Vegan Persimmon & Pumpkin Pie

Once again my friends know the way to my heart, giving me seasonal produce so that I can spend a peaceful Sunday cooking. This time I was given a beautiful sugar pumpkin and a box of fuyu persimmons. After baking the pumpkin until mushy I let it cool over night. Next morning I decided I was too lazy to make a vegan pie crust so I went to my local whole foods and bought a pre-made one there. Thank goodness!

This recipe was a lot of experimenting because vegan baking is pretty new to me. But it turned out creamy and delicious.


  • 1/2 sugar pumpkin (approx 4 cups)
  • 4 persimmons
  • 1 pre-made vegan pie crust
  • 3 tbls of ground flax seed
  • 4 tbls of brown sugar (or molasses)
  • 1 tsp of all spice
  • 1 tbls of cinnamon
  • 1 tsp of cardamon
  • 1 tbls of vanilla extract
  • 1 tsp of ground ginger


  1. bake pumpkin until soft at 350 for 1 hourimg_9669
  2. let cool and peel
  3. while peeling cook persimmons on stove top until soft with 1 cup of water (save that water when done)img_9694
  4. add everything together and blend


  5. get your dough ready, pre-heat over to 400 and bake until knife comes out clean (for about 40 mins)
  6. Let cool and enjoy! Top with vanilla coconut milk ice cream or coconut cream.img_9710

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