Vegan Pumpkin Pie
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Recipe Summary Vegan Pumpkin Pie
Delicious vegan classic pumpkin pie with no tofu. Vegan or non-vegan, everyone loves this pie. Top with Soy Whip™ just before serving if desired.
Ingredients | Pumpkin Pie Drawing1 cup vanilla-flavored almond milk½ cup raw sugar2 tablespoons arrowroot powder1 (15 ounce) can pumpkin puree2 teaspoons pumpkin pie spice½ teaspoon salt1 (9 inch) vegan pie shell (such as Wholly Wholesome®)DirectionsPreheat oven to 375 degrees F (190 degrees C).Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.Bake in the preheated oven until center is set, about 40 minutes.Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.Substitute soy milk for the almond milk if desired.Info | Pumpkin Pie Drawingprep:
15 mins
cook:
40 mins
additional:
9 hrs
total:
9 hrs 55 mins
Servings:
8
Yield:
1 pie
TAG : Vegan Pumpkin PieFruits and Vegetables, Vegetables, Squash,
