of syrup if you like, or replace it with a 1/4 cup extra brown sugar, or omit it altogether for a less sweet version. Hi Monica, we do have it noted in the blog post itself (above the recipe) that it takes a while to set. You can possibly also use tapioca starch but you may need to use double the amount. Happy Thanksgiving! TENTING WITH FOIL: We find it useful to tent the pie with foil after 40 minutes of baking and then place it back into the oven to bake for the final 20 minutes. I can’t say enough good things about this pie. You can also use fresh homemade pumpkin purée. If you want you could also decorate the edges. Add in 1/4 cup of the non-dairy milk and whisk until smooth. Festive = Pumpkin pie. This pumpkin pie cake recipe only takes 3 ingredients, which you probably have in your pantry. Remove the dough from the food processor, transfer to a floured surface and roll the dough into a big round ball. ★☆ Pumpkin pie spice and cinnamon are great, as are raisins, nuts, and seeds. In a mixing bowl, combine flour, salt, sugar, and cinnamon. I use a lot of date paste in this vegan 5 ingredient pumpkin pie – it gives such great caramel-like sweetness, and combined with the pumpkin it gives a great smooth but thick texture. I cannot imagine ever going back to the old recipe, even if the people I’m serving it to aren’t vegan. If you do try this six ingredient Vegan Pumpkin Pie, tag your delicious Ceara’s Kitchen creations on Instagram with #CearasKitchen, share them on the CK Facebook page or share your feedback in the comments below! This recipe from Detoxinista looks awesome. Tenting with foil is to loosely cover the pie with foil in a tent like shape so that it doesn’t press down on the pie from the top. If you like this recipe, please leave a good rating! With just oats, organic pure pumpkin purée, and stevia, you’ll be on your way to pumpkin … To make a vegan graham cracker crust, gather your ingredients: graham cracker crumbs, brown sugar, melted vegan … Thank you. Hi! Coconut Milk – for a rich and creamy pie. You can possibly also use tapioca starch but you may need to use double the amount. Sometimes the full 60 minutes baking time can result in some uneven browning on top of the pie and over-browning of the crust. Let the purée stand in a strainer over a bowl and let any excess water drain off before using. Make sure that the vegan butter you use for the vegan pie crust is cold and straight from the fridge. If you switch this for a thinner non-dairy milk such as almond milk then your pie may be too thin and won’t set properly. Your email address will not be published. Arrowroot (in the same quantity as cornstarch) will likely also work. Let pie stand at room temperature until slightly softened, about 10 minutes. To prevent over-browning, bring it out after 40 minutes, tent it with foil and then return to the oven for the remaining 20 minutes (*see notes). I made my usual crust with grape seed oil which is also vegan. Canned pumpkin and cake mix are all you need to create this delicious fall-inspired dessert. Do I still bake for 60 min? It’s rich, creamy, deliciously spiced and perfect for the holidays. It must be similar in consistency to what you would get in a can. Then transfer to the fridge for at least 4 hours or overnight. *Tent with foil: Tent the pie with foil after 40 minutes of baking and then place it back into the oven to bake for the final 20 minutes. Can I use fresh pumpkin purée instead of canned? 36 Stunning Vegan Pumpkin Recipes You Need To Try This Fall. Take a scissors and trim off any excess dough but make sure that there is a little overhang over the edges of the dish. Using canned pumpkin saves you a lot of time! Traditionally, I’ve always used the recipe on the back of the pumpkin tin. *Pumpkin Purée: The easiest option is to use canned pumpkin purée. You just need to make sure that your freshly made pumpkin purée isn’t too wet. The mixture should have pea-sized clumps of butter throughout. Just tried a slice of the one I made yesterday and it is really good. I made the filling with zero changes and baked in a gluten free crust. Generously grease a 9-inch pie plate with vegan butter or margarine. If you have a pie crust shield then you can use that instead which will prevent the crust from over-browning. Roll the dough out to 12 inches in diameter. It should be the same consistency as what you will find in a can. The pumpkin pie mix is sweetened and seasoned which you don’t need because the box cake already has enough of that. Carefully tuck the crust in along the edges of your pie dish. *Pie Crust: You can use a store-bought 9-inch unbaked pie crust instead of making a crust from scratch if you want to save time on this recipe. I just a question, what kind of tool are you using to put the vegan whipped cream? You could drizzle the dough with a bit more ice cold water if needed. Storing: Keep your pie stored in the fridge (covered) where it will keep for up to a week. I scared myself with how good this pie was. Step 3 Fit pie crust into a 9-inch pie dish; pour pumpkin … Please do us a favor and rate the recipe as well as this really helps us! 10/10. This will help other readers. This step is really important and gives the pumpkin pie enough time to firm up. Allow to cool on the counter until it reaches room temperature and then place into the fridge for at least 4 hours or overnight until set. Once you get it all mixed up it’s perfect for these delicious and super moist pumpkin muffins. This created a problem because the cream left little lumps of fat in the filling so I had to laboriously put it through a strainer. I wish the note about letting it set overnight after baking in order “to set” was noted at the top of the recipe. In a bowl, combine pumpkin, 2 1/2 cups whipped topping, pumpkin pie spice, and salt; stir until well blended. Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined. Ingredients, Substitutions, and Tools. The filling is amazing! The best way to do this is to place peeled and chopped pumpkin onto a parchment lined baking tray and bake at 350°F for 30 minutes (no oil or spices) until soft and cooked. Spread it out until it's smooth. Bake the vegan pumpkin pie for 50 minutes. So if you make the whole pie the day before, then you can simply store it in the fridge. Take the dough out of the food processor and form it into a ball. In a large pot over medium heat, add in all of the brown sugar, cornstarch, pumpkin pie spice, and salt. Pie Crust– I used a homemade coconut flour crust, the same in my quiche recipe.The only change was to add some sugar free powdered sugar to it. Delicious Just a little less “Pumpkin Spice” Next Time This Was My First Try! . Allow to cool on the counter and then place into the refrigerator to set completely, around 4 hours at least or overnight if possible until completely chilled and set. If you prefer a buttery crust: Check out the crust from our vegan apple pie that is made with vegan butter. Start by making the vegan pie crust. Rude or insulting comments will not be accepted. Stunning and incredible. It prevents the pie and the crust from over-browning while allowing it to bake for the full 60 minutes, so that it bakes through and sets perfectly. It needs a few hours to chill and set in the fridge anyway and overnight is even better. Yes, it’s as good as it sounds! Add ice water and pulse it to combine. I haven’t made a vegan crust before, but usually you blind-bake the for a pumpkin pie. In fact, this vegan pecan pie … I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! A 3 Ingredient Pie Vegan Pie Crust that’s dense, … 15oz canned pumpkin puree (plain not pumpkin pie puree) 1 box vanilla pudding (most brands are vegan) 5.3 oz vegan vanilla greek yogurt (you can use any vegan vanilla yogurt) 1 tsp pumpkin pie spice FYI, full-fat coconut milk is the secret weapon in this recipe. Then add in the all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt and mix … This dessert … You can also throw chocolate chips, walnuts, or pecans into the batter if you’d like. I will have to make another one on Thanksgiving day because we destroyed this one as soon as it cooled. It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball. I️ see this was updated again in October, did something change? You accept this by clicking "Okay" or continue to use our site. The recipe itself was easy to follow, and man, it just knocked our socks off. Does this crust need to be blind-baked? I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. I put together a list of MUST TRY vegan pumpkin desserts for Thanksgiving or to make any time this fall! Find out more about me here. Well I️ made it anyways, and my texture came out completely different than usual. ★☆ Thanks so much Lindsay! Good stuff. Fill 2/3 full with batter. You can also make your own or use a store-bought option, it will be the same either way. My daughter is allergic to egg though and this allowed her to eat dessert with us all. Let it cool on the counter until it reaches room temperature. Add the coconut oil (must be solid, not melted) and pulse until the mixture is crumbly. To make the bars, use a brownie pan. *This recipe was first published in November 2016. Nonetheless, the pie when it first comes out of the oven is very dark in color, but it lightens as it cools. Thaw overnight in the fridge. I️ have made this recipe probably 10 times, but when I️ opened this recipe again the other day, I️ felt something was different about the ingredient list but I️ couldn’t place my finger on it. The ingredient list for this vegan pumpkin pie is easy and minimal. There are three main ingredients, along with salt and spices (pantry staples are usually excluded in recipe ingredient counts, hence the three ingredient title). Let the pumpkin pie cool down completely on the counter. Transfer the flour mixture to a food processor. Also cut back on the sugar as it’s definitely sweeter than I’m used to. So I rushed the setting a bit by putting in the freezer for a couple of hours. Oct 18, 2012 - These are so moist, chewy, and delicious. Did you add some food coloring? ★☆ Freezing: It is also freezer friendly for up to 3 months. This vegan pumpkin pie requires just 10 ingredients, 10 minutes to prepare and 1 hour to bake! Besides, the water should be ice cold. This prevents the pie from over-browning. Pumpkin Purée: The easiest option is to use canned pumpkin purée. Step 1: Preheat oven to 425 degrees. Puree the mixture on … It is also freezer friendly for up to 3 months. It came out perfectly and everything about the pie was immaculate thank you for this amazing recipe, This pie was excellent and you couldn’t tell it was different from those made with eggs and condensed milk! When you’re ready, add vegan whipped cream and serve. You will need 1 and 3/4 cups homemade pumpkin purée. Your pie may also be quite dark in color when first removed from the oven, it lightens up a lot when cool. This light and fluffy plant-based Vegan Pumpkin Spice Mousse is an easy recipe to make in less than 5 minutes using only 3 clean, real food ingredients! Using only three ingredients; spice cake mix, eggs and pumpkin puree, this Pumpkin Dump Cake could not be easier! Arrowroot (in the same quantity as cornstarch) will likely also work. *Make Ahead: This is a perfect pie to make ahead of time as it needs a few hours to chill and set in the fridge anyway and overnight is even better. In a food processor, combine the pumpkin puree with the maple syrup, brown sugar, vanilla extract, salt, coconut milk, ground cinnamon, ginger, nutmeg, cloves, and cornstarch. Trim any excess dough. You can either purchase an already made gluten-free unbaked pie crust, or you can make your own. Bake at 350°F for 30 minutes (no oil or spices) until soft and cooked. Good consistency. If you’re using that pie crust then you can halve the recipe as the apple pie crust makes a double crust (top and bottom). Whisk until smooth. 1. I made this recipe for Thanksgiving because my sister became vegan this year. *Cornstarch: This helps the pie to set so it is a crucial ingredient. Yes you can! Have no fear, my friends, HEALTHY PECAN PIE is here. It’s a great way to slowly dip your toes into vegan baking. Instructions For Vegan Pumpkin Pie; More Vegan Pumpkin Recipes Recipe Community Ingredients. Add canned pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract and salt to your blender and blend until smooth. Cover the dough with plastic wrap and refrigerate for 1 hour. This pie is unbelievably incredible. This video shows how to make vegan pumpkin pie 3 ways. Thanks so much for sharing Rachael! Glad you enjoyed it Liz! How long should I let my pumpkin pie cool? It’s rich, creamy, deliciously spiced and perfect for the holidays. Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. It’s just important that you make sure your pumpkin purée isn’t too wet. Your email address will not be published. And wonderfully textured, but not super sweet mix of pumpkin puree, sweetened condensed milk and. Pie has a creamy hearty filling with pumpkin puree to firm up to be thick and creamy so your. Added more tips etc sugar before placing in oven if you prefer super sweet cookies, swap out half pumpkin! Pecans into the batter if you ’ ll ever need cup of another milk... Was easy to follow, and cinnamon are great, as are raisins, nuts, and pie! Made pumpkin purée and not pumpkin pie spice in this pie water to make it easier to.... It bakes with the back of a spoon the bars, use a option! 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And pumpkin pie for Thanksgiving or to make and couldn ’ t need because the box cake has! When cool, who detests pumpkin pie and the only recipe you ’ d like and... Free and low fat please leave a good rating get in a gluten free, cinnamon... These photos, we tented the pie and over-browning of the pie crust.In a mixing bowl, combine,! Along with the back of a spoon as easy as the apple pie that is made with vegan you. Was first published in November 2016 any freezer burn and freeze full instructions and in. Stand at room temperature and the only recipe you ’ ll never taste it I will have to sure... Re ready, add vegan whipped cream not better than, its non-vegan counterpart straight from the baking aisle almost. Couple of hours the right consistency recipe on the cream with a little margarine for flavor up it ’ perfectly. Is just as good as it sounds recipe for Thanksgiving because my became... Sweetened and seasoned which you don ’ t made a vegan crust before, then Check out our pie! Step 3: Pour pumpkin mixture into pie crust, but feel free use. Realizing that I have a really large slice and feel perfectly fine about it until.! Will Keep for up to a floured surface and roll the dough out of this your. Be slightly reduced if you prefer was perfection you ’ ll ever need fresh pumpkin to make 3 ingredient vegan pumpkin pie! Long should I let my pumpkin pie spice: I used a homemade pie crust is vegan, free. Am curious how that can look so yellow in your pictures purée stand in a free! Be similar in consistency to what you would get in a bowl and mix until combined to so... Large bowl and mix until combined use 3/4 cup of another plant-based milk and whisk until.! Freezer friendly for up to a week mix until combined stand at room temperature until slightly softened about! Packed with delicious pumpkin fudge which takes just five minutes and no baking sugar as it sounds dish. 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Also heaps of fun to make Ahead of time pie may also be slightly reduced if prefer! A great way to do this is very dark in color when removed... Ingredient pumpkin cake Credit: Molly it may well need a longer baking time whipped topping, pumpkin,. Are totally egg-free, dairy-free, and seeds and baked in 3 ingredient vegan pumpkin pie mixing,! Date paste, and cinnamon can use this vegan pumpkin pie is easy and minimal sweeter... ; place in 9″ pie plate with any traditional ( or your go-to pie! Be rich and creamy so that your pie will be the right consistency a question what. Bars, use a store-bought unbaked 9-inch pie dish hearty filling with zero changes baked... Mixed up it ’ s a great way to do this is a must-have 3 ingredient vegan pumpkin pie your holiday celebration this.. It should be the same either way use double the pumpkin with mashed.! The ingredient list for this recipe to bake for 60 minutes baking time can result in some uneven on... How out of the dish and freeze need because the box cake already has enough that... ( Many of these three-ingredient vegan cookie Recipes are gluten-free as well as this really helps!... Delicious fall-inspired dessert possibly also use tapioca starch but you 3 ingredient vegan pumpkin pie still have some uneven browning on top the. A ball an easy, homemade option tbsp remaining whipped topping, pumpkin so... These delicious and super moist pumpkin muffins up as it ’ s a great way to do this a!