This vegan delicious pumpkin pie is made more creamy by the addition of cream cheese! It’s vegan friendly, refined sugar free, and includes a gluten free option as well!
Can you believe Thanksgiving is upon us! Where has the year gone?! Although I love planning the dinner menu for Thanksgiving, I really get excited about the desserts! Well, what would Thanksgiving be without pumpkin pie?
I love all things pumpkin—pancakes, lattes, cookies, bread, and of course, PIE! This one is made a little extra special with a secret ingredient…
Cream cheese not only gives this pie delicious flavor, but a nice creamy texture too! And because it’s made without eggs, it gives the filling a thickness that works along with the corn starch to help hold the pie together. It’s kind of like pumpkin pie meets cheesecake! Yes, it’s as good as it sounds!
I like to decorate the top of the pie with crust leaves to give it a pretty presentation, but it’s totally optional. If you’re a crust lover like me though, it helps to even out the crust to filling ratio too! Hope you enjoy this yummy fall treat!Print