Vegan Pumpkin Pie with Avo Keto Whole Plant Smoothie

Vegan Pumpkin Pie with Avo Keto Whole Plant Smoothie

This vegan eggless pumpkin pie is super easy to put together. Add your pumpkin filling to a pre-bought pie crust, bake, and serve!


It’s pumpkin spice season! 

Along with our pumpkin bread pudding recipe using our Banana and Cinnamon Empower Whole Plant Smoothie, this eggless pumpkin pie will satisfy your pumpkin spice craving this holiday season!

Use our STORE LOCATOR here to find our drinks near you! We are also now available on AMAZON!

Vegan Pumpkin Pie using Karuna Smoothie!

We are using our Karuna’s Avo-Keto Whole Plant Smoothie for this dessert. Using this smoothie gives your pumpkin pie a rich texture due to it being high and healthy fats. 

Other benefits of using Karuna’s Whole Plant Smoothie include:

  • a good source of magnesium and potassium
  • it’s a great source of prebiotics which is what probiotics need to thrive
  • it contains the ginger (don’t worry you cannot taste it), which is known to be anti inflammatory

Serve this pie with your favorite whip cream and enjoy!

Other Recipes Using Karuna’s Avo Keto Detox Whole Plant Smoothie

  • Avo Keto Chocolate “Nice Cream”
  • Avo Keto Chocolate Mousse
  • Avo Keto Avocado Waffle Toast
  • Avo Keto Yellow Curry 
  • Avo Keto Japanese Curry Rice
  • Avo Keto Coconut Ginger SlawPrint

    Vegan Pumpkin Pie with Avo Keto Whole Plant Smoothie


    Course: Dessert

    Cuisine: Vegan

    Prep Time: 5 minutes

    Cook Time: 60 minutes mn

    Total Time: 1 hour 5 minutes

    Servings: 8 slices (yields approximately)


    Author: Gina Marie

    • Author: Gina Marie


    • 1 ½ cups canned pumpkin puree (1 15-ounce can) 
    • ¾ cup light brown sugar
    • ¼ cup Karuna’s Avo-Keto Whole Plant Smoothie
    • 2 ½  tablespoon arrowroot starch 
    • ½ cup unsweetened applesauce
    • 1 ½  teaspoon pumpkin spice 
    • ⅛ tsp sea salt
    • 1 pre made pie crust
    • vegan whip cream for topping


    1. Preheat the oven to 425 degrees F. 
    2. Add the canned pumpkin, light brown sugar, Karuna’s Avo-Keto Whole Plant Smoothie, arrowroot starch, unsweetened apple sauce, pumpkin spice, and sea salt to a bowl. Take a hand mixer, and mix until smooth. You may also hand whisk it together or blend it together in a high speed blender.
    3. Pour the mixture into your pre-bought pie crust. Spread the mixture evenly with a spatula.
    4. Cover the edges of the crust with aluminum foil or a pie shield to prevent the crust from burning. In a preheated oven, bake at 425 for 15 minutes. Reduce the temperature to 350 then continue to bake for another 45 minutes. Let cool at room temperature for 45 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
    5. Slice and serve with some store bought non-dairy whipped topping, if desired. Enjoy!


    You don’t need eggs to bake! This vegan pumpkin pie is super easy to put together. All you are required to do is make your pumpkin pie filling using Karuna Beverage!  Add your pie filling to a pre-bought vegan gluten free pie crust, bake, and be ready to serve for Thanksgiving! Easy as pie!

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