Pumpkin Pie

A timeless classic that needs no introduction. This vegan pumpkin pie recipe always is a hit at family gatherings. In particular, the family members who aren’t vegan are the ones who have the hardest time believing it is. Which in its own way is a lovely compliment.

This pie could be made gluten free if you make or use a gluten free crust. For this recipe I used a store bought frozen crust. I recommend taking the pie shell out of the freezer and let it thaw while you are making the recipe. It doesn’t have to be completely thawed before you bake but the closer it is to room temperature the better. A graham style pie shell will also work well.

The firming agent for this recipe is cornstarch but you optionally can use arrowroot powder. On that note, when you mix the cornstarch with the oat milk it is recommended to use a whisk. Sometimes a fork will suffice, if you don’t have a whisk, but it can take a little longer.

When it comes time to bake I would suggest putting a sheet pan underneath the pie shell. This will make moving the pie into and out of the oven much easier. Also, in the off chance some of the pie filling is spilled it will be caught by the sheet pan.

Optional toppings range from caramel sauce, candied nuts, roasted nuts or vegan ice cream.