Vegan Pumpkin Pie

It’s Wednesday before Thanksgiving day which means your kitchen is starting to look like a war zone, or…you don’t give a shit because it’s just another day in your neck of the woods. Either way, I will get right into it because let’s be honest all you really care for in this moment of stress is the recipe so you can get shit done quick and start planning your Black Friday strategy LOL!



Pumpkin Pie Ingredients (1 of 1)





  1. Preheat oven to 425°F
  2. Place soy milk in medium sauce pan over low-medium heat for 15 minutes or until it reduces to 1 1/2 cups (I was unable to find plant-based evaporated milk, so this is the alternative)
  3. Mix sugar, cinnamon, salt, ginger, and cloves in large mixing bowl
  4. Beat VeganEgg servings in small bowl and then add to sugar-spice mixture
  5. Add pumpkin and gradually stir in evaporated soy milk
  6. Pour into pie shell
  7. Cover pie crust with foil so that it does not burn while baking
  8. Bake in 425°F temperature for 15 minutes
  9. Reduce temperature to 350°F and bake for another 40 to 50 minutes
  10. Let cool for 2 hours before serving or place in the fridge until following day
  11. Serve and top with CocoWhip


Pumpkin Pie 2 (1 of 1)


Pumpkin Pie Slice 2 (1 of 1)


Have a safe and happy Thanksgiving everyone! Don’t forget to check out my other holiday recipes for tomorrow’s feast. Remember to make enough for everyone to try so you can blow their minds with how delicious being vegan can be!

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Hello internet world! My name is Jess and I welcome you to my experimental, hopefully long-lasting and successful vegan food blog! Eleven months ago (September 2016), I made the decision to discontinue my carnivorous ways and change to a mostly plant-based diet. As a month or so past, I figured why not try this whole "vegan" thing and completely cut out not only flesh, but dairy, eggs, and any other animal bi-products from my diet and lifestyle. I am now coming up on a year since my journey began and I feel better than ever! This lifestyle choice is extremely beneficial for so many reasons including personal health, the environment and of course loving instead of eating and mistreating our fellow earthlings. Prior to making my positively life-changing decision I had always had the thought of doing it in the back of my mind. Coming from a Hispanic family and culture where multiple forms of meat are crucial to every meal, I never thought I could actually really commit to it long-term. Once I dove in to this challenge I realized it really wasn't even a massive challenge and every day after a delicious meal I thought to myself, "Hey this isn't bad at all!" The purpose of this blog is to highlight the abundance of vegan-friendly products that are out there and how I included them in my every day, easy to make meals during my transition and even now. I've always been a food lover and am eager to indulge in tasteful meals, snacks and desserts. So whether you are vegan already, interested in becoming one but don't know where to start, or you are just curious to experience the awesomeness of vegan foods, TURN ON your vegan self and check out these amazing options that are just waiting to be made by YOU!

3 thoughts on “Vegan Pumpkin Pie

  1. The pumpkin pie was awesome. It tasted exactly like the real thing or actually better! Of course the home made recipe. Fantastic job!!!! Thanks


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