The BEST Vegan Pumpkin Pie

Pre-heat your oven to 350 degrees F.

In a high speed blender or food processor, combine all of the pie ingredients (minus the crust of course :)) and blend until creamy and smooth. Should only take a minute.

Pour the pie filling into your crust (I do NOT pre-bake the crust in this recipe) and spread out until it’s smooth.

Bake in the oven for 55-60 minutes. The top should be firm and the crust should be lightly browned around the edges. If the crust begins to get too brown around the edges, cover the crust with foil or use pie protectors.

Once done, take out of the oven and let cool on the counter. Put in the fridge and let cool completely. The cooling process really firms up the pie so although you’ll want to eat it right away, try and refrain :)

Top with some whipped coconut cream and ENJOY!!

**If you’re making my vegan pie crust or my coconut oil pie crust: make the crust as called for and put it in the fridge while you make the filling. I do not pre-bake my crust for this pumpkin pie recipe. The amount of time it takes to make the filling is the perfect amount of time for the crust to sit in the fridge and harden back up a bit.

For the creamiest texture, make sure to blend the filling until it’s completely smooth.

If using coconut milk, opt for full-fat for a richer pie!

Let the pie sit in the fridge for at least 4-6 hours before slicing so that the pie is fully set!