This easy vegan pumpkin pie recipe is the BEST! Delicious pumpkin pie filling in a homemade pie crust baked to perfection. Perfect for any Fall occasion; especially Thanksgiving! It's the perfect vegan dessert.
Preheat the oven to 350 degrees Fahrenheit. If making pie crust from scratch, make pie crust first.
Place all the ingredients for the filling in a blender and blend until smooth.
Pre-bake pie crust for 8-10 minutes.
Remove the pie crust from the oven and pour filling into pie crust and bake for 55-60 minutes. It's okay if the center looks a little jiggly! Custard continues to cook as it cools.
Let cool at room temperature for 1 hour. Cover and refrigerate for 4 hours (preferably overnight).
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Notes
Pie can be made up to 1 one month in advance. Cook pie according to the recipe, let cool, cover, and place in the freezer. On the day of serving, remove from the freezer and let thaw in the fridge for 10-12 hours.