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This vegan eggless pumpkin pie is super easy to put together. Add your pumpkin filling to a pre-bought pie crust, bake, and serve!
Vegan Pumpkin Pie using Karuna Smoothie!
In replacement of the milk, we are using Karuna’s Avo-Keto Whole Plant Smoothie. Using this smoothie gives your pumpkin pie a rich texture due to it being high and healthy fats.
Other benefits of using Karuna’s Whole Plant Smoothie include:
- a good source of magnesium and potassium
- it’s a great source of prebiotics which is what probiotics need to thrive
- it contains the ginger (don’t worry you cannot taste it), which is known to be anti inflammatory
Can you Substitute Applesauce for Eggs in Pumpkin Pie?
Yes you can.
For this pumpkin pie, you will need both applesauce and arrow starch. The applesauce helps bind the pumpkin filling together much like eggs do. The arrowroot starch gives it structure and allows it to set properly.
Just make sure you are using unsweetened applesauce (to prevent your pie from being too sweet). You can also substitute arrowroot starch for cornstarch.
How to Serve Eggless Pumpkin
You can have this vegan pumpkin pie after a vegan thanksgiving menu consisting of:
- vegan lentil loaf
- baked candied sweet potatoes
- dairy free mac and cheese
- black eyed pea soup
- vegan spelt cornbread
Serve pie either warm or cold (whatever your preference) with some vegan whip cream sprinkled with additional pumpkin spice! If you want to make your own vegan whipped cream, check out Make it Dairy Free’s recipe!
Vegan Pie Crust?
I know you will be busy this holiday season preparing meals so to make this recipe as simple as possible, I used a pre-bought crust (that happened to be both vegan and gluten free)!
If you want to make your own vegan pie crust, check out Jessica in the Kitchen’s recipe!
Substitution, Cook, and Storage Tips:
- Since pumpkin is a squash, why not get creative and mix in a little butternut squash within your pie? That would taste fantastic
- This recipe will last in the refrigerator for 3 to 4 days so it can be made ahead in advance before Thanksgiving evening
- You can freeze this eggless pumpkin pie for up to 6 months!
More Thanksgiving Pies You Will Love
Easy Eggless Pumpkin Pie (Vegan and Gluten Free!)
- 1 ½ cups canned pumpkin puree (1 15-ounce can)
- ¾ cup light brown sugar
- ¼ cup Karuna’s Avo-Keto Whole Plant Smoothie
- 2 ½ tablespoon arrowroot starch note 1
- ½ cup unsweetened applesauce note 2
- 1 ½ teaspoon pumpkin spice
- ⅛ teaspoon sea salt
- 1 pre made pie crust
- vegan whip cream for topping
- Preheat the oven to 425 degrees F.
- Add the canned pumpkin, light brown sugar, Karuna’s Avo-Keto Whole Plant Smoothie, arrowroot starch, unsweetened apple sauce, pumpkin spice, and sea salt to a bowl. Take a hand mixer, and mix until smooth. You may also hand whisk it together or blend it together in a high speed blender.
- Pour the mixture into your pre-bought pie crust. Spread the mixture evenly with a spatula.
- Cover the edges of the crust with aluminum foil or a pie shield to prevent the crust from burning. In a preheated oven, bake at 425 for 15 minutes. Reduce the temperature to 350 then continue to bake for another 45 minutes. Let cool at room temperature for 45 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
- Slice and serve with some store bought non-dairy whipped topping, if desired. Enjoy!
- EGG REPLACEMENTS: The arrowroot starch (flour) and apple sauce are used to replace eggs so do not skip this ingredient. You may use cornstarch if you do not have arrowroot starch.
Update Notes: This post was originally published on November 17, 2018, but was republished with new photos, updated recipe, and tips November 11, 2021.
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