Vegan Twist Libby’s Pumpkin Pie

Vegan Twist Libby’s Pumpkin Pie


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Enjoy your traditional pumpkin pie with a vegan twist. Now no matter who shows up at a big gathering, this dish will be delicious for everyone!

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Time needed

5 min preparation + 60 min cooking

Serving Size / Yield

8 servings


  • 1/3 C. sugar
  • ½ C. brown sugar
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ¼ tsp nutmeg
  • ½ tsp. ginger
  • ¼ tsp. ground cloves
  • 1 (15 oz.) can of Libby's Pumpkin Puree
  • 1 (12 oz.) can condensed almond milk
  • Egg substitute
  • Prepared vegan pie crust (or graham cracker pie crust)

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Preheat oven to 400 degrees. In a large bowl, whisk together sugar, brown sugar, cinnamon, salt, nutmeg, ginger, cloves, Pumpkin Puree (not Pie Filling), almond milk and egg substitute until smooth. Pour into pie shell and bake for 1 hour until inserted knife comes out clean.

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