Alternative to Traditional Pumpkin Pie

Do you love pumpkin pie but don’t love the crust? This pumpkin pie bread is the perfect recipe to make. The texture is equivalent to traditional pumpkin pie just without the crust.

The cream cheese frosting on top ties it all together and adds the perfect amount of sweet and tanginess.

I made this recipe in a loaf pan, however, if you want this to be in the shape of normal pumpkin pie you can bake in a circular pan.

Pumpkin puree: make sure you are using pumpkin puree and not pumpkin pie filling.

Vegan yogurt: I used unsweetened cashew milk yogurt. Any nondairy yogurt will work. I would recommend sticking to unflavored or vanilla. If you aren’t vegan, traditional yogurt should also work.

Oil: I used the Chosen Foods avocado oil in this recipe. Any neutral oil such as olive, vegetable, or canola oil will work.

Maple syrup: you can replace the maple syrup with any liquid sweetener of your choice such as agave.

All-purpose flour: I haven’t tested any other flours in this recipe.

Almond flour: I haven’t tested any other flours in this recipe.

Pumpkin pie spice: if you don’t have pumpkin pie spice, you can do a mixture of cinnamon, ginger, and cloves.

Vegan cream cheese: I used vegan cream cheese in the frosting. Specifically, the brand Vio Life. Any cream cheese vegan or not should work.

Powdered sugar: you can use any variation of powdered sugar you prefer. Example: monk fruit sweetened powdered sugar.

Ingredients:

• Pumpkin puree

• Vegan yogurt

• Oil

• Maple syrup

• All-purpose flour

• Almond flour

• Baking powder

• Pumpkin pie spice

• Vegan cream cheese

• Powdered sugar

Recipe:

• 1 ½ cup pumpkin puree

• 1 cup vegan yogurt

• ½ cup oil

• ½ cup maple syrup

• 1 cup all-purpose flour

• 2/3 cup almond flour

• 1 teaspoon baking powder

• 2 teaspoons pumpkin pie spice

Frosting:

• 1 cup powdered sugar

• ½ cup vegan cream cheese

• 1 teaspoon vanilla extract

Directions:

1.    Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or spray with cooking spray. Set aside.

2.    If you’re making the frosting, take out your cream cheese and set aside to allow to come to room temperature.

3.    In a large bowl combine the pumpkin puree, vegan yogurt, oil, and maple syrup.

4.    Add in the flour, almond flour, baking powder, and spices. Stir until a batter forms. The batter will be more of a liquid rather than thick.

5.    Transfer to the baking pan.

6.    Bake for 55 minutes – 1 hour.

7.    While baking, start on the frosting. To a bowl add the powdered sugar and vegan cream cheese. Be sure your cream cheese is ROOM TEMPERATURE. Use an electric mixer to combine. You can also do this by hand. Once fully combined, add in the vanilla extract. Stir again. Optional: add in cinnamon or spices of choice. Place in the refrigerator and cover with plastic wrap.

8.    Once bread is completely cooled, top with frosting and enjoy!

Be sure to store the bread in the refrigerator or freezer. The bread should last up to 5 days in the refrigerator. You can also store these in the freezer. It should last for up to a month.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!