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Vegan Pumpkin Pie Picture

Vegan Pumpkin Pie Recipe

Cory Warren
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dessert
Servings 4 servings


  • 1 store-bought vegan pie crust
  • 1 tbsp ground flax seeds
  • 1 tbsp pumpkin pie spice
  • 2 tsp baking powder
  • 2 cups 100% pure pumpkin can, puree
  • 1 cup coconut milk can, full-fat & unsweetened
  • ½ cup pure maple syrup
  • ½ cup gluten-free flour blend
  • Coco Whip optional, so delicious and dairy-free


  • Preheat oven to bake at 400°F.
  • In a large blender, combine all the ingredients together, starting with the wet ingredients and then moving to the dry ingredients like the spices and flour.
  • Blend all ingredients for one minute until evenly mixed and smooth.
  • Pour the pie mixture into the pie crust and bake for 30 minutes.
  • Place on counter to cool down for about 15 minutes before slicing and serving. Serve topped with optional Coco Whip cream.
  • Pie will firm up more after being chilled in the fridge.
  • Store in fridge for up to 1 week, or in the freezer for longer storage.
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