Pumpkin Pie {Vegan}

Side note: I’ve added some new Sweat Pink Ambassadors’ blogs to my BLOGROLL – you should check them out 🙂


Apparently this week is all about food’s that I’ve made over the last month…so I figured I’d continue with the theme 🙂

My first pie was the Vegan Amazing Apple Pie which was my trial run for the “Perfect Pumpkin Pie”. Now, I’m not a big lover of pumpkin pie but I thought I would give it a try.

And yes….it had to be vegan.

Perfect Pumpkin Pie


1 cup and 1/2 cup of soy milk

egg replacer (to equal 2 eggs)

1 16oz can of pumpkin

1/2 cup sweetener

1 tsp cinnamon

1/2 tsp powdered ginger

1 pie crust

NOTE: this was the easiest pie I think I’ll ever make!


  • Preheat oven to 350 degrees F
  • In a large bowl, whisk together the milk and the egg replacer.
  • Add the pumpkin, sweetener, cinnamon, and ginger and mix together well.
  • Pour into a pie crust and bake for 30-40 minutes, until centre is firm

Pie Crust – you can get from my “Amazing Apple Pie” post the other day.

Pumpkin Pie, Muffins and mini pies!

I had a little extra pie crust, so I made some mini pie’s for Lilly.

Then made Vegan Pumpkin Banana Muffins with the left over can of pumpkin.

Eat and enjoy!

What’s your favourite pumpkin pie recipe?

What’s your favourite type of pie?

3 thoughts on “Pumpkin Pie {Vegan}

  1. Pingback: Thanksgiving Gone Healthy Recipe Round-Up

  2. Pingback: Fall Eats & Treats for Thanksgiving Dinner | Piper's Run

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