Vegan Pumpkin Pie Recipe – Thanksgiving Dessert

Vegan Pumpkin Pie Recipe – Thanksgiving Dessert

Hi there, I’m Mary Ellen and this is my YouTube channel. Life is messy, but I am learning as I grow. Here you can find over 1,000 DIY crafts, recipes, garden tips, family-friendly fun and travel, and cat shorts of my cat’s katon, Lucifer, and Typo. Around here, we ditch perfection and embrace the mess. Because in life’s messes, we learn and grow. Most of my videos come with a side of spills, burnt fingers from the glue gun, and an occasional cat walking through the shot. Together, we’re always celebrating something. Whether it’s a holiday or just the fact that I got through a craft without glitter in my coffee. From festive DIY decor to seasonal treats, there’s always a reason to break out the hot glue gun and have a little fun. And if you’ve got an Instant Pot or air fryer gathering dust, I’ll help you to enjoy using them. I bring all of this to you with a light-hearted learn as you go approach. So, if you’re into creative chaos cozy vibes and learning right alongside me, hit that subscribe button and let’s make some messy memories together. You know, I’m not about that fussy 10step dessert life when Thanksgiving rolls around. I’ve got too many potatoes to mash and rolls to burn. Kidding and But I do love a good pumpkin pie, and this one is so easy, it almost feels like cheating. No dairy, no eggs, just creamy pumpkin goodness with warm fall spices that taste like a hug and pie form. The best part, nobody at your table will even guess it’s vegan. Gather your ingredients. 2 cups 100% pumpkin puree, not pumpkin pie filling. 1 cup coconut cream from a chilled can of coconut milk or canned coconut cream. Half a cup brown sugar. 1/4 cup cornstarch. 1/2 teaspoon salt. 1 and 1/2 teaspoons pumpkin pie spice. Two frozen pre-made pie crusts. Check label to make sure they’re vegan. Optional dairyfree whipped topping for serving. Preheat oven to 350° Fahrenheit, 175° C. Make the filling. In a large mixing bowl, add pumpkin puree, coconut cream, brown sugar, cornstarch, salt, and pumpkin pie spice. Whisk until the mixture is smooth and fully combined. [Music] Pour the filling evenly into the two frozen pie crusts. Bake for about 30 minutes or until the pies are set around the edges but still slightly soft in the center. Cool completely on the counter, then transfer to the refrigerator to chill and fully set. Serve with dairyfree whipped topping if desired. Store leftovers covered in the refrigerator for up to four to 5 days. You can also freeze the baked pie without whipped topping for up to one month. Thaw overnight in the fridge before serving. And there you have it. Two beautiful pumpkin pies ready to wow the family with no stress and no weird ingredients you can’t pronounce. Honestly, this recipe saves me every Thanksgiving because it’s affordable, quick, and still feels like that classic dessert we all grew up with. So, go ahead, top it with a big O swirl of dairyfree whipped cream, slice it up, and enjoy knowing you pulled off a holiday win. Messy or not, we’re learning, we’re growing, and today we’re eating pumpkin pie. Thank you so much for creating something special with me today. Let me know how you like this video with a thumbs up or down. And if you didn’t love it, feel free to leave a kind comment to help me improve. Please like, share, and subscribe so you don’t miss what we’re learning next. If you’re not sure what to do now, watch one of my other videos. I have over 1,000 for you to choose from. Follow me on Facebook and my Pinterest page, or check out my website. Links to all of that and more can be found in this video’s description. In life’s messes, we learn and grow. So get messy and keep learning and growing. I will see you again soon.

Okay friends, you know I’m not about that fussy, 10-step-dessert life when Thanksgiving rolls around—I’ve got too many potatoes to mash and rolls to burn (kidding… kinda). But I do love a good pumpkin pie, and this one is so easy it almost feels like cheating. No dairy, no eggs, just creamy pumpkin goodness with warm fall spices that taste like a hug in pie form. The best part? Nobody at your table will even guess it’s vegan.
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Written Instructions: https://sites.google.com/view/vegan-pumpkin-pie-recipe/home
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I’m Mary Ellen, and this is my YouTube channel, “Life Can Be Messy, But I’m Learning as I Grow.” On my channel, I post daily videos covering a variety of topics, including cooking, crafting, gardening, nature and travel. YouTube has been an incredible learning resource for me as I’ve grown up, and I created this channel to pass on that knowledge to all of you. Subscribe to join me on this journey of learning and growing together. Remember, no matter how messy life gets, never stop learning and never stop growing.
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