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Vegan Pumpkin Pie

3

595 min

Vegan Pumpkin Pie

Vegan Pumpkin Pie Photo 1

Category

Pie Recipes

Time

595 min

Serving

8 persons

Calories

202

Rating

3.00★ (9)

Cuisine

Author: Victoria Buriak
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

  • vanilla-flavored almond milk: 1 cup
  • raw sugar: 0.5 cup
  • arrowroot powder: 2 Tbsp
  • pumpkin puree: 1 can (15 ounce can)
  • pumpkin pie spice: 2 tsp
  • salt: 0.5 tsp
  • vegan pie shell (such as Wholly Wholesome®): 1 piece (9 inch)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 375 degrees F (190 degrees C).
    Vegan Pumpkin Pie Photo 2
  2. 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.
    Vegan Pumpkin Pie Photo 3
  3. Bake in the preheated oven until center is set, about 40 minutes.
    Vegan Pumpkin Pie Photo 4
  4. Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.
    Vegan Pumpkin Pie Photo 5

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