Vegan Pumpkin Pie recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 cup vanilla-flavored almond milk
½ cup raw sugar
2 tablespoons arrowroot powder
1 (15 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 (9 inch) vegan pie shell (such as Wholly Wholesome®)

Nutrition Info

202 calories
carbohydrate: 30.8 g
cholesterol: : -
fat: 8.3 g
fiber: 2.1 g
protein: 2.2 g
saturatedFat: 2 g
servingSize: -
sodium: 419.3 mg
sugar: 15.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  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.

  3. Bake in the preheated oven until center is set, about 40 minutes.

  4. Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.

Recipe Yield

1 pie

Recipe Note

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.

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