Pumpkin pie made with fresh pumpkin is just the perfect dessert for any time of year, but especially good in the colder months.
Vegan Pumpkin Pie
The filling's the best part anyways.
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 Recipe Easy Australia
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®)
Directions
Preheat 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 Recipe Easy Australia
prep:
15 mins
cook:
40 mins
additional:
9 hrs
total:
9 hrs 55 mins
Servings:
8
Yield:
1 pie
Pumpkin Pie Recipe Easy Australia : Easy pumpkin pie made with a quick graham cracker crust, homemade spiced filling, and topped with freshly whipped cream.
