Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Vegan Pumpkin Pie with Crumble Topping
An easy diary free and egg free pumpkin pie with crumble topping. This vegan pumpkin pie is simple and easy to make but tastes just like classic pumpkin pie.
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
Dessert
Cuisine:
American
Servings:
1
Pie
Author:
Shelly
Ingredients
Topping
1/4
cup
Brown Sugar
1/4
cup
Flour
1/4
teaspoon
Cinnamon
2
tablespoons
Margarine
1/4
cup
Chopped Nuts
Almonds, Cashews or Pecans
Pie Filling
2
cups
Pumpkin Puree
1/2
cup
Soy Milk
1/4
cup
Cornstarch
1/2
cup
Maple Flavored Syrup or Maple Syrup
1/4
cup
Sugar
1/2
teaspoon
Salt
1/2
teaspoon
Cinnamon
1
teaspoon
Ginger
1/4
teaspoon
Allspice
1
teaspoon
Vanilla
1
Pie Crust
Instructions
Topping
Mix the brown sugar, flour, nuts and cinnamon. Cut in the margarine until mixture is crumbly texture.
Set Aside
Pie
In a food processor, add the pumpkin filling ingredients and blend until smooth.
Add the pumpkin filling to the pie crust.
Sprinkle the pie with the crumble topping.
Bake at 375 degrees for 40-45 minutes. Pie may looks a little unset in the center but will set more when it cools.
Enjoy!